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Related Concept Videos

Green Algae01:21

Green Algae

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Green algae, also referred to as chlorophytes, are different from red algae in having the chloroplasts containing chlorophylls a and b, which give them their distinct green hue. However, they lack phycobiliproteins, preventing them from developing the red or blue-green pigmentation seen in red algae. In terms of photosynthetic pigment composition, green algae closely resemble plants and share a close evolutionary relationship with them. Taxonomically Green algae belong to Phylum Chlorophyta in...
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The group Stramenopiles include some phototrophic microorganisms. Members of this group possess flagella covered in numerous short, hairlike extensions, a feature that inspired the group's name, derived from the Latin words for "straw" and "hair." Some of the main categories of Stramenopiles include diatoms, golden algae, and brown algae.Diatoms are unicellular, photosynthetic eukaryotes, with over 200 known genera. They play a key role in the planktonic communities of both marine and...
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Overview of Algae01:28

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The kingdom Archaeplastida encompasses red and green algae, along with land plants. Unlike other protists with chloroplasts that arose through secondary endosymbiosis, only red and green algae originated from primary endosymbiotic events. This diverse group of eukaryotic organisms contains chlorophyll and performs oxygenic photosynthesis.Algae exist in various forms, from large brown kelp in coastal waters to green scum in puddles and stains on rocks or soil. Some species are responsible for...
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Red Algae01:23

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Red algae, also known as rhodophytes, are primarily found in marine environments, though some species inhabit freshwater and terrestrial ecosystems. These organisms exist in both unicellular and multicellular forms, with some multicellular varieties reaching macroscopic sizes.As phototrophic organisms, red algae contain chlorophyll a; however, their chloroplasts lack chlorophyll b. Instead, they possess phycobiliproteins, which serve as major light-harvesting pigments, similar to those found in...
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Analysis of Fatty Acid Content and Composition in Microalgae
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Consumer perception and acceptability of microalgae based breadstick.

P García-Segovia1, V García Alcaraz1, A Tárrega2

  • 1Food Technology Department, Universitat Politecnica de Valencia, Valencia, Spain.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|February 20, 2020
PubMed
Summary

Consumers accepted novel microalgae breadsticks, finding them as palatable as traditional ones. Despite initial expectations of distinct differences, taste testing revealed comparable acceptance, suggesting potential for healthy, sustainable food innovation.

Keywords:
Microalgaecheck all that apply questionnaireconsumers’ expectationsneophobiaperceptions and acceptancerealistic location

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Area of Science:

  • Food Science
  • Consumer Behavior
  • Sustainable Food Systems

Background:

  • Growing demand for sustainable and healthy food necessitates novel functional ingredients.
  • Microalgae represent a promising, underutilized source for developing innovative food products.
  • Consumer acceptance is a critical factor for the successful market introduction of new foods.

Purpose of the Study:

  • To evaluate consumer acceptance of novel food products incorporating microalgae.
  • To assess consumer perceptions and expectations regarding microalgae-based foods.
  • To investigate the influence of food neophobia on the acceptance of microalgae breadsticks.

Main Methods:

  • Sensory analysis conducted in a realistic restaurant setting.
  • Utilized check-all-that-apply questionnaires and hedonic scales to gather data from 85 participants.
  • Administered a food neophobia scale to assess participants' attitudes towards new foods.

Main Results:

  • Microalgae breadsticks exhibited distinct sensory characteristics (color, flavor, odor) compared to control breadsticks.
  • Despite initial expectations, microalgae breadsticks were found to be as acceptable as control breadsticks.
  • Consumers perceived the microalgae product as healthier and were willing to accept a higher price point.

Conclusions:

  • Novel microalgae-based foods can achieve comparable consumer acceptance to conventional products.
  • Sensory perception and acceptance can be positively influenced by actual taste experience, reducing preconceived differences.
  • Findings support the market potential of microalgae as a sustainable and healthy food ingredient.