Microalgae as healthy ingredients for functional food: a review

Abstract

Microalgae are very interesting and valuable natural sources of highly valuable bioactive compounds, such as vitamins, essential amino acids, polyunsaturated fatty acids, minerals, carotenoids, enzymes and fibre. Due to their potential, microalgae have become some of the most promising and innovative sources of new food and functional products. Moreover, microalgae can be used as functional ingredients to enhance the nutritional value of foods and, thus, to favourably affect human health by improving the well-being and quality of life, but also by curtailing disease and illness risks. This review provides an overview of the current knowledge of the health benefits associated with the consumption of microalgae, bioactive compounds, functional ingredients, and health foods.

Spray-dried Spirulina platensis as an effective ingredient to improve yogurt formulations: Testing different encapsulating solutions

“…In this context, microalgae have become innovative and promising resources to obtain functional ingredients and add nutritional value to foods. In fact, microalgae are considered natural sources of bioactive compounds, vitamins, proteins and essential amino acids, monounsaturated and polyunsaturated fatty acids, polysaccharides, minerals, pigments, enzymes, and fibres, and their consumption might have positive effects on consumers' health (Christaki, Florou-Paneri, & Bonos, 2011;Matos, Cardoso, Bandarra, & Afonso, 2017). To validate this assumption, various combinations of microalgae are already commercially available, either as capsules, powders, liquids or as nutritional supplements (Gouveia, Batista, Sousa, Raymundo, & Bandarra, 2008).…”

Inhibition of Formation of Azoxymethane-induced Colonic Aberrant Crypt Foci in Rats by Edible Green Algae Capsosiphon fulvescens and Brown Algae Hizikia fusiforme

“…Seaweeds contain health-promoting compounds such as phytochemicals, soluble dietary fibers, lipids, peptides, and minerals that hold potential as dietary supplements and that may reduce the risk of cancer (16,17). Moreover, macroalgae have been used as food supplements, particularly in Japan, China, and Korea (18).…”

Simultaneous extraction and purification of fucoxanthin from Tisochrysis lutea microalgae using compressed fluids

“…These lipophilic compounds are related to many physiological functions, including protection against oxidation and excess of light, or even controlling the microalgal growth [6]. Moreover, these compounds have been demonstrated to play an important role in reducing or preventing many human diseases, and also enhancing immune responses against several infections [7]. Among carotenoids, fucoxanthin is one of the most studied and promising compounds.…”