Open AccessEvaluation of the volatile compound basil leaf (Ocimum basilicum) intervention on Spirulina platensis
Author(s) -
Yuliani Yuliani,
Tri Winarni Agustini,
Eko Nurcahya Dewi
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(s3).010
Subject(s) - basilicum , spirulina (dietary supplement) , ocimum , food science , chemistry , sage , botany , biology , organic chemistry , raw material , physics , nuclear physics
Microalgae Spirulina platensis contains high protein which can be used as functionalfood, but it has several undesirable volatile compounds. Ocimum basilicum containsvarious essential oils from the monoterpene class that can be used to reduce volatilecompounds causing an off-odour in Spirulina platensis. This study was conducted toevaluate the intervention of O. basilicum on nature and microencapsulated S. platensispowder after O. basilicum treatment against the volatile compounds. The researchconsisted 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-dryingmethod and microencapsulated (MSB) after. Spirulina platensis powder was used as acontrol (SP). A solid-phase microextraction was used with the combination of GC-MS toidentify volatile compounds. The results showed that the main volatile compounds inSpirulina are medium-chain alkanes. Other compounds that contributed to this off-odourare geosmin (0.02%), 2-Methylisoborneol (0.28%), β-ionone (4.94%). The intervention ofO. basilicum in S. platensis resulted in a decrease in these volatile compounds. Geosminwas not detected by intervention with O. basilicum either by microencapsulation (MSB)or without microencapsulation (DSB). Therefore, the intervention of O. basilicum canreduce off-odour in S. platensis and can be applied as a functional food