Technological readiness of commercial microalgae species for foods
Abstract
Microalgae have great potential as a future source to meet the increasing global demand for foods. Several microalgae are permitted as safety sources in different countries and regions, and processed as commercial products. However, edible safety, economic feasibility, and acceptable taste are the main challenges for microalgal application in the food industry. Overcome such challenges by developing technology accelerates transition of microalgae into sustainable and nutritious diets. In this review, edible safety of Spirulina , Chlamydomonas reinhardtii , Chlorella , Haematococcus pluvialis , Dunaliella salina , Schizochytrium and Nannochloropsis is introduced, and health benefits of microalgae-derived carotenoids, amino acids, and fatty acids are discussed. Technologies of adaptive laboratory evolution, kinetic model, bioreactor design and genetic engineering are proposed to improve the organoleptic traits and economic feasibility of microalgae. Then, current technologies of decoloration and de-fishy are summarized to provide options for processing. Novel technologies of extrusion cooking, delivery systems, and 3D bioprinting are suggested to improve food quality. The production costs, biomass values, and markets of microalgal products are analyzed to reveal the economic feasibility of microalgal production. Finally, challenges and future perspectives are proposed. Social acceptance is the major limitation of microalgae-derived foods, and further efforts are required toward…
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Microalgae are a rich source of high-value products, including astaxanthin, β-carotene, lutein, phycocyanin, EPA, and DHA, which are widely sought after for nutraceutical and pharmaceutical properties.
“Microalgae are not only a source of biofuels and carbon capture, but they are also a rich source of high-value products, including astaxanthin, β-carotene, lutein, phycocyanin, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), which are widely sought after for their nutraceutical and pharmaceutical properties [4].”
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Self-citation
- Authors
- Yang, S., Fan, Y., Cao, Y., Wang, Y., Mou, H., & Sun, H.
- Affiliations
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
- Nanomaterials and Technology, Beijing Jiao Tong University, Beijing, China
- ORCID
- Sun, Han
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2023-03-31
- Volume
- 64
- Issue
- 22
- Pages
- 7993-8017
- ISSN
- 1040-8398
- 1549-7852
- Cited by
- 31
- References
- 23
- Language
- en
- Funders
- Shenzhen Science and Technology R & D Fund (20220809171532001)
- National Key Research and Development Program of China (2018YFD0900705)
- China Postdoctoral Science Foundation (2021M703039)
- Science and Technology Innovation Commission of Shenzhen (KQTD20180412181334790)
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