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dc.contributor.authorLafarga, Tomás
dc.contributor.otherProducció Vegetalca
dc.date.accessioned2019-11-29T11:45:26Z
dc.date.issued2019-06-04
dc.identifier.citationLafarga, Tomás. 2019. "Effect Of Microalgal Biomass Incorporation Into Foods: Nutritional And Sensorial Attributes Of The End Products". Algal Research 41: 101566. Elsevier BV. doi:10.1016/j.algal.2019.101566.ca
dc.identifier.issn2211-9264ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/565
dc.description.abstractDespite the high content of macro- and micro-nutrients found in microalgae, only a limited number of products containing microalgae have been launched into the market. Most of these products were marketed as dietary supplements and sold as capsules, tablets, or a dried powder. However, nowadays, consumers demand for sophisticated and innovative products, and microalgal biomass, and products derived thereof, are positioning firmly in the food market. The current paper summarises the current situation of microalgae in the food industry, reviewing the most recent microalgae-containing products launched into the market worldwide. These can be divided into two major groups: (i) those foods that use microalgal biomass as a colouring agent and (ii) those that use this valuable resource as a marketing strategy or to improve the nutritional, physicochemical, and/or sensorial attributes of the end products. Moreover, the number of scientific publications evaluating the effect of microalgae-incorporation into the technofunctional, nutritional, and sensorial properties of foods is limited. Incorporation of microalgal biomass into foods found several challenges in the past, mainly because of their intense colour or their fishy taste and odour. However, several studies demonstrated that microalgae can be incorporated into food products with high physicochemical, nutritional, and sensorial quality. The amount of microalgae-containing foods launched into the market is increasing. Microalgae can be seen as a novel or trendy ingredient, but this valuable resource has potential to become a staple food for consumers all over the planet.ca
dc.format.extent41ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofAlgal Researchca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleEffect of microalgal biomass incorporation into foods: Nutritional and sensorial attributes of the end productsca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versionpostprintca
dc.rights.accessLevelinfo:eu-repo/semantics/embargoedAccess
dc.date.embargoEnd2021-06-03T02:00:00Z
dc.embargo.terms24 mesosca
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ /ca
dc.subject.udc633ca
dc.identifier.doihttps://doi.org/10.1016/j.algal.2019.101566ca
dc.contributor.groupPostcollitaca


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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/