Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China.
Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China.
Crit Rev Food Sci Nutr. 2024;64(22):7993-8017. doi: 10.1080/10408398.2023.2194423. Epub 2023 Mar 31.
Microalgae have great potential as a future source to meet the increasing global demand for foods. Several microalgae are permitted as safety sources in different countries and regions, and processed as commercial products. However, edible safety, economic feasibility, and acceptable taste are the main challenges for microalgal application in the food industry. Overcome such challenges by developing technology accelerates transition of microalgae into sustainable and nutritious diets. In this review, edible safety of , , , , , and is introduced, and health benefits of microalgae-derived carotenoids, amino acids, and fatty acids are discussed. Technologies of adaptive laboratory evolution, kinetic model, bioreactor design and genetic engineering are proposed to improve the organoleptic traits and economic feasibility of microalgae. Then, current technologies of decoloration and de-fishy are summarized to provide options for processing. Novel technologies of extrusion cooking, delivery systems, and 3D bioprinting are suggested to improve food quality. The production costs, biomass values, and markets of microalgal products are analyzed to reveal the economic feasibility of microalgal production. Finally, challenges and future perspectives are proposed. Social acceptance is the major limitation of microalgae-derived foods, and further efforts are required toward the improvement of processing technology.
微藻作为未来的食物来源，具有巨大的潜力，可以满足全球对食物日益增长的需求。一些微藻被不同国家和地区允许作为安全来源，并被加工成商业产品。然而，食用安全性、经济可行性和可接受的口感是微藻在食品工业中应用的主要挑战。通过开发技术来克服这些挑战，可以加速微藻向可持续和营养饮食的转变。在这篇综述中，介绍了 、 、 、 、 、 等的食用安全性，并讨论了微藻衍生类胡萝卜素、氨基酸和脂肪酸的健康益处。提出了适应性实验室进化技术、动力学模型、生物反应器设计和遗传工程技术，以改善微藻的感官特性和经济可行性。然后，总结了脱色和去腥的现有技术，为加工提供了选择。提出了挤压蒸煮、输送系统和 3D 生物打印等新技术，以提高食品质量。分析了微藻产品的生产成本、生物量价值和市场，以揭示微藻生产的经济可行性。最后，提出了挑战和未来展望。社会接受度是微藻衍生食品的主要限制因素，需要进一步努力改进加工技术。
