The Impact of Microalgae in Food Science and Technology
2017/09/26 by Ângelo Paggi Matos · 26 citations
Energy · Biochemistry, Genetics and Molecular Biology · #Algal biology and biofuel production #Microbial Metabolic Engineering and Bioproduction
paper · doi:10.1007/s11746-017-3050-7
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.
Cited by
- Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity, and regulatory issues
- Bioproducts From Euglena gracilis : Synthesis and Applications. [europepmc]
- Fucoxanthin, A Carotenoid Derived from Phaeodactylum tricornutum Exerts Antiproliferative and Antioxidant Activities In Vitro. [europepmc]
- Astaxanthin and other Nutrients from Haematococcus pluvialis -Multifunctional Applications. [europepmc]
- Foods for Plant-Based Diets: Challenges and Innovations. [europepmc]
- Nutritional and Technological Quality of High Protein Pasta. [europepmc]
- The Use of Invasive Algae Species as a Source of Secondary Metabolites and Biological Activities: Spain as Case-Study. [europepmc]
- Autotrophic vs. Heterotrophic Cultivation of the Marine Diatom Cyclotella cryptica for EPA Production. [europepmc]
- Food Matrices Affect the Peptides Produced during the Digestion of Arthrospira platensis -Based Functional Aliments. [europepmc]
- Yeast Protein as an Easily Accessible Food Source. [europepmc]
- Application of Pulsed Electric Fields and High-Pressure Homogenization in Biorefinery Cascade of C. vulgaris Microalgae. [europepmc]
- Evaluation of Different Standard Amino Acids to Enhance the Biomass, Lipid, Fatty Acid, and γ-Linolenic Acid Production in Rhizomucor pusillus and Mucor circinelloides . [europepmc]
- Assessment of the electrical penetration of cell membranes using four-frequency impedance cytometry. [europepmc]
- Current Status and Future Trends in Removal, Control, and Mitigation of Algae Food Safety Risks for Human Consumption. [europepmc]
- Changes in fatty acid levels after consumption of a novel docosahexaenoic supplement from algae: a crossover randomized controlled trial in omnivorous, lacto-ovo vegetarians and vegans. [europepmc]
- Microalgal Carotenoids: Therapeutic Application and Latest Approaches to Enhance the Production. [europepmc]
- Integration of third generation biofuels with bio-electrochemical systems: Current status and future perspective. [europepmc]
- Recent developments in the production and utilization of photosynthetic microorganisms for food applications. [europepmc]
- Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects. [europepmc]
- Development of sustainable downstream processing for nutritional oil production. [europepmc]
- Legal Aspects of Microalgae in the European Food Sector. [europepmc]
- Challenges in Functional Food Products with the Incorporation of Some Microalgae. [europepmc]
- Progress towards a targeted biorefinery of Chromochloris zofingiensis : a review. [europepmc]
- Characterization of Selected Microalgae Species as Potential Sources of Nutrients and Antioxidants. [europepmc]
- Aquaculture sustainability through alternative dietary ingredients: Microalgal value-added products. [europepmc]
- A review of the toxicological effects and allergenic potential of emerging alternative protein sources. [europepmc]
Related