Drying and Quality of Microalgal Powders for Human Alimentation
Open accessAbstract
The demand for natural foods with high protein content and functional properties is constantly growing in the last years. In this context, microalgae as Spirulina (Arthrospira spp.), Chlorella spp., Haematococcus pluvialis, Dunaliella salina, and others, assume a key role to diversify the offer of nutritious and functional ingredients and supplements. Microalgae are commercialized, mostly, as dried powders to facilitate their use as food ingredients and to allow easy transportation and long-term stability. Microalgal powder quality and storage stability depend mainly on drying method, packaging, and storage conditions. Most of the studies that approach the subject of microalgal drying evaluate the efficiency of the process and suitability for this raw material. However, studies that assess the effect of traditional and innovative drying methods on quality of microalgal powder for human consumption are rare in literature. In this chapter, the state of the art of drying processing technology for microalgae was reviewed, discussing the effect of dehydration on quality and stability of microalgal powders with potential use in human alimentation.
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Freeze-drying some of the biomass would provide an avenue towards redundancy as the process does allow for reuse of those cultures.
“Freeze-drying some of the biomass would also provide an avenue towards redundancy as the process does allow for reuse of those cultures [85].”
From Biologically-Based and Physiochemical Life Support and In Situ Resource Utilization for Exploration of the Solar System—Reviewing the Current State and Defining Future Development Needs (2021) · cites this paper as [85]
Section 3.3 (Freeze-drying; page unavailable) describes freeze-drying microalgal biomass and storing the resulting powder. It does not say that freeze-dried cultures remain viable or can be reused, which is the basis for the claimed redundancy. (LLM, conf=0.78)
Experimental — accuracy not yet measuredHot-air drying causes structural damages to the cyanobacteria, leading to absence of viability for recolonization.
“Hot-air drying also causes structural damages to the cyanobacteria, leading to absence of viability for recolonization [85].”
From Biologically-Based and Physiochemical Life Support and In Situ Resource Utilization for Exploration of the Solar System—Reviewing the Current State and Defining Future Development Needs (2021) · cites this paper as [85]
The Conclusions (section 4; page unavailable) say cell structure can degrade during drying, and section 3.1 describes cell damage during spray drying. The paper does not establish that hot-air drying causes such damage in cyanobacteria or that it eliminates viability for recolonization; a search for those terms found no supporting passage. (LLM, conf=0.82)
Experimental — accuracy not yet measuredFreeze drying is the superior method for maintaining nutritional quality of the biomass, including higher retention of proteins and sugars, when directly compared to hot air drying.
“Again, comparing freeze-dried storage versus oven-dried, de Faria Neves et al. showed that when directly compared to hot air drying, freeze drying is the superior method for maintaining nutritional quality of the biomass, including higher retention of proteins and sugars [85].”
From Biologically-Based and Physiochemical Life Support and In Situ Resource Utilization for Exploration of the Solar System—Reviewing the Current State and Defining Future Development Needs (2021) · cites this paper as [85]
The comparison table in §3.1 reports that freeze-drying retained the most proteins and sugars in Spirulina among methods including convective hot-air drying. The Conclusions also describe freeze-drying as a strong option for preserving biomass quality, provided storage conditions are adequate. The protein-and-sugar comparison is specific to Spirulina, however, rather than microalgal biomass generally. (LLM, conf=0.85)
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References 53 · Cited by 49
Research works printed but not linked: 7
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- Graham LE, Wilcox LW, Graham JM. Algae. 2nd ed. San Francisco, CA: Pearson/Benjamin Cummings; 2009. ISBN 9780321559654
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- Bhandari B, Bansal N, Zhang M, Schuck P. Handbook of Food Powders. Drying and Quality of Microalgal Powders for Human Alimentation DOI: http://dx.doi.org/10.5772/intechopen.89324 1st ed. Sawston: Woodhead Publishing; 2013. 688 p 9780857095138 · DOI
- Costa JD. Secagem de iogurte natural por Cast-tape sob vácuo [dissertation]. Federal University of Santa Catarina; 2017. URI: 123456789/182602
- Authors
- de Farias Neves, F., Demarco, M., & Tribuzi, G.
- Affiliations
- Universidade Federal de Santa Catarina (BR)
- Venue
- Microalgae - From Physiology to Application
- Publisher
- IntechOpen
- Published
- 2020-01-22
- OpenAlex
- W2990336031
- Cited by
- 49
- References
- 53
- Citations by year
- 2026: 3 · 2025: 9 · 2024: 8 · 2023: 8 · 2022: 12 · 2021: 8 · 2020: 1
- FWCI
- 11.64
- Type
- book chapter
- Language
- en
- Open access
- hybrid
- doi.org
- Locations
- IntechOpen eBooks (publishedVersion, cc-by)
- BiblioBoard Library Catalog (Open Research Library) (submittedVersion, cc-by)
- IntechOpen (submittedVersion, cc-by-nc-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Drying and Modeling
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Keywords
- microalgae, drying methods, dehydration (food drying and plant water stress), powder quality, storage stability, Spirulina, Chlorella, Haematococcus pluvialis, Dunaliella salina, functional foods, dietary supplements, packaging
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