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

This study evaluated the influence of the magnetic field on the chemical composition of Spirulina 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 NaNO3 (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 NaNO3 (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.