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Challenges in Functional Food Products with the Incorporation of Some Microalgae
Abuzer Çelekli1, Buket Özbal1, Hüseyin Bozkurt2
1Department of Biology, Faculty of Art and Science, Gaziantep University, 27310 Gaziantep, Turkey.
Foods (Basel, Switzerland)
|March 13, 2024
Summary
Microalgae are a valuable source for creating functional foods rich in bioactive compounds. Their incorporation enhances nutritional and sensory qualities, making them a key ingredient in food innovation.
Area of Science:
- Food Science
- Nutritional Science
- Biotechnology
Background:
- Microalgae are rich in essential amino acids, polyunsaturated fatty acids, vitamins, carotenoids, fiber, and minerals.
- Microalgal biomass enhances food's nutritional value due to its unique composition, benefiting human health.
- Key bioactive compounds include astaxanthin, beta-carotene, eicosapentaenoic acid, docosahexaenoic acid, and beta-glucan.
Purpose of the Study:
- To review recent works on microalgae in functional food production.
- To explore chemical modification methods for incorporating microalgae into foods.
- To identify current challenges and future research directions in microalgae-based functional foods.
Main Methods:
- Literature review of recent studies on microalgae in functional foods.
- Analysis of chemical modification techniques for microalgal biomass integration.
- Evaluation of nutritional and sensory impacts of microalgae incorporation.
Main Results:
- Microalgae significantly enhance the nutritional profile of food products.
- Incorporation of microalgae can improve sensory qualities without negatively affecting texture.
- Specific microalgae like Spirulina, Chlorella, and Haematococcus are prominent in functional food applications.
Conclusions:
- Microalgae represent a promising, eco-friendly source for novel functional foods.
- The use of microalgae in food production is a significant and growing area of research.
- Further research is needed on chemical modification to optimize microalgae use in food applications.
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