Effects of spirulina powder on the physicochemical and volatile properties of rice bahlls.

Xiwu Jia, Yujun Shi, Zhili Ji, Wangyang Shen, Xin Liu, Bo Yu, Yolani Syaputri, Hongjian Zhang

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

8 authors.

Xiwu JiaDepartment of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Yujun ShiDepartment of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Zhili JiDepartment of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Wangyang ShenDepartment of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Xin LiuDepartment of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Bo YuSchool of Food Science and Chemical Engineering, Hubei University of Arts and Science, Hubei, Xiangyang, 441053, China.

Yolani SyaputriBiology Department, Universitas Padjadjaran, Bandung, Indonesia.

Hongjian ZhangHainan Institute of Grain and Oil Science, Qionghai 571400, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study compared the quality of rice balls prepared with different concentrations of spirulina powder (0%, 1%, 3%, 5%, and 7%) and investigated their nutritional composition, color parameters, hardness, water distribution, and fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), and gas chromatography-ion mobility spectrometry (GC-IMS) findings. Spirulina significantly improved the nutritional value of rice balls, with the protein content increasing by 38.37%. With increasing spirulina concentrations, the L* and W values of rice balls decreased, causing a green appearance with progressively intensified color, whereas the hardness increased significantly. Low-field nuclear magnetic resonance (LF-NMR) findings revealed that low spirulina concentrations (1%-5%) increased the proportion of bound water and decreased that of free water, whereas at 7% concentration, T

Indexed as

MicrostructurePhysicochemical propertiesRice ballSpirulina powderVolatile flavor compounds

Identifiers

PMID42436756

DOI10.1016/j.fochx.2026.104141

PMCPMC13355716

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