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Algae as food in Europe: an overview of species diversity and their application

2022-06Journal article Open access
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dc.contributor.authorMendes, Madalena Caria
dc.contributor.authorNavalho, Sofia
dc.contributor.authorFerreira, Alice
dc.contributor.authorPaulino, Cristina
dc.contributor.authorFigueiredo, Daniel
dc.contributor.authorSilva, Daniel
dc.contributor.authorGao, Fengzheng
dc.contributor.authorGama, Florinda
dc.contributor.authorBombo, Gabriel
dc.contributor.authorJacinto, Rita
dc.contributor.authorAveiro, Susana
dc.contributor.authorSchulze, Peter
dc.contributor.authorGonçalves, Ana Teresa
dc.contributor.authorPereira, Hugo
dc.contributor.authorGouveia, Luisa
dc.contributor.authorPatarra, Rita F.
dc.contributor.authorAbreu, Maria Helena
dc.contributor.authorSilva, Joana
dc.contributor.authorNavalho, João
dc.contributor.authorVarela, João
dc.contributor.authorSperanza, Lais Galileu
dc.date.accessioned2022-07-08T11:06:59Z
dc.date.available2022-07-08T11:06:59Z
dc.date.issued2022-06
dc.description.abstractABSTRACT: Algae have been consumed for millennia in several parts of the world as food, food supplements, and additives, due to their unique organoleptic properties and nutritional and health benefits. Algae are sustainable sources of proteins, minerals, and fiber, with well-balanced essential amino acids, pigments, and fatty acids, among other relevant metabolites for human nutrition. This review covers the historical consumption of algae in Europe, developments in the current European market, challenges when introducing new species to the market, bottlenecks in production technology, consumer acceptance, and legislation. The current algae species that are consumed and commercialized in Europe were investigated, according to their status under the European Union (EU) Novel Food legislation, along with the market perspectives in terms of the current research and development initiatives, while evaluating the interest and potential in the European market. The regular consumption of more than 150 algae species was identified, of which only 20% are approved under the EU Novel Food legislation, which demonstrates that the current legislation is not broad enough and requires an urgent update. Finally, the potential of the European algae market growth was indicated by the analysis of the trends in research, technological advances, and market initiatives to promote algae commercialization and consumption.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMendes, Madalena Caria... [et.al.] - Algae as food in Europe: an overview of species diversity and their application. In: Foods, 2022, vol. 11 (13), article nº 1871pt_PT
dc.identifier.doi10.3390/foods11131871pt_PT
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.9/3873
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationUID/BIA/00329/2020-2023pt_PT
dc.relationMICROALGAE PROTEIN INGREDIENTS FOR THE FOOD AND FEED OF THE FUTURE
dc.relationPromoção da cultura científica e tecnológica - Expolab
dc.relationDevelopment of agricultural bioproducts biofertilizers, biostimulants and biopesticides from piggery wastewater treatment-based microalgae
dc.relation.publisherversionhttps://doi.org/10.3390/foods11131871pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectMicroalgaept_PT
dc.subjectFood productspt_PT
dc.subjectInnovationpt_PT
dc.subjectAlgae marketpt_PT
dc.titleAlgae as food in Europe: an overview of species diversity and their applicationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMICROALGAE PROTEIN INGREDIENTS FOR THE FOOD AND FEED OF THE FUTURE
oaire.awardTitlePromoção da cultura científica e tecnológica - Expolab
oaire.awardTitleDevelopment of agricultural bioproducts biofertilizers, biostimulants and biopesticides from piggery wastewater treatment-based microalgae
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/862980/EU
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/SFRH%2FBGCT%2F135478%2F2018/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F144122%2F2019/PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume11pt_PT
oaire.fundingStreamH2020
oaire.fundingStreamOE
person.familyNameNavalho
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person.givenNameSofia
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project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameEuropean Commission
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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