Nutritional profiling of Chlorella salina, Dunaliella salina, and Arthrospira platensis as sustainable functional foods for human nutrition DOI
Amrita Vijay, Kajal Chakraborty,

Shilpa Kamalakar Pai

et al.

Journal of Food Measurement & Characterization, Journal Year: 2025, Volume and Issue: unknown

Published: May 3, 2025

Language: Английский

Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges DOI Creative Commons
Ornella Kongi Mosibo, Giovanna Ferrentino, Chibuike C. Udenigwe

et al.

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

40

Disruptive potential of microalgae proteins: Shaping the future of the food industry DOI Creative Commons
Ihana Aguiar Severo, Gilvana Scoculi de Lira, Ambati Ranga Rao

et al.

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

20

Unleashing the power of microalgae: a pioneering path to sustainability and achieving the sustainable development goals DOI Creative Commons
Shimaa Hosny, Mostafa E. Elshobary, Mostafa M. El‐Sheekh

et al.

Environmental Science and Pollution Research, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 8, 2025

Language: Английский

Citations

3

Physicochemical and Functional Properties of Spirulina and Chlorella Proteins Obtained by Iso-Electric Precipitation DOI

Yakoub Ladjal-Ettoumi,

Lina Hadjer Douik,

Meriem Hamadi

et al.

Food Biophysics, Journal Year: 2024, Volume and Issue: 19(2), P. 439 - 452

Published: March 23, 2024

Language: Английский

Citations

11

Antioxidants from microalgae and their potential impact on human well-being DOI Creative Commons
Leonel Pereira, João Cotas, Ana Valado

et al.

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

11

Blue source-based food alternative proteins: Exploring aquatic plant-based and cell-based sources for sustainable nutrition DOI Creative Commons
Yue Li, Ning Xiang, Yuyan Zhu

et al.

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 147, P. 104439 - 104439

Published: March 16, 2024

Language: Английский

Citations

10

Chemical Composition, Bioactivities, and Applications of Spirulina (Limnospira platensis) in Food, Feed, and Medicine DOI Creative Commons
Maria P. Spínola, Ana R. Mendes, José A. M. Prates

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(22), P. 3656 - 3656

Published: Nov. 17, 2024

Spirulina (

Language: Английский

Citations

10

Health benefits of algae and marine-derived bioactive metabolites for modulating ulcerative colitis symptoms DOI
Najmeh Oliyaei, S. Zekri, Aida Iraji

et al.

Journal of Functional Foods, Journal Year: 2025, Volume and Issue: 125, P. 106690 - 106690

Published: Jan. 28, 2025

Language: Английский

Citations

1

Microalgae biomass – a source of sustainable dietary bioactive compounds towards improved health and well-being DOI Creative Commons
Maria Silva, Pedro Geada, Ricardo N. Pereira

et al.

Food Chemistry Advances, Journal Year: 2025, Volume and Issue: unknown, P. 100926 - 100926

Published: Feb. 1, 2025

Language: Английский

Citations

1

Addressing the safety of new food sources and production systems DOI Creative Commons
Yong Quan Tan, How Chee Ong, Adeline Mei Hui Yong

et al.

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

8