Algae Food Products as a Healthcare Solution (original) (raw)
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International journal of home science, 2017
Plants are everywhere and they are primary producers which is a source of many nutrients. Seaweeds are traditionally used in human and animal nutrition. Their protein contents differ according to the species and seasonal conditions. Globally, the demand for algae are growing and increasing for consumption because of its functional benefits beyond the traditional considerations of nutrition and health. Algae are a very large and diverse group of autotrophic organisms which ranges from unicellular to multicellular forms with a very high protein content. Algae are also important producers of vitamins, minerals and fatty acids. Nowadays, Algae is not only used as food but also used as extracts in food, dairy, cosmetics and industrial uses thereby creating new opportunities for the food industry. Edible algae are recognized as complete foods which provide correct balance of proteins, carbohydrates, vitamins, and minerals. Therapeutic properties of algae are used for promotion of health s...
Algae as a Nutritional and Functional Food Source
Madridge journal of food technology, 2022
Algae are organisms that can survive in a wide range of environments, usually in aquatic situations. They have the ability to photosynthesize and reproduce rapidly. The plant and algae have similar in physiological properties but different in cellular structure and reproduction. Algae are photosynthetic organisms with great diversity in size and form, ranging from unicellular microscopic organisms (microalgae) to large multicellular forms (macroalgae). Algae can be a very interesting natural source of new compounds with biological activity that could be used as functional ingredients [1]. Algae are biological compound which can be applied as functional ingredients.
In the search of new functional food ingredients from algae
Trends in Food Science & Technology, 2008
The well-known correlation between diet and health demonstrates the great possibilities of food to maintain or even improve our health. This fact has brought about a great interest for seeking new products that can contribute to improve our health and wellbeing. This type of foods able to promote our health has generically been defined as functional foods. Nowadays, one of the main areas of research in Food Science and Technology is the extraction and characterization of new natural ingredients with biological activity (e.g., antioxidant, antiviral, antihypertensive, etc) that can contribute to consumer's well-being as part of new functional foods. The present work shows the results of a bibliographic revision done on the chemical composition of different macroalgae together with a critical discussion about their potential as natural sources of new functional ingredients.
A Review on Application and Future prospects of Algae in Pharmaceutical and Food industry
International Journal for Research in Applied Science & Engineering Technology (IJRASET), 2022
Algae are photosynthesis-producing organisms that can be found in freshwater, wastewater, and aquatic environments. In order to get around a number of high-tech barriers in the algae biomass sector, it is necessary to improve the various activities and research. Algae have the potential to supply novel chemicals and bioactive compounds for the biotechnology industry. The abundance of algal diversity must be utilized for various applications. Algal biomass is a source of energy (biofuels), fertilizer, pollution control, stabilization, nutrition, high-value molecules, and various bioactive metabolites that can be investigated for new drugs in terms of their applicability in local and global markets. Microalgae have been widely used for the production of biomass and biofuel. As a result, large-scale experimental setups have been built to produce a lot of biomass and biofuel. Food, cosmetics, pharmaceutical, and nutraceutical industries all benefit greatly from microalgae. They also produce numerous biomolecules with added value, such as polyunsaturated fatty acids, beta-1,3-glucan, astaxanthin, lutein, phycobiliprotein beta-carotene, and chlorophyll, in addition to the previously mentioned application. The pharmaceutical, cosmetic, food and feed, and nutraceutical industries all use these biomolecules extensively commercially. Furthermore, this review focuses specifically on the broad application potential algae based nonenergy applications, such as pharmaceuticals, food ingredients, pigments and cosmetics by marine algae.
Design of healthier foods and beverages containing whole algae
Functional Ingredients from Algae for Foods and Nutraceuticals, 2013
This chapter supplies relevant information about the opportunities offered by the use of whole algae in the development of healthier foods and beverages. It gives a brief account of the presence of various different nutrients and bioactive compounds in algae and the technological advantages of using them as natural ingredients in reformulation processes for healthy foods and beverages. It also reports the advantages of using whole algae, as compared to isolated compounds, in food and beverage production. Finally, it presents an in-depth description of the use of whole algae in different reformulated foods (meat, fi sh, dairy, bakery, pasta, etc., products) and beverages.
Algae as nutritional and functional food sources: revisiting our understanding
Journal of Applied Phycology, 2016
Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is a limited understanding of nutritional composition across algal species, geographical regions, and seasons, all of which can substantially affect their dietary value. The second issue is quantifying which fractions of algal foods are bioavailable to humans, and which factors influence how food constituents are released, ranging from food preparation through genetic differentiation in the gut microbiome. Third is understanding how algal nutritional and functional constituents interact in human metabolism. Superimposed considerations are the effects of harvesting, storage, and food processing techniques that can dramatically influence the potential nutritive value of algal-derived foods. We highlight this rapidly advancing area of algal science with a particular focus on the key research required to assess better the health benefits of an alga or algal product. There are rich opportunities for phycologists in this emerging field, requiring exciting new experimental and collaborative approaches.
Foods
Global population is estimated to reach about 9.22 billion by 2075. The increasing knowledge on the relationship between food biochemistry and positive health gives an indication of the urgency to exploit food resources that are not only sustainable but also impact human health beyond basic nutrition. A typical example of such novel food is microalgae, an aquatic microorganism with a plethora of diverse bioactive compounds including phenolics, carotenoids, vitamin B12 and peptides. Microalgal bioactive compounds have been shown to possess positive health effects such as antihypertensive, anti-obesity, antioxidative, anticancer and cardiovascular protection. Although, the utilization of microalgal biomass by the functional food industry has faced lots of challenges because of species diversity and variations in biomass and cultivation factors. Other documented challenges were ascribed to changes in functional structures during extraction and purification due to inefficient bio-proces...
The Potential of Algae in the Nutricosmetic Sector
Molecules
Seaweeds or algae are marine autotrophic organisms. They produce nutrients (e.g., proteins, carbohydrates, etc.) essential for the survival of living organisms as they participate in biochemical processes and non-nutritive molecules (such as dietary fibers and secondary metabolites), which can improve their physiological functions. Seaweed polysaccharides, fatty acids, peptides, terpenoids, pigments, and polyphenols have biological properties that can be used to develop food supplements and nutricosmetic products as they can act as antibacterial, antiviral, antioxidant, and anti-inflammatory compounds. This review examines the (primary and secondary) metabolites produced by algae, the most recent evidence of their effect on human health conditions, with particular attention to what concerns the skin and hair’s well-being. It also evaluates the industrial potential of recovering these metabolites from biomass produced by algae used to clean wastewater. The results demonstrate that al...