Microalgae – The new green? : biochemical composition, cultivation and extraction methods
Microalgae are a promising source of high value compounds for the food industry with both nutritional and health-beneficial qualities with potential to meet the dietary demand of the growing population. Microalgae are highly adaptive towards environmental stresses which is used as important tool for...
| Autores principales: | , |
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| Formato: | M2 |
| Lenguaje: | Inglés sueco |
| Publicado: |
SLU/Department of Molecular Sciences
2021
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| Materias: |
| _version_ | 1855572849360633856 |
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| author | Åkerberg, Ida Nordqvist, Christian |
| author_browse | Nordqvist, Christian Åkerberg, Ida |
| author_facet | Åkerberg, Ida Nordqvist, Christian |
| author_sort | Åkerberg, Ida |
| collection | Epsilon Archive for Student Projects |
| description | Microalgae are a promising source of high value compounds for the food industry with both nutritional and health-beneficial qualities with potential to meet the dietary demand of the growing population. Microalgae are highly adaptive towards environmental stresses which is used as important tool for manipulation of the biomass for enhancement of metabolites.
Diverse species have been exploited so far and a handful are currently cultivated in large scale. However, one of the main challenges is to make them economically feasible for the production of industrially useful biomolecules. Some of the compounds in microalgae have low bioavailability due to low digestibility, therefore efficient technologies for extraction of these compounds are often needed. Recent technological advances in this field have been made to establish more scalable and sustainable methods to avoid the toxic solvents which often are involved and acquiring compounds with high purity. Important microalgae species for human nutrition include Chlorella and Arthrospira spp. which show higher protein contents compared to more common protein sources. Also, Crypthecodinium cohnii and Schizochytrium sp. have become important due to their capacity of producing high amounts of the omega-3 fatty acid docosahexaenoic acid (DHA). There is an established market for microalgal pigments with an especially high demand for β-carotene. Edible microalgae have been for a long time and still are an accepted part of the common diet in many Asian countries, while the Western culture, it still has a long way to go. The possibility of using microalgae and algae-derived compounds for functional foods have however gained increased interest in recent years and with the increasing development of algae-based products on the market, eventually, they might be a regular part of many people's diet. |
| format | M2 |
| id | RepoSLU17122 |
| institution | Swedish University of Agricultural Sciences |
| language | Inglés swe |
| publishDate | 2021 |
| publishDateSort | 2021 |
| publisher | SLU/Department of Molecular Sciences |
| publisherStr | SLU/Department of Molecular Sciences |
| record_format | eprints |
| spelling | RepoSLU171222021-09-01T01:01:09Z Microalgae – The new green? : biochemical composition, cultivation and extraction methods Mikroalger - Det nya gröna? : Biokemisk sammansättning, odling och extraktionsmetoder Åkerberg, Ida Nordqvist, Christian microalgae food growth conditions biochemical compounds extraction Microalgae are a promising source of high value compounds for the food industry with both nutritional and health-beneficial qualities with potential to meet the dietary demand of the growing population. Microalgae are highly adaptive towards environmental stresses which is used as important tool for manipulation of the biomass for enhancement of metabolites. Diverse species have been exploited so far and a handful are currently cultivated in large scale. However, one of the main challenges is to make them economically feasible for the production of industrially useful biomolecules. Some of the compounds in microalgae have low bioavailability due to low digestibility, therefore efficient technologies for extraction of these compounds are often needed. Recent technological advances in this field have been made to establish more scalable and sustainable methods to avoid the toxic solvents which often are involved and acquiring compounds with high purity. Important microalgae species for human nutrition include Chlorella and Arthrospira spp. which show higher protein contents compared to more common protein sources. Also, Crypthecodinium cohnii and Schizochytrium sp. have become important due to their capacity of producing high amounts of the omega-3 fatty acid docosahexaenoic acid (DHA). There is an established market for microalgal pigments with an especially high demand for β-carotene. Edible microalgae have been for a long time and still are an accepted part of the common diet in many Asian countries, while the Western culture, it still has a long way to go. The possibility of using microalgae and algae-derived compounds for functional foods have however gained increased interest in recent years and with the increasing development of algae-based products on the market, eventually, they might be a regular part of many people's diet. Mikroalger är en lovande källa till högkvalitativa biomolekyler med nytta för livsmedelsindustrin med både näringsrika och hälsofördelaktiga egenskaper, och potential att tillgodose den växande befolkningens kostbehov. Mikroalger är otroligt anpassningsbara mot olika typer av abiotiska stressfaktorer vilket används som verktyg för att manipulera biomassan och förbättra näringsinnehållet. Idag nyttjas ett flertal arter och en handfull av dessa odlas industriellt i stor skala. En av de största utmaningarna är dock att göra dem ekonomiskt hållbara för produktion av industriellt användbara biomolekyler. Vissa föreningar i mikroalger har låg biotillgänglighet på grund av dålig smältningsgrad vilket medför att man behöver använda olika tekniker för att extrahering av ämnen. Nya tekniska framsteg inom detta område har gjorts för att skapa mer expanderbara och hållbara metoder för att undvika de giftiga lösningsmedlen som ofta används idag för att kunna erhålla rena fraktioner. Två betydelsefulla mikroalger som används för mänsklig konsumtion är Chlorella och Arthrospira spp. som har ett högt proteininnehåll jämfört med flera vanligare proteinkällor. Crypthecodinium cohnii och Schizochytrium sp. har också blivit populära på grund av sin förmåga att producera stora mängder av omega-3 fettsyran dokosahexaensyra (DHA). Det finns en väl etablerad marknad för pigment från mikroalger med särskilt hög efterfrågan på β-karoten. Mikroalger som födokälla har länge varit och utgör än idag en del av kosten i många asiatiska länder, medan den västerländska kulturen fortfarande ligger långt efter. Möjligheten att använda mikroalger samt erhållna extraherade ämnen för funktionella livsmedel har emellertid fått ökat intresse de senaste åren och med den ökande utvecklingen av algbaserade produkter på marknaden kan de i framtiden bli en basföda. SLU/Department of Molecular Sciences 2021 M2 eng swe https://stud.epsilon.slu.se/17122/ |
| spellingShingle | microalgae food growth conditions biochemical compounds extraction Åkerberg, Ida Nordqvist, Christian Microalgae – The new green? : biochemical composition, cultivation and extraction methods |
| title | Microalgae – The new green? : biochemical composition, cultivation and extraction methods |
| title_full | Microalgae – The new green? : biochemical composition, cultivation and extraction methods |
| title_fullStr | Microalgae – The new green? : biochemical composition, cultivation and extraction methods |
| title_full_unstemmed | Microalgae – The new green? : biochemical composition, cultivation and extraction methods |
| title_short | Microalgae – The new green? : biochemical composition, cultivation and extraction methods |
| title_sort | microalgae – the new green? : biochemical composition, cultivation and extraction methods |
| topic | microalgae food growth conditions biochemical compounds extraction |