Nuances of microalgal technology in food and nutraceuticals: a review

2019 ◽  
Vol 49 (5) ◽  
pp. 866-885 ◽  
Author(s):  
Prashant Sahni ◽  
Poonam Aggarwal ◽  
Savita Sharma ◽  
Baljit Singh
Keyword(s):  
Food Products ◽  
Omega 3 ◽  
Alternative Source ◽  
Content Type ◽  
Functional Ingredients ◽  
Metabolite Production ◽  
Microalgae Biomass ◽  
Innovative Products ◽  
Algae Oil ◽  
Functional Components

PurposeThe purpose of this paper is to acquaint the readers with the insights regarding the interventions of microalgal technology for production of metabolites and functional ingredients from microalgae for food and nutraceutical application and exploration of microalgae biomass for food application.Design/methodology/approachVarious information databases such as journals, library catalogues and professional websites were used to collect information pertaining to application of microalgae in food and nutraceutical sector. Systematic review was made with recent studies covering the vital aspects of art of microalgae cultivation for metabolite production, functional ingredients from microalgae, market scenario and utilisation of microalgae biomass for the valorisation of the food products. Key points have been discussed after every section to highlight the practical implications to make this review more insightful for the readers.FindingsMicroalgal technology provides sustainable solution for its application in food and nutraceutical sector. The heart of metabolite production lies in the optimisation of cultivation conditions of microalgae. Wide array of functional components are obtained from microalgae. Microalgae offer an alternative source for omega-3 fatty acids. Microalgae is widely exploited for production of pigments, namely, ß-carotene, astaxanthin, lutein, phycocyanin and chlorophyll, that have important implication as natural colourants and nutraceuticals in food. Larger diversity of sterols found in microalgae confers bioactivity. Microalgae is finding its place in market shelves as nutraceuticals where its functional ingredients are in the form of powder, tablets, extract and beverages and in innovative products such as microalgae protein and fat, culinary algae oil and butter. Sprulina and Chlorella are popular choice for the supplementation of food products with microalgae biomass.Originality/valueThis is a comprehensive review that highlights the application of microalgal technology for the development of healthy food products and presents holistic intervention in food and nutraceutical sector.

Factors influencing the decisions to buy and consume functional food

2015 ◽  
Vol 117 (6) ◽  
pp. 1622-1636 ◽  
Author(s):  
Artur Kraus
Keyword(s):  
Nutrition Education ◽  
Functional Food ◽  
Meat Products ◽  
Quality Attributes ◽  
The Body ◽  
Motivating Factors ◽  
Omega 3 ◽  
Content Type ◽  
Functional Product ◽  
Functional Components

Purpose – The purpose of this paper is to identify the most important characteristics of functional foods and the motives behind its consumption. Design/methodology/approach – The data were collected in the direct interview. The sample (n=200) consisted of 137 women and 63 men at the age of 18-60 years. The research tool was a questionnaire divided into four sections. The first one included quality attributes. The second one included healthful properties, functional components and carriers. The third one concerned the motives for purchasing functional food and included the consequences and values. In the fourth section the participants were asked about gender, age and education. Findings – Among the quality attributes the research reveals six principal components package of information on healthful properties and nutritional value of the product, attributes of taste, health and safety, practical packaging, freshness, purity and naturalness. In terms of health benefits, two components were distinguished prevention of health problems, strengthening of the body and improvement of its functions. Among functional components, the following were distinguished vitamins and minerals, dietary fibre and Omega-3 fatty acids. As the best carriers the following were recognized: cereal products, dairy products, meat products; mixtures of fruits and vegetables. As the most important consequences motivating people to consume functional food the following were recognized: the health effects of proper nutrition resulting from consciousness raising actions promoting health; and the joy of eating and improvement of the appearance. When it comes to the most important motivating factors, good health, long harmonious life and self-esteem were included. The means to achieve these goals are to be responsible for health. Originality/value – The key factors determining the functional product and motivating for consumption of functional food may establish a basis for actions related to development and consumption of the food. The understanding of the factors that consumers take into account when choosing functional food will help in shaping the optimal strategies for product development. Learning about the basic motivating factors in consumption may be helpful in the development of healthy nutrition education and promotion programmes. The research may provide valuable support for actions related to food products promotion and marketing.

The effect of extrusion on the functional components and in vitro lycopene bioaccessibility of tomato pulp added corn extrudates

2016 ◽  
Vol 7 (2) ◽  
pp. 855-860 ◽  
Author(s):  
Bade Tonyali ◽  
Ilkay Sensoy ◽  
Sibel Karakaya
Keyword(s):  
Food Products ◽  
Functional Ingredients ◽  
Tomato Pulp ◽  
Functional Components

The effect of processing on functional ingredients and theirin vitrobioaccessibility should be investigated to develop better food products.

scholarly journals Functional Foods and Human Health: An Overview

2021 ◽  
Author(s):  
Muhammad Sajid Arshad ◽  
Waseem Khalid ◽  
Rabia Shabir Ahmad ◽  
Muhammad Kamran Khan ◽  
Muhammad Haseeb Ahmad ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Functional Food ◽  
Functional Role ◽  
Functional Foods ◽  
Food Products ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Food Ingredients ◽  
Functional Components ◽  
Modified Functional

Functional food is a whole ingredient or a part of food that used as food for specific therapeutic purposes. It is divided into two wide categories: Conventional and modified functional foods. Conventional functional Foods are composed of natural or whole-food ingredients that provide functional substances while modified functional is food or food products in which add additional ingredients for specific health purposes. Plant-based food such as fruits, vegetables, herbs, cereals, nuts and beans contain vitamins, minerals, fiber, omega-3 fatty acids, antioxidants and phenolic compounds that play a functional role in the human body against chronic diseases including cancer, cardiovascular and GIT-related disease. Some other foods or food products like juices, dairy products, fortified eggs and seafood are composed of functional components. Fish contain omega-3 fatty acids (EPA and DHA) that are played a functional role in heart health and brain development.

New types of food products for healthy nutrition that are high in functional ingredients

2021 ◽  
pp. 299-304
Author(s):  
L.G. Eliseeva ◽  
D.V. Simina ◽  
Ali Dzhemil Osman
Keyword(s):  
Nutritional Value ◽  
Food Products ◽  
Demand And Supply ◽  
Russian Market ◽  
Functional Ingredients ◽  
Factors Influencing ◽  
Healthy Nutrition ◽  
Wide Range ◽  
Functional Components ◽  
Traditional Crops

The nutritional value of microgreens is considered. The advantages of microgreens in a wide range of functional components in comparison with traditional crops are shown. The features of the assortment, demand and supply of microgreens in the Russian market are examined. An analysis of the factors influencing the preservation of consumer properties and the prospects for the production and sale of microgreens in Russia is presented.

Consumer acceptance of a functional processed meat product made with different meat sources

2018 ◽  
Vol 120 (2) ◽  
pp. 424-440 ◽  
Author(s):  
Berta Schnettler ◽  
Néstor Sepúlveda ◽  
Silvana Bravo ◽  
Klaus G. Grunert ◽  
Clementina Hueche
Keyword(s):  
Meat Products ◽  
Consumer Acceptance ◽  
Processed Meat ◽  
Omega 3 ◽  
Content Type ◽  
Functional Ingredients ◽  
Functional Ingredient ◽  
Level Of Satisfaction ◽  
Processed Products

Purpose The purpose of this paper is to explore the consumer acceptance of a functional meat processed product made with different meat sources, and to distinguish the existence of different market segments. Design/methodology/approach Non-probability sampling was used to recruit a sample of 411 consumers in Southern Chile, over the age of 18 and responsible for the purchase of meat products for their household. Findings Using a fractional factorial design for conjoint analysis, it was found in the total sample that the meat source of the meat processed product was more important than packaging, region of origin, price and the functional ingredient claim, with preference for lamb and pork meat processed products with omega-3. Two main segments were identified using a cluster analysis; these segments differed according to family size, presence and age of children, ethnic origin, general health interest, quality of diet and level of satisfaction with food-related life. The largest segment (56.0 percent) shows a high preference toward lamb meat processed product with dietary fiber and omega-3. The second (33.6 percent) preferred turkey meat processed product with antioxidants. Practical implications A differentiated marketing strategy with different meat sources and functional ingredients may give access to a large market share. People more willing to accept different functional ingredients in processed meat products may enjoy a better quality of life. The level of satisfaction with food-related life and quality of diet can be useful in explaining preferences for functional meat processed products. Originality/value This is the first study to evaluate consumer acceptance of a functional meat processed product made with three different meats and three different functional ingredient claims, which analyzed the relationship between acceptance, the consumer’s quality of diet and their level of satisfaction with food-related life.

scholarly journals 251 Evaluation of Condensed Algal Residue Solubles as an Ingredient in Cattle Finishing Diets

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 137-138
Author(s):  
Calvin Gibbons ◽  
Andrea K Watson ◽  
Galen E Erickson ◽  
Bradley M Boyd ◽  
Levi J McPhillips ◽  
...  
Keyword(s):  
Great Plains ◽  
Fixed Effects ◽  
Block Design ◽  
Random Effect ◽  
Distillers Grains ◽  
Experimental Unit ◽  
Omega 3 ◽  
Finishing Diets ◽  
Randomized Block Design ◽  
Algae Oil

Abstract Algae oil production for Omega-3 fatty acid supplementation yields a byproduct called Condensed Algal Residue Solubles (CARS; 25.4% DM, 19.3% CP, 8.3% Fat, 9.96% Na on DM basis), de-oiled algae cells with residual fermentation substrates. This study evaluated the use of CARS in feedlot finishing diets. Crossbreed steers, (n=480) were blocked and stratified by initial body weight (BW) into 4 blocks, and assigned randomly to treatments. Treatments were designed as a 2 x 3 factorial with 3 inclusions of CARS (0, 2.5, 5% of diet DM) and 2 different base diets representing Northern and Southern Great Plains diets. The Southern diets contained steam flaked corn and dry distillers grains while the Northern diets had dry rolled and high moisture corn with wet distillers grains. CARS replaced corn in both diets. All blocks were harvested after 148 days on feed. Performance data were analyzed as a randomized block design with CARS inclusion, base diet, and interactions as fixed effects, BW block as a random effect and pen (n=48) as the experimental unit. Orthogonal contrasts were used to test linear and quadratic effects of CARS inclusion. There were no significant interactions between CARS inclusion and diet type (P ≥ 0.49). Main effects of CARS indicated positive quadratic responses for carcass adjusted ADG, G:F, 12th rib back fat, yield grade (P < 0.01; increasing to 2.5% inclusion, decreasing at 5%) and hot carcass weight was both linear and quadratic (P ≤ 0.01 and P ≥ 0.06 respectively; 969, 977, 935 as CARS increased). Linear decrease in DMI, final adjusted BW and ribeye area (P ≤ 0.01) as CARS increased. Cattle fed the Southern diets had greater ADG and G:F compared to Northern diets (P < 0.01). Including 2.5% CARS in the diet improved feed efficiency in both Northern and Southern based feedlot diets.

Food “buycott” as an ethical choice against mafia in Italy

2019 ◽  
Vol 9 (4) ◽  
pp. 490-506 ◽  
Author(s):  
Sergio Rivaroli ◽  
Arianna Ruggeri ◽  
Roberta Spadoni
Keyword(s):  
Structural Equation ◽  
Food Products ◽  
Type Systems ◽  
Equation Model ◽  
Marketing Ethics ◽  
Socially Responsible ◽  
Convenience Sample ◽  
Content Type ◽  
Italian Law ◽  
Critical Choice

Purpose As indicated in the Italian law (No. 109-1996), agri-food co-operatives can also play a role in combatting mafia-type systems by choosing to grow their food products in lands confiscated from mafia-type organisations. These food products provide individuals with a new opportunity to fight criminal organisations on the marketplace. The purpose of this study is to explore how people react to a social marketing initiative devoted to promoting food “buycotting” to counteract mafia-type organisations in Italy. Design/methodology/approach The data were obtained from a convenience sample of 339 Italians, and the study adopted a model inspired by the general theory of marketing ethics. A structural equation model was applied to estimate both the parameter and coefficient functions. Findings Individuals recognise the ethical value of “buycotting”. However, they perceive this form of critical choice as not yet being fully effective in counteracting mafia-type systems in Italy. Practical implications The results suggest that promotional and psychological approaches from marketing literature can be effectively used to influence the consumer’s ethical judgement by selectively communicating and emphasising the benefits of the critical consumption investigated. Originality/value This is one of the first studies to address consumers’ ethical judgments and their reactions towards buycotting food as a critical choice to reward socially responsible corporations.

scholarly journals Valuable Fatty Acids in Bryophytes—Production, Biosynthesis, Analysis and Applications

Plants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 524 ◽  
Author(s):  
Lu ◽  
Eiriksson ◽  
Thorsteinsdóttir ◽  
Simonsen
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Higher Plants ◽  
Aqueous Environment ◽  
Omega 3 ◽  
Biotic And Abiotic Stresses ◽  
Human Diet ◽  
Omega 3 Fatty Acid ◽  
Algae Oil ◽  
Fatty Acid Compositions

Bryophytes (mosses, liverworts and hornworts) often produce high amounts of very long-chain polyunsaturated fatty acids (vl-PUFAs) including arachidonic acid (AA, 20:4 △5,8,11,14) and eicosapentaenoic acid (EPA, 20:5 △5,8,11,14,17). The presence of vl-PUFAs is common for marine organisms such as algae, but rarely found in higher plants. This could indicate that bryophytes did not lose their marine origin completely when they landed into the non-aqueous environment. Vl-PUFA, especially the omega-3 fatty acid EPA, is essential in human diet for its benefits on healthy brain development and inflammation modulation. Recent studies are committed to finding new sources of vl-PUFAs instead of fish and algae oil. In this review, we summarize the fatty acid compositions and contents in the previous studies, as well as the approaches for qualification and quantification. We also conclude different approaches to enhance AA and EPA productions including biotic and abiotic stresses.

scholarly journals Snf1 Is a Regulator of Lipid Accumulation in Yarrowia lipolytica

2013 ◽  
Vol 79 (23) ◽  
pp. 7360-7370 ◽  
Author(s):  
John Seip ◽  
Raymond Jackson ◽  
Hongxian He ◽  
Quinn Zhu ◽  
Seung-Pyo Hong
Keyword(s):  
Yarrowia Lipolytica ◽  
Lipid Accumulation ◽  
Oleaginous Yeast ◽  
De Novo ◽  
Lipid Synthesis ◽  
Omega 3 ◽  
Wild Type ◽  
Content Type ◽  
Reverse Transcription Pcr ◽  
Dry Cell Weight

ABSTRACTIn the oleaginous yeastYarrowia lipolytica,de novolipid synthesis and accumulation are induced under conditions of nitrogen limitation (or a high carbon-to-nitrogen ratio). The regulatory pathway responsible for this induction has not been identified. Here we report that the SNF1 pathway plays a key role in the transition from the growth phase to the oleaginous phase inY. lipolytica. Strains with aY. lipolyticasnf1(Ylsnf1) deletion accumulated fatty acids constitutively at levels up to 2.6-fold higher than those of the wild type. When introduced into aY. lipolyticastrain engineered to produce omega-3 eicosapentaenoic acid (EPA),Ylsnf1deletion led to a 52% increase in EPA titers (7.6% of dry cell weight) over the control. Other components of theY. lipolyticaSNF1 pathway were also identified, and their function in limiting fatty acid accumulation is suggested by gene deletion analyses. Deletion of the gene encoding YlSnf4, YlGal83, or YlSak1 significantly increased lipid accumulation in both growth and oleaginous phases compared to the wild type. Furthermore, microarray and quantitative reverse transcription-PCR (qRT-PCR) analyses of theYlsnf1mutant identified significantly differentially expressed genes duringde novolipid synthesis and accumulation inY. lipolytica. Gene ontology analysis found that these genes were highly enriched with genes involved in lipid metabolism. This work presents a new role for Snf1/AMP-activated protein kinase (AMPK) pathways in lipid accumulation in this oleaginous yeast.

Stairways to heaven: implementing social media in organizations

2013 ◽  
Vol 17 (5) ◽  
pp. 741-754 ◽  
Author(s):  
Moria Levy
Keyword(s):  
Social Media ◽  
Knowledge Management ◽  
Empirical Study ◽  
Design Methodology ◽  
Applied Research ◽  
Service Marketing ◽  
Content Type ◽  
Four Levels ◽  
Functional Components ◽  
Practical Implications

Purpose – This paper is aimed at both researchers and organizations. For researchers, it seeks to provide a means for better analyzing the phenomenon of social media implementation in organizations as a knowledge management (KM) enabler. For organizations, it seeks to suggest a step-by-step architecture for practically implementing social media and benefiting from it in terms of KM. Design/methodology/approach – The research is an empirical study. A hypothesis was set; empirical evidence was collected (from 34 organizations). The data were analyzed both quantitatively and qualitatively, thereby forming the basis for the proposed architecture. Findings – Implementing social media in organizations is more than a yes/no question; findings show various levels of implementation in organizations: some implementing at all levels, while others implement only tools, functional components, or even only visibility. Research limitations/implications – Two main themes should be further tested: whether the suggested architecture actually yields faster/eased KM implementation compared to other techniques; and whether it can serve needs beyond the original scope (KM, Israel) as tested in this study (i.e. also for other regions and other needs – service, marketing and sales, etc.). Practical implications – Organizations can use the suggested four levels architecture as a guideline for implementing social media as part of their KM efforts. Originality/value – This paper is original and innovative. Previous studies describe the implementation of social media in terms of yes/no; this research explores the issue as a graded one, where organizations can and do implement social media step-by-step. The paper's value is twofold: it can serve as a foundational study for future researches, which can base their analysis on the suggested architecture of four levels of implementation. It also serves as applied research that will help organizations searching for social media implementation KM enablers.

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