Life Cycle Assessment of Phycocyanin Food Colorant Production from Spirulina (Arthrospira platensis) with Biostimulant Waste-Stream Utilization for Soil Carbon Sequestration to Achieve Net Carbon Removal.
スピルリナ（Arthrospira platensis）由来フィコシアニン食品着色料のライフサイクルアセスメント：バイオスティミュラント廃棄物利用による土壌炭素隔離でネットカーボン除去を達成 (AI 翻訳)
A. Smidt-Jensen, Trine Boje Røgild, Tom Cohen, Shahar Meshoulam, Lihie Iuclea, Hafthor Ægir Sigurjonsson, A. Tzachor, Margrét Geirsdóttir, W. Moomaw
🤖 gxceed AI 要約
日本語
本研究は、スピルリナから食品着色料フィコシアニンを抽出し、その残渣を土壌バイオスティミュラントとして利用することで、ネットカーボンネガティブな食品着色料を実現する新規アプローチを提案する。ライフサイクルアセスメントにより、栽培から抽出、土壌炭素隔離までのプロセスを評価し、着色料ユニットあたり-1.60 tCO2-eqのネット炭素除去を達成することを示した。これにより、伝統的に見過ごされてきた食品着色料がスコープ3排出削減の戦略的手段となり得ることを示唆している。
English
This study presents a novel approach to producing carbon-negative food colorants by integrating phycocyanin extraction from Spirulina with residual biomass application as a biostimulant for soil organic carbon sequestration. Life cycle assessment shows net carbon removal of -1.60 tCO2-eq per color unit, offsetting cultivation and extraction impacts. The work highlights the potential of natural colorants as strategic levers for Scope 3 emission reductions, aligning with science-based targets and the GHG Protocol.
Unofficial AI-generated summary based on the public title and abstract. Not an official translation.
📝 gxceed 編集解説 — Why this matters
日本のGX文脈において
日本では食品業界のスコープ3削減が課題となっており、本研究成果は炭素除去クレジットやバイオベース原料への関心と合致する。特に、地熱利用やアイスランドの土壌条件に依存するが、日本でも未利用バイオマスの活用や土壌炭素貯留の可能性を示唆する点で参考になる。
In the global GX context
This paper contributes to the global discourse on Scope 3 carbon accounting and net-zero strategies by demonstrating that natural food colorants can be engineered to achieve net carbon removal. It provides a concrete example of integrating biogenic carbon sequestration into supply chain decarbonization, relevant for companies setting science-based targets and reporting under GHG Protocol.
👥 読者別の含意
🔬研究者:Provides a detailed LCA methodology for assessing carbon-negative food ingredients with soil carbon sequestration, applicable to similar bio-based systems.
🏢実務担当者:Food manufacturers can explore using spirulina-derived colorants with waste-stream valorization to reduce Scope 3 emissions and achieve carbon-negative products.
🏛政策担当者:Highlights the potential for including natural colorants in carbon accounting frameworks and incentivizing carbon removal in food supply chains.
📄 Abstract（原文）
This study introduces a novel approach to producing carbon-negative food ingredients by integrating phycocyanin extraction from Spirulina (Arthrospira platensis) with the application of its residual biomass as a biostimulant for soil organic carbon (SOC) sequestration. A comprehensive life cycle assessment (LCA) was conducted to evaluate the environmental performance of this integrated system, encompassing geothermally powered Spirulina cultivation, phycocyanin extraction, and the use of the waste stream to enhance SOC in degraded Icelandic soils. Although the cultivation and extraction processes are associated with environmental impacts, the SOC sequestration resulting from biostimulant application more than offsets these burdens-yielding a net-carbon-negative natural food colorant under the assumptions applied in this study (-1.60 tCO2-eq per color unit). This work highlights the potential for such ingredients to contribute meaningfully to Scope 3 emission reductions, in line with science-based targets and the GHG Protocol. Traditionally, food pigments have been overlooked in carbon accounting due to their low inclusion rates and perceived minimal contribution to overall product footprints. This study reframes natural colorants as strategic levers for climate action, offering a pathway for food manufacturers to advance decarbonization while transitioning toward more sustainable, bio-based ingredients.
🔗 Provenance — このレコードを発見したソース
- semanticscholar https://doi.org/10.3390/foods15040610first seen 2026-05-05 21:52:28
gxceed は公開メタデータに基づく研究支援データセットです。要約・翻訳・解説は AI 支援で生成されています。 最終的な解釈・検証は利用者が原典資料に基づいて行うことを前提とします。