Ramani Bhai

Storage-Induced Changes in Raw vs. Commercial Spirulina: A Molecular, Nutritional and Microbial Perspective

Jithu Paul Jacob, Swapna C Senan & Ramani Bhai · Asian Food Science Journal · 2025

Introduction: Spirulina, a nutrient-rich cyanobacterium, is widely used in functional foods and nutraceuticals, but its stability during storage—especially in raw form—remains a critical challenge. Today, Spirulina is widely incorporated into functional foods, nutraceuticals, and...