Cultured Microalgae and Compounds Derived Thereof for Food Applications: Strain Selection and Cultivation, Drying, and Processing Strategies

ABSTRACT Currently, global demand for microalgae foods is growing and their functional potential is now evident in several books and scientific studies. One of the aims of the current paper was to review the most important food ingredients that can be obtained from microalgae, focusing on pigments and proteins, which are both industry relevant and top-trends in the food industry. In addition, this review also highlights the importance of key aspects that need to be considered when using microalgae for food. These include strain selection and cultivation, harvesting, and drying conditions. Recent advances on extraction technologies were also reviewed and discussed.Abbreviations: PEFs: Pulsed electric fields; HPH: High pressure homogenisation; US: Ultrasounds; DHA: docosahexaenoic acid; EPA: Eicosapentaenoic acid; EFSA: European Food Safety Authority; HSH: High pressure homognisation; HVEF: high-voltage electrostatic fields; HVED: High-voltage electrical discharges; WHC: Water-holding capacity; OHC: Oil-holding capacity; ACE-I: Angiotensin-I-converting enzyme.

• Publication year

  2020

• Venue

  Food reviews international (Print)

• Publication date

  2020-08-17

• Fields of study

  Agricultural and Food Sciences, Biology, Environmental Science

• Identifiers
  DOI 10.1080/87559129.2019.1655572
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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