Abstract:
Fresh biomass obtained from a photobioreactor is sensorially significantly more acceptable (taste and odour neutral) than dried biomass (fishy smell and aftertaste). Since there are practically no scientific publications on the safety and suitability of fresh biomass consumption, and no recommendations on storage, we plan to test this biomass for safety and shelf-life, and to compare dry and fresh biomass in terms of the degree of degradation of health-promoting substances (unsaturated fatty acids, vitamins, antioxidants). If the assumption that the fresh biomass of Arthrospira maxima is suitable for consumption and more valuable than dried biomass is verified, this will allow the subsequent development of new healthful or therapeutic food products.