Deodorization of arthrospira platensis biomass for further Scale-Up food applications

Cuellar-Bermúdez, Sara P; Barba-Davila, Bertha; Serna-Saldivar, Sergio O; Parra-Saldivar, Roberto; Rodriguez-Rodriguez, José; Morales-Davila, Sandra; Goiris, Koen; Muylaert, Koenraad; Chuck-Hernández, Cristina

doi:10.1002/jsfa.8391

Deodorization of arthrospira platensis biomass for further Scale-Up food applications

Author:

Cuellar-Bermúdez, Sara P

Barba-Davila, Bertha ; Serna-Saldivar, Sergio O ; Parra-Saldivar, Roberto ; Rodriguez-Rodriguez, José ; Morales-Davila, Sandra ; Goiris, Koen ; Muylaert, Koenraad ; Chuck-Hernández, Cristina

Keywords:

Science & Technology, Life Sciences & Biomedicine, Physical Sciences, Agriculture, Multidisciplinary, Chemistry, Applied, Food Science & Technology, Agriculture, Chemistry, Arthrospira, Spirulina, fish odor, volatiles, protein, VOLATILE ORGANIC-COMPOUNDS, HYDROTHERMAL LIQUEFACTION, SPIRULINA, EXTRACTION, CYANOBACTERIAL, MICROALGAE, LIPIDS, Amino Acids, Biomass, Fatty Acids, Food, Food Analysis, Gas Chromatography-Mass Spectrometry, Nutritive Value, Proteins, Spectroscopy, Fourier Transform Infrared, Volatile Organic Compounds, 07 Agricultural and Veterinary Sciences, 09 Engineering, Food Science, 30 Agricultural, veterinary and food sciences, 40 Engineering

Abstract:

Given the importance of A. platensis as a potential food protein source, we achieve an affordable deodorization process that does not significantly affect the nutritional value of algae biomass.