Fresh spirulina biomass for human nutrition – safety, microbiology, storage, sensorics

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60461373:22330/25:43932298

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Fresh spirulina biomass for human nutrition – safety, microbiology, storage, sensorics

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Fresh spirulina biomass for human nutrition – safety, microbiology, storage, sensorics

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Applied Phycology

ISSN

0921-8971

e-ISSN

1573-5176

Svazek periodika

37

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

13

Strana od-do

3595-3607

Kód UT WoS článku

001559397400001

EID výsledku v databázi Scopus

2-s2.0-105014209089