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The Use of Macro and Microalgae and Their Bioactive and Phytochemical Compounds in the Food Industry to Prepare Perishable Foods
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Neda Fallah   , Behzad Mohammadi * , Sajad Pirsa |
| Department of Food Science and Technology, Afagh Higher Education Institute, Urmia, Iran. |
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Abstract: (1061 Views) |
Microalgae-based products are an emerging class in food and nutrients. Due to population growth and modernization of lifestyle, consumption of high-calorie foods has become common, which causes the problems such as obesity, heart disease and diabetes, which require the use of healthy foods containing vitamins, minerals, PUFA. For this reason, there has recently been a great deal of interest in separating new compounds from marine resources because of their health benefits. Among marine resources, algae are valuable resources with diverse structures of bioactive substances. Algae are important sources of phytochemicals with antioxidant properties that are directly and indirectly involved in the food industry. Many compounds such as carotenoids, phycobilin, unsaturated fatty acids, polysaccharides, vitamins and biologically active molecules that are important for use in human health have been identified in algae. Long-chain unsaturated fatty acids eicosapentaenoic acid and docosahexaenoic acid are very important for the body's metabolism in humans. Chorophylll and bryophyte algae are used to extract these essential fatty acids. Macro and microalgae have a wide range of genetic and biodiversity sources that increase their importance due to their high nutritional value, trace minerals, high protein content and unsaturated fatty acids have been used in human, animal and aquatic nutrition. Therefore, in the present study, the properties, that potential and application of algae for the preparation of beneficial foods are discussed. |
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| Keywords: Edible Algae, Macro and Micro Algae, Phytochemical Compounds, Carotenoids, Healthy Foods. |
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Full-Text [PDF 2060 kb]
(227 Downloads)
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Type of Study: Review |
Subject:
Special
Received: 2022/05/1 | Accepted: 2022/11/8 | Published: 2023/02/15
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