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Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production
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The heightened interest in healthy dietary practices and the preference for fresh, minimally processed foods with reduced additives have witnessed a significant surge among consumers. Within this context, bioactive compounds have garnered attention as potent agents offering beneficial biological effects when integrated into food formulations. Nevertheless, the efficacy of these bioactive compounds in product development encounters numerous challenges during various processing and storage stages due to their inherent instability. Addressing these limitations necessitates exploring novel technological approaches tailored explicitly to the application of bioactive compounds in food production. These approaches should not only focus on preserving the bioactive compounds within food matrices but also on retaining the sensory attributes (color, taste, and aroma) of the final food products. The impact of microalgae and their bioactive compounds on human health and well-being has been extensively reported in the literature. However, there is still a gap regarding the processing and stability of microalgal bioactive compounds to improve their application in the food industry. The main goal of the present work is to point out how to overcome technological challenges in enhancing the stability of bioactive compounds from microalgae for optimal food applications.
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Microalgae, such as Spirulina, have gained attention as high-value functional ingredients, supported by their rich protein content, complete amino acid profile, and bioactive potential.
“Microalgae, such as Spirulina, have gained attention as high-value functional ingredients, supported by their rich protein content, complete amino acid profile, and bioactive potential [4,51,131].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [4]
Section 2, “Microalgal Ingredients for Food Application,” says microalgal proteins have attracted attention and identifies Spirulina as a valuable source of protein and essential amino acids. Section 5 describes microalgal ingredients as protein-rich with an outstanding amino acid profile, and discusses their food applications. The paper supports their bioactive potential, but the passages do not establish the more specific claim of a complete amino acid profile. (LLM, conf=0.85)
Experimental — accuracy not yet measuredNatural products derived from microalgae offer proven benefits and promising applications, but they are disruptive ingredients and are still in the intermediate stages of technological development.
“Furthermore, while natural products derived from microalgae offer proven benefits and promising applications, it is noteworthy that they are disruptive ingredients and are still in the intermediate stages of technological development (Bürck et al., 2024).”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Bürck et al., 2024
Section 5 describes health-promoting properties and promising food applications, while Section 2 says widespread adoption is still in its early stages. The paper also identifies processing and scale-up challenges, but it does not establish that these ingredients are specifically in an intermediate stage of technological development. (LLM, conf=0.84)
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Metadata
- Authors
- Bürck, M., Ramos, S. D. P., & Braga, A. R. C.
- Affiliations
- Universidade Federal de São Paulo (BR)
- Corresponding author
- Braga, Anna Rafaela Cavalcante
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2024-06-08
- Volume
- 13
- Issue
- 12
- Pages
- 1811
- ISSN
- 2304-8158 (ISSN-L)
- PMC
- PMC11202531
- OpenAlex
- W4399492329
- Cited by
- 28
- References
- 101
- Citations by year
- 2026: 10 · 2025: 13 · 2024: 5
- FWCI
- 1.18
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Foods (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) (2023/00857-0, 88887.704047/2022-00, 88887.979370/2024-00, 88887.917438/2023-00)
- CAPES (2023/00857-0, 88887.704047/2022-00, 88887.979370/2024-00, 88887.917438/2023-00)
- CAPES-PRINT (2023/00857-0, 88887.704047/2022-00, 88887.979370/2024-00, 88887.917438/2023-00)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Physical Sciences › Energy › Renewable Energy, Sustainability and the Environment › Algal biology and biofuel production
- Keywords
- microalgae, bioactive compounds, bioactive compound stability, food processing, sensory properties, functional foods, food additives reduction, health-promoting compounds
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