Key challenges for the commercial expansion of ingredients from algae into human food products

Hosseinkhani, N; McCauley, JI; Ralph, PJ

Key challenges for the commercial expansion of ingredients from algae into human food products

Hosseinkhani, N McCauley, JI Ralph, PJ

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Publisher:: Elsevier BV
Publication Type:: Journal Article
Citation:: Algal Research, 2022, 64, pp. 102696
Issue Date:: 2022-05-01

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Field	Value	Language
dc.contributor.author	Hosseinkhani, N
dc.contributor.author	McCauley, JI
dc.contributor.author	Ralph, PJ
dc.date.accessioned	2022-08-24T04:11:07Z
dc.date.available	2022-08-24T04:11:07Z
dc.date.issued	2022-05-01
dc.identifier.citation	Algal Research, 2022, 64, pp. 102696
dc.identifier.issn	2211-9264
dc.identifier.uri	http://hdl.handle.net/10453/160776
dc.description.abstract	Food shortage and finite planetary resources are the most significant problems that mankind must deal with in the 21st century. Climate change, diminishing arable land and potable water have worsened the conditions and conventional nutrient sources are becoming unsustainable. The increasing global population continues to drive the search for sustainable, safe and alternative nutrient sources to meet the demand for food. The high nutrient content of macro- and micro-nutrients in microalgae, and the environmentally friendly traits of microalgae like CO2 consumption, not needing arable land or drinkable water have made microalgae a promising alternative food source. Furthermore, due to the health benefits of their derived bioactive compounds, the demand for microalgal supplements are becoming increasingly popular. Despite the potential of microalgae to be utilized as a food or food ingredient, their incorporation into foods is hindered due to several obstacles. The first obstacle is the sensory attributes of many species of microalgae, including the fishy taste, odour and colour, that are not pleasant for most people. The high costs of downstream processing and harvesting of microalgae are the second problem. The third obstacle are the legislative issues relating to the incorporation of microalgae into food products, particular if it is derived from novel species of microalgae. In this respect, this review aims to summarise the current situation of marketed microalgae-based products and products that are still under research and development, whilst providing further insight into the challenges and obstacles that can limit microalgae utilization as food ingredients.
dc.language	en
dc.publisher	Elsevier BV
dc.relation.ispartof	Algal Research
dc.relation.isbasedon	10.1016/j.algal.2022.102696
dc.rights	info:eu-repo/semantics/closedAccess
dc.subject	0607 Plant Biology, 0904 Chemical Engineering, 1003 Industrial Biotechnology
dc.title	Key challenges for the commercial expansion of ingredients from algae into human food products
dc.type	Journal Article
utslib.citation.volume	64
utslib.for	0607 Plant Biology
utslib.for	0904 Chemical Engineering
utslib.for	1003 Industrial Biotechnology
pubs.organisational-group	/University of Technology Sydney
pubs.organisational-group	/University of Technology Sydney/Faculty of Science
pubs.organisational-group	/University of Technology Sydney/Strength - C3 - Climate Change Cluster
utslib.copyright.status	closed_access	*
dc.date.updated	2022-08-24T04:11:06Z
pubs.publication-status	Published
pubs.volume	64

Abstract:

Food shortage and finite planetary resources are the most significant problems that mankind must deal with in the 21st century. Climate change, diminishing arable land and potable water have worsened the conditions and conventional nutrient sources are becoming unsustainable. The increasing global population continues to drive the search for sustainable, safe and alternative nutrient sources to meet the demand for food. The high nutrient content of macro- and micro-nutrients in microalgae, and the environmentally friendly traits of microalgae like CO2 consumption, not needing arable land or drinkable water have made microalgae a promising alternative food source. Furthermore, due to the health benefits of their derived bioactive compounds, the demand for microalgal supplements are becoming increasingly popular. Despite the potential of microalgae to be utilized as a food or food ingredient, their incorporation into foods is hindered due to several obstacles. The first obstacle is the sensory attributes of many species of microalgae, including the fishy taste, odour and colour, that are not pleasant for most people. The high costs of downstream processing and harvesting of microalgae are the second problem. The third obstacle are the legislative issues relating to the incorporation of microalgae into food products, particular if it is derived from novel species of microalgae. In this respect, this review aims to summarise the current situation of marketed microalgae-based products and products that are still under research and development, whilst providing further insight into the challenges and obstacles that can limit microalgae utilization as food ingredients.

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http://hdl.handle.net/10453/160776