Work

Enzymatic processing of algae for food applications

Year: 2024

Type: article

Abstract: Today, almost all human health problems are related to malnutrition. Algae (macro- and micro-algae) are potent to provide the necessary nutrients for our bodies (i.e., starch, lipids, protein, dietary fiber, minerals, and vitamins). Nevertheless, there are limitations due to the extraction efficiency, size, compatibility, and hydrocolloid nature of some algal compounds of interest to the food industry. As a result, enzyme-assisted extraction of algal biomass under optimal conditions will be a safer and more sustainable approach than using hazardous organic solvents. Also, enzymes can be used to modify molecular structures and introduce new biomolecules that exhibit higher stability of interest to food industries. Throughout this review, we explore the most recent research on enzymes used to process algal biomass for use as food.

Source: Biocatalysis and Agricultural Biotechnology

DOI: 10.1016/j.bcab.2024.103042

Authors: Ali Parsaeimehr, Gulnihal Ozbay

Institution: Delaware State University

Language: English

Topic: Seaweed-derived Bioactive Compounds

Subfield: Aquatic Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,760