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

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Insect-based flour: Exploring health benefits and consumer acceptance

Elsevier eBooks, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 1, 2025

Language: Английский

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Development of fast-growing chlorophyll-deficient Chlorella pyrenoidosa mutant using atmospheric and room temperature plasma mutagenesis

Bioresource Technology, Journal Year: 2025, Volume and Issue: 422, P. 132245 - 132245

Published: Feb. 16, 2025

Language: Английский

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Fostering public awareness of scientific research in the microalgae industry through a comic book

Applied Phycology, Journal Year: 2025, Volume and Issue: 6(1), P. 1 - 17

Published: April 4, 2025

Language: Английский

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High-dose supplementation of Chlorella and Spirulina increases beneficial gut Bacteria in healthy ICR mice: A 90-day feeding study

Journal of Functional Foods, Journal Year: 2025, Volume and Issue: 128, P. 106796 - 106796

Published: April 7, 2025

Language: Английский

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Design of Dynamic Experiments (DoDE) to optimize the lutein production by Coccomyxa onubensis in a novel high-cell density reactor

Algal Research, Journal Year: 2025, Volume and Issue: unknown, P. 104062 - 104062

Published: April 1, 2025

Language: Английский

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Profiles of volatiles in microalgae depend on the extraction and analytical methods

Frontiers in Bioengineering and Biotechnology, Journal Year: 2025, Volume and Issue: 13

Published: April 25, 2025

Introduction The incorporation of microalgae in food products is dependent on their volatile profiles, which significantly influence organoleptic characteristics and, consequently, consumer acceptance. However, contain a myriad compounds, and precise impact olfactory gustatory perception not easily inferred. Nonetheless, volatiles imparting fish-like odour are generally considered undesirable. To develop enzyme processes or other methods targeting malodour they must be identified quantified the microalgal biomass. no standard method allowing extraction all available. Methods In present study, profiles freshwater species Chlorella vulgaris Arthrospira platensis marine Microchloropsis gaditana , Tetraselmis chui Phaeodactylum tricornutum were determined by gas chromatography. Results A total five fractions obtained sequential elution increasingly polar solvents different to break cells tested. Additionally, lipid composition each was compared. Discussion study clearly shows that analytical have strong reported profile cells.

Language: Английский

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Current trends and perspectives on aquatic-derived protein: A focus on structure-technofunctional properties relationship and application for food preservation

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 151, P. 104651 - 104651

Published: July 27, 2024

Language: Английский

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Chemical Characterization, In Vitro Analysis of Functional Properties, and Volatile Profiling of Sixteen Nutraceuticals Marketed as “Superfood”

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(23), P. 11069 - 11069

Published: Nov. 28, 2024

In recent decades, there has been an increasing consumer demand for the so-called superfoods, accompanied by a growing scientific interest. our work, sixteen commercial nutraceuticals of different product categories, including powders cereal grasses, vegetables, fruits, microalgae, aquatic plant, and herbs, were analyzed to compare their nutritional properties volatile profile. Some samples, especially spirulina, chlorella, duckweed powders, rich in protein; however, amino acid composition was imbalanced. Spinach, duckweed, moringa exhibited very high ash contents, while sea buckthorn powder relatively source lipids. Acerola had highest total phenolic content far showed exceptional antioxidant antibacterial vitro analyses as well. Aronia rosehip also potential, remarkable activity. The headspace volatiles samples significant variations. Terpenes major turmeric ginger powders. High levels acids detected fruit compounds only characteristic certain products, example, dimethyl sulfide beetroot powder, trans-3-penten-2-one aronia hexadecane spirulina turmerones powder. These can be considered botanical markers, which potentially help detect adulteration specific nutraceuticals. Overall, this study presents aromatic diversity among various “superfood” highlights potential application ingredients functional foods, emphasizes need regulatory standards ensure safety, quality, consistency nutraceutical market.

Language: Английский

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From Photosynthesis to Industrial Applications

Physiologia Plantarum, Journal Year: 2024, Volume and Issue: 176(4)

Published: July 1, 2024

Language: Английский

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