Cultured Microalgae for the Food Industry

0547568 - MBÚ 2022 RIV NL eng M - Část monografie knihy
Torzillo, Giuseppe - Zittelli, G.C. - Benavides, A. M. S. - Ranglová, Karolína - Masojídek, Jiří
Culturing of microalgae for food applications.
Cultured Microalgae for the Food Industry. 1. vydání. Amsterdam: Elsevier, 2021 - (Lafarga, T.; Acien, G.), s. 1-48. ISBN 9780128210802
GRANT EU: European Commission(XE) 727874 - SABANA
Institucionální podpora: RVO:61388971
Klíčová slova: Microalgae * outdoor cultures * environmental factors * culture monitoring * microalgal legislation
Obor OECD: Microbiology
https://www.sciencedirect.com/science/article/pii/B9780128210802000022

Several high-value microalgal products have become well established, and there are opportunities for additional new ones. Microalgae are also playing an increasing role in cosmeceuticals, nutraceuticals, and functional foods. In this chapter the effects of the main environmental factors on the productivity and biochemical composition of microalgal biomass are summarized. Particular emphasis has been devoted to the environmental factors limiting the full exploitation of the photosynthetic capacity of the cultures. Among these, light saturation remains the main obstacle to economical exploitation of microalgae production potential. Other important limiting environmental factors are represented by sub- and supraoptimal temperatures. The effects of environmental factors on productivity are further enhanced when they act in synergy. The opportunity to improve light utilization by increasing the mixing rate and the effective possibility to take advantage of intermittent light are discussed in detail in relation to the culture system. Independently of the strain to be produced, the overall production system must be approved for the ´food industry´, this regulatory compliance involves the materials, systems, and protocols used during production. These aspects are reviewed in the final part of the chapter.


Trvalý link: http://hdl.handle.net/11104/0323779