Microalgae produce a variety of compounds that can be used foraquaculture, nutraceutical purposes, and third-generation biofuelsectors. Moreover, they have been considered for the production offortified food and beverages claiming to be healthier than otherfoods. Using microalgal oil or incorporating microalgae biomass ortheir metabolites in food and beverages provides health benefitsdue to properties such as anti-inflammatory, antioxidant, immuneenhancing,and to their role against various diseases such as cardiovascularmetabolic, atherosclerosis, and hypertension. This reviewfocuses on the worldwide research carried out about the incorporationof microalgae – either biomass or their high-value compounds –in food and beverages, and on the microalgal fortified/based foodand beverages currently present worldwide on the market. Themetabolites bioavailability aspect and the current legislationare considered. There is an ever-growing interest in this field butthe volume of production is still limited. Various challenges, one ofwhich is the cost of producing biomass, need to be overcome fora profitable market. More effort, involving different expertise, isneeded to improve the microalgal production system, from cultivationto harvesting and biorefinery, to produce improved novelproducts.

A Comprehensive Overview on Microalgal-Fortified/Based Food and Beverages.

SIDARI, Rossana
;
2019

Abstract

Microalgae produce a variety of compounds that can be used foraquaculture, nutraceutical purposes, and third-generation biofuelsectors. Moreover, they have been considered for the production offortified food and beverages claiming to be healthier than otherfoods. Using microalgal oil or incorporating microalgae biomass ortheir metabolites in food and beverages provides health benefitsdue to properties such as anti-inflammatory, antioxidant, immuneenhancing,and to their role against various diseases such as cardiovascularmetabolic, atherosclerosis, and hypertension. This reviewfocuses on the worldwide research carried out about the incorporationof microalgae – either biomass or their high-value compounds –in food and beverages, and on the microalgal fortified/based foodand beverages currently present worldwide on the market. Themetabolites bioavailability aspect and the current legislationare considered. There is an ever-growing interest in this field butthe volume of production is still limited. Various challenges, one ofwhich is the cost of producing biomass, need to be overcome fora profitable market. More effort, involving different expertise, isneeded to improve the microalgal production system, from cultivationto harvesting and biorefinery, to produce improved novelproducts.
File in questo prodotto:
File Dimensione Formato  
Sidari_2019_Food RevInt_A Comprehensive_editor.pdf

non disponibili

Descrizione: Versione editoriale
Tipologia: Versione Editoriale (PDF)
Licenza: Tutti i diritti riservati (All rights reserved)
Dimensione 2.31 MB
Formato Adobe PDF
2.31 MB Adobe PDF   Visualizza/Apri   Richiedi una copia
Sidari_2019_FoodResInt_A Comprehensive_post.pdf

embargo fino al 12/05/2020

Tipologia: Documento in Post-print
Licenza: Creative commons
Dimensione 440.94 kB
Formato Adobe PDF
440.94 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/20.500.12318/3005
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 22
  • ???jsp.display-item.citation.isi??? 18
social impact