Comparison of microalgal biomass profiles as novel functional ingredient for food products

By A. P. Batista, L. Gouveia, N. Bandarra, J. Franco, A. Raymundo. 2013

386 citations recorded by the source corpus.

Subfields: Aquatic Science, Renewable Energy, Sustainability and the Environment

View Paper: https://www.semanticscholar.org/paper/53745e36eb930fb3353914e7b01c1bc0eb76265b

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In Renewable Energy, Sustainability and the Environment

Citations in the corpus

Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility (2017, background): “platensis cookies presented tonalities similar to the chlorophyte cookies, although with less intensity (lower a* and b* values, in modulus), reflecting the lower chlorophyll and carotenoid content generally present in this alga [44].”
Spirulina as a functional ingredient in broiler chicken diets (2016, background): “These compounds reveal potential biological properties such as antimicrobial, antioxidant, anti-cancer and anti-inflammatory or act as immune enhancers and colorants (Freitas et al., 2012; Batista et al., 2013; Christaki et al., 2013).”
Improved production of lutein and β-carotene by thermal and light intensity upshifts in the marine microalga Tetraselmis sp. CTP4 (2020, background): “Microalgae are promising biological resources that meet these market needs due to their well-balanced biochemical profile as well as antioxidant, anticancer and anti-inflammatory activities [2].”
Mild cell disruption methods for bio-functional proteins recovery from microalgae—Recent developments and future perspectives (2017, background): “positive health effects, microalgae produce a range of functional ingredients including polyunsaturated fatty acids, polysaccharides, natural pigments, essential minerals, vitamins, proteins, essential amino acids, and enzymes, as well as bioactive molecules [2,8,9].”
Chlorella vulgaris, a microalgae important to be used in Biotechnology: a review (2020, background): “9%, so this reinforces its application as a food supplement (Batista et al., 2013).”