Journal of Food Measurement & Characterization, Год журнала: 2025, Номер unknown
Опубликована: Май 3, 2025
Язык: Английский
Foods, Год журнала: 2024, Номер 13(5), С. 733 - 733
Опубликована: Фев. 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.
Язык: Английский
Процитировано
40
Future Foods, Год журнала: 2024, Номер 9, С. 100318 - 100318
Опубликована: Фев. 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.
Язык: Английский
Процитировано
20
Environmental Science and Pollution Research, Год журнала: 2025, Номер unknown
Опубликована: Фев. 8, 2025
Язык: Английский
Процитировано
3
Food Biophysics, Год журнала: 2024, Номер 19(2), С. 439 - 452
Опубликована: Март 23, 2024
Язык: Английский
Процитировано
11
Опубликована: Май 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.
Язык: Английский
Процитировано
11
Trends in Food Science & Technology, Год журнала: 2024, Номер 147, С. 104439 - 104439
Опубликована: Март 16, 2024
Язык: Английский
Процитировано
10
Foods, Год журнала: 2024, Номер 13(22), С. 3656 - 3656
Опубликована: Ноя. 17, 2024
Spirulina (
Язык: Английский
Процитировано
10
Journal of Functional Foods, Год журнала: 2025, Номер 125, С. 106690 - 106690
Опубликована: Янв. 28, 2025
Язык: Английский
Процитировано
1
Food Chemistry Advances, Год журнала: 2025, Номер unknown, С. 100926 - 100926
Опубликована: Фев. 1, 2025
Язык: Английский
Процитировано
1
Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2024, Номер 23(3)
Опубликована: Май 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
Язык: Английский
Процитировано
8