Élaboration d’un complément alimentaire à base de spiruline brute (Arthrospira platensis)

Abstract

Spirulina (Arthrospira platensis) is a cyanobacterium renowned for its exceptional richness in proteins, bioactive pigments, vitamins, and minerals. The aim of this work was to evaluate the bioactive potential of raw spirulina extracted using a deep eutectic solvent (DES) composed of lactic acid: glycerol (1:2), by comparing two extraction methods — maceration and ultrasound — and then formulating a dietary supplement in capsule form. The extracts were characterized by HPLC (identification of quercetin, naringin, hesperidin, and p-coumaric acid), and assessed for their antioxidant (DPPH, FRAP) and antibacterial activities (E. coli, S. aureus). Ultrasound extraction proved superior in all three approaches, with lower IC₅₀ and EC₅₀ values and larger inhibition zones. The protein content, estimated at 33.3 % by NIR, confirms the nutritional value of the biomass. Capsule formulation in size 0 (500 mg, without excipients) met the quality control requirements. These findings demonstrate that coupling DES with ultrasound constitutes a green and efficient approach for valorizing spirulina as a dietary supplement.