Harnessing the Spirulina Platensis-Curcumin Composites to Mitigate Algal Odor and Extend Shelf Life in Fortified Bread
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Exploring microalgae-based functional ingredients for food preservation and quality enhancement meets the consumers' demand for healthier staple food. This study developed nutrient-fortified composite systems (SP@Cur) by loading curcumin (Cur) onto Spirulina platensis (SP) as bread improvers to enhance storage stability and flavor attributes. The results showed that as the Cur concentration in composite systems increased from 200 μg/mL (L-SP@Cur) to 800 μg/mL (H-SP@Cur), the loading capacity of SP@Cur increased from 23.22 % to 57.02 %. After the addition of SP@Cur to bread, H-SP@Cur improved the bread's textural properties, and effectively extended bread's shelf life from 6 to 10 days during storage at room temperature. Furthermore, gas chromatography–mass spectrometry (GC–MS) and molecular docking analysis further confirmed Cur reduced the fishy odorants caused by SP via competitive inhibition with Hexanal and 1-Octen-3-ol, thereby improving the sensory palatability of bread. This work provides the feasibility of employing SP@Cur as multifunctional ameliorant in shelf-stable staple foods. • Spirulina platensis -curcumin system (SP@Cur) was built and added to bread. • H-SP@Cur improved bread's microstructure, texture and delayed starch digestion. • Addition of H-SP@Cur enhanced bread's nutrition and extended its shelf life. • H-SP@Cur reduced fishy odorants (Hexanal and 1-Octen-3-ol) in SP-fortified bread. • SP@Cur endowed nutritional fortification and flavor improvement with bread.
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Flavor pairing with curcumin mitigated the fishy odor imparted by Spirulina through competitive interactions with hexanal and 1-octen-3-ol, resulting in improved sensory acceptability in bread.
“Accordingly, flavor pairing with curcumin mitigated the fishy odor imparted by Spirulina through competitive interactions with hexanal and 1-octen-3-ol, resulting in improved sensory acceptability in bread [99].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [99]
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Boza, A., Lemos, E., Bürck, M., Gautério, G. V., & Braga, A. R. C. (2026) · Macromol · doi:10.3390/macromol6030054
- Authors
- Zhang, H., Li, T., Wu, S., Shi, X., Yang, S., Nian, Y., Diao, Y., Cao, X., Su, W., & Wang, Y.
- Affiliations
- Liaoning University (CN)
- Dalian Polytechnic University (CN)
- Corresponding author
- Wang, Yuxiao
- ORCID
- Venue
- Food Chemistry: X
- Publisher
- Elsevier BV
- Published
- 2026-01
- Volume
- 33
- Pages
- 103471
- ISSN
- 2590-1575 (ISSN-L)
- PMC
- PMC12853046
- OpenAlex
- W7117557429
- Cited by
- 1
- References
- 37
- Citations by year
- 2026: 1
- FWCI
- 0.47
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Food Chemistry X (publishedVersion, cc-by-nc-nd)
- SSRN Electronic Journal (acceptedVersion)
- Europe PMC (PubMed Central) (publishedVersion, cc-by-nc)
- PubMed (publishedVersion)
- PubMed Central (publishedVersion, cc-by-nc)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- China Postdoctoral Science Foundation (2023M730453)
- National Natural Science Foundation of China (32302088)
- Shenyang Young and Middle-aged Science and Technology Innovation Talent Support Program (RC230622)
- Department of Education of Liaoning Province
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Keywords
- Spirulina platensis, curcumin, bread improvers, shelf life extension, hexanal, 1-octen-3-ol, bread texture, starch hydrolysis, functional food ingredients, food preservation
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