Spirulina for the food and functional food industries.

Autor: Lafarga T; Department of Chemical Engineering, University of Almeria, 04120 Almeria, Spain. Electronic address: lpt365@ual.es., Fernández-Sevilla JM; Department of Chemical Engineering, University of Almeria, 04120 Almeria, Spain., González-López C; Department of Chemical Engineering, University of Almeria, 04120 Almeria, Spain., Acién-Fernández FG; Department of Chemical Engineering, University of Almeria, 04120 Almeria, Spain.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2020 Nov; Vol. 137, pp. 109356. Date of Electronic Publication: 2020 May 26.
DOI: 10.1016/j.foodres.2020.109356
Abstrakt: Humans are no strangers to the consumption of microalgae as already in the sixteenth century Spirulina was harvested from Lake Texcoco and consumed in markets in Tenochtitlan (today Mexico City). Nowadays, microalgae are being incorporated into many food formulations. Most of these use microalgae as a marketing strategy or as a colouring agent. However, Spirulina (and compounds derived thereof) show potential for being used as ingredients in the development of novel functional foods, which are one of the top trends in the food industry. Several human intervention studies demonstrated the potential of Spirulina for being used in the prevention or treatment of disorders related to metabolic syndrome. The aim of the current paper was to review current and potential applications of this microalga in the food and functional food industries. Health benefits associated with consuming Spirulina and/or some of the most important compounds derived from Spirulina were also discussed.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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