Sustainable food and feed sources from microalgae: Food security and the circular bioeconomy

Algal Research, Journal Year: 2023, Volume and Issue: 74, P. 103185 - 103185

Published: July 1, 2023

Language: Английский

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Technological readiness of commercial microalgae species for foods

Critical Reviews in Food Science and Nutrition, Journal Year: 2023, Volume and Issue: 64(22), P. 7993 - 8017

Published: March 31, 2023

Microalgae have great potential as a future source to meet the increasing global demand for foods. Several microalgae are permitted safety sources in different countries and regions, processed commercial products. However, edible safety, economic feasibility, acceptable taste main challenges microalgal application food industry. Overcome such by developing technology accelerates transition of into sustainable nutritious diets. In this review, Spirulina, Chlamydomonas reinhardtii, Chlorella, Haematococcus pluvialis, Dunaliella salina, Schizochytrium Nannochloropsis is introduced, health benefits microalgae-derived carotenoids, amino acids, fatty acids discussed. Technologies adaptive laboratory evolution, kinetic model, bioreactor design genetic engineering proposed improve organoleptic traits feasibility microalgae. Then, current technologies decoloration de-fishy summarized provide options processing. Novel extrusion cooking, delivery systems, 3D bioprinting suggested quality. The production costs, biomass values, markets products analyzed reveal production. Finally, perspectives proposed. Social acceptance major limitation foods, further efforts required toward improvement processing technology.

Language: Английский

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Review Insights on the Demand for Natural Pigments and Their Recovery by Emerging Microwave-Assisted Extraction (MAE)

Food and Bioprocess Technology, Journal Year: 2023, Volume and Issue: 17(7), P. 1681 - 1705

Published: Sept. 5, 2023

Language: Английский

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Alternative green solvents associated with ultrasound-assisted extraction: A green chemistry approach for the extraction of carotenoids and chlorophylls from microalgae

Food Chemistry, Journal Year: 2024, Volume and Issue: 455, P. 139939 - 139939

Published: May 31, 2024

Language: Английский

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

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

Published: March 23, 2024

Language: Английский

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Bioactive compounds from micro-algae and its application in foods: a review

Discover Food, Journal Year: 2024, Volume and Issue: 4(1)

Published: May 11, 2024

Abstract The marine ecosystem is a vast source of diversified biota that includes more than half the world’s including microorganisms; algae, invertebrates, and fish. Most these organisms constitute complex biomolecules, allowing, them to thrive under extreme environmental conditions. These biomolecules are proteins, lipids, polysaccharides, phenolics, peptides, etc. perform various biological functions depending on source. In addition basic , they also exhibit diverse functional properties such as antimicrobial, antioxidant, anti-inflammatory, anticoagulant, antidiabetic antihypertensive etc., which make potential candidates for application in food pharmaceutical industry. microalgae cyanobacteria very rich molecules with several applications related health benefits applications. viewpoint details bioactive compound profile micro extraction characterization compounds from algae its

Language: Английский

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Leveraging microalgae as a sustainable ingredient for meat analogues

Food Chemistry, Journal Year: 2024, Volume and Issue: 450, P. 139360 - 139360

Published: April 16, 2024

Language: Английский

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Determinants of Consumers’ Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review

Foods, Journal Year: 2024, Volume and Issue: 13(10), P. 1534 - 1534

Published: May 15, 2024

This review article aims to provide an up-to-date overview of the main determinants consumers' acceptance novel foods (new and ingredients) in EU with emphasis on product's intrinsic properties (sensory characteristics) individual factors (socio-demographics, perceptive, psychological) by adopting a systematic approach following PRISMA methodology. Case studies terrestrial (i.e., insects, cultured meat other animal origin products, plant-based food including mushrooms, analogues, pulses, cereals) aquatic systems algae jellyfish) are included focusing age-related cross-national differences consumer ingredients. General trends have emerged that common all analysed, regardless their or origin. Aspects such as neophobia, unfamiliarity, poor knowledge product important barriers consumption foods, while healthiness environmental sustainability perception drivers acceptance. Sensory challenging for more familiar ingredients (e.g., made cereals pseudocereals). Results discussed terms feasibility introducing these products highlighting strategies can encourage use new foods.

Language: Английский

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Physicochemical, functional, and nutraceutical properties of Spirulina and Chlorella biomass: A comparative study

Algal Research, Journal Year: 2024, Volume and Issue: 81, P. 103561 - 103561

Published: May 31, 2024

Language: Английский

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Microalgae biomass – a source of sustainable dietary bioactive compounds towards improved health and well-being

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

Published: Feb. 1, 2025

Language: Английский

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