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<p><i>Spirulina platensis</i> is a nutrient-rich cyanobacterium with immune-enhancing, anti-aging, and cholesterol-lowering properties. However, fresh <i>Spirulina</i> is highly susceptible to spoilage during storage. This study developed a preservation strategy based on curcumin encapsulated in hydroxypropyl-<i>β</i>-cyclodextrin (HBC-Cur) to improve the storage stability of fresh <i>Spirulina</i>. During storage, treatment of fresh <i>Spirulina</i> with 2&#xa0;mg/mL HBC-Cur exhibited protective effects by synergistically inhibiting microbial growth and mitigating oxidative reactions. Chlorophyll content was retained at 74.39% of the initial level. In terms of lipid and protein oxidation, malondialdehyde (MDA) content decreased by 45.73%, and protein carbonyl formation was reduced by 19.69%, indicating effective alleviation of oxidative deterioration. In addition, biogenic amines remained at consistently low levels, with putrescine content reduced by 76.53% relative to the control after 8&#xa0;days. During the late storage phase, oxidative rancidity and spoilage-related VOCs, including hexanal, heptanal, nonenal, propionic acid, and nitrogen- and sulfur-containing volatiles, significantly increased in the control, whereas the VOCs of HBC-Cur-treated <i>Spirulina</i> remained relatively stable. This approach may offer a potential strategy for preserving bioactive components and suppressing the formation of spoilage-related compounds in <i>Spirulina</i> with implications for the development of sustainable food storage technologies.</p> Graphical Abstract <p></p>

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Stabilizing Bioactive Components in Fresh Spirulina via Hydroxypropyl-β-Cyclodextrin-Loaded Curcumin: A Functional Preservation Approach

  • 期刊论文

  • 发表日期：

    2026年2月7日

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  • Zhihao Fan,
  • Yu Shen,
  • Muhammad Usman,
  • Kerui Su,
  • Ayesha Shahid,
  • Anqi Zhao,
  • Xinyu Li,
  • Beixiao Zhang,
  • Jingliang Xu

摘要

Spirulina platensis is a nutrient-rich cyanobacterium with immune-enhancing, anti-aging, and cholesterol-lowering properties. However, fresh Spirulina is highly susceptible to spoilage during storage. This study developed a preservation strategy based on curcumin encapsulated in hydroxypropyl-β-cyclodextrin (HBC-Cur) to improve the storage stability of fresh Spirulina. During storage, treatment of fresh Spirulina with 2 mg/mL HBC-Cur exhibited protective effects by synergistically inhibiting microbial growth and mitigating oxidative reactions. Chlorophyll content was retained at 74.39% of the initial level. In terms of lipid and protein oxidation, malondialdehyde (MDA) content decreased by 45.73%, and protein carbonyl formation was reduced by 19.69%, indicating effective alleviation of oxidative deterioration. In addition, biogenic amines remained at consistently low levels, with putrescine content reduced by 76.53% relative to the control after 8 days. During the late storage phase, oxidative rancidity and spoilage-related VOCs, including hexanal, heptanal, nonenal, propionic acid, and nitrogen- and sulfur-containing volatiles, significantly increased in the control, whereas the VOCs of HBC-Cur-treated Spirulina remained relatively stable. This approach may offer a potential strategy for preserving bioactive components and suppressing the formation of spoilage-related compounds in Spirulina with implications for the development of sustainable food storage technologies.

Graphical Abstract