Stabilizing Bioactive Components in Fresh Spirulina via Hydroxypropyl-β-Cyclodextrin-Loaded Curcumin: A Functional Preservation Approach

Spirulina platensis is a nutrient-rich cyanobacterium with immune-enhancing, anti-aging, and cholesterol-lowering properties. However, fresh Spirulina is highly susceptible to spoilage during storage. This study developed a preservation strategy based on curcumin encapsulated in hydroxypropyl- β -cyclodextrin (HBC-Cur) to improve the storage stability of fresh Spirulina . During storage, treatment of fresh Spirulina with 2 mg/mL HBC-Cur exhibited protective effects by synergistically inhibiting microbial growth and mitigating oxidative reactions. Chlorophyll content was retained at 74.39% of the initial level. In terms of lipid and protein oxidation, malondialdehyde (MDA) content decreased by 45.73%, and protein carbonyl formation was reduced by 19.69%, indicating effective alleviation of oxidative deterioration. In addition, biogenic amines remained at consistently low levels, with putrescine content reduced by 76.53% relative to the control after 8 days. During the late storage phase, oxidative rancidity and spoilage-related VOCs, including hexanal, heptanal, nonenal, propionic acid, and nitrogen- and sulfur-containing volatiles, significantly increased in the control, whereas the VOCs of HBC-Cur-treated Spirulina remained relatively stable. This approach may offer a potential strategy for preserving bioactive components and suppressing the formation of spoilage-related compounds in Spirulina with implications for the development of sustainable food storage technologies. Graphical