Handbook of Food and Feed from Microalgae
Production, Application, Regulation, and Sustainability
- 1st Edition - June 9, 2023
- Imprint: Academic Press
- Editors: Eduardo Jacob-Lopes, Maria Isabel Queiroz, Mariana Manzoni Maroneze, Leila Queiroz Zepka
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 9 1 9 6 - 4
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 9 3 8 3 - 8
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- Examines current data behind the food and feed production using microalgae-based processes
- Analyzes and details the use of microalgae across industries and disciplines
- Addresses and offers solutions to safety, market, sustainability, and economic issues
Researchers and practitioners in aquaculture and food science, especially interested in microalgae as a sustainable food and feed ingredient
Advanced undergraduate and graduate students in aquaculture, food science, and nutritional studies (human or animal)
Advanced undergraduate and graduate students in aquaculture, food science, and nutritional studies (human or animal)
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- About the editors
- Preface
- Part I: Fundamentals
- Chapter 1: Food and feed from microalgae: A historical perspective to future directions
- Abstract
- 1: Introduction
- 2: Concluding remarks
- References
- Chapter 2: Biodiversity and biogeography of microalgae with food and feed potential
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Microalgal diversity
- 3: Biogeography of microalgae
- 4: Constraints to the estimation of microalgal diversity and their biogeography
- 5: Microalgae for food and feed
- 6: Epilogue
- References
- Further reading
- Chapter 3: Mass production of microalgae for nutritional purposes
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Biomass processing
- 3: Conclusions
- References
- Chapter 4: Commercial facilities of microalgae-based products around the world
- Abstract
- 1: Introduction
- 2: Historical consumption of microalgae
- 3: Microalgae and their economic activity
- 4: Companies
- 5: Production process
- 6: Costs
- 7: Biomass microalgae and their applications
- 8: Final considerations
- References
- Chapter 5: Downstream processing of microalgae for food ingredients in industrial application
- Abstract
- 1: Introduction
- 2: Cultivation of microalgae for food applications
- 3: Microalgae as food
- 4: Downstream processing of microalgae for food application
- 5: Conclusions
- References
- Part II: Microalgae compounds with food and feed applications
- Chapter 6: Microalgae as a source of alternative protein
- Abstract
- 1: Introduction
- 2: Protein sources and current status
- 3: Microalgae as alternative protein sources
- 4: Extraction and purification methods
- 5: Conclusions
- References
- Chapter 7: Lipids and fatty acids from microalgae
- Abstract
- 1: Introduction
- 2: Lipids and fatty acids from oleaginous microalgae
- 3: Applications of lipids and fatty acids from microalgae
- 4: Sustainable production of microalgae lipids
- References
- Chapter 8: Intracellular and extracellular carbohydrates in microalgae
- Abstract
- 1: Introduction
- 2: Microalgae as producers of polysaccharides
- 3: Conclusions and outlook
- References
- Chapter 9: Minerals and trace elements in microalgal biomass
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Minerals in microalgae biomass
- 3: Analytical methods
- 4: Final considerations
- References
- Chapter 10: Vitamins from microalgae
- Abstract
- 1: Introduction
- 2: Microalgae
- 3: Conclusions
- References
- Chapter 11: Microalgal enzymes: Managing their discovery and engineering for microalgal food and feed improvement
- Abstract
- Acknowledgments
- 1: Microalgal application in food and feed industry: An overview
- 2: Microalgal key enzymes for value-added food products: Polyunsaturated fatty acids
- 3: Microalgal key enzymes for value-added food products: Carotenoids
- 4: Isolated enzymes for food industry applications
- 5: Conclusions & future perspectives
- References
- Chapter 12: Microalgal carotenoids for food and feed applications
- Abstract
- 1: Introduction
- 2: Microalgal carotenoids for feed applications
- 3: Microalgal carotenoids in human nutrition
- References
- Chapter 13: Microalgal chlorophylls for food/feed applications
- Abstract
- Acknowledgments
- 1: Introduction
- 2: State of the art
- 3: Conclusion/outlook
- References
- Chapter 14: Microalgal phycobiliproteins for food/feed applications
- Abstract
- Acknowledgements
- 1: Introduction
- 2: Structural characteristics of phycobiliproteins
- 3: Stability of phycobiliproteins
- 4: Food grade phycobiliproteins
- 5: Preservative substances and microencapsulation of phycobiliproteins
- 6: Concluding remarks
- References
- Chapter 15: Microalgal sterols
- Abstract
- 1: Introduction
- 2: Microalgal sterols: Structure and biosynthesis
- 3: Sterol distribution across microalgae
- 4: Microalgal phytosterols bioactivities and their application for food and feed
- 5: Conclusion
- References
- Chapter 16: Volatile organic compounds as food/feed ingredients
- Abstract
- 1: Introduction
- 2: Volatile organic compounds microalgae
- 3: Culture systems for volatile organic compound production
- 4: Techniques for VOC recovery
- 5: Conclusion
- References
- Chapter 17: DHA- and EPA-rich oil from microalgae
- Abstract
- 1: Introduction
- 2: EPA and DHA biosynthesis in microalgae
- 3: Microalgae accumulating oils rich in EPA and DHA: A biotechnological challenge
- 4: EPA and DHA from microalgae as source of food and feed
- 5: Conclusion
- References
- Chapter 18: β-Carotene from Dunaliella: Production, applications in food/feed, and recent advances
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Dunaliella bioprocess overview
- 3: Applications
- 4: Economic feasibility
- 5: Final remarks
- References
- Chapter 19: Astaxanthin from Haematococcus: Production, applications, and advances
- Abstract
- 1: Introduction
- 2: Astaxanthin and its promising applications
- 3: Astaxanthin production from Haematococcus
- 4: Major challenges for astaxanthin production
- 5: Conclusion and remarks
- References
- Chapter 20: Phycocyanin from Arthrospira: Production, applications, and advances
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Architecture of the PBS complex
- 3: Cultivation technology
- 4: Environmental factors
- 5: Applications
- 6: Conclusion
- References
- Chapter 21: Antioxidant and antifungal compounds of microalgae
- Abstract
- 1: Introduction
- 2: Theoretical knowledge
- 3: Promising experiments that employ phenolic compounds of microalgae
- 4: Final remarks
- References
- Chapter 22: Microalgae as a source of preservatives in food/feed chain
- Abstract
- 1: Introduction
- 2: Application of microalgae biomass as a preservative in food chain
- 3: Application of microalgae biomass as a preservative in feed chain
- 4: Final remarks
- References
- Chapter 23: Microalgae-based products and their immunomodulatory activities
- Abstract
- 1: Introduction
- 2: Immunomodulatory compounds obtained from microalgae
- 3: Conclusion
- References
- Part III: Applications of microalgae and microalgal compounds in food products
- Chapter 24: Techno-functional properties of microalgae in food products
- Abstract
- 1: Introduction
- 2: Microalgae as a food source
- 3: Microalgal products derived in food applications
- 4: Techno-functional properties of microalgae
- 5: Conclusion
- References
- Chapter 25: Microalgae as a key ingredient in meat analogues
- Abstract
- 1: Introduction
- 2: Meat analogues and the use of microalgae
- 3: Species of microalgae and technologies used to produce meat analogues
- 4: Key advances and challenges for the production viability of meat analogues with microalgae
- 5: Insights about the global meat analog market
- 6: Final considerations
- References
- Chapter 26: Application of microalgae in baked goods and pasta
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Microalgae heterotrophic production and mutagenesis—A way to improve the sensory profile
- 3: Microalgae pretreatment to remove compounds with strong color and aroma
- 4: Development of unconventional cereal-based foods
- 5: Conclusions and future work
- References
- Chapter 27: Microalgae added to beverages, dairy, prebiotic, and probiotic products
- Abstract
- 1: Introduction
- 2: Bioactive compounds from microalgae and their health benefits
- 3: Microalgae incorporation into food products
- 4: Commercialization of microalgae-fortified food products
- 5: Conclusion
- References
- Chapter 28: Microalgae in phycogastronomy
- Abstract
- 1: Introduction
- 2: State-of-the art
- 3: Conclusion/outlook
- References
- Chapter 29: Microalgae as dietary supplements in tablets, capsules, and powder
- Abstract
- 1: Introduction
- 2: Common microalgae species
- 3: Bioaccessibility and processing
- 4: Commercialization constrains
- 5: Market trends and future perspectives
- References
- Chapter 30: Encapsulation of microalgae-based products for food and feed applications
- Abstract
- 1: Introduction
- 2: Encapsulation technology for food and feed applications
- 3: Encapsulation of microalgae-based products
- 4: Final considerations
- References
- Part IV: Applications of microalgae and microalgal compounds in animal nutrition
- Chapter 31: Microalgae application in feed for ruminants
- Abstract
- 1: Introduction
- 2: Microalgae
- 3: Ruminants, their feeds, and humans
- 4: The nutritive value of some microalgae
- 5: Microalgae and ruminant productivity
- 6: Microalgae: Ruminant performance, health, and welfare
- 7: Microalgae and animal product yield and quality
- 8: Microalgae: Rumen microbes, metabolic modifications, and the ecosystem
- 9: Microalgae as replacement/substitute
- 10: Conclusions
- References
- Chapter 32: Microalgae application in feeds for monogastrics
- Abstract
- Acknowledgments
- 1: Introduction
- 2: State of the art
- 3: Conclusion
- References
- Chapter 33: Applications of microalgae in aquaculture feed
- Abstract
- Acknowledgment
- 1: Introduction
- 2: Chlamydomonas Ehrenberg
- 3: Dunaliella Teodoresco
- 4: Haematococcus Flotow
- 5: Tetraselmis F. Stein
- 6: Chlorella Beijerinck
- 7: Isochrysis Parke
- 8: Chaetoceros Ehrenberg
- 9: Skeletonema R.K. Greville
- 10: Amphora Ehrenberg ex Kutzing
- 11: Crypthecodinium (Seligo) Chatton
- 12: Nannochloropsis D.J. Hibberd
- 13: Spirulina Turpin ex Gomont
- References
- Chapter 34: Microalgae applications in poultry feed
- Abstract
- 1: Introduction
- 2: Nutritional values of microalgae
- 3: Microalgae as a source of bioactive compounds
- 4: Biological activities of bioactive products from microalgae
- 5: Microalgae as probiotics
- 6: Microalgae as prebiotics
- 7: Microalgae as immunostimulant
- 8: The major limitations of the use of microalgae in poultry nutrition
- 9: Conclusions and future perspectives
- References
- Chapter 35: Microalgae as feeds for bivalves
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Microalgae as bivalve nutrition
- 3: Nutritional properties of microalgae
- 4: Microalgae culture for mollusk feeds
- 5: Culture protocol for bivalve production
- 6: Conclusions
- References
- Chapter 36: Microalgae in pet foods
- Abstract
- 1: Introduction
- 2: Nutritional composition of microalgae
- 3: Potential of microalgae as sustainable ingredients for pet food
- 4: Final considerations
- References
- Part V: Challenges and recent advances
- Chapter 37: The commercial microalgae-based foods
- Abstract
- 1: Introduction
- 2: Microalgal metabolites/bioactive compounds and health-related aspects
- 3: Microalgae in animal feed and fish feed
- 4: Technological features of microalgae biomass and its extracted value-added compounds
- 5: Studies assessing the incorporation of microalgae biomass and extracts in new food products
- 6: Industrial innovation regarding microalgae-based products
- 7: Safety concern regarding consumption of microalgae-based products
- 8: Regulatory aspects for commercialization of microalgae-based products
- 9: Commercial potential of microalgae food products
- 10: Future prospects
- 11: Conclusion
- References
- Chapter 38: Technological bottlenecks for the use of microalgae in food
- Abstract
- 1: Introduction
- 2: Microalgae production process
- 3: Deployment challenges
- 4: Final considerations and recommendations
- References
- Chapter 39: Microalgae as source of bioaccessible and bioavailable compounds
- Abstract
- 1: Introduction
- 2: Bioaccessibility and bioavailability definitions
- 3: Bioaccessibility and bioavailability of the main microalgae-derived compounds
- 4: Final remarks
- References
- Chapter 40: Disruptive technologies to improve the performance of microalgae cultures
- Abstract
- 1: Introduction to the state of the art of microalgae biotechnology
- 2: Disruptive technologies to improve the performance of microalgae cultures
- 3: Conclusions
- References
- Chapter 41: Sensorial characters of microalgae biomass and its individual components
- Abstract
- 1: Introduction
- 2: Principal microalgae components
- 3: Application, acceptance, and effects of microalgae as a food ingredient
- 4: Sensory challenges and strategies of microalgae applications as food ingredient
- 5: Concluding remarks
- References
- Part VI: Safety, regulatory, market, economic, and environmental aspects
- Chapter 42: Microalgae in food and feed: Safety and toxicological aspects
- Abstract
- 1: Introduction
- 2: The product potential of microalgae
- 3: Chemical composition of microalgae
- 4: Protein
- 5: Carbohydrates
- 6: Lipids and fatty acids
- 7: Astaxanthin
- 8: Vitamins
- 9: Other valuable compounds
- 10: Toxicological aspects
- 11: Nucleic acids
- 12: Algal toxins
- 13: Heavy metals
- 14: Nutritional quality standard and regulations
- 15: Challenges surrounding algal usage
- 16: Conclusion
- References
- Chapter 43: Quality control of microalgae-derived products
- Abstract
- 1: The market of microalgae-derived products
- 2: Searching for quality
- 3: Spirulina
- 4: Klamath
- 5: Chlorella
- 6: Chemical quality control
- 7: Conclusion
- References
- Chapter 44: Analytical protocols applied to the analysis of microalgal biomass
- Abstract
- 1: Introduction
- 2: Moisture
- 3: Ash
- 4: Protein and amino acids
- 5: Lipids and fatty acids
- 6: Carbohydrates
- 7: Conclusion
- References
- Chapter 45: Global market opportunities for food and feed products from microalgae
- Abstract
- 1: Introduction
- 2: Microalgae as sustainable food and feed sources
- 3: Microalgae-based global market analysis
- 4: Global market opportunities for algae
- 5: Factors affecting microalgae market opportunities (technical and nontechnical factors)
- 6: Summary
- References
- Chapter 46: Microalgae-based ingredients and products: Toward the global sustainable development goals
- Abstract
- 1: Introduction
- 2: How can microalgae contribute to sustainable development goals?
- 3: Sustainability criteria and indicators for microalgae-based ingredients
- 4: Conclusions
- References
- Chapter 47: Food commodities and fine chemicals from microalgae: A close look at economics
- Abstract
- 1: Introduction
- 2: Global production
- 3: Global supply chain
- 4: Cost-competitiveness and profit
- 5: Conclusions
- References
- Chapter 48: Strategy and design of innovation policy road mapping for microalgae-based foods
- Abstract
- 1: Introduction
- 2: Cultivation of microalgae for food production
- 3: Applications of microalgae in the development of new foods
- 4: Nature and application of road maps
- 5: The relevance of road maps for product planning and development
- 6: Application of road mapping to the food sector
- 7: Development of a road map strategy for microalgae-based food products
- References
- Index
- Edition: 1
- Published: June 9, 2023
- Imprint: Academic Press
- No. of pages: 672
- Language: English
- Paperback ISBN: 9780323991964
- eBook ISBN: 9780323993838
EJ
Eduardo Jacob-Lopes
Prof. Eduardo Jacob-Lopes is currently associate professor at the Department of Food Technology and Science, Federal University of Santa Maria, Brazil. He has more than 18 years of teaching and research experience. He is a technical and scientific consultant of several companies, agencies, and scientific journals. He has more than 600 publications/communications and has registered 15 patents. His research interest includes biotechnology and bioengineering with emphasis on microalgal biotechnology.
Affiliations and expertise
Associate Professor, Department of Food Technology and Science, Federal University of Santa Maria, Santa Maria, BrazilMQ
Maria Isabel Queiroz
Dr. Maria Isabel Queiroz is a retired professor at the Department of Chemistry and Food, Federal University of Rio Grande. She has more than 30 years of teaching and research experience. He has published more than 500 scientific publications. Her research interest includes microalgal biotechnology with emphasis on bioprocesses.
Affiliations and expertise
Retired Professor, Department of Chemistry and Food, Federal University of Rio Grande, Rio Grande, BrazilMM
Mariana Manzoni Maroneze
Dr. Mariana Manzoni Maroneze is a researcher at the Institute of Biotechnology, National Autonomous University of Mexico (UNAM). She has published more than 65 scientific publications/communications, which include a book, book chapters, original research papers, research communications in national and international conferences, and patents. She acts as a reviewer for several international journals. Her research focuses on microalgae-based process and products.
Affiliations and expertise
Researcher at the Institute of Biotechnology, National Autonomous University of Mexico, Cuernavaca,
MexicoLQ
Leila Queiroz Zepka
Dr. Leila Queiroz Zepka is currently an Associate professor at the Department of Food Technology and Science, Federal University of Santa Maria (UFSM). She has more than 15 years of teaching and research experience. She has published more than 500 scientific publications/communications, which include 10 books, 50 book chapters, 100 original research papers, 350 research communications in national and international conferences, and 12 patents. She is a member of the editorial board of 5 journals and acts as a reviewer for several national and international journals. Her research interest includes microalgal biotechnology with an emphasis on microalgae-based products.
Affiliations and expertise
Associate Professor, Department of Food Technology and Science, Federal University of Santa Maria, Santa Maria, BrazilRead Handbook of Food and Feed from Microalgae on ScienceDirect