Fresh spirulina biomass for human nutrition – safety, microbiology, storage, sensorics
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F67985858%3A_____%2F25%3A00637951" target="_blank" >RIV/67985858:_____/25:00637951 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22330/25:43932298
Result on the web
<a href="https://hdl.handle.net/11104/0368724" target="_blank" >https://hdl.handle.net/11104/0368724</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s10811-025-03631-9" target="_blank" >10.1007/s10811-025-03631-9</a>
Alternative languages
Result language
angličtina
Original language name
Fresh spirulina biomass for human nutrition – safety, microbiology, storage, sensorics
Original language description
Dry spirulina biomass is a popular dietary supplement (superfood) valued for its antioxidants, vitamins, and other nutrients. However, its strong flavour unacceptable to some consumers, and the energy-intensive drying process, which causes oxidative damage to valuable compounds, have led some artisanal producers to offer fresh spirulina biomass (FSB) as an alternative. Due to its high water (~90 % w/w) and protein (~60 % w/w of dry weight) content, FSB is a perishable food product, and improper storage may pose health risks. Despite its growing availability, there is limited information on its microbiological properties and storage requirements. This study provides new insights into the safety, storage and sensorics of FSB. In summary, no foodborne pathogens were detected in FSB, and total bacterial counts remained acceptable (105 to 107 CFU g-1) for the first 14 days of storage at 4 °C, but increased to 109 CFU g-1 when stored at room temperature (25 °C). Interestingly, washing the biomass with potable water after harvesting reduced its shelf life at both tested temperatures (4 and 25 °C). FSB contained significantly higher levels of phycocyanin (by 60 %), carotenoids (by 50‐%), and vitamin‐E (by 87‐%) than dried spirulina, and exhibited more delicate sensory properties, leading to greater consumer acceptance. In conclusion, FSB offers superior sensory quality and greater consumer acceptability, while retaining more health-beneficial compounds than dry spirulina. However, its shelf life is significantly shorter, requiring refrigeration and consumption within 10 days of purchase.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Applied Phycology
ISSN
0921-8971
e-ISSN
1573-5176
Volume of the periodical
37
Issue of the periodical within the volume
5
Country of publishing house
DE - GERMANY
Number of pages
13
Pages from-to
3595-3607
UT code for WoS article
001559397400001
EID of the result in the Scopus database
2-s2.0-105014209089