Micro-algae: Revolutionizing food production for a healthy and sustainable future
The concept of developing innovative functional food products has attracted the attention of many researchers to meet global demands as well as keep into account the well-being of people and environmental sustainability. Microalgae can be an essential raw material to fulfill such an objective. They...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-03-01
|
| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154323004465 |
| _version_ | 1797271263912132608 |
|---|---|
| author | Bindu Naik Ritesh Mishra Vijay Kumar Sadhna Mishra Uttam Gupta Sarvesh Rustagi Arun Kumar Gupta Manpreet Singh Preet Saurav Chandra Bhatt Sheikh Rizwanuddin |
| author_facet | Bindu Naik Ritesh Mishra Vijay Kumar Sadhna Mishra Uttam Gupta Sarvesh Rustagi Arun Kumar Gupta Manpreet Singh Preet Saurav Chandra Bhatt Sheikh Rizwanuddin |
| author_sort | Bindu Naik |
| collection | DOAJ |
| description | The concept of developing innovative functional food products has attracted the attention of many researchers to meet global demands as well as keep into account the well-being of people and environmental sustainability. Microalgae can be an essential raw material to fulfill such an objective. They can potentially provide a long-term solution to feed the expanding global population. This is evident by the presence of characteristics possessed by microalgae such as high biomass productivity, remarkable nutritional qualities, appealing organoleptic features, and tolerance to biotic and abiotic stress. When compared to traditional crop species, algae have a higher concentration of lipids and proteins and are more environmentally friendly because they lack cellulose, which is an inedible material. Moreover, despite the existing obstacles such as poor technology preparedness and restricted economies of scale, micro-algae holds promise for a future where healthier and more sustainable food items can contribute to better dietary habits, lifestyles, and overall health. This review attempts to emphasize the potential of microalgae as a healthy and sustainable dietary alternative. Moreover, the significance of bioactive metabolites obtained from microalgae in reducing greenhouse gases, sewage treatment, bioremediation, photocatalytic degradation, production of nanoparticles, nutraceuticals, and abiotic stress resilience. The selection of suitable and cost-efficient cultivation and harvesting techniques required for growing microalgae and manufacturing its products will be a boon to many food industries. |
| first_indexed | 2024-03-07T14:00:14Z |
| format | Article |
| id | doaj.art-8e2cf1f1a7004045b35e33f9920d28a3 |
| institution | Directory Open Access Journal |
| issn | 2666-1543 |
| language | English |
| last_indexed | 2024-03-07T14:00:14Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj.art-8e2cf1f1a7004045b35e33f9920d28a32024-03-07T05:29:35ZengElsevierJournal of Agriculture and Food Research2666-15432024-03-0115100939Micro-algae: Revolutionizing food production for a healthy and sustainable futureBindu Naik0Ritesh Mishra1Vijay Kumar2Sadhna Mishra3Uttam Gupta4Sarvesh Rustagi5Arun Kumar Gupta6Manpreet Singh Preet7Saurav Chandra Bhatt8Sheikh Rizwanuddin9Department of Food Science and Technology, Graphic Era Deemed to Be University, Bell Road, Clement Town, Dehradun, 248002, Uttarakhand, IndiaDivision of IDRP – Smart Health Care, Indian Institute of Technology Jodhpur, Rajasthan, 342037, IndiaHimalayan School of Biosciences, Swami Rama Himalayan University, Jolly Grant, Dehradun, 248016, Uttarakhand, India; Corresponding author.Faculty of Agricultural Sciences, GLA University, Mathura, UP, IndiaDepartment of Zoology, Akal University, Talwandi Sabo, Bhatinda, Punjab, IndiaDepartment of Food Technology, School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, IndiaDepartment of Food Science and Technology, Graphic Era Deemed to Be University, Bell Road, Clement Town, Dehradun, 248002, Uttarakhand, IndiaSchool of Agriculture, Graphic Hill University, Clement Town, Dehradun, Uttarakhand, IndiaDepartment of Food Science and Technology, Graphic Era Deemed to Be University, Bell Road, Clement Town, Dehradun, 248002, Uttarakhand, IndiaDepartment of Food Science and Technology, Graphic Era Deemed to Be University, Bell Road, Clement Town, Dehradun, 248002, Uttarakhand, IndiaThe concept of developing innovative functional food products has attracted the attention of many researchers to meet global demands as well as keep into account the well-being of people and environmental sustainability. Microalgae can be an essential raw material to fulfill such an objective. They can potentially provide a long-term solution to feed the expanding global population. This is evident by the presence of characteristics possessed by microalgae such as high biomass productivity, remarkable nutritional qualities, appealing organoleptic features, and tolerance to biotic and abiotic stress. When compared to traditional crop species, algae have a higher concentration of lipids and proteins and are more environmentally friendly because they lack cellulose, which is an inedible material. Moreover, despite the existing obstacles such as poor technology preparedness and restricted economies of scale, micro-algae holds promise for a future where healthier and more sustainable food items can contribute to better dietary habits, lifestyles, and overall health. This review attempts to emphasize the potential of microalgae as a healthy and sustainable dietary alternative. Moreover, the significance of bioactive metabolites obtained from microalgae in reducing greenhouse gases, sewage treatment, bioremediation, photocatalytic degradation, production of nanoparticles, nutraceuticals, and abiotic stress resilience. The selection of suitable and cost-efficient cultivation and harvesting techniques required for growing microalgae and manufacturing its products will be a boon to many food industries.http://www.sciencedirect.com/science/article/pii/S2666154323004465Micro-algaeBio-active componentsCultivationSustainable foodProteinsLipids |
| spellingShingle | Bindu Naik Ritesh Mishra Vijay Kumar Sadhna Mishra Uttam Gupta Sarvesh Rustagi Arun Kumar Gupta Manpreet Singh Preet Saurav Chandra Bhatt Sheikh Rizwanuddin Micro-algae: Revolutionizing food production for a healthy and sustainable future Journal of Agriculture and Food Research Micro-algae Bio-active components Cultivation Sustainable food Proteins Lipids |
| title | Micro-algae: Revolutionizing food production for a healthy and sustainable future |
| title_full | Micro-algae: Revolutionizing food production for a healthy and sustainable future |
| title_fullStr | Micro-algae: Revolutionizing food production for a healthy and sustainable future |
| title_full_unstemmed | Micro-algae: Revolutionizing food production for a healthy and sustainable future |
| title_short | Micro-algae: Revolutionizing food production for a healthy and sustainable future |
| title_sort | micro algae revolutionizing food production for a healthy and sustainable future |
| topic | Micro-algae Bio-active components Cultivation Sustainable food Proteins Lipids |
| url | http://www.sciencedirect.com/science/article/pii/S2666154323004465 |
| work_keys_str_mv | AT bindunaik microalgaerevolutionizingfoodproductionforahealthyandsustainablefuture AT riteshmishra microalgaerevolutionizingfoodproductionforahealthyandsustainablefuture AT vijaykumar microalgaerevolutionizingfoodproductionforahealthyandsustainablefuture AT sadhnamishra microalgaerevolutionizingfoodproductionforahealthyandsustainablefuture AT uttamgupta microalgaerevolutionizingfoodproductionforahealthyandsustainablefuture AT sarveshrustagi microalgaerevolutionizingfoodproductionforahealthyandsustainablefuture AT arunkumargupta microalgaerevolutionizingfoodproductionforahealthyandsustainablefuture AT manpreetsinghpreet microalgaerevolutionizingfoodproductionforahealthyandsustainablefuture AT sauravchandrabhatt microalgaerevolutionizingfoodproductionforahealthyandsustainablefuture AT sheikhrizwanuddin microalgaerevolutionizingfoodproductionforahealthyandsustainablefuture |