Microalgae as Food Source

Marcele Leal Nörnberg; Pricila Pinheiro Nass; Patricia Acosta Caetano; Luísa Chitolina Schetinger; Leila Queiroz Zepka

doi:10.1201/9781003231172-12

Microalgae as Food Source

Marcele Leal Nörnberg, Pricila Pinheiro Nass, Patricia Acosta Caetano, Luísa Chitolina Schetinger, Leila Queiroz Zepka

Universidade Federal de Santa Maria

Research output: Chapter in Book / Conference Paper › Chapter › peer-review

Abstract

One of the main challenges we face in the 21st century is to feed a growing population with increasingly limited natural resources. Microalgae have the potential to be an alternative food resource, meeting global demands in an environmentally sustainable way. Until now, microalgae have been applied in several products as innovative ingredients for the formulation of functional foods and/or nutraceuticals due to their nutritional composition and bioactivity of their compounds, which have beneficial effects on health. Thus, this chapter highlights everything from microalgae cultivation, nutritional composition, and bioactivity, to product manufacturing, presenting the current state of the art in microalgae-based food products and regulatory issues.

Original language	English
Title of host publication	Smart Food Industry
Subtitle of host publication	The Blockchain for Sustainable Engineering Volume II -Current Status, Future Foods, and Global Issues
Publisher	CRC Press
Pages	173-184
Number of pages	12
ISBN (Electronic)	9781040005781
ISBN (Print)	9781032138657
DOIs	https://doi.org/10.1201/9781003231172-12
Publication status	Published - 1 Jan 2024
Externally published	Yes

Bibliographical note

Publisher Copyright:
© 2024 Eduardo Jacob-Lopes, Leila Queiroz Zepka and Mariany Costa Deprá CRC Press.

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1201/9781003231172-12

Cite this

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title = "Microalgae as Food Source",

abstract = "One of the main challenges we face in the 21st century is to feed a growing population with increasingly limited natural resources. Microalgae have the potential to be an alternative food resource, meeting global demands in an environmentally sustainable way. Until now, microalgae have been applied in several products as innovative ingredients for the formulation of functional foods and/or nutraceuticals due to their nutritional composition and bioactivity of their compounds, which have beneficial effects on health. Thus, this chapter highlights everything from microalgae cultivation, nutritional composition, and bioactivity, to product manufacturing, presenting the current state of the art in microalgae-based food products and regulatory issues.",

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AU - Schetinger, Luísa Chitolina

AU - Zepka, Leila Queiroz

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AB - One of the main challenges we face in the 21st century is to feed a growing population with increasingly limited natural resources. Microalgae have the potential to be an alternative food resource, meeting global demands in an environmentally sustainable way. Until now, microalgae have been applied in several products as innovative ingredients for the formulation of functional foods and/or nutraceuticals due to their nutritional composition and bioactivity of their compounds, which have beneficial effects on health. Thus, this chapter highlights everything from microalgae cultivation, nutritional composition, and bioactivity, to product manufacturing, presenting the current state of the art in microalgae-based food products and regulatory issues.

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ER -

Microalgae as Food Source

Abstract

Bibliographical note

UN SDGs

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