Title:Extraction, Properties, and Applications of Bioactive Compounds Obtained from Microalgae
VOLUME: 26 ISSUE: 16
Author(s):Antia G. Pereira, Cecilia Jimenez-Lopez, Maria Fraga, Catarina Lourenço-Lopes, Paula García-Oliveira, Jose M. Lorenzo, Concepcion Perez-Lamela*, Miguel A. Prieto and Jesus Simal-Gandara*
Affiliation:Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense
Keywords:Microalgae, bioactive compounds, nutrients, properties, applications, extraction.
Abstract:With the increase in the global population, getting new sources of food is essential. One of the solutions
can be found in the oceans due to algae. Microalgae are aquatic photosynthetic organisms used mainly due
to their variety of bioactive compounds. The consumption of microalgae has been carried out for centuries and is
recommended by organizations, such as OMS and FAO, due to its nutritional value and its properties. Based on
the existing literature, there is substantial evidence of the nutritional quality of the algae as well as their functional
elements. However, much quantification is still necessary, as well as studying possible adverse effects. The present
review describes the compounds of alimentary interest present in these algae as well as different extraction
techniques assisted by different energetic mechanisms (such as heat, supercritical-fluid, microwave, ultrasound,
enzymes, electric field, high hydrostatic pressure, among others). The most challenging and crucial issues are
reducing microalgae growth cost and optimizing extraction techniques. This review aimed a better understanding
of the uses of microalgae for new researches in nutrition. Since the use of microalgae is still a field in which there
is much to discover, it is likely that more benefits will be found in its consumption.
