Cultured microalgae and compounds derived thereof for food applications: Strain selection and cultivation, drying, and processing strategies
View/Open
Author
Lafarga, Tomás
Publication date
2019-08-19ISSN
8755-9129
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.
Document Type
Article
Document version
Accepted version
Language
English
Subject (CDU)
633 - Field crops and their production
Pages
53
Publisher
Taylor & Francis
Is part of
Food Reviews International
Citation
Lafarga, Tomás. 2019. "Cultured microalgae and compounds derived thereof for food applications: Strain selection and cultivation, drying, and processing strategies". Food Reviews International 26. Taylor & Francis. doi:10.1080/87559129.2019.1655572.
Grant agreement number
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ /
Program
Postcollita
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2831]
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/