Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106884 - 106884
Published: May 1, 2025
Language: Английский
Foods, Journal Year: 2024, Volume and Issue: 13(5), P. 733 - 733
Published: Feb. 28, 2024
Microalgae are receiving increased attention in the food sector as a sustainable ingredient due to their high protein content and nutritional value. They contain up 70% proteins with presence of all 20 essential amino acids, thus fulfilling human dietary requirements. considered environmentally friendly compared traditional sources they require less land reduced amount water for cultivation. Although microalgae’s potential quality functional properties is well documented, no reviews have an in-depth analysis pros cons addition foods. The present work discusses recent findings on microalgae respect quality, placing special focus formulated products containing proteins. Several challenges encountered production, processing, commercialization foods Solutions presented studies highlight future research directions necessary provide solutions consumer acceptability derived products.
Language: Английский
Citations
45
Future Foods, Journal Year: 2024, Volume and Issue: 9, P. 100318 - 100318
Published: Feb. 12, 2024
The world population is expected to reach 9.8 billion by 2050 according a report the United Nations. global demand for alternative proteins from different sources, such as microalgae, mycoproteins, insects, cell-based, cultured meat, meat substitutes, dairy alternatives, and fungi-based proteins, projected USD 290 2035. Due their similar characteristics, offered at relatively more affordable cost than animal plant-based are experiencing significant demand. In recent years, industrial production of microalgal biomass has received attention due its rich content quality lipids, fatty acids, pigments, whose products commercial interest in field food technology engineering. Microalgae can be grown easily open closed systems high-value products. Spirulina Chlorella have outstanding ability accumulate protein already been used products, feed, nutraceuticals, pharmaceuticals. Here, we review current literature, including new insights into patent landscape about algal wholistically quality, culture conditions, recovery, potential applications uses, discuss find sources needs.
Language: Английский
Citations
23
Environmental Science and Pollution Research, Journal Year: 2025, Volume and Issue: unknown
Published: Feb. 8, 2025
Language: Английский
Citations
5
Journal of Functional Foods, Journal Year: 2025, Volume and Issue: 125, P. 106690 - 106690
Published: Jan. 28, 2025
Language: Английский
Citations
2
Foods, Journal Year: 2024, Volume and Issue: 13(22), P. 3656 - 3656
Published: Nov. 17, 2024
Spirulina (
Language: Английский
Citations
13
Food Biophysics, Journal Year: 2024, Volume and Issue: 19(2), P. 439 - 452
Published: March 23, 2024
Language: Английский
Citations
12
Published: May 31, 2024
In recent times, there has been a revolutionary surge in antioxidant research, with focus on harnessing microalgae to enhance wellness and extend human longevity. Microalgae, diverse group of unicellular photosynthetic organisms, have emerged as promising sources natural antioxidants due their ability synthesize various bioactive compounds, including carotenoids, polyphenols, tocopherols. These play pivotal role scavenging free radicals reducing oxidative stress, known contributors aging chronic diseases. This review provides an over-view advancements understanding microalgae’s potential, covering biochemical composition, extraction techniques, purification methods. Moreover, it delves into compelling vitro vivo studies showcasing microalgae-derived antioxidants’ protective effects against damage, inflammation, cardiovascular diseases, neurodegenerative disorders. The sustainable cultivation controlled environments further supports the potential for large-scale production commercialization compounds. As continue revolutionize they hold immense promise developing novel preventive therapeutic strategies promote health wellbeing.
Language: Английский
Citations
12
Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2024, Volume and Issue: 23(3)
Published: May 1, 2024
Abstract New food sources and production systems (NFPS) are garnering much attention, driven by international trade, changing consumer preferences, potential sustainability benefits, innovations in climate‐resilient systems. However, NFPS can introduce new challenges for safety agencies manufacturers. Most hazards linked to foods have been identified traditional foods. there be some that unique ingredients, inputs, processes unexpected contaminants. To realize the full of NFPS, is a need stakeholders from governments, industry, research community collectively work address communicate products. This review outlines known associated with select products on market, namely, plant‐derived proteins, seaweeds, jellyfish, insects, microbial as well derived cell‐based production, precision fermentation, vertical farming, 3D printing. We identify common elements emerging regulatory frameworks various countries/regions. Furthermore, we highlight current efforts harmonization terminologies, use recent scientific tools fill knowledge gaps, multi‐stakeholder collaborations tackle challenges. Although cannot one‐size‐fits‐all approach when it comes oversight ensuring develop consensus‐based structured protocols or workflows among facilitate comprehensive, robust, internationally harmonized approaches. These increase consumers’ confidence contribute toward fair practices trade such
Language: Английский
Citations
11
Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2024, Volume and Issue: 23(3)
Published: May 1, 2024
Abstract The burgeoning demand for protein, exacerbated by population growth and recent disruptions in the food supply chain, has prompted a rapid exploration of sustainable protein alternatives. Among these alternatives, algae stand out their environmental benefits, growth, rich content. However, widespread adoption algae‐derived proteins faces significant challenges. These include issues related to harvesting, safety, scalability, high cost, standardization, commercialization, regulatory hurdles. Particularly daunting is efficient extraction algal proteins, as resilient cell walls contain approximately 70% content, with conventional methods accessing only fraction this. Overcoming this challenge necessitates development cost‐effective, scalable, environmentally friendly disruption techniques capable breaking down rigid walls, often laden viscous polysaccharides. Various approaches, including physical, chemical, enzymatic methods, offer potential solutions, albeit varying efficacy depending on specific strain energy transfer efficiency. Moreover, there remains pressing need further research elucidate functional, technological, bioaccessible properties peptides, along exploring diverse commercial applications. Despite obstacles, hold considerable promise source, offering pathway meet escalating nutritional demands growing global population. This review highlights nutritional, functional aspects peptides while underscoring challenges hindering adoption. It emphasizes critical importance establishing trajectory production, playing pivotal role endeavor.
Language: Английский
Citations
11
Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 147, P. 104439 - 104439
Published: March 16, 2024
Language: Английский
Citations
10