The potential and challenge of microalgae as promising future food sources

Trends in Food Science & Technology, Год журнала: 2022, Номер 126, С. 99 - 112

Опубликована: Июль 1, 2022

Язык: Английский

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Mixotrophic cultivation of microalgae: An alternative to produce high-value metabolites

Biochemical Engineering Journal, Год журнала: 2021, Номер 176, С. 108183 - 108183

Опубликована: Авг. 12, 2021

Язык: Английский

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Applying Seaweed Compounds in Cosmetics, Cosmeceuticals and Nutricosmetics

Marine Drugs, Год журнала: 2021, Номер 19(10), С. 552 - 552

Опубликована: Сен. 29, 2021

The interest in seaweeds for cosmetic, cosmeceutics, and nutricosmetics is increasing based on the demand natural ingredients. Seaweeds offer advantages relation to their renewable character, wide distribution, richness versatility of valuable bioactive compounds, which can be used as ingredients, additives, active agents formulation skin care products. Bioactive such polyphenols, polysaccharides, proteins, peptides, amino acids, lipids, vitamins, minerals, are responsible biological properties associated with seaweeds. Seaweed fractions also technical features, thickening, gelling, emulsifying, texturizing, or moistening develop cohesive matrices. Furthermore, possibility valorizing industrial waste streams algal blooms makes them an attractive, low cost, raw material. This review presents updated summary activities different seaweed compounds scientific patent literature.

Язык: Английский

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Bioactive compounds in microalgae and their potential health benefits

Food Bioscience, Год журнала: 2022, Номер 49, С. 101932 - 101932

Опубликована: Июль 31, 2022

Язык: Английский

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Bioproducts from microalgae biomass: Technology, sustainability, challenges and opportunities

Chemosphere, Год журнала: 2022, Номер 305, С. 135508 - 135508

Опубликована: Июнь 28, 2022

Язык: Английский

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Algae: Study of Edible and Biologically Active Fractions, Their Properties and Applications

Plants, Год журнала: 2022, Номер 11(6), С. 780 - 780

Опубликована: Март 15, 2022

The beneficial properties of algae make them perfect functional ingredients for food products. Algae have a high energy value and are source biologically active substances, proteins, fats, carbohydrates, vitamins, macro- microelements. They also rich in polyunsaturated fatty acids, mycosporine-like amino polysaccharides, polyphenols, carotenoids, sterols, steroids, lectins, halogenated compounds, polyketides, alkaloids, carrageenans. Different extraction parameters used depending on the purpose substances to be isolated. In this study, following were used: hydromodule 1:10 an duration 1–2 h at temperature 25–40 °C. A 30–50% solution ethanol water was as extractant. extracts can considered potential natural sources compounds with antimicrobial activity antiviral properties. content crude protein, fat, carbohydrates U. Prolifera, C. racemosa var. peltata (Chlorophyta), S. oligocystum fusiforme (SF-1) studied. It found that muelleri (Bacillariophyta), I. galbana (Haptophyta), T. weissflogii (Bacillariophyta) contain about 1.9 times more omega-3 than omega-6 acids. N. gaditana (Ochrophyta), D. salina P. tricornutum (Bacillaryophyta) (Haptophyta) showed inhibitory varying intensities against E. coli or aeruginosa. addition, algae-derived been proposed offer attractive possibilities industry, especially meat sector, evolve foods myriad functionalities. increase biological products, while further study structure broaden their future application possibilities.

Язык: Английский

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Biological active metabolites from microalgae for healthcare and pharmaceutical industries: A comprehensive review

Bioresource Technology, Год журнала: 2023, Номер 372, С. 128661 - 128661

Опубликована: Янв. 21, 2023

Язык: Английский

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A review on optimistic biorefinery products: Biofuel and bioproducts from algae biomass

Fuel, Год журнала: 2023, Номер 338, С. 127378 - 127378

Опубликована: Янв. 4, 2023

Язык: Английский

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Pressurized Liquid Extraction for the Recovery of Bioactive Compounds from Seaweeds for Food Industry Application: A Review

Antioxidants, Год журнала: 2023, Номер 12(3), С. 612 - 612

Опубликована: Март 1, 2023

Seaweeds are an underutilized food in the Western world, but they widely consumed Asia, with China being world’s larger producer. have gained attention industry recent years because of their composition, which includes polysaccharides, lipids, proteins, dietary fiber, and various bioactive compounds such as vitamins, essential minerals, phenolic compounds, pigments. Extraction techniques, ranging from more traditional techniques maceration to novel technologies, required obtain these components. Pressurized liquid extraction (PLE) is a green technique that uses high temperatures pressure applied conjunction solvent extract components solid matrix. To improve efficiency this technique, different parameters solvent, temperature, pressure, time number cycles should be carefully optimized. It important note PLE conditions allow for target analytes short-time period while using less maintaining yield. Moreover, combination other has been already matrices, including seaweeds. In way, PLE-SFE-CO2 seems best option considering both higher yields obtained economic feasibility scaling-up approximation. addition, interested incorporating extracted edible seaweeds into packaging (including coating, bioplastics bio-nanocomposites incorporated bioplastics), products animal feed nutritional profile technological properties. This review attempts compile analyze current data available regarding application determine use method active interest application.

Язык: Английский

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Bioactivity and Digestibility of Microalgae Tetraselmis sp. and Nannochloropsis sp. as Basis of Their Potential as Novel Functional Foods

Nutrients, Год журнала: 2023, Номер 15(2), С. 477 - 477

Опубликована: Янв. 16, 2023

It is estimated that by 2050, the world's population will exceed 10 billion people, which lead to a deterioration in global food security. To avoid aggravating this problem, FAO and WHO have recommended dietary changes reduce intake of animal calories increase consumption sustainable, nutrient-rich, calorie-efficient products. Moreover, due worldwide rising incidence non-communicable diseases demonstrated impact diet on risk these disorders, current established pattern focused foods functionality for health. Among promising sources functional foods, microalgae are gaining attention because their richness high-value compounds with potential health benefits. However, despite great opportunities exploit industry, use remains limited challenges related species diversity variations cultivation factors, composition during extraction procedures, evidence safety bioavailability bioactives. The aim review provide an updated comprehensive discussion nutritional value, biological effects, digestibility two genera, Tetraselmis Nannochloropsis, as basis ingredients development foods.

Язык: Английский

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