Lactic Acid Fermentation of <i>Chlorella vulgaris</i> to Improve the Aroma of New Microalgae-Based Foods: Impact of Composition and Bacterial Growth on the Volatile Fraction
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...
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MDPI AG
2025-04-01
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| author | Caterina Nicolotti Martina Cirlini Lorenzo Del Vecchio Jasmine Hadj Saadoun Valentina Bernini Monica Gatti Benedetta Bottari Francesco Martelli |
| author_facet | Caterina Nicolotti Martina Cirlini Lorenzo Del Vecchio Jasmine Hadj Saadoun Valentina Bernini Monica Gatti Benedetta Bottari Francesco Martelli |
| author_sort | Caterina Nicolotti |
| collection | DOAJ |
| description | 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 <i>Chlorella vulgaris</i> biomasses, each varying in protein, carbohydrate, lipid, and pigment content. Six lactic acid bacteria (LAB) strains, <i>Lacticaseibacillus casei</i>, <i>Lcb. paracasei</i>, <i>Lcb. rhamnosus</i>, <i>Lactiplantibacillus plantarum</i>, <i>Lactobacillus delbrueckii subsp. bulgaricus</i>, and <i>Leuconostoc citreum</i>, 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. <i>Lcb. paracasei</i> UPCCO 2333 showed the most effective modulation of the volatile profile in <i>Chlorella vulgaris</i>, 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 <i>C. vulgaris</i> biomasses, enabling their broader use in innovative, nutritionally rich food products. |
| format | Article |
| id | doaj-art-faccc67cb3474ec094ed4ae3446207fb |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-faccc67cb3474ec094ed4ae3446207fb2025-08-20T01:49:50ZengMDPI AGFoods2304-81582025-04-01149151110.3390/foods14091511Lactic Acid Fermentation of <i>Chlorella vulgaris</i> to Improve the Aroma of New Microalgae-Based Foods: Impact of Composition and Bacterial Growth on the Volatile FractionCaterina Nicolotti0Martina Cirlini1Lorenzo Del Vecchio2Jasmine Hadj Saadoun3Valentina Bernini4Monica Gatti5Benedetta Bottari6Francesco Martelli7Department of Food and Drug, University of Parma, Viale delle Scienze 49/A, 43124 Parma, ItalyDepartment of Food and Drug, University of Parma, Viale delle Scienze 49/A, 43124 Parma, ItalyDepartment of Food and Drug, University of Parma, Viale delle Scienze 49/A, 43124 Parma, ItalyDepartment of Food and Drug, University of Parma, Viale delle Scienze 49/A, 43124 Parma, ItalyDepartment of Food and Drug, University of Parma, Viale delle Scienze 49/A, 43124 Parma, ItalyDepartment of Food and Drug, University of Parma, Viale delle Scienze 49/A, 43124 Parma, ItalyDepartment of Food and Drug, University of Parma, Viale delle Scienze 49/A, 43124 Parma, ItalyDepartment of Food and Drug, University of Parma, Viale delle Scienze 49/A, 43124 Parma, ItalyThe 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 <i>Chlorella vulgaris</i> biomasses, each varying in protein, carbohydrate, lipid, and pigment content. Six lactic acid bacteria (LAB) strains, <i>Lacticaseibacillus casei</i>, <i>Lcb. paracasei</i>, <i>Lcb. rhamnosus</i>, <i>Lactiplantibacillus plantarum</i>, <i>Lactobacillus delbrueckii subsp. bulgaricus</i>, and <i>Leuconostoc citreum</i>, 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. <i>Lcb. paracasei</i> UPCCO 2333 showed the most effective modulation of the volatile profile in <i>Chlorella vulgaris</i>, 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 <i>C. vulgaris</i> biomasses, enabling their broader use in innovative, nutritionally rich food products.https://www.mdpi.com/2304-8158/14/9/1511fermentationflavor improvementmicroalgaevolatile compounds |
| spellingShingle | Caterina Nicolotti Martina Cirlini Lorenzo Del Vecchio Jasmine Hadj Saadoun Valentina Bernini Monica Gatti Benedetta Bottari Francesco Martelli Lactic Acid Fermentation of <i>Chlorella vulgaris</i> to Improve the Aroma of New Microalgae-Based Foods: Impact of Composition and Bacterial Growth on the Volatile Fraction Foods fermentation flavor improvement microalgae volatile compounds |
| title | Lactic Acid Fermentation of <i>Chlorella vulgaris</i> to Improve the Aroma of New Microalgae-Based Foods: Impact of Composition and Bacterial Growth on the Volatile Fraction |
| title_full | Lactic Acid Fermentation of <i>Chlorella vulgaris</i> to Improve the Aroma of New Microalgae-Based Foods: Impact of Composition and Bacterial Growth on the Volatile Fraction |
| title_fullStr | Lactic Acid Fermentation of <i>Chlorella vulgaris</i> to Improve the Aroma of New Microalgae-Based Foods: Impact of Composition and Bacterial Growth on the Volatile Fraction |
| title_full_unstemmed | Lactic Acid Fermentation of <i>Chlorella vulgaris</i> to Improve the Aroma of New Microalgae-Based Foods: Impact of Composition and Bacterial Growth on the Volatile Fraction |
| title_short | Lactic Acid Fermentation of <i>Chlorella vulgaris</i> to Improve the Aroma of New Microalgae-Based Foods: Impact of Composition and Bacterial Growth on the Volatile Fraction |
| title_sort | lactic acid fermentation of i chlorella vulgaris i to improve the aroma of new microalgae based foods impact of composition and bacterial growth on the volatile fraction |
| topic | fermentation flavor improvement microalgae volatile compounds |
| url | https://www.mdpi.com/2304-8158/14/9/1511 |
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