Use of algae as food ingredient: sensory acceptance and commercial products

• DOI: 10.3389/frfst.2022.989801
• Publication Date: 2022-09-16T06:20:21Z
• Authors: Ângelo Paggi Matos; Enrico Novelli; Giustino Tribuzi
• Keywords: Ingredient; Palatability

Algal biomass or algae extracts can be used as food ingredients, meeting the needs of consumers for nutritious, sustainable, and healthy food. Microalgae macroalgae (seaweed) are rich in proteins, soluble fibers polysaccharides, lipids polyunsaturated fatty acids, pigments, vitamins, minerals. However, one main challenges using systems is related to palatability terms sensory may contain several odor-active volatile chemical compounds, which undesirable certain algal-food product. This mini-review aim provide an overview nutritional compounds extracted from algae, while briefly discussing flavor that directly affect sensorial properties algal biomass. Examples new sophisticated foods enriched with such plant-based fish, meat, dairy analogues innovative ingredients also presented, elevating algae’s credibility a potential source novel development.