Cuellar-Bermúdez Sara P, Barba-Davila Bertha, Serna-Saldivar Sergio O, Parra-Saldivar Roberto, Rodriguez-Rodriguez José, Morales-Davila Sandra, Goiris Koen, Muylaert Koenraad, Chuck-Hernández Cristina
Laboratory of Aquatic Biology, KU Leuven Kulak, Kortrijk, Belgium.
Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Monterrey, Nuevo León, Mexico.
J Sci Food Agric. 2017 Dec;97(15):5123-5130. doi: 10.1002/jsfa.8391. Epub 2017 Jun 2.
Given the importance of A. platensis as a potential food protein source, we describe an affordable deodorization process that does not significantly affect the nutritional value of algae biomass.
Ethanol, acetone or hexane were used to deodorize algae biomass and then to identify the profile of volatile compounds associated with its distinctive odor. Sensorial characteristics were improved in the biomass cake after the proposed solvent extraction. Panelists identified the ethanolic extract with the most pronounced algae-related odor. Gas chromatography-mass spectrometry analysis showed that a mixture of 20 different compounds derived from fatty acids and amino acids contributed to the characteristic smell of A. platensis biomass. The results of the present study show that the ethanol solvent-free A. platensis biomass contained > 600 g kg protein, < 10 g kg crude fat and > 65% in vitro protein digestibility, similar to the original biomass. The Fourier transform infrared spectroscopy secondary protein structure was comparable among samples, indicating that the only change after ethanol extraction was a reduction of the algae smell.
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.
鉴于钝顶螺旋藻作为潜在食物蛋白来源的重要性，我们描述了一种经济实惠的除臭工艺，该工艺不会显著影响藻类生物质的营养价值。
使用乙醇、丙酮或己烷对藻类生物质进行除臭，然后鉴定与其独特气味相关的挥发性化合物谱。在所提出的溶剂萃取后，生物质饼的感官特性得到改善。评审员鉴定出乙醇提取物具有最明显的藻类相关气味。气相色谱 - 质谱分析表明，20种不同的源自脂肪酸和氨基酸的化合物混合物构成了钝顶螺旋藻生物质的特征气味。本研究结果表明，无乙醇溶剂的钝顶螺旋藻生物质含有>600 g/kg蛋白质、<10 g/kg粗脂肪以及>65%的体外蛋白质消化率，与原始生物质相似。傅里叶变换红外光谱二级蛋白质结构在各样本间具有可比性，表明乙醇萃取后的唯一变化是藻类气味的降低。
本研究中所研究的各种萃取程序在使藻类生物质除臭方面均有效。最有效的方案是用乙醇去除有气味的化合物。这一特定程序产生了具有改善感官特性的藻类生物质。本研究结果应有助于鉴定源自与钝顶螺旋藻相关的脂肪酸、色素和蛋白质的有气味化合物。© 2017化学工业协会
