Food Bioactive Compounds From Microalgae

Abstract

The market trends, and consequently, industrial, and commercial interest, have turned to foods with natural ingredients. Thus, the richness of bioactive food biocompounds from microalgae has long inspired their exploitation, fundamentally supported by balanced composition, containing multiple molecules with myriad biological functionalities. To validate this assumption, several microalgae-based bioproducts are already commercially available, either as protein, fatty acids (FAs), and pigments. Also, diverse emerging bioproducts (polysaccharides, vitamins, phycoerythrin (PE), and sterols) are yet to be fully explored. In general, these molecules are less competitive commercially than traditional sources. However, some microalgae biomolecules have advantages over synthetic molecules, due to i