Healthier foods with naturally encapsulated functional ingredients - microalgae

• Autor(es): Batista, Ana Paula ; Raymundo, Anabela ; Bandarra, Narcisa M. ; Sousa, Isabel ; Empis, José ; Gouveia, Luísa
• Data: 2010
• Identificador Persistente: http://hdl.handle.net/10400.5/2877
• Origem: Repositório da UTL
• Assunto(s): microalgae; encapsulation; food ingredients; food products
• Tipo de Documento: Documento de conferência
• Idioma: Inglês

Descrição

The use of microalgae as food ingredients has been tested in several food products due to their potential health promoting effects, probably related to a general immune-modulating effect (Belay, 1993). One of the main attributes of microalgae is their pigment content, and they are recognized as an excellent source of natural colourings and nutraceuticals. Beside chlorophylls, their primary photosynthetic pigment, microalgae also form various secondary pigments, such as phycobiliproteins and a wide range of carotenoids. The present work stems from a project that aims to use microalgal biomass as source of pigments, antioxidants and omega3-fatty acids in food products