The Impact of Microalgae in Food Science and Technology
2017/09/26 by Ângelo Paggi Matos · 217 citations
Biochemistry, Genetics and Molecular Biology · Energy · #Algal biology and biofuel production #Biochemistry #Biofuel #Biology #Biotechnology #Business #Docosahexaenoic acid #Ecology #Fatty acid #Food industry #Food science #Functional food #Microbial Metabolic Engineering and Bioproduction #Nutraceutical #Polyunsaturated fatty acid #Raw material #Spirulina (dietary supplement)
paper · doi:10.1007/s11746-017-3050-7
published in Journal of the American Oil Chemists Society 94(11), 1333-1350 (Wiley)
openalex publication_date 2017/09/26 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/25
Abstract
Abstract Microalgae (including cyanobacteria) are promising organisms for sustainable products for use as feedstocks for food, feed, fine chemicals, and biofuels. They can synthesize a broad range of products with medium‐ to high‐value market price such as β‐1,3‐glucan polysaccharide, single‐cell‐protein, carotenoids and phycobilin pigments, and long‐chain polyunsaturated fatty acids that are commercialized in the food industry as dietary supplements and functional foods, in the pharmaceutical and chemical industries as cosmaceuticals and flavorants, and in the therapeutic field as nutraceutical compounds. These microorganisms are also exceptional producers of omega‐3 and omega‐6 fatty acids such as eicosapentaenoic, docosahexaenoic, and arachidonic acids that have been linked to several human health benefits. The aim of this paper is to review the main existing high‐value products that can be derived from microalgae with a particular focus on food science and technology applications. It also describes the gross and fine chemical composition of various algal species and details the nutritive importance of selected constituents. Finally, nutritional quality standards and legislative provisions to ensure food safety in the use of algal biomass are presented.
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