New Insights into Duckweed as an Alternative Source of Food and Feed: Key Components and Potential Technological Solutions to Increase Their Digestibility and Bioaccessibility

Applied Sciences, Journal Year: 2025, Volume and Issue: 15(2), P. 884 - 884

Published: Jan. 17, 2025

Sustainability is becoming increasingly important in the world we live in, because of rapid global population growth and climate change (drought, extreme temperature fluctuations). People developing countries need more sustainable protein sources instead traditional, less meat, fish, egg, dairy products. Alternative (plant-based, such as grains (wheat, rice sorghum), seeds (chia, hemp), nuts (almond, walnut), pulses (beans, lentil, pea, lupins), leaves (duckweed), well mycoproteins, microalgae, insects) can compensate for increased demand animal protein. In this context, our attention has been specifically focused on duckweed—which third most aquatic plant after microalgae Chlorella Spirulina—to explore its potential use a variety areas, particularly food industry. Duckweed special properties: It one fastest-growing plants (in freshwater), multiplying mass two days, so it cover water surface quickly even filtered sunlight (doubling biomass 96 hours). During time, converts lot carbon dioxide into oxygen. sustainable, environmentally friendly (without any pesticides), fast growing; be grown indoor vertical farms aquaculture, does not require land; easy to harvest; good specific yield. belongs family Araceae, subfamily Lemnoideae, five genera (Lemna, Spirodela, Wolffia, Wolffiella, Landolita) containing total approximately 36–38 recognised species. gaining nutrition sciences due source protein, vitamins, minerals, other bioactive compounds. However, there are several gaps research bioaccessibility components. While some studies have analysed variability nutritional composition different duckweed species, comprehensive nutrient contents across conditions, harvesting times, geographic locations. There limited digestibility, (the proportion nutrients that released from matrix during digestion), bioavailability absorbed utilised by body) duckweed. Furthermore, needed understand how processing (milling, fermentation, cooking, etc.), preparation methods, digestive physiology affect value essential components matrices supplemented with This could help optimise human diets (e.g., hamburgers or pastas duckweed) feed. More effectively incorporate diverse cuisines dietary patterns. Studies focusing recipe development, consumer acceptance, palatability, odour critical. Addressing these provide valuable insights support promotion source, thereby contributing security improved nutrition. summary, article covers general knowledge duckweed, values, factors may their biological value, risk diet, while looking technological solutions (covering traditional novel technologies) used increase release useful, health-promoting and, thus, bioavailability. article, identifying recent research, serve helpful basis related future. species properties selected then included diet they tested safety.

Language: Английский

Comparison of anaerobic digestion of various food and non-food wastes: impact of inoculum source on biogas production

Biofuels, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 17

Published: March 20, 2025

Language: Английский