Iron biofortification as a promising strategy to improve productivity and nutritional value of Arthrospira platensis (spirulina)
Researchers cultured Arthrospira platensis with 2–64 mg L−1 iron and measured growth, iron uptake, proteins, carbohydrates, fatty acids, phycobiliproteins, phenolics, and reactive oxygen species; moderate iron (~32 mg L−1) maximized biomass, phycocyanin, and unsaturated fatty acids, while higher iron increased phenolics (benzoic, gallic acids) and oxidative stress, indicating a trade-off between nutritional fortification and ROS induction.
Why it mattersTargeting ~32 mg L−1 iron increases phycocyanin and unsaturated fatty acids, so manufacturers should adopt that concentration.