扬州大学学报（农业与生命科学版）2024，Vol.45Issue(5)：139-146,8.DOI:10.16872/j.cnki.1671-4652.2024.05.017
鲜食螺旋藻的营养价值和应用潜力
Nutritional value and potential applications of fresh living Spirulina
摘要
Abstract
Spirulina is capable of using light energy and fixing carbon dioxide to synthesize a series of organic sub-stances such as proteins,polysaccharides,unsaturated fatty acids,etc,which is regarded as one of the most ideal food re-sources for human beings.Traditional Spirulina products are typically formulated as algal powder tablets or capsules.However,the processing and preparation of these products,which involve screw pump feeding and extrusion,high-speed atomization,and high-temperature dewatering,often lead to the rupture of cell filaments,cell fragmentation,and the consequent loss of vital nutrients.In contrast,fresh living Spirulina,a novel product,is cultivated in a closed photobio-reactor,and made edible through harvesting,washing,filtering and sterilizing.With its refreshing taste and odorless-ness,it is gradually accepted by the general public.This paper firstly analyzed the nutritional advantages of fresh living Spirulina over traditional algal powder,and then reviewed the way of application of fresh living Spirulina in modern food processing,and looked forward to the development prospect of its production system,aiming to provide reference for the research and development of new products and high-quality development of the microalgae industry.关键词
鲜食螺旋藻/光生物反应器/营养价值/食品加工Key words
fresh living Spirulina/photobioreactor/nutritional value/food processing分类
农业科技引用本文复制引用
罗光宏,刘海燕,杨生辉,孙中亮,王丽娟,孙利芹..鲜食螺旋藻的营养价值和应用潜力[J].扬州大学学报（农业与生命科学版）,2024,45(5):139-146,8.基金项目
甘肃省科技计划项目[甘科技(2021)12号] （2021）
甘肃省高等学校产业支撑计划项目(2020C-25) （2020C-25）
