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Sensory chemistry of Spirulina: unveiling trends and innovations in aromatic volatile organic compound biosynthesis in off-flavors and odor mitigation strategiesстатья
Статья опубликована в высокорейтинговом журнале
Статья опубликована в журнале из списка Web of Science и/или Scopus- Авторы: Shahid Ayesha, Zihao Fan, Kerui Su, Anqi Zhao, Aamer Mehmood Muhammad, Jo-Shu Chang, A Solovchenko, Asraful Alam Md, Xu Jingliang
- Журнал: Trends in Food Science and Technology
- Год издания: 2025
- Издательство: Elsevier BV
- Местоположение издательства: Netherlands
- Номер статьи: 104886
- DOI: 10.1016/j.tifs.2025.104886
- Аннотация: BackgroundRevolutionary transformation in dietary preferences fueled a burgeoning interest in functional/innovative foods. Spirulina (Arthrospira platensis and Arthrospira maxima) recently regains prominence as nutritionally rich, sustainable, functional food raw materials, but their sensorial characteristics like fishy smell, deep bluish-green color, and astringency impede their wide-scale acceptance.Scope and approachSensorial/organoleptic properties of Spirulina are perceived by odor active volatiles but according to existing literature, presently there is no consolidated report on Spirulina associated aromatic volatile organic compounds (VOCs) and molecular mechanisms of their turnover. To bridge the gap, present review offers a vision of fledgling research on sensory chemistry of Spirulina in terms of VOCs production, especially in response to pre- and post-processing technologies. Moreover, encapsulation, traditional fermentation/precision fermentation, and genetic engineering are reviewed as effective deodorization methods to overcome initial customer disliking.Key findings and conclusionVOCs including alkenes, alcohols, terpenes, ketones, benzenes, esters, aldehydes, acids, ethers, and sulphurous group cause fishy smell and astringency in Spirulina. While, protein/amino acids degradation, fatty acid oxidation, and carotenogeneis are associated with low sensory characteristics. Commercial and patent landscape indicated the feasibility of deodorization to produce visually appealing high quality functional food that caters to diverse consumer preferences. Precision fermentation in combination with advanced technologies of omics and artificial intelligence revolutionizes deodorization process through development of specialized starter cultures. Exhaustive understanding of VOC biosynthesis and microbial interaction mechanism empowers researchers/commercial entities to develop Spirulina-based functional foods products.
- Добавил в систему: Соловченко Алексей Евгеньевич