Application of Microalgal Bioactives in Food Industry
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Abstract:
Microalgae can produce many bioactives, some of which can be used as ingredients of functional food. Some microalgae can accumulate large amount of long-chain unsaturated fatty acids, including arachidonic acid (ARA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are very important for human. Except for DHA, other very long chain unsaturated fatty acids have not be commercially produced by microalgae. Microalgae synthesize polysaccharides as their cell structural components, energy storage materials or other physiological molecules. Some polysaccharides also have bioactivities for human health. Microalgal polysaccharides usually can give a good viscoelastic rheological property which is benefit in some function foods, such as jells and drinks. Pigments, including carotenoids, phycobiliproteins and chlorophylls, are good food colorants with bioactivities. Some carotenoids pigments have been commercially developed, but others, including chlorophylls, are waiting for well development. Microalgae synthesize many kinds of peptides, some of which have bioactivities such as antivirus, angiotensin converting enzyme inhibitory activity and antioxidative activity. Some bioactive peptides can also be produced through hydrolisation of microalgal proteins. This paper reviewed the health-promoting properties of microalgal bioactives and their applications in functional food ingredients of the microalgal actives.
