Magnetic fields: biomass potential of Spirulina sp. for food supplement

This study evaluated the influence of the magnetic field on the chemical composition of S pirulina sp. LEB 18 and its digestibility and protein solubility. The highest protein digestibility of biomass was obtained at 30 °C and with 2.5 g L −1 NaNO 3 (78.4%) in the medium, and the highest solubility was found in the cultivated biomass exposed to 60 mT, 30 °C and 2.5 g L −1 NaNO 3 (89%, pH 6). MF application did not modify the protein concentration of biomass, but reduced the carbohydrate concentration by 69.1%, showing that the biomass obtained in the culture submitted to MF may be used as an ingredient in the development of protein supplements.