Cultured Microalgae for the Food Industry

Current and Potential Applications

1st Edition - May 12, 2021
Imprint: Academic Press
Editors: Tomas Lafarga, Gabriel Acien
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 2 1 0 8 0 - 2
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 2 1 0 8 1 - 9

Cultured Microalgae for the Food Industry: Current and Potential Applications is a comprehensive reference that addresses the current applications and potential uses of microalga… Read more

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Cultured Microalgae for the Food Industry: Current and Potential Applications is a comprehensive reference that addresses the current applications and potential uses of microalgae and microalgae-derived compounds in the food industry. The book explores the different steps of the subject, from strain selection and cultivation steps, to the assessment of the public perception of microalgae consumption and the gastronomical potential of this innovative resource. Readers will find coverage of microalgae biology, common and uncommon algae species, cultivation strategies for food applications, novel extraction techniques, safety issues, regulatory issues, and current market opportunities and challenges.

This title also explores the gastronomic potential of microalgae and reviews current commercialized products along with consumer attitudes surrounding microalgae. Covering relevant, up-to-date research as assembled by a group of contributors who are experts in their respective fields, the book is an essential reading for advanced undergraduates, postgraduates, and researchers in the microbiology, biotechnology, food science and technology fields.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Chapter 1. Culturing of microalgae for food applications
Abstract
1.1 Introduction
1.2 Light
1.3 Mixing
1.4 Optimal biomass concentration
1.5 Culture depth
1.6 Temperature
1.7 Oxygen
1.8 Contamination
1.9 Monitoring the physiological state of cultures through chlorophyll fluorescence
1.10 Good manufacturing practices
1.11 Concluding remarks
References
Chapter 2. Unconventional microalgae species and potential for their use in the food industry
Abstract
2.1 Introduction
2.2 Microalgae as a food source
2.3 Microalgae currently used in food
2.4 Unconventional microalgae in food
2.5 Potential uses of unconventional microalgae species in food: nutrimental and physical properties
2.6 Final remarks
References
Chapter 3. Conventional and novel approaches to extract food ingredients and nutraceuticals from microalgae
Abstract
3.1 Introduction
3.2 Algae harvesting and concentration
3.3 Cell rupture
3.4 Lipid and pigment extraction
3.5 Protein recovery
3.6 Carbohydrate recovery
3.7 Concluding discussion
Acknowledgments
References
Chapter 4. Potential applications of microalgae-derived proteins and peptides in the food industry
Abstract
4.1 Introduction
4.2 Microalgae protein extraction
4.3 Technological approaches for microalgae peptide production
4.4 Technofunctional properties of microalgae proteins and peptides
4.5 Application of microalgae proteins and peptides
4.6 Conclusion
References
Chapter 5. Carbohydrates derived from microalgae in the food industry
Abstract
5.1 Introduction
5.2 Microalgal carbohydrates
5.3 Biochemical composition and physical properties of microalgal carbohydrates
5.4 Food applications of carbohydrates derived from microalgae
5.5 Challenges and concluding remarks
References
Chapter 6. Microalgae as source of edible lipids
Abstract
6.1 Introduction
6.2 Microalgal lipid composition
6.3 Methods for increased lipid production
6.4 Microalgal lipid industrial production
6.5 Harvesting of microalgae for lipid extraction
6.6 Microalgal lipids extraction and refining
6.7 Marketed products
6.8 Challenges and future perspectives
Acknowledgments
References
Chapter 7. Microalgae as a source of pigments for food applications
Abstract
7.1 Introduction
7.2 Carotenoids from microalgae
7.3 Chlorophylls
7.4 Phycobiliproteins
7.5 Conclusions
Acknowledgments
References
Chapter 8. Current utilization of microalgae in the food industry beyond direct human consumption
Abstract
8.1 Introduction
8.2 Microalgae in the treatment of food industry and agro-industrial effluents
8.3 Microalgae in the improvement of agricultural practices
8.4 Microalgae in the improvement of animal and animal-derived products
8.5 Challenges to the application of microalgae in these applications
8.6 Conclusions
Acknowledgments
References
Chapter 9. Microalgae and cyanobacteria as food: Legislative and safety aspects
Abstract
9.1 Introduction
9.2 Regulatory framework and legislation in the European Union
9.3 Risk and safety issues
9.4 Conclusion
References
Chapter 10. Microalgae as structuring ingredients in food
Abstract
10.1 Introduction
10.2 Food products enriched with microalgal biomass: impact on food structure
10.3 Rheological properties of microalgal biomass in aqueous model systems
10.4 Food processing operations for targeted functionalization of microalgal biomass
10.5 Conclusion
Acknowledgments
References
Chapter 11. Biological activities of natural products from microalgae
Abstract
11.1 Introduction
11.2 Lipids
11.3 Pigments
11.4 Other health-promoting bioactive compounds
11.5 Microalgal toxins
11.6 Conclusions
References
Chapter 12. Bioaccessibility and bioavailability of bioactive compounds delivered from microalgae
Abstract
12.1 Introduction
12.2 Bioaccessibility and bioavailability of bioactive compounds from microalgae
12.3 Vitamins
12.4 Pigments
12.5 Polyunsaturated fatty acids
12.6 Peptides
12.7 Phytosterols
12.8 Other compounds
12.9 Final remarks
Acknowledgments
References
Chapter 13. Sustainability of microalgae cultivation
Abstract
13.1 Introduction
13.2 Life cycle assessment of microalgae cultivation
13.3 Land use and location
13.4 Energy use
13.5 Freshwater use and freshwater footprint
13.6 Carbon footprint
13.7 Nutrient use and eutrophication
13.8 Conclusions
Acknowledgment
References
Chapter 14. Consumer acceptance and attitudes toward microalgae and microalgal-derived products as food
Abstract
14.1 Introduction
14.2 Cues affecting food acceptance and consumption
14.3 Evolution of microalgae from a simple food to a top-trend ingredient
14.4 Consumer acceptance and attitudes toward microalgae as food
14.5 Conclusions
Acknowledgments
References
Chapter 15. Future perspectives of microalgae in the food industry
Abstract
15.1 Introduction
15.2 Microalgae application in foods (R&D)
15.3 European market for microalgae-derived food products
15.4 Future trends in microalgae production and food application
15.5 Conclusions
Acknowledgments
References
Index

Tomas Lafarga

Tomás Lafarga: Following on from his Master in Chemical Engineering, degree specialization in Biotechnology and Food Science at the University of Almeria in Spain, Tomás Lafarga was awarded with a Teagasc Walsh Fellowship and completed a PhD in Agriculture and Food Science at University College Dublin, one of the leading research-intensive European universities and Teagasc, the Irish Agriculture and Food Development Authority. Dr Lafarga has over 90 publications on varied aspects of food sustainability and waste management published in high impact factor journals and books and book chapters and over 50 contributions to national and international conferences. He has received several professional scholarships and awards including Juan de la Cierva and Ramón y Cajal fellowships awarded by the Spanish Gobernment and a Wang Shang Fellowship awarded by the International Society for Nutraceuticals and Functional Foods on recognition for his outstanding performance in graduate studies and research on nutraceuticals and functional foods. After his PhD, Dr Lafarga worked as a Scientific Researcher in the Institute of Agrifood Research and Technology (IRTA) in Lleida and the Department of Chemical Engineering of the University of Almería in Spain. His research lines include the development of novel safe, high-quality, and healthy foods using non-thermal and environmentally-friendly technologies and the revalorization of waste and food co-products to obtain novel ingredients and reduce the environmental impact of food processing. He is a member of the Editorial Board of the International Journal of Food Science and Technology and a scientific member of SOLABIAA and RENUWAL. Dr Lafarga co-edited the book “Cultured Microalgae for the food industry”.

Affiliations and expertise

Department of Chemical Engineering, University of Almería, Almería, Spain

Gabriel Acien

Francisco Gabriel Acién-Fernández: Dr Acién-Fernández successfully completed his Doctoral Thesis at the University of Almería in 1996. He is since 1999 a Full Professor at the Department of Engineering of the University of Almeria and instructs in Chemistry, Industrial Biotechnology, Chemical Engineering, and Agricultural Engineering. Over the last decade, Prof Acién-Fernández has collaborated as a Lecturer at the Universities of Seville and Malaga, both in Spain, and was invited to instruct in numerous specialized courses at prestigious Universities including the Universities of Wageningen, Milan, Xalapa, and Medellin among others. He has also supervised more than 35 Bachelor and Master Projects and directed over 10 Ph.D. Theses. Over the past 20 years, Prof Acién-Fernandez has collaborated with leading groups in the field of microalgae cultivation for biofuel and food applications as well as microalgae-based wastewater treatment. His research lines include the optimization of microalgae cultivation strategies, revalorization of wastewater and food processing co-products, and production of high value-added compounds for food and nutraceutical applications. He has been actively involved as a collaborator, principal investigator, or coordinator in over 30 national and international research projects. Prof Acién published over 200 publications in high impact factor journals and co-authored more than 20 books or book chapters dealing with microalgae biomass cultivation. His research has been presented in over 100 national and international conferences and he is a Member of the Executive Board of prestigious international societies and associations including the International Society for Applied Phycology and the European Algae Biomass Association. He is a member of the Editorial Board of Algal Research and co-edited the book “Cultured Microalgae for the food industry”

Affiliations and expertise

Professor, Department of Chemical Engineering, University of Almeria, Spain

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health