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Technological readiness of commercial microalgae species for foods
How Ready Commercial Microalgae Species Are for Food Use
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Abstract
Microalgae may play a significant role in meeting the increasing global demand for food.
- Edible safety, economic feasibility, and acceptable taste are major challenges for using microalgae in the food industry.
- Health benefits associated with microalgae include carotenoids, amino acids, and fatty acids.
- Technologies such as adaptive laboratory evolution and genetic engineering are proposed to enhance microalgae's taste and economic viability.
- Current processing techniques like decoloration and de-fishy aim to improve the palatability of microalgae products.
- Emerging technologies like extrusion cooking and 3D bioprinting could enhance the quality of microalgae-based foods.
- Social acceptance remains a significant barrier to the adoption of microalgae-derived foods.
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