Innovative processes for combating contaminants in fresh Spirulina

Abstract

As the global population continues to grow, the demand for sustainable food sources is rising. Plant-based diets, renowned for their potential to address this demand while promoting public health, food security and environmental sustainability, have gained recognition. Within the realm of sustainable dietary choices, Spirulina (Arthrospira platensis), a microalga, has emerged as a promising source of sustainable protein and nutrition. With its exceptional nutritional value and versatile applications in food, feed, and nutraceuticals, Spirulina stands out as a valuable resource. However, large-scale Spirulina cultivation faces a significant challenge in the form of contamination. Mass cultivation in open pond systems makes it susceptible to various contaminants, jeopardizing product quality and production efficiency. This issue has driven the industry to primarily offer dried Spirulina products, raising questions about the feasibility of delivering fresh Spirulina to the market. To overcome this challenge, effective decontamination techniques are crucial to ensure product safety without compromising nutritional value and sensory attributes. In this review, we assess various decontamination methods for Spirulina products, with a special focus on the application of cold plasma. Cold plasma, a non-thermal ionized gas, has demonstrated its efficacy in sterilizing a variety of food products while preserving their quality. Although research on the use of cold plasma in algal-based products is currently limited, this review seeks to bridge knowledge gaps, assess the challenges, and explore potential solutions for integrating cold plasma into Spirulina production. This review aims to provide valuable insights into innovative processes for combating contaminants in fresh Spirulina, paving the way for improved product safety and quality while retaining its nutritional excellence.