Nicolotti Caterina, Cirlini Martina, Del Vecchio Lorenzo, Hadj Saadoun Jasmine, Bernini Valentina, Gatti Monica, Bottari Benedetta, Martelli Francesco
Department of Food and Drug, University of Parma, Viale delle Scienze 49/A, 43124 Parma, Italy.
Foods. 2025 Apr 26;14(9):1511. doi: 10.3390/foods14091511.
The consumption of microalgae-based foods is growing due to their exceptional nutritional benefits and sustainable cultivation. However, their strong off-flavors and odors hinder their incorporation into food products. Lactic acid fermentation, a traditional method known for modifying bioactive and aromatic compounds, may address these challenges. This study aims to evaluate the impact of lactic acid fermentation on the aromatic profiles of four distinct biomasses, each varying in protein, carbohydrate, lipid, and pigment content. Six lactic acid bacteria (LAB) strains, , , , , , and , were used for fermentation. All biomasses supported LAB growth, and their volatile profiles were analyzed via HS-SPME-GC-MS, revealing significant variability. Fermentation notably reduced concentrations of compounds responsible for off-flavors, such as aldehydes. Specifically, hexanal, associated with a green and leafy aroma, was significantly decreased. UPCCO 2333 showed the most effective modulation of the volatile profile in , significantly reducing undesirable compounds, such as aldehydes, ketones, pyrazines, and terpenes, while enhancing ester production. These results highlight lactic acid fermentation as an effective method to improve the sensory characteristics of biomasses, enabling their broader use in innovative, nutritionally rich food products.
由于微藻基食品具有卓越的营养价值和可持续的种植方式，其消费量正在不断增长。然而，它们强烈的异味阻碍了其融入食品中。乳酸发酵作为一种以修饰生物活性和芳香化合物而闻名的传统方法，可能会解决这些挑战。本研究旨在评估乳酸发酵对四种不同生物量的芳香特征的影响，每种生物量在蛋白质、碳水化合物、脂质和色素含量方面各不相同。使用了六种乳酸菌（LAB）菌株，即 、 、 、 、 和 进行发酵。所有生物量都支持乳酸菌生长，并通过顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）分析它们的挥发性成分，结果显示出显著的变异性。发酵显著降低了导致异味的化合物浓度，如醛类。具体而言，与绿色和叶香相关的己醛显著减少。UPCCO 2333 在 中对挥发性成分的调节最为有效，显著降低了醛类、酮类、吡嗪类和萜类等不良化合物的含量，同时提高了酯类的产量。这些结果突出了乳酸发酵是改善生物量感官特性的有效方法，使其能够更广泛地应用于创新的、营养丰富的食品中。
