Emerging algal nanotechnology for high-value compounds: A direction to future food production

Koyande, Apurav Krishna; Chew, Kit Wayne; Manickam, Sivakumar; Chang, Jo‐Shu; Show, Pau-Loke

doi:10.1016/j.tifs.2021.07.026

Cited by 35 publications

(12 citation statements)

References 127 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The Financial Times has reported that the global population will rise to 10 billion by 2050. And algae could supply the protein needed for people while conserving natural resources (Koyande et al 2021). Because algae grow 10 times faster than terrestrial plants, less than one-tenth of the land is needed to produce the same amount of biomass.…”

Section: Current Status Of Developmentmentioning

confidence: 99%

Global seaweed farming and processing in the past 20 years

Zhang

Liao

Huang

et al. 2022

Food Prod Process and Nutr

View full text Add to dashboard Cite

Seaweed has emerged as one of the most promising resources due to its remarkable adaptability, short development period, and resource sustainability. It is an effective breakthrough to alleviate future resource crises. Algal resources have reached a high stage of growth in the past years due to the increased output and demand for seaweed worldwide. Several aspects global seaweed farming production and processing over the last 20 years are reviewed, such as the latest situation and approaches of seaweed farming. Research progress and production trend of various seaweed application are discussed. Besides, the challenges faced by seaweed farming and processing are also analyzed, and the related countermeasures are proposed, which can provide advice for seaweed farming and processing. The primary products, extraction and application, or waste utilization of seaweed would bring greater benefits with the continuous development and improvement of applications in various fields. Graphical Abstract

show abstract

Section: Current Status Of Developmentmentioning

confidence: 99%

Global seaweed farming and processing in the past 20 years

Zhang

Liao

Huang

et al. 2022

Food Prod Process and Nutr

View full text Add to dashboard Cite

show abstract

“…These components provide several advantages for value-added food applications and are in high demand in today's market. Because the cost of producing these nutraceutical products is so expensive, researchers are exploring ways to increase yield using nanotechnology (Koyande et al, 2021).…”

Section: Application As Functional Food Ingredientsmentioning

confidence: 99%

Novel Bioactive Compounds From Marine Sources as a Tool for Functional Food Development

Ghosh

Sarkar

Pati³

et al. 2022

Front. Mar. Sci.

View full text Add to dashboard Cite

The marine environment is a relatively unexplored source of functional ingredients that can be used in food processing, storage, and fortification in a variety of ways. Marine microorganisms are a possible source of novel bioactive chemicals with potential human utility. Some of these microbes can live in the harsh marine environments, resulting in complex compounds with unique biological properties that can be used in several industrial and biotechnological applications. So far, several marine microorganisms (fungi, myxomycetes, bacteria, and microalgae) have been isolated that produce antioxidant, antibacterial, apoptotic, antitumoral, and antiviral chemicals. Furthermore, it emphasizes the enormous potential for marine microbes to produce very important bioactive chemicals. The main goal of this review is to provide a concise overview of several constituents of marine bioactives. Anticoagulant, anticancer, and hypocholesterolemic effects have been demonstrated for bioactive peptides extracted from fish protein hydrolysates, as well as algal fucans, galactans, and alginates. Furthermore, omega-3 fatty acids are abundant in fish oils and marine microorganisms, while potent antioxidants such as carotenoids and phenolic compounds can be found in crustaceans and seaweeds. This review focuses on the potential use of marine-derived chemicals as functional food ingredients for health maintenance and chronic disease prevention, based on their bioactive qualities.

show abstract

“…Metallic NPs have also been reported to have anti-bacterial and anti-fungal properties, especially silver and gold NP, AgNP, and AuNP, respectively [302]. By including these particles in their packaging, the shelf life of a product is increased: not only do they prevent biological contaminants but also provide a better way to control the humidity and oxygen by increasing the gas diffusion length (compared to normal polymer packaging) of the protecting layer separating the inside from the outside of the package.…”

Section: Advances In Technology Productionmentioning

confidence: 99%

Algae as Food in Europe: An Overview of Species Diversity and Their Application

Mendes

Navalho

Ferreira

et al. 2022

Foods

View full text Add to dashboard Cite

Algae have been consumed for millennia in several parts of the world as food, food supplements, and additives, due to their unique organoleptic properties and nutritional and health benefits. Algae are sustainable sources of proteins, minerals, and fiber, with well-balanced essential amino acids, pigments, and fatty acids, among other relevant metabolites for human nutrition. This review covers the historical consumption of algae in Europe, developments in the current European market, challenges when introducing new species to the market, bottlenecks in production technology, consumer acceptance, and legislation. The current algae species that are consumed and commercialized in Europe were investigated, according to their status under the European Union (EU) Novel Food legislation, along with the market perspectives in terms of the current research and development initiatives, while evaluating the interest and potential in the European market. The regular consumption of more than 150 algae species was identified, of which only 20% are approved under the EU Novel Food legislation, which demonstrates that the current legislation is not broad enough and requires an urgent update. Finally, the potential of the European algae market growth was indicated by the analysis of the trends in research, technological advances, and market initiatives to promote algae commercialization and consumption.

show abstract

Emerging algal nanotechnology for high-value compounds: A direction to future food production

Cited by 35 publications

References 127 publications

Global seaweed farming and processing in the past 20 years

Global seaweed farming and processing in the past 20 years

Novel Bioactive Compounds From Marine Sources as a Tool for Functional Food Development

Algae as Food in Europe: An Overview of Species Diversity and Their Application

Contact Info

Product

Resources

About