Handbook of Food and Feed from Microalgae
Production, Application, Regulation, and Sustainability
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Handbook of Food and Feed from Microalgae: Production, Application, Regulation, and Sustainability is a comprehensive resource on all aspects of using microalgae in food and feed. This book covers applied processes, including compounds found in microalgae applicable in food and feed, food products developed with microalgae biomass in the composition, the use of microalgae in animal nutrition, and challenges and recent advances. Written by global leading experts on microalgae, the book's sections discuss the fundamentals of food and feed from microalgae, including its biodiversity, biogeography, genomics, nutritional purposes and compounds found within microalgae like proteins, vitamins and antioxidants. In addition, the book explains the incorporation of microalgae into meat, dairy, beverages and wheat products, as well as in real-world food applications in aquaculture, mollusk, poultry and pet feeding. The last two sections cover challenges and issues such as bioavailability and bio-accessibility and how to address safety, regulatory, market, economics and environment concerns.
Key Features
- Examines current data behind food and feed production using microalgae-based processes
- Analyzes and details the use of microalgae across industries and disciplines
- Addresses and offers solutions to safety, market, environmental and economic issues
Readership
Researchers and practitioners in aquaculture and food science, especially interested in microalgae as a sustainable food and feed ingredient; Advanced undergraduate and graduate students in aquaculture, food science, and nutritional studies (human or animal)
Table of Contents
- Part I – Fundamentals
1. Food and feed from microalgae: A historical perspective
2. Biodiversity and biogeography of microalgae with food potential
3. Genome editing approaches applied to microalgae for food purposes
4. Mass production of microalgae for nutritional proposals
5. Metabolomic reprogramming tool to improve microalgae cell composition
6. Commercial facilities of microalgae food and feed products around the world
7. Downstream processing of microalgae for food ingredients in industrial application
Part II – Microalgae Compounds with Food and Feed Applications
8. Proteins, peptides, and amino acids from microalgae
9. Lipids and fatty acids from microalgae
10. Intracellular and exocellular carbohydrates in microalgae
11. Minerals in microalgae biomass
12. Vitamins from microalgae
13. Food enzymes from microalgae
14. Microalgal Carotenoids
15. Microalgal chlorophylls
16. Microalgal phycobiliproteins
17. Microalgae sterols
18. Volatile and semi-volatile organic compounds as food ingredients
19. DHA- and EPA-rich oil from microalgae
20. β-carotene from Dunaliella: Production, applications and advances
21. Astaxanthin from Haematococcus: Production, applications and advances
22. Phycocyanin from Arthrospira: Production, applications and advances
23. Antioxidant compounds from microalgae biomas
24. Microalgae-based products and their immunomodulatory activities
Part III – Applications of Microalgae and Microalgal Compounds in Food Products
25. Techno-functional properties of microalgae in food products
26. Microalgae as a key ingredient in meat analogues
27. Application of microalgae in baked goods and pasta
28. Microalgae added to beverages, dairy, prebiotic and probiotic products
29. Microalgae as dietary supplements in tablet, capsule, and powder
30. Encapsulation of microalgae-based products for food and feed applications
Part IV – Applications of Microalgae and Microalgal Compounds in Animal Nutrition
31. Microalgae application in feeds for ruminants
32. Microalgae application in aquaculture feed
33. Microalgae application in poultry feed
34. The role of microalgae in eggs production: Composition, bioactive compounds, and sensory quality
35. Microalgae application in bivalve mollusks feed
36. Microalgae in pet food
37. Microalgae as feed additives on livestock performance
Part V – Recent Advances and Challenges
38. The next generation of commercial microalgae-based foods
39. Technological bottlenecks of the use of microalgae in food and feed
40. Bioavailability and bio-accessibility of bioactive compounds from microalgae
41. Disruptive technologies to improve the performance of microalgae cultures
42. Sensorial characters of microalgae biomass and its individual components
43. Non-fuel microalgae biorefineries
Part VI – Safety, Regulatory, Market, Economic, and Environmental Considerations
44. Microalgae in food and feed: Safety and toxicological aspects
45. Quality control of microalgae-based products
46. Analytical protocols applied to analysis of microalgal biomass
47. Microalgae in food and feed: Legal concerns
48. Global market opportunities of food and feed products from microalgae
49. Sustainability metrics in the microalgae-based ingredients production
50. Techno-economic assessment of microalgae as food ingredient and final products
51. Strategy and design of innovation policy road mapping for microalgae-based foods
52. Social acceptance of microalgae-based foods
53. Foodomics approach to investigate the health benefits of microalgae in the diet
Concluding Remarks
Product details
- No. of pages: 550
- Language: English
- Copyright: © Academic Press 2023
- Published: January 1, 2023
- Imprint: Academic Press
- Paperback ISBN: 9780323991964
About the Editors
Eduardo Jacob-Lopes
Prof. Dr. Eduardo Jacob-Lopes is currently an Associate professor at the Department of Food Technology and Science, Federal University of Santa Maria (UFSM). He has more than 15 years of teaching and research experience. He has coordinated/coordinates more than 50 research projects and/or technological development financed by public funding agencies and private initiatives. He has published more than 550 scientific publications/communications, which includes 10 books, 45 book chapters, 100 original research papers, 370 research communications in national and international conferences, and has registered 12 patents. He is a member of the editorial board of 10 journals and acts as a reviewer for several national and international journals. His research interests include bioprocess engineering with an emphasis on microalgal biotechnology.
Affiliations and Expertise
Associate Professor, Department of Food Technology and Science, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil
Maria Queiroz
Dr. Maria Isabel Queiroz is a retired professor at the Department of Chemistry and Food, Federal University of Rio Grande. She has more than 30 years of teaching and research experience. He has published more than 500 scientific publications. Her research interest includes microalgal biotechnology with emphasis on bioprocesses.
Affiliations and Expertise
Retired Professor, School of Chemistry and Food, Federal University of Rio Grande (FURG), Rio Grande, RS, Brazil
Mariana Manzoni Maroneze
Dr. Mariana Manzoni Maroneze is a researcher at the Institute of Biotechnology, National Autonomous University of Mexico (UNAM). She has published more than 65 scientific publications/communications, which include a book, book chapters, original research papers, research communications in national and international conferences, and patents. She acts as a reviewer for several international journals. Her research focuses on microalgae-based process and products.
Affiliations and Expertise
Researcher, Institute of Biotechnology, National Autonomous University of Mexico (UNAM), Mexico
Leila Zepka
Prof. Dr. Leila Queiroz Zepka is currently an Associate professor at the Department of Food Technology and Science, Federal University of Santa Maria (UFSM). She has more than 15 years of teaching and research experience. She has published more than 450 scientific publications/communications, which include 10 books, 40 book chapters, 90 original research papers, 350 research communications in national and international conferences, and 12 patents. She is a member of the editorial board of 5 journals and acts as a reviewer for several national and international journals. Her research interests include microalgal biotechnology with an emphasis on microalgae-based products.
Affiliations and Expertise
Associate Professor, Department of Food Technology and Science, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil
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