Foods with microalgae and seaweeds fostering consumers health: a review on scientific and market innovations

• Published in: Journal of applied phycology Vol. 32; no. 3; pp. 1789 - 1802
• Main Authors: Nova, Paulo, Martins, Ana Pimenta, Teixeira, Carla, Abreu, Helena, Silva, Joana Gabriela, Silva, Ana Machado, Freitas, Ana Cristina, Gomes, Ana Maria
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01.06.2020; Springer Nature B.V
• Subjects: Algae; Anticoagulants; Antihypertensives; Antioxidants; Bioactive compounds; Biomedical and Life Sciences; Coagulants; consumer attitudes; Diabetes mellitus; Dimensions; disease prevention; Ecology; edible seaweed; food composition; Food industry; Food matrix; Food processing industry; Food products; Foods; Freshwater & Marine Ecology; health foods; Health promotion; Inflammation; Life Sciences; macroalgae; markets; medicinal properties; Microalgae; Morbidity; Nutrition; nutritive value; Phytoplankton; Plant Physiology; Plant Sciences; Seaweeds; Sustainability; value-added products; Bioactive compounds; Functional foods; Algae; Seaweeds; Health benefits
• ISSN: 0921-8971; 1573-5176
• DOI: 10.1007/s10811-020-02129-w

Nutrition plays a crucial role in health promotion and disease prevention, and dietary-related factors are, in many cases, the leading risks for worldwide mortality and morbidity. Nowadays, consumer awareness of this fact has led to an increasing interest in food products that couple both these dimensions to an imperative third overall factor of interest—sustainability. Microalgae and seaweeds have in their composition a wide range of important multifunctional bioactive compounds which may possess cardiovascular protective, anti-inflammatory, anti-hypertensive, antioxidant, anti-coagulant, anti-proliferative, and/or anti-diabetic activities. In addition, they can constitute excellent ingredients for the food industry to be used in the development of value-added food products. This review provides an overview on the current scientific and industrial developments regarding food products incorporating microalgae and seaweeds. Furthermore, technological, nutritional, sustainability, and health benefits resulting from their incorporation in different food matrixes are also explored.