The Impact of Microalgae in Food Science and Technology
Microalgae (including cyanobacteria) are promising organisms for sustainable products for use as feedstocks for food, feed, fine chemicals, and biofuels. They can synthesize a broad range of products with medium- to high-value market price such as β-1,3-glucan polysaccharide, single-cell-protein, ca...
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| Veröffentlicht in: | Journal of the American Oil Chemists' Society 2017-11, Vol.94 (11), p.1333-1350 |
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| description | Microalgae (including cyanobacteria) are promising organisms for sustainable products for use as feedstocks for food, feed, fine chemicals, and biofuels. They can synthesize a broad range of products with medium- to high-value market price such as β-1,3-glucan polysaccharide, single-cell-protein, carotenoids and phycobilin pigments, and long-chain polyunsaturated fatty acids that are commercialized in the food industry as dietary supplements and functional foods, in the pharmaceutical and chemical industries as cosmaceuticals and flavorants, and in the therapeutic field as nutraceutical compounds. These microorganisms are also exceptional producers of omega-3 and omega-6 fatty acids such as eicosapentaenoic, docosahexaenoic, and arachidonic acids that have been linked to several human health benefits. The aim of this paper is to review the main existing high-value products that can be derived from microalgae with a particular focus on food science and technology applications. It also describes the gross and fine chemical composition of various algal species and details the nutritive importance of selected constituents. Finally, nutritional quality standards and legislative provisions to ensure food safety in the use of algal biomass are presented. |
| doi_str_mv | 10.1007/s11746-017-3050-7 |
| format | Article |
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They can synthesize a broad range of products with medium- to high-value market price such as β-1,3-glucan polysaccharide, single-cell-protein, carotenoids and phycobilin pigments, and long-chain polyunsaturated fatty acids that are commercialized in the food industry as dietary supplements and functional foods, in the pharmaceutical and chemical industries as cosmaceuticals and flavorants, and in the therapeutic field as nutraceutical compounds. These microorganisms are also exceptional producers of omega-3 and omega-6 fatty acids such as eicosapentaenoic, docosahexaenoic, and arachidonic acids that have been linked to several human health benefits. The aim of this paper is to review the main existing high-value products that can be derived from microalgae with a particular focus on food science and technology applications. It also describes the gross and fine chemical composition of various algal species and details the nutritive importance of selected constituents. 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They can synthesize a broad range of products with medium- to high-value market price such as β-1,3-glucan polysaccharide, single-cell-protein, carotenoids and phycobilin pigments, and long-chain polyunsaturated fatty acids that are commercialized in the food industry as dietary supplements and functional foods, in the pharmaceutical and chemical industries as cosmaceuticals and flavorants, and in the therapeutic field as nutraceutical compounds. These microorganisms are also exceptional producers of omega-3 and omega-6 fatty acids such as eicosapentaenoic, docosahexaenoic, and arachidonic acids that have been linked to several human health benefits. The aim of this paper is to review the main existing high-value products that can be derived from microalgae with a particular focus on food science and technology applications. It also describes the gross and fine chemical composition of various algal species and details the nutritive importance of selected constituents. Finally, nutritional quality standards and legislative provisions to ensure food safety in the use of algal biomass are presented.</description><subject>Agriculture</subject><subject>Algae</subject><subject>Biofuels</subject><subject>Biomaterials</subject><subject>Biotechnology</subject><subject>Carotenoids</subject><subject>Chemical composition</subject><subject>Chemical compounds</subject><subject>Chemical industry</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Commercialization</subject><subject>Cosmaceuticals</subject><subject>Cyanobacteria</subject><subject>Dietary supplements</subject><subject>Fatty acids</subject><subject>Fine chemicals</subject><subject>Fish oils</subject><subject>Flavorants</subject><subject>Food industry</subject><subject>Food processing</subject><subject>Food processing industry</subject><subject>Food safety</subject><subject>Food Science</subject><subject>Food technology</subject><subject>Functional foods</subject><subject>Functional foods & nutraceuticals</subject><subject>Glucan</subject><subject>GRAS</subject><subject>Green products</subject><subject>Industrial Chemistry/Chemical Engineering</subject><subject>Microalgae</subject><subject>Microorganisms</subject><subject>Nutraceuticals</subject><subject>Nutritive value</subject><subject>Pharmacology</subject><subject>Phycobilin</subject><subject>Pigments</subject><subject>Polyunsaturated fatty acids</subject><subject>Product safety</subject><subject>Quality standards</subject><subject>Regulations</subject><subject>Review</subject><subject>Social impact</subject><subject>Technology</subject><subject>Vegan 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| subjects | Agriculture Algae Biofuels Biomaterials Biotechnology Carotenoids Chemical composition Chemical compounds Chemical industry Chemistry Chemistry and Materials Science Commercialization Cosmaceuticals Cyanobacteria Dietary supplements Fatty acids Fine chemicals Fish oils Flavorants Food industry Food processing Food processing industry Food safety Food Science Food technology Functional foods Functional foods & nutraceuticals Glucan GRAS Green products Industrial Chemistry/Chemical Engineering Microalgae Microorganisms Nutraceuticals Nutritive value Pharmacology Phycobilin Pigments Polyunsaturated fatty acids Product safety Quality standards Regulations Review Social impact Technology Vegan food |
| title | The Impact of Microalgae in Food Science and Technology |
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