Supercritical Fluid Extraction (SCFE) as Green Extraction Technology for High-value Metabolites of Algae, Its Potential Trends in Food and Human Health
Abstract
Application of high-value algal metabolites (HVAMs) in cosmetics, additives, pigments, foods and medicines are very important. These HVAMs can be obtained from the cultivation of micro- and macro-algae. These metabolites can benefit human and animal health in a physiological and nutritional manner. However, because of conventional extraction methods and their energy and the use of pollutant solvents, the availability of HVAMs from algae remains insufficient. Receiving their sustainability and environmental benefits have recently made green extraction technologies for HVAM extractions more desirable. But very little information is available about the technology of green extraction of algae from these HVAM. This review, therefore, highlights the supercritical fluid extraction (SCFE) as principal green extraction technologyand theirideal parameters for extracting HVAMs. In first, general information is provided concerning the HVAMs and their components of macro and micro origin. The review also includes a description of SCFE technology's properties, instrumentation operation, solvents used, and the merits and demerits. Moreover, there are several HVAMs associated with their numerous high-level biological activities which include high-level antioxidant, anti-inflammatory, anticancer and antimicrobial activity and have potential health-beneficial effects in humans since they are all HVAMs, such as foods and nutraceuticals. Finally, it provides future insights, obstacles, and suggestions for selecting the right technologies for extraction.
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Spirulina algae, also known as Arthrospira platensis, are members of the class of cyanobacteria (blue-green algae) classified under the phylum of multicellular organisms.
“Spirulina algae, also known as Arthrospira platensis, are members of the class of cyanobacteria (also named blue-green algae) that are classified under the phylum of multicellular organisms.”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [3]
Spirulina is more beneficial in children suffering from malnutrition than milk powders, which contain lactic acid that is difficult to digest and absorb.
“It was discovered that this algae is more beneficial in children who are suffering from malnutrition than milk powders, which contain lactic acid that is difficult to digest and absorb.”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [3]
Spirulina has high protein digestibility ranging from 85% to 95%.
“Additionally, it has a high digestibility of its proteins, ranging from 85% to 95%, and the process of acquiring proteins through proteolytic enzymes is straightforward in comparison to the process of obtaining enzymes from vegetables.”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [3]
Foods derived from algae are particularly rich in vitamins.
“Their absence is linked to a wide variety of ailments, and foods derived from algae are particularly rich in vitamins [3,81].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [3]
Adding certain percentages of spirulina (0%, 5%, 10%, and 15%) to the foods that schoolchildren eat for snacks improved the nutritional content of biscuits and increased fatty acids, such as omega-3, omega-6, omega-7, and omega-9, with omega-6 containing the highest percentage of unsaturated fatty acids, specifically linolenic and γ-linolenic acid, with values of 33.0 and 30.0 mg/g, respectively.
“On the other hand, research carried out by El Nakib et al. [34] demonstrated that the nutritional content of biscuits might be improved by adding certain percentages of spirulina to the foods that schoolchildren eat for snacks. The percentages tested were 0%, 5%, 10%, and 15%. It also revealed an increase in fatty acids, such as omega-3, omega-6, omega-7, and omega-9, with omega-6 containing the”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [3]
The high concentration of antioxidant molecules found in algae makes it effective as an alternative treatment for a variety of diseases, including cancer, diabetes, and inflammation.
“It has been demonstrated that the high concentration of antioxidant molecules found in algae is what makes it so effective as an alternative treatment for a variety of diseases, including cancer, diabetes, and inflammation [3,114].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [3]
Nutrients impact the metabolism of microalgae, their development rate, and the composition of the finished product.
“Nutrients not only impact the metabolism of microalgae, but also their development rate and the composition of the finished product [43].”
From Tendencies Affecting the Growth and Cultivation of Genus Spirulina: An Investigative Review on Current Trends (2022) · cites this paper as [43]
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References 312 · Cited by 98
- Authors
- Singh, S., Verma, D. K., Thakur, M., Tripathy, S., Patel, A. R., Shah, N., Utama, G. L., Srivastav, P. P., Benavente-Valdés, J. R., Chávez-González, M. L., & Aguilar, C. N.
- Affiliations
- Indian Institute of Technology Kharagpur (IN)
- ITM University (IN)
- Padjadjaran University (ID)
- Corresponding author
- Verma, Deepak Kumar
- Thakur, Mamta
- ORCID
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2021-12
- Volume
- 150
- Issue
- Pt A
- Pages
- 110746
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W3207339889
- Cited by
- 98
- References
- 312
- Citations by year
- 2026: 15 · 2025: 27 · 2024: 26 · 2023: 23 · 2022: 7
- FWCI
- 1.29
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Food Research International (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Indian Institute of Technology Kharagpur
- Topics
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Physical Sciences › Engineering › Biomedical Engineering › Phase Equilibria and Thermodynamics
- Physical Sciences › Energy › Renewable Energy, Sustainability and the Environment › Algal biology and biofuel production
- Keywords
- supercritical fluid extraction, green extraction, microalgae, seaweed, extraction solvents, extraction conditions, antioxidant activity, anti-inflammatory activity, anticancer activity, antimicrobial activity, nutraceuticals, food applications, human health benefits
- MeSH terms
- Animals, Antioxidants, Humans, Plants, Technology, Dietary Supplements, Chromatography, Supercritical Fluid
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