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 …

Microalgae are considered promising functional food ingredients due to their balanced
composition, containing multiple nutritional and health-beneficial components. However …

The incorporation of microalgae into processed food products is considered a sustainable
strategy to enrich food products in omega-3 long chain polyunsaturated fatty acids (ω3-LC …

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 …

The green microalgae Chlorella vulgaris is a source of valuable nutrients, whose
bioaccessibility is limited by the structurally complex cell wall. Enzymatic degradation of the …

Ultrasound assisted extraction of microalgal lipids from Nannochloropsis in presence of
hexane/isopropanol extraction solvent was studied. The results were compared with …

Vitamin A is generally analysed using a time-consuming and possibly detrimental
saponification step, followed by extraction and HPLC analysis. We here developed a new …

Microalgae are a promising source of polyunsaturated fatty acids as well as bioactive
antioxidant compounds such as carotenoids, phenolics and tocopherols. However, the …

The health-beneficial long-chain omega-3 polyunsaturated fatty acids (n-3 LC-PUFA) are
easily affected by the undesired process of lipid oxidation in fish oil, while being stable in the …

Adding microalgae into food could strongly influence the flavor of the final product which is
the key factor for consumer acceptation. To assist food processors in the development of …