Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity, and regulatory issues

Barros de Medeiros, Viviane Priscila; da Costa, Whyara Karoline Almeida; da Silva, Ruthchelly Tavares; Pimentel, Tatiana Colombo; Magnani, Marciane

doi:10.1080/10408398.2021.1879729

Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity, and regulatory issues

Microalgae feasibility as food ingredients or source of nutrients and/or bioactive compounds and their health effects have been widely studied. This review aims to provide an overview of the use of microalgae biomass in food products, the technological effects of its incorporation, and their use …