Abstract
In the light of current food insecurity in the aftermath of the COVID-19
pandemic, recent conflicts, fuel increases, and environmental emergencies.
Millions of people are being affected by hunger and malnutrition. On the other
hand, the global prevalence of obesity, and chronic diseases such as diabetes,
hypertension, and cardiovascular diseases, are alarming evidence that the
world must redouble its efforts to mitigate hunger, food insecurity, and
malnutrition in any form. Microalgae are unicellular organisms that naturally
produce bioactive metabolites with functional properties and high nutritional
value (e.g., proteins, carbohydrates, lipids, vitamins, and pigments).
Therefore, microalgal biomass has great potential as a functional food or an
ingredient in developing nutritious food products. Moreover, its cultivation is
sustainable, environmentally friendly, affordable, and available to the most
vulnerable populations. Considering the current scenario, this chapter
provides scientific evidence on microalgae's nutritional and functional
properties and their high potential for application in the food industry under a
non-conventional functional food approach. In addition, examples of
microalgae-enriched food products currently on the market are presented
pandemic, recent conflicts, fuel increases, and environmental emergencies.
Millions of people are being affected by hunger and malnutrition. On the other
hand, the global prevalence of obesity, and chronic diseases such as diabetes,
hypertension, and cardiovascular diseases, are alarming evidence that the
world must redouble its efforts to mitigate hunger, food insecurity, and
malnutrition in any form. Microalgae are unicellular organisms that naturally
produce bioactive metabolites with functional properties and high nutritional
value (e.g., proteins, carbohydrates, lipids, vitamins, and pigments).
Therefore, microalgal biomass has great potential as a functional food or an
ingredient in developing nutritious food products. Moreover, its cultivation is
sustainable, environmentally friendly, affordable, and available to the most
vulnerable populations. Considering the current scenario, this chapter
provides scientific evidence on microalgae's nutritional and functional
properties and their high potential for application in the food industry under a
non-conventional functional food approach. In addition, examples of
microalgae-enriched food products currently on the market are presented
| Original language | English |
|---|---|
| Title of host publication | ADVANCES in NUTRITION (volume 8) |
| Publisher | Akinik Publications |
| Chapter | 3 |
| Pages | 33-67 |
| Volume | 8 |
| State | Published - 2023 |