Cultured Microalgae and Compounds Derived Thereof for Food Applications: Strain Selection and Cultivation, Drying, and Processing Strategies

ABSTRACT

Currently, global demand for microalgae foods is growing and their functional potential is now evident in several books and scientific studies. One of the aims of the current paper was to review the most important food ingredients that can be obtained from microalgae, focusing on pigments and proteins, which are both industry relevant and top-trends in the food industry. In addition, this review also highlights the importance of key aspects that need to be considered when using microalgae for food. These include strain selection and cultivation, harvesting, and drying conditions. Recent advances on extraction technologies were also reviewed and discussed.Abbreviations: PEFs: Pulsed electric fields; HPH: High pressure homogenisation; US: Ultrasounds; DHA: docosahexaenoic acid; EPA: Eicosapentaenoic acid; EFSA: European Food Safety Authority; HSH: High pressure homognisation; HVEF: high-voltage electrostatic fields; HVED: High-voltage electrical discharges; WHC: Water-holding capacity; OHC: Oil-holding capacity; ACE-I: Angiotensin-I-converting enzyme.

KEYWORDS:

• Microalgae
• novel ingredients
• functional foods
• proteins
• pigments
• extraction techniques

Acknowledgments

This work was supported by the CERCA Programme of Generalitat de Catalunya and by the Spanish Ministry of Economy, Industry, and Competitiveness (FJCI-2016-29541).

Conflict of interests

The author declares no conflict of interests

Additional information

Funding

This work was supported by the Spanish Ministry of Economy, Industry, and Competitiveness (FJCI-2016-29541).