Food Ingredients and Nutraceuticals from Microalgae: Main Product Classes and Biotechnological Production.
Food Ingredients and Nutraceuticals from Microalgae: Main Product Classes and Biotechnological Production.
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DOI：
10.3390/foods10071626
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发表时间：
2021-07-14
期刊：
影响因子：
--
通讯作者：
Murkovic M
中科院分区：
文献类型：
--
作者：
Kratzer R;Murkovic M
微藻产品是一类新兴的食品、饲料和营养品。它们包括脱水或干燥的生物质、分离的色素和提取的脂肪。富含油、蛋白质和抗氧化剂的微藻生物质用作饲料和食品补充剂，配制成设计用于日常使用的糊剂、粉末、片剂、胶囊或薄片。色素如虾青素（红色）、叶黄素（黄色）、叶绿素（绿色）或藻蓝蛋白（亮蓝色）是用作分离的色素或富含色素的生物质的天然食用染料。从某些海洋微藻中提取的藻类脂肪代表n-3-脂肪酸（二十碳五烯酸（EPA）、二十二碳六烯酸（DHA）、γ-亚麻酸（GLA））的素食来源。获得微藻产品生产的概况是一项耗时的任务。本文简要介绍了微藻培养的要求和选择，包括光照和营养要求、生长条件和培养系统。微藻产品的经济性是微藻产业化应用的主要障碍。关键的挑战是商业规模种植、收获（和脱水）和产品质量保证（毒素分析）的高成本。高价值的食品配料通常被认为是有利可图的，尽管有大量的资本支出和能源投入。资本和运营成本的改善将使低价值食品的经济生产在未来经济中下降到鱼粉替代品。
Microalgal products are an emerging class of food, feed, and nutraceuticals. They include dewatered or dried biomass, isolated pigments, and extracted fat. The oil, protein, and antioxidant-rich microalgal biomass is used as a feed and food supplement formulated as pastes, powders, tablets, capsules, or flakes designed for daily use. Pigments such as astaxanthin (red), lutein (yellow), chlorophyll (green), or phycocyanin (bright blue) are natural food dyes used as isolated pigments or pigment-rich biomass. Algal fat extracted from certain marine microalgae represents a vegetarian source of n-3-fatty acids (eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), γ-linolenic acid (GLA)). Gaining an overview of the production of microalgal products is a time-consuming task. Here, requirements and options of microalgae cultivation are summarized in a concise manner, including light and nutrient requirements, growth conditions, and cultivation systems. The rentability of microalgal products remains the major obstacle in industrial application. Key challenges are the high costs of commercial-scale cultivation, harvesting (and dewatering), and product quality assurance (toxin analysis). High-value food ingredients are commonly regarded as profitable despite significant capital expenditures and energy inputs. Improvements in capital and operational costs shall enable economic production of low-value food products going down to fishmeal replacement in the future economy.
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影响因子：
3.3
作者：
Aguilar, F.;Crebelli, R.;Wright, M. C.
通讯作者：
Wright, M. C.
影响因子：
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作者：
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通讯作者：
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影响因子：
5.7
作者：
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通讯作者：
Galán B
影响因子：
5.5
作者：
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通讯作者：
Ulrikh E
影响因子：
6
作者：
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通讯作者：
Perrone, Daniel