The Impact of Microalgae in Food Science and Technology

• DOI: 10.1007/s11746-017-3050-7
• Publication Date: 2017-09-26T13:51:31Z
• Authors: Ângelo Paggi Matos
• Keywords: Nutraceutical; Functional food; Spirulina (dietary supplement)

Abstract Microalgae (including cyanobacteria) are promising organisms for sustainable products use as feedstocks food, feed, fine chemicals, and biofuels. They can synthesize a broad range of with medium‐ to high‐value market price such β‐1,3‐glucan polysaccharide, single‐cell‐protein, carotenoids phycobilin pigments, long‐chain polyunsaturated fatty acids that commercialized in the food industry dietary supplements functional foods, pharmaceutical chemical industries cosmaceuticals flavorants, therapeutic field nutraceutical compounds. These microorganisms also exceptional producers omega‐3 omega‐6 eicosapentaenoic, docosahexaenoic, arachidonic have been linked several human health benefits. The aim this paper is review main existing be derived from microalgae particular focus on science technology applications. It describes gross composition various algal species details nutritive importance selected constituents. Finally, nutritional quality standards legislative provisions ensure safety biomass presented.