Deodorization of Spirulina (Arthrospira platensis) to Improve the Sensory Attributes of Spirulina-Enriched Yogurt
Open accessAbstract
The incorporation of Arthrospira platensis into dairy products offers health benefits but is limited by its undesirable aroma and flavor. This study evaluated three deodorization strategies—adsorption by activated carbon, extraction with ethanol, and fermentation with Saccharomyces cerevisiae—to improve the sensory profile of A. platensis and enhance its acceptability in yogurt. Deodorized powders were characterized for proximal and volatile composition and used to formulate yogurts at five concentrations (0.5–2.5% w/v). Texture, aroma volatile profile, and sensory attributes were assessed after yogurt production, while shelf-life quality attributes were monitored over 29 days of refrigerated storage. Yogurts containing fermented A. platensis showed higher sensory scores (>8.7/10), the greatest purchase intent (>71.4%), and improved texture, remaining acceptable at an addition level of 2.5%. In contrast, yogurts with untreated or carbon-activated treated A. platensis were only acceptable at low addition levels (≤0.5%) due to off-flavors and textural issues. Ethanol effectively reduced aldehydes and ketones (such as Safranal and β-Ionone), while fermentation eliminated pyrazines and generated desirable alcohols and acids (such as 1-Pentanol and Butanoic acid). These findings highlight fermentation as a promising strategy to deodorize A. platensis and improve its integration into dairy matrices, enabling the development of functional yogurts with enhanced sensory quality and nutritionally relevant microalgae content.
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Enzymatic pre- or postprocessing regulates volatile compounds, releasing flavor-active peptides and free amino acids, improving the sensory profile of Spirulina-enriched foods.
“Likewise, enzymatic pre-or postprocessing regulates volatile compounds (VOCs), releasing flavor-active peptides and free amino acids, altering VOC precursors responsible for earthy and muddy odors, improving the sensory profile of Spirulina-enriched foods [94,95].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [94]
Section 3.6.1 (page not available) reports that fermentation changed odor-related volatiles and suggests yeast enzymatic activity transformed aldehydes into less volatile compounds. Section 3.6.2 (page not available) reports an improved aromatic profile in Spirulina-enriched yogurt. The paper does not report enzymatic pre- or postprocessing releasing flavor-active peptides or free amino acids. (LLM, conf=0.88)
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Cited by
Sorted by citations
Boza, A., Lemos, E., Bürck, M., Gautério, G. V., & Braga, A. R. C. (2026) · Macromol · doi:10.3390/macromol6030054
Microalgae and Food Applications
Buschiazzo, I., Barrios, S., & Lema, P. (2026) · doi:10.1002/9781394360307.ch01
Darwish, A.-Z. M., & Darwish, S. (2026) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2026.109570
- Authors
- Ponce de León-Door, A., González-Pérez, P., Olivas, G. I., Molina-Corral, F. J., Amaro-Hernández, J. C., & Sepulveda, D. R.
- Affiliations
- Centro de Investigación en Alimentación y Desarrollo, Av. Rio Conchos SN, Cuauhtémoc, Chihuahua 31570, Mexico
- Centro de Investigación en Alimentación y Desarrollo (MX)
- Tecnológico Nacional de México (MX)
- Corresponding author
- Sepulveda, David R.
- ORCID
- Venue
- Dairy
- Publisher
- MDPI AG
- Published
- 2025-11-07
- Volume
- 6
- Issue
- 6
- Pages
- 67
- ISSN
- 2624-862X (ISSN-L)
- OpenAlex
- W4415992863
- Cited by
- 3
- References
- 71
- Citations by year
- 2026: 3
- FWCI
- 2.34
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Dairy (publishedVersion, cc-by)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Secretaría de Ciencia, Humanidades, Tecnología e Innovación (I1200/311/2023)
- Instituto de Innovación y Competitividad de la Secretaría de Innovación y Desarrollo Económico del Estado de Chihuahua
- Topics
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Keywords
- Spirulina platensis, Spirulina, deodorization, sensory properties, off-flavor, activated carbon adsorption, ethanol extraction, Saccharomyces cerevisiae fermentation, volatile compounds, safranal, pyrazine, shelf life, functional dairy products, microalgae
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