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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Can Microalgae Act as Source of Preservatives in Food Chain?
Priscila Tessmer Scaglioni and Eliana Badiale-Furlong
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DOI:10.17265/2159-5828/2017.06.001
School of Chemistry and Food, Laboratory of Food Science and Mycotoxins, Federal University of Rio Grande (FURG), Rio Grande 96203-900, RS, Brazil
Microalgae are a potential source for various valuable chemicals for commercial applications ranging from nutraceuticals to fuels. This review aims to focus on microalgal as preservative potential to food chain. The main compounds responsible for these properties, like carotenoids, phenolic compounds, antioxidant vitamins, sterols and polyunsaturated fatty acids are discussed because microalgae can be cultivated under controlled conditions to improve their production. We have listed several studies performed in recent years supporting the health benefits that most of these compounds can provide. Therefore, they may represent an excellent source of preservatives in food chain once their safety as a food supplement has been also confirmed.
Antimicrobial, antioxidant, bio-compounds, natural preservatives.