Deodorization of algae biomass to overcome off-flavors and odor issues for developing new food products: Innovations, trends, and applications

Brigitte Sthepani Orozco Colonia,Gilberto Vinícius de Melo Pereira,Júlio Cesar de Carvalho,Susan Grace Karp,Cristine Rodrigues,Vanete Thomaz Soccol,Letícia Schneider Fanka,Carlos Ricardo Soccol

Food Chemistry Advances（2023）

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摘要

•Deodorized algae as a high-value ingredient for new food products.•Deodorization process allows the removal of off-flavors and odors.•Thermal and chemical methods can be used in deodorization.•Deodorized algae-derived products can generate value in the global market.

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关键词

algae biomass,deodorization issues,new food products,off-flavors

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