Deodorization of Spirulina Extracts by Ozone and Activated Carbon: Effects on Volatile Organic Compounds, Bioactive Pigments, Antioxidant Activity, and Sensory Profile.

ABSTRACT: Spirulina extract holds significant promise for food applications, but its characteristic odor limits consumer acceptance. This study evaluated ozone (5, 10, and 25 ppm) and activated carbon (AC; 10, 30, and 50% w/v) treatments for their effects on selected volatile organic compounds (VOCs) in spirulina aqueous extracts, as well as on protein content, bioactive compounds, and antioxidant activities. Neither treatment adversely affected protein content. Ozone treatments significantly increased total phycobiliprotein content (172.5-181.1 mg/g; p < 0.05), whereas AC treatments significantly reduced it (138.5-159.0 mg/g; p < 0.05). Both treatments decreased chlorophyll (13.9-30.6%) and carotenoid (44.6-72.3%) levels, while DPPH and ABTS antioxidant activities varied

SUBMITTER: Lwin S 

PROVIDER: S-EPMC12651774 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature