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C-phycocyanin (CPC) from S. platensis has been reported as a great natural compound, which can be used as a natural colorant in food industries. The aims of this work were to demonstrate the potential of the ultrasonic-assisted extraction with controlled temperature (UAET). The UAET was used to improve the extraction efficiency, in terms of time, concentration and yield of the CPC. The operating parameters were investigated that are ultrasonic frequencies (28, 45 and 100 kHz) and controlled extraction temperatures (40, 45 and 50°C), and the best parameter values were identified. The first-order kinetic model was used to describe the mechanism of extraction under these processing parameters. The highest values of the concentration and yield were recorded by the UAET method that is 2.55 mg.ml-1 and 127.70 mg.g-1, respectively. The optimal extraction conditions were achieved at 30 min and 45°C of controlled temperature, with 100 kHz of ultrasonic frequency, and the solid-liquid ratio of 1:5 w/v. The kinetic parameters namely extraction rate constant, effective diffusivity and activation energy were proposed in this work that is 0.09 to 0.32 min-1, 1.11× 10-12 to 4.33 × 10-12 m2.s-1 and 28.76 to 47.39 kJ.mol-1 , respectively. This study has demonstrated the efficiency of the UAET, by providing an efficient method to produce the CPC extracts, with reduced time and energy, which has the potential for applications in the plant extractions.

KINETIC MODEL OF ULTRASONIC-ASSISTED EXTRACTION WITH CONTROLLED TEMPERATURE OF C-PHYCOCYANIN FROM S. PLATENSIS