Citation
Yuliani, . and Agustini T.W., . and Dewi E.N., . (2021) Evaluation of the volatile compound basil leaf (Ocimum basilicum) intervention on Spirulina platensis. Food Research (Malaysia), 5 (S3). pp. 48-53. ISSN 2550-2166
Abstract
Microalgae Spirulina platensis contains high protein which can be used as functional food, but it has several undesirable volatile compounds. Ocimum basilicum contains various essential oils from the monoterpene class that can be used to reduce volatile compounds causing an off-odour in Spirulina platensis. This study was conducted to evaluate the intervention of O. basilicum on nature and microencapsulated S. Platensis powder after O. basilicum treatment against the volatile compounds. The research consisted of two intervention models. S. platensis powder soaked with basil extract (1:4, w/v) and then dried by freeze-drying method without microencapsulation (DSB). The S. platensis powder was soaked in basil extract (1:4, w/v) then dried by freeze-drying method and microencapsulated (MSB) after. Spirulina platensis powder was used as a control (SP). A solid-phase microextraction was used with the combination of GC-MS to identify volatile compounds. The results showed that the main volatile compounds in Spirulina are medium-chain alkanes. Other compounds that contributed to this off-odour are geosmin (0.02%), 2-Methylisoborneol (0.28%), β-ionone (4.94%). The intervention of O. basilicum in S. platensis resulted in a decrease in these volatile compounds. Geosmin was not detected by intervention with O. basilicum either by microencapsulation (MSB) or without microencapsulation (DSB). Therefore, the intervention of O. basilicum can reduce off-odour in S. platensis and can be applied as a functional food.
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Abstract
Microalgae Spirulina platensis contains high protein which can be used as functional food, but it has several undesirable volatile compounds. Ocimum basilicum contains various essential oils from the monoterpene class that can be used to reduce volatile compounds causing an off-odour in Spirulina platensis. This study was conducted to evaluate the intervention of O. basilicum on nature and microencapsulated S. Platensis powder after O. basilicum treatment against the volatile compounds. The research consisted of two intervention models. S. platensis powder soaked with basil extract (1:4, w/v) and then dried by freeze-drying method without microencapsulation (DSB). The S. platensis powder was soaked in basil extract (1:4, w/v) then dried by freeze-drying method and microencapsulated (MSB) after. Spirulina platensis powder was used as a control (SP). A solid-phase microextraction was used with the combination of GC-MS to identify volatile compounds. The results showed that the main volatile compounds in Spirulina are medium-chain alkanes. Other compounds that contributed to this off-odour are geosmin (0.02%), 2-Methylisoborneol (0.28%), β-ionone (4.94%). The intervention of O. basilicum in S. platensis resulted in a decrease in these volatile compounds. Geosmin was not detected by intervention with O. basilicum either by microencapsulation (MSB) or without microencapsulation (DSB). Therefore, the intervention of O. basilicum can reduce off-odour in S. platensis and can be applied as a functional food.
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | The 6th International Conference on Tropical and Coastal Region Eco-Development (ICTCRED) 2020 |
| AGROVOC Term: | Spirulina platensis |
| AGROVOC Term: | Ocimum basilicum |
| AGROVOC Term: | microalgae |
| AGROVOC Term: | food processing |
| AGROVOC Term: | microencapsulation |
| AGROVOC Term: | drying |
| AGROVOC Term: | essential oils |
| AGROVOC Term: | volatile compounds |
| AGROVOC Term: | odour |
| Geographical Term: | Indonesia |
| Depositing User: | Mr. Khoirul Asrimi Md Nor |
| Date Deposited: | 28 Jan 2026 07:25 |
| Last Modified: | 28 Jan 2026 07:25 |
| URI: | http://webagris.upm.edu.my/id/eprint/3301 |
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