TY - JOUR
T1 - Fresh living Arthrospira as dietary supplements
T2 - Current status and challenges
AU - Ma, Zengling
AU - Ahmed, Faruq
AU - Yuan, Bo
AU - Zhang, Wei
PY - 2019/6
Y1 - 2019/6
N2 - Background: Arthrospira (Spirulina) spp. has long been consumed as a dietary supplement that provides rich natural nutrients consisting of 60–70% proteins including essential amino acids, vitamins, and some minerals. The currently available Spirulina products in the market are mainly hot and spray-dried and their nutritional values are significantly compromised due to degradation of the heat-sensitive bioactive components. Scope and approach: This commentary provides a critical view on the differences in main nutritional composition between dried and fresh living Arthrospira. In addition, the current R&D advances in the development of fresh living Arthrospira as a dietary supplement including the cultivation system, preservation and storage, product development, nutritional and functional properties and food safety were critically discussed. Key findings and conclusions: Fresh living Arthrospira can better maintain their nutritional, functional, and health values, and therefore could be developed for a new range of Arthrospira derived products. However, the cultivation system that could ensure the food safety and long-term storage technologies to preserve the cell viability in different product formulations are still under development for expanding the commercial applications.
AB - Background: Arthrospira (Spirulina) spp. has long been consumed as a dietary supplement that provides rich natural nutrients consisting of 60–70% proteins including essential amino acids, vitamins, and some minerals. The currently available Spirulina products in the market are mainly hot and spray-dried and their nutritional values are significantly compromised due to degradation of the heat-sensitive bioactive components. Scope and approach: This commentary provides a critical view on the differences in main nutritional composition between dried and fresh living Arthrospira. In addition, the current R&D advances in the development of fresh living Arthrospira as a dietary supplement including the cultivation system, preservation and storage, product development, nutritional and functional properties and food safety were critically discussed. Key findings and conclusions: Fresh living Arthrospira can better maintain their nutritional, functional, and health values, and therefore could be developed for a new range of Arthrospira derived products. However, the cultivation system that could ensure the food safety and long-term storage technologies to preserve the cell viability in different product formulations are still under development for expanding the commercial applications.
KW - Arthrospira
KW - Bioactive compounds
KW - Cultivation system
KW - Dietary supplements
KW - Fresh Arthrospira
KW - Nutrition
KW - Spirulina
UR - http://www.scopus.com/inward/record.url?scp=85064918215&partnerID=8YFLogxK
U2 - 10.1016/j.tifs.2019.04.010
DO - 10.1016/j.tifs.2019.04.010
M3 - Review article
AN - SCOPUS:85064918215
VL - 88
SP - 439
EP - 444
JO - TRENDS IN FOOD SCIENCE & TECHNOLOGY
JF - TRENDS IN FOOD SCIENCE & TECHNOLOGY
SN - 0924-2244
ER -