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This study aimed to evaluate different parameters in the green process of organic Spirulina biomass (SB) C-phycocyanin (C-PC) extraction to understand the impact on weight and oral glucose tolerance of C-PC extract in Swiss mice fed with a high-fat diet (HFD). The proximate composition and antioxidant activity were analyzed in Spirulina by-products: SB, C-PC, and Remaining biomass (RB). The protein content on a dry basis was 52.05% in SB and 61.16% in RB and 118.97 μg/g in C-PC. The antioxidant activity was equal for SB and C-PC but higher than RB. However, RB can be considered a promising ingredient, promoting the sustainable use of the whole SB. Swiss mice were distributed in five groups: control diet (CD), HFD, HFD plus Spirulina biomass (HFDS), HFD plus C-PC (HFDC), and HFD plus remaining biomass (HFDR). HFDS increased the delta weight of the animals and showed glucose intolerance compared to the CD and HFDC groups. The results demonstrated that the supplementation of 500 mg/kg of body weight of SB in the HFDS group did not show antiobesogenic potential with an HFD, but it is essential to conduct further studies to bring other interesting responses regarding C-PC biological in vivo effects.

Bioactive compounds are defined as non-nutritional and non-essential compounds which have the capability and the ability to interact with one or more components of living tissue by presenting a wide range of beneficial effects in health such as in diabetes, obesity, and metabolic syndrome through the modulation of mitochondrial activity. To effectively utilize the properties of bioactive compounds, specialized literature has highlighted encapsulation and nanotechnology as potential paths to stabilize them. Encapsulation involves entrapping a functionally active material, known as the core, fill, internal phase, or payload, into a matrix of an inert material, distinguished as the coating material, wall, capsule, membrane, shell, matrix, or carrier material. From the data collected and analyzed, the applications of biopolymers as encapsulating and binding agents in bioactive compounds allow effective use of the properties of the bioactive compounds, aiding in the tailoring of food ingredients with their full potential in terms of beneficial biological effects.

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