Current utilization of microalgae in the food industry beyond direct human consumption

• Type: Chapter or Part of a Book
• Date: 2021

Authors

Esteves, AF (Author) Other; Pires, JCM (Author) FEUP; Gonçalves, AL (Author) Other

Book

Title: Cultured Microalgae for the Food Industry: Current and Potential Applications

Pages: 199-248

ISBN: 9780128210802

Indexing

Scopus - 199 Citations

Associated Projects

LEPABE - Projeto Estratégico do LEPABE - Laboratório de Engenharia de Processos, Ambiente, Biotecnologia e Energia

PIV4Algae - Intensificação do processo de produção e valorização de microalgas

IF/01341/2015 - Configurações de fotobiorreatores para cultivo de microalgas: modelação de bioprocessos e avaliação de sustentabilidade

Other information

Authenticus ID: P-00W-JHJ

DOI: 10.1016/b978-0-12-821080-2.00005-8

Abstract (EN): The global population is expected to rise from seven to nine billion by 2050, which will create challenges to sustainable development. This rapid population growth will increase the pressure on natural resources, mainly for energy and food supply. Regarding food supply, the development of food industry and food-related activities contributes to the intensification of water use, with the consequent increase in wastewater produced, which needs to be properly treated. At the same time, to meet these demands for increased food supplies, it is important to improve the productivity of food crops and soil fertility. Finally, livestock and aquaculture production processes should reduce their dependence on feed supplies obtained from food crops. To meet these broad-spectrum goals related to food industry processes, the use of microalgal cultures may be a valuable alternative, as microalgae are photosynthetic microorganisms known for their enormous potential in several applications, including: (1) nutrient assimilation from different wastewaters; (2) CO2 capture from the atmosphere or industrial gaseous emissions; and (3) source of biologically active metabolites with potential for use in agriculture and in the cosmetics, pharmaceutical, food, feed, and biofuel industries. Considering these undeniable benefits, this chapter highlights how microalgal cultures, biomass, and metabolites can contribute to food industry applications, beyond direct human consumption. © 2021 Elsevier Inc.

Language: English

Type (Professor's evaluation): Scientific