Cultured microalgae and compounds derived thereof for food applications: Strain selection and cultivation, drying, and processing strategies
Ver/Abrir
Autor/a
Lafarga, Tomás
Fecha de publicación
2019-08-19ISSN
8755-9129
Resumen
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.
Tipo de documento
Artículo
Versión del documento
Versión aceptada
Lengua
English
Materias (CDU)
633 - Cultivos y producciones
Páginas
53
Publicado por
Taylor & Francis
Publicado en
Food Reviews International
Citación
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.
Número del acuerdo de la subvención
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ /
Program
Postcollita
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