Optimization of the preparation process of Spirulina blended liquor and Spirulina fermented wine, analysis of volatile components and in vitro antioxidant study.

The optimal conditions were explored for the preparation of Spirulina blended liquor (SBL) and Spirulina fermented wine (SFW), respectively. The parameters obtaining highest alga polysaccharide were calculated by response surface methodology. The optimal conditions for SBL preparation were base liquor of 42% vol, ultrasonication time of 37-min and ultrasonic power of 80 W with polysaccharide content (PC) and alcohol content (AC) of 0.2181 g/L and 39.7% vol, respectively. In the case of SFW, optimum fermentation occurred at 22°C, with a 4% inoculum and 6-day period with PC and AC of 8.533 g/L and 11.2% vol, respectively. Headspace solid-phase microextraction-gas chromatography-mass spectrometry was used to quantitatively analyze the volatile components of SBL and SFW. There were 32 and 40 main aroma compounds in SBL and SFW, respectively. Volatile organic compounds, including α-ionone and β-ionone, produced by Spirulina were detected in both SBL and SFW. Comparative evaluation of scavenging activity and total reducing power revealed the antioxidant capacity of SFW significantly outperformed that of SBL.