微藻生物技术及其在可持续和健康食品设计中的作用
Adriane Terezinha Schneider1, Richard Luan Silva Machado1, Darissa Alves Dutra1
1Bioprocess Intensification Group, Federal University of Santa Maria, UFSM, Santa Maria, Brazil.
Frontiers in bioengineering and biotechnology
|December 26, 2025
概括
微藻提供营养和可持续的食物解决方案,但高成本和监管障碍阻碍了广泛采用. 克服这些挑战需要调整标准,确保经济可行性,并专注于消费者利益,以成功融入全球粮食系统.
科学领域:
- 生物技术是生物技术.
- 食品科学 食品科学 食品科学
- 可持续农业 可持续农业
背景情况:
- 尽管生产进步,全球粮食系统仍在努力提供营养丰富和可持续的饮食.
- 微藻是有前途的生物资源,因为它们的营养成分,功能属性和环境优势.
研究的目的:
- 批判性地审查微藻生物技术用于食品应用.
- 确定在食品工业中大规模实施微藻的挑战和机会.
主要方法:
- 关于微藻种植,加工和技术功能性质的综合文献综述.
- 对监管格局和消费者对微藻作为食品成分的看法进行分析.
主要成果:
- 微藻种植系统取得了进展,但高生产成本和不一致的生物质表征阻碍了竞争力.
- 监管不一致和消费者接受问题对工业采用构成重大障碍.
- 技术功能性质和营养价值已得到充分证实,但市场透仍然有限.
结论:
- 协调安全标准和法规对于微藻的商业化至关重要.
- 整合经济可行性和可持续性评估对于市场可行性至关重要.
- 需要战略方法来弥合科学创新和消费者利益之间的差距,促进微藻在未来食品系统中的作用.
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