Deodorization of Arthrospira platensis biomass for further scale‐up food applications

Abstract

The various extraction procedures investigated in the present study were effective in deodorizing the algae biomass. The most effective protocol was the removal of odoriferous compounds with ethanol. This particular procedure yielded an algae biomass with an improved sensorial traits. The results of the present study should help with the identification of odoriferous compounds derived from fatty acids, pigments and proteins associated with A. platensis. © 2017 Society of Chemical Industry.

Removal of the fishy malodor from Bangia fusco‐purpurea via fermentation of Saccharomyces cerevisiae , Acetobacter pasteurianus , and Lactobacillus plantarum

“…Hydrocarbons such as octane and decane can be formed from C20 unsaturated fatty acids (Georg & Wilhelm, 2002). The fishy odor/offflavor are associated with 6-, 8-, and 9-carbon aldehydes, ketones, and alcohols indicated by previous studies (Fink, 2007;Cuellar-Bermúdez et al, 2017). 2-Nonenal, 2,4-octadienal, 1-octen-3-ol, 6-methyl-5-hepten-2-one, 1-octen-3-one, 2,4-heptadienal, 2-octenal, 2,4-octadienal, 2,4-decadienal, 2,4,7-dectridienal, 3,5-octadien-2-one, n-hexanal, and n-heptanal are potential contributors to the fishy odor (Anupam et al, 2010;Chen et al, 2016;Guo et al, 2019;Liu et al, 2019;Marsil & Laskonis, 2014).…”

Effects of different probiotic combinations on the components and bioactivity of Spirulina

“…However, most of these products have a fishy odor, and the strong smell of Spirulina does not keep with the eating habits of individuals, especially in Asia, thereby limiting its use as a functional food. Previous studies were conducted on the elimination of the fishy smell of Spirulina, and the methods used included enzymatic hydrolysis [8]; masking, utilizing the simultaneous use of other foods [9]; or fermentation [10]. Among these, the fermentation method, which is an important processing method in the food industry [11], not only effectively removes the fishy smell, but also transforms and metabolizes plant‐based ingredients into a form that can be easily absorbed by the human body, such as phenolic compounds or proteins; supplements the unique ingredients of probiotics; and extends the shelf life [11,12].…”

Deesterification of astaxanthin and intermediate esters from Haematococcus pluvialis subjected to stress

“…Several reports have discussed astaxanthin extraction methods from H. pluvialis using organic solvents: acetone, ethanol, ethyl acetate, n-hexane, dichloromethane, and methanol [17,[42], [43], [44], [45], [46]]. However, quantification of free astaxanthin has been hindered by pigments, esters, waxes, and/or fatty acids; or, in the case of carotenoid extracts, esterified xanthophylls, chlorophylls, and/or lipids [17,47,48]; or by prolonged extraction times [5,49,17,50]. Deesterification of carotenoids like astaxanthin is usually processed through saponification with KOH or NaOH to release the lipids [45,46,51];or by enzymolysis with alkaline lipase [52] or cholesterol esterase [45,53,54].…”

“…Deesterification of carotenoids like astaxanthin is usually processed through saponification with KOH or NaOH to release the lipids [45,46,51];or by enzymolysis with alkaline lipase [52] or cholesterol esterase [45,53,54]. The latter technique has been shown to improve chromatographic analysis, concentrations, and pigment yields [47,17,45], and previous studies mention the use of deesterification in carotenoid extracts to improve performance [17,55].…”