WO2024105258A1 - Procédés de préparation d'un aliment ou d'un produit ou d'un ingrédient alimentaire à partir de microalgues non raffinées et leurs utilisations - Google Patents

Procédés de préparation d'un aliment ou d'un produit ou d'un ingrédient alimentaire à partir de microalgues non raffinées et leurs utilisations Download PDF

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WO2024105258A1
WO2024105258A1 PCT/EP2023/082278 EP2023082278W WO2024105258A1 WO 2024105258 A1 WO2024105258 A1 WO 2024105258A1 EP 2023082278 W EP2023082278 W EP 2023082278W WO 2024105258 A1 WO2024105258 A1 WO 2024105258A1
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Prior art keywords
microalgae biomass
food
microalgae
homogenized
product
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PCT/EP2023/082278
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English (en)
Inventor
Mine URAN
Aslin SARIKAYA
Cora DE GOL
Michael BEYRER
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Alver World Sa
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Publication of WO2024105258A1 publication Critical patent/WO2024105258A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/20—Proteins from microorganisms or unicellular algae
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms

Definitions

  • the present invention relates to a method for the preparation of microalgal for use as a foodgrade ingredient without the need of any further purification or separation step and resulting products therefrom.
  • Microalgae are a source of protein and other nutrients for human diets (Caporgno & Mathys, 2018, Frontiers in Nutrition, 5. https://doi.org/10.3389/fnut.2018.00058).
  • the biomass can be obtained via heterotrophic or phototrophic fermentation. Typically, biomass harvesting is done by centrifugation of fermentation broth, combined or not with a washing step. This concentrated wet biomass can be used for food manufacturing but is submitted to further downstream processing (DSP) to obtain purified extracts namely lipids, pigments, protein, and antioxidants (Grossmann et al., 2020, Critical Reviews in Food Science and Nutrition, 60(17), 2961-2989, https://doi.org/!
  • Mechanical cell disruption include the use of pulsed electric fields, high pressure processing and high pressure homogenization on microalgae for the aqueous extraction of intracellular compounds from those (Carullo et al, 2018, Algal Research 31 (2016) 60 69; Ahmed et al., 2022, Algal Research, 102617; Nunes, 2020, Algal Research, 45, 101749) at is used for maximizing the extraction yields of products from algae material such as proteins and lipids for further processing of those products. It is known that rheological properties of microalgal suspensions are affected by mechanical and thermal treatment (Bernaerts et al., 2017, Algal Research, 452-463) but the application potential of biomasses of C.
  • An object of this invention is to provide a method for the preparation of microalgae suspension which is directly suitable for use as a food-grade ingredient without the need of any further purification or separation step.
  • microalgae material which uses microalgae as a whole (e.g. wet or in dry form) and which is suitable for further processing as a food-grade ingredient (e.g. by extrusion or spheronization or mixing).
  • Objects of this invention have been achieved by providing a method according to claim 1 and products thereof. Objects of this invention have been achieved by providing a food product according to claim 13.
  • a method for the preparation of a food or a feed product or ingredient from non-refined microalgae comprises the following steps: a) Providing a microalgae biomass from Chlorella genus, in particular C. vulgaris,' b) Diluting the microalgae biomass with water at a concentration range of about 10 to about about 25 % w./w.
  • microalgae biomass suspension at a temperature from about 4 to about 15°C; c) Subjecting the microalgae biomass suspension to high pressure homogenization at a temperature lower than 55°C to obtain a homogenized microalgae biomass suspension; d) Isolating the said homogenized microalgae biomass suspension.
  • a homogenized microalgae biomass suspension obtainable by a method according to the invention.
  • a homogenized microalgae biomass suspension according to claim 10 or 11 for the preparation of a food or a feed product.
  • compositions for food or a food texturing ingredient comprising a microalgae material according to the invention.
  • meat alternative plant-based food product comprising a microalgae material according to the invention.
  • the invention is based on the unexpected finding that the method of the invention allows the provision of microalgae material with increased viscosity at a temperature from about 60 to about 95°C, increased binding ability, in particular increased gelling capacity upon heating.
  • Those properties allow the preparation of food or feed products in various forms by incorporating concentrated microalgae material as a whole without the need of further prior purification/extraction from the microalgae material.
  • the so-obtained food of feed products benefit from preserving all the initial components from the concentrated microalgae material, enriched nutritional benefits and from eliminating the need of using textural and binding chemical additives.
  • Figure 1 illustrates production of food-grade protein extracts from microalgae/cyanobacteria by a purification approach (left) and a less-refmement approach (right) (Grossmann etal., 2020, supra).
  • Figure 2 illustrates the main steps a) to d) of a method according to the invention to obtain a homogenized microalgae biomass suspension.
  • Optional step e) allows to obtain a dried homogenized microalgae biomass under step f) for use in the preparation of a food product or a texturing ingredient.
  • Figure 3 represents i) the apparent viscosity profile of A: GC cell (1), GC-900bar (2), GC- 1’200 bar (3) and GC-1500bar (4) at 13.2 % (w/w) dry matter content and of B: untreated microalgae cells at 25% w/w (1) and a sample (25 % w/w) treated by a method according to the invention (2) versus the temperature (T) measured as described in Example 2.
  • Curves are average measurements done in triplicates; ii) the Rheologic behavior (C) of a sample at 25 % w.w. dry matter obtained by a method according to the invention at a high-pressure homogenization of 1’500 bar and before (left) and after (right) thermal treatment (90°C) and stored overnight at 4°C.
  • Figure 4 shows pictures of burger patties comprising a microalgae material treated according to a method of the invention as described in Example 3.
  • a & B before cooking
  • C & D after cooking.
  • Microalgae refers to microscopic eukaryotic single cells composed of a nucleus, one or more chloroplasts, mitochondria, Golgi bodies, endoplasmic reticulum and other organelles.
  • Microalgae suitable in the context to the invention belong to the phylum Chlorophyta, preferably Chlorella genus, more preferably Chlorella vulgaris. Those include species such as Chlorella protothecoides, Chlorella ellipsoidea, Chlorella minutissima, Chlorella zofmienesi, Chlorella luteoviridis, Chlorella kessleri, Chlorella sorokiniana, Chlorella fusca var. vacuolata Chlorella sp., Chlorella cf. minutissima or Chlorella emersonii.
  • Chlorella can be selected from the group consisting of anitrata, Antarctica, aureoviridis, Candida, capsulate, desiccate, ellipsoidea (including strain CCAP 211/42), emersonii, fusca (including var. vacuolata), glucotropha, infusionum (including var. actophila and var. auxenophila), kessleri (including any of UTEX strains 397,2229,398), lobophora (including strain SAG 37.88), luteoviridis (including strain SAG 2203 and var. aureoviridis and lutescens), miniata, cf.
  • anitrata including Antarctica, aureoviridis, Candida, capsulate, desiccate, ellipsoidea (including strain CCAP 211/42), emersonii, fusca (including var. vacuolata), glucotropha, infusionum (including var. actophila and
  • minutissima including UTEX strain 2341
  • mutabilis including any of UTEX strains 1806, 411 , 264, 256, 255, 250, 249, 31, 29, 25 or CCAP 211/8D, or CCAP 211/17 and var. acidicola
  • regularis including var. minima, and umhricala
  • reisiglii including strain CCP 11/8
  • saccharophila including strain CCAP 211/31, CCAP 211/32 and var.
  • ellipsoidea salina, simplex, sorokiniana (including strain SAG 211.40B), sp. (including UTEX strain 2068 and CCAP 211/92), sphaerica, stigmatophora, trebouxioides, vanniellii, vulgaris (including strains CCAP 211/1 IK, CCAP 211/80 and f. tertia and var. autotrophica, viridis, vulgaris, vulgaris f. tertia, vulgaris f. viridis), xanthella, and zofingiensis.
  • heterotrophic fermentation conditions refers to conditions for cell growth and propagation using an external carbon source under dark conditions.
  • a “microalgae culture medium” suitable for heterotrophic fermentation conditions comprises i) a carbon source and ii) nutrients for microalgal growth.
  • typical heterotrophic fermentation conditions comprise dark at 21 °C (and shaking in case of liquid cultures).
  • Nutrients for microalgae growth suitable for heterotrophic fermentation conditions are known to the skilled person and can be found for example under https://utex.org/pages/algal-culture- media (University of Texas at Austin for its algal culture collection (UTEX)).
  • microalgal biomass is itself a finished food ingredient and may be used in foodstuffs without further, or with only minimal, modification.
  • microalgal biomass can be processed to produce different food or feed products containing microalgae as an ingredient aiming to increase the nutritional value (pasta, beverages, drinks, meat substitutes, etc.) and/or as food supplements (in form of capsules, pills, etc).
  • high pressure homogenization refers to a high-pressure treatment comprising forcing the biomass to pass through a narrow orifice at high pressure under a continuous flow of biomass as described in Soo Youn Lee et al., 2017, 244 (2), 1317-1328.
  • spheronization is a process where extrudates (the output from an extruder) are shaped into small rounded or spherical granules. In practice, granules vary in size from 0.4 to about 3.0 mm.
  • the microalgal material obtained by a method according to the invention can be further subjected to spheronization and the obtained granules can be used for the preparation of meat analogues such as burger patties.
  • binding ability refers to the ability of gluing the minced particles such as texturized vegetable protein as described in Kyriakopoulou et a., 2021, Foods, 12; 10(3):600. doi: 10.3390/foodsl0030600 and can be measured by texture profile analysis such as hardness, and chewiness; and sensory evaluation such as mouthfeel and appearance of the end-product as described in d/wa et al., 2017, J. Food Process. Preserv., 41, el 3134.
  • gelling strength or “gelling capacity” refers to the stiffness of a gel obtained upon heating and can be measured by rheological measurement.
  • preferred methylcellulose viscosity is approx. 4000 mPa.s or above (at 2% w.w. contents) for meat analogues. It is added into food formulas at a concentration from about 1 to about 2% w.w. contents.
  • FIG. 2 an illustration of a method for the preparation of a food or a feed product or ingredient from non-refined microalgae.
  • the illustrated method generally comprises the steps of subjecting an aqueous suspension of a microalgae biomass from Chlorella genus, in particular C. vulgaris at a concentration range of about 10 to about 25 % w./w. to high pressure homogenization at a pressure of about 150 to about 1’500 bar.
  • the steps of the embodiment illustrated in Figure 2 comprise the following steps: a) Providing a microalgae biomass from Chlorella genus, in particular C. vulgaris; b) Diluting the microalgae biomass with water at a concentration range of about 10 to about 25 % w./w. to obtain a microalgae biomass suspension at a temperature from about 4 to about 15°C; c) Subjecting the microalgae biomass suspension to high pressure homogenization at a temperature lower than 55°C to obtain a homogenized microalgae biomass suspension d) Isolating the said homogenized microalgae biomass suspension.
  • the microalgae biomass suspension is at a pH from about 6 to about 7.
  • microalgae biomass is diluted with water at a concentration range of about 10 to about 15 % w./w. (e.g. 14 w./w.) to obtain a microalgae biomass suspension.
  • high pressure homogenization is carried out at a pressure from about from about 400 to about 1’500 bar such as from about 600 to about 1’500 bar.
  • high pressure homogenization is carried out at a pressure from about 900 to about 1’200 bars.
  • high pressure homogenization is carried out under temperature control of the microalgae biomass suspension such that the temperature does not exceed 55°C.
  • the outlet of the homogenization chamber in which the microalgae biomass suspension is placed and where the high-pressure homogenization is applied is maintained at a temperature higher than 4°C but lower than 55°C, for example through the use of a heat exchanger at the exit of the homogenization chamber with water at about 12°C.
  • high pressure homogenization is carried at a flow rate from about 45 to about 65 L/h, typically from 45 to about 50 L/h (e.g. 48 L/h).
  • a homogenized microalgae biomass suspension from Chlorella genus, in particular C. vulgaris wherein said homogenized microalgae biomass suspension has a viscosity at 85-95°C increased by a factor 2 to about 5 compared to the initial microalgae biomass.
  • a homogenized microalgae biomass suspension from Chlorella genus, in particular C. vulgaris wherein said homogenized microalgae biomass suspension at a concentration of about 14 % w/w has a viscosity at 85- 95°C increased by a factor 4 (e.g. from about 50 to 200 mPa.s) compared to the initial microalgae biomass.
  • a homogenized microalgae biomass suspension obtainable by a method according to the invention having a viscosity at 60- 70°C increased by a factor 4 (e.g. from about 50 to 200 mPa.s) compared to the initial microalgae biomass provided under step a).
  • a factor 4 e.g. from about 50 to 200 mPa.s
  • the homogenized microalgae biomass suspension according to the invention having a low lipid content, typically less than 30% w.w., typically from about 10% to about 30% w.w..
  • the homogenized microalgae biomass suspension may be further subjected to extrusion or spheronization or direct mixing into a food product.
  • the homogenized microalgae biomass may be used a texturing ingredient, a binder or a thickener, in particular in food products such as meat analogues such as burger patties, nuggets, fish sticks, etc., vegan dairy alternatives such as yogurts and creams.
  • the homogenized microalgae biomass is further subjected to a heating step at a temperature from about 60 to about 95°C before being used.
  • the homogenized microalgae biomass suspension is a food or a feed product or ingredient, in particular food or a feed product or ingredient that is intended to be subjected to a temperature from about 60 to about 95°C before being ingested.
  • the composition is a cosmetic product or cosmetic ingredient.
  • a food or a feed product comprising a microalgae material according to the invention.
  • a vegan food or a feed product such as a meat alternative product comprising a microalgae material according to the invention at a concentration from about 3 to about 10% w.w..
  • a meat alternative plantbased product or a vegan dairy alternative such as yogurt and cream comprising less than 50% w.w. of methyl cellulose.
  • Step 1 Provision of a microalgae biomass
  • Microalgae raw material (Chlorella vulgaris UTEX 30) was provided as a microalgae slurry in frozen state (stored in the freezer (-20 °C)). Their composition in dry basis (db.) and their initial dry matter content as determined by using a moisture analyzer (120°C, stop criteria Img in 50 seconds, initial weight of 2 grams) are summarized in Table 1 below:
  • Step 2 Dilution of the microalgae biomass with water to obtain a microalgae biomass suspension
  • the frozen microalgae biomass was let thawing at room temperature for about 8 hours to 1 day and was then diluted at a concentration of 14% w./w. with demineralized water and the microalgae biomass suspension was stored overnight at 4°C before subjecting to the high- pressure homogenization.
  • Step 3 Subjecting the microalgae biomass suspension to high pressure homogenization (HPH)
  • GC was subjected to HPH treatment using NS3006L ARIETE Homogenizer (GEA Niro Soavi, n° 6892) at various pressures (900, 1’200 and 1’500 bar) and at various flow rates (64, 54 and 48 L/h) at an initial temperature of 5°C.
  • Cold water (approx. 12°C) was used to minimize the biomass temperature increase during HPH.
  • Step 4 Isolating the obtained homogenized microalgae biomass suspension
  • the obtained homogenized microalgae biomass suspension can be mixed with other food ingredients directly or spray-dried for storage.
  • the homogenized biomass was dried using a Mobile Minor MM-PSR Spray Dryer (GEA Niro Soavi, n° P42141.19.00551.01).
  • the operating conditions were set at pressure of 1 bar, air flow of approx. 103 kg/h, inlet and outlet air temperatures of 180 and 103°C, respectively.
  • the product was pumped using a peristaltic pump NEMA 4X IP66 (Watson Marlow, United Kingdom) at 9 rpm, corresponding to a product flow of 2 kg/h.
  • Example 2 Characterization of the microalgae biomass suspension obtained by a method according to the invention
  • the physicochemical properties of the resulting microalgae preparations from Example 1 were characterized as follows on the following batches: (i) initial GC biomass (GC cell), (ii) homogenized biomasses at 900, 1200 and 1’500 bar (GC_900, GC_1200 and GC_1500). pH, density, conductivity, and moisture content
  • the pH and conductivity of the different microalgae preparations were measured using a 913- pH meter (Metrohm). Density was done using a density meter (DMA 1001, Anton Paar). Moisture content was done using the rapid moisture analyzer (HC103 Mettler-Toledo) at the conditions of 120°C, initial mass of 2 grams and stop criteria of 1 mg/50 s.
  • the calculation of the protein content of the microalgae preparations was done using a Total Organic Carbon/Total Nitrogen (TOC/TN) analyzer (Shimadzu, Japan). The samples were diluted 500 times using demineralized water. The auto dilution and injection volume during measurement were set at 2 and 100 pl, respectively. The total protein and total dry weight concentration were calculated using equations (1) and (2):
  • TN is the total nitrogen concentration in mg/L and f is the nitrogen conversion factor, set at 4.21 (calculated based on the amino acid composition of the biomass).
  • MC moisture content (% w/w) of the samples and p is the density (g/mL).
  • the protein solubility was determined by the amount of protein remaining soluble in the supernatant after centrifugating the microalgae preparations at 9’000 rpm, for 30 min at 4°C. The respective supernatants were collected, diluted 50 times and TOC/TN analysis was performed. The protein solubility can afterwards be calculated using equation (3) 100 (3)
  • a viscosity -temperature profile was done for all the microalgae preparations using a modular compact rheometer (MCR 302, Anton Paar, Graz, Austria) fitted with a starch cell (C-ETD 160/ST, Anton Paar, Austria) to acquire information on gelling properties. Most of the biomasses were analysed at approx. 14 % w./w. dry matter. Analysis was then done on spray- dried HPH-treated powder which rediluted in water at a dry matter (DM) of about 30 % w./w. with the objective to obtained a gel.
  • DM dry matter
  • the test consists of seven intervals: equilibrium, mixing, water uptake, heating, holding, cooling, and holding according to the protocol for the thermos-mechanical analysis in Table 3 below.
  • the heating rate was 6°C/min.
  • RheoCompass software and firmware (Anton Paar, Graz, Austria) provides the apparent viscosity.
  • Table 3 The viscosity profile of the different Chlorella preparations in function of temperature is shown in Figure 3A. Respective characterization values are displayed in Table 4.
  • Figure 3B shows that a gel formation is observed sample (25 % w./w.) treated by a method according to the invention which is not the case with the corresponding microalgae cells not treated with a method according to the invention.
  • the behavior of a sample at 25 % w.w. dry matter obtained by a method according to the invention at 1500 bars as detailed above and before (left) and after (right) thermal treatment (95°C) and stored overnight at 4°C is shown under Figure 3C.
  • Those data clearly support stronger gelling capacity of the microalgae material obtained by a method according to the invention upon heating compared to untreated. Final apparent viscosity increased by almost a factor 4 after the application of the method of preparation.
  • Example 3 Preparation of burger patties with homogenized microalgae material according to the invention
  • Burger patties were prepared as follows. The ingredients from Table 5 are mixed in a bowl except water and the homogenized microalgae. In a separate cup, the homogenized microalgae material which has been obtained by a method of the invention as described under Example 1 and is provided as spray dried material is solved in water with a spoon until the algae clumps disappear. Approximately after 3 mins of stirring the mixture, the obtained aqueous solution of homogenized microalgae material is added into the burger mix. Burger mix is kneaded and the patty shape is given with the help of a burger press and can be easily handled for cooking as standard meat patties (Figure 4A & B). Then, the burgers are fried for about 4 minutes each side on medium heat. To cook the patties in an oven, 120°C and 30 minutes each side (e.g. about 60 minutes total) is sufficient.
  • the obtained cooked burger patties have a texture comparable to standard meat substitutes patties ( Figure 4C & D).
  • a method according to the invention allows to achieve a homogenized microalgae biomass suspension with a gellig capacity that allows its use as a whole ingredient without any further purification, in wet or dry form, for different applications, in particular as a texturing ingredient suitable for plant-based food products intended to be subjected to heat treatment which improves the texture of plant-based food products such as meat alternative plant-based food product without the need of chemical additives.

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Abstract

L'invention concerne un procédé de préparation de microalgues destinées à être utilisées en tant qu'ingrédient de qualité alimentaire sans avoir besoin d'une quelconque étape de purification ou de séparation, et des produits qu'elles permettent de préparer.
PCT/EP2023/082278 2022-11-18 2023-11-17 Procédés de préparation d'un aliment ou d'un produit ou d'un ingrédient alimentaire à partir de microalgues non raffinées et leurs utilisations WO2024105258A1 (fr)

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EP22208302.4 2022-11-18

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20100297295A1 (en) * 2008-10-14 2010-11-25 Solazyme, Inc. Microalgae-Based Beverages
US20110256282A1 (en) * 2010-04-14 2011-10-20 Solazyme Roquette Nutritionals, LLC Lipid-Rich Microalgal Flour Food Compositions
WO2014186395A1 (fr) * 2013-05-15 2014-11-20 Solazyme, Inc. Compositions cosmétiques comprenant une huile microalgale

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20100297295A1 (en) * 2008-10-14 2010-11-25 Solazyme, Inc. Microalgae-Based Beverages
US20110256282A1 (en) * 2010-04-14 2011-10-20 Solazyme Roquette Nutritionals, LLC Lipid-Rich Microalgal Flour Food Compositions
WO2014186395A1 (fr) * 2013-05-15 2014-11-20 Solazyme, Inc. Compositions cosmétiques comprenant une huile microalgale

Non-Patent Citations (10)

* Cited by examiner, † Cited by third party
Title
AHMED ET AL., ALGAL RESEARCH, 2022, pages 102617
ARORA ET AL., J. FOOD PROCESS. PRESERV., vol. 41, 2017, pages e13134
BERNAERTS ET AL., ALGAL RESEARCH, 2017, pages 452 - 463
CAPORGNOMATHYS, FRONTIERS IN NUTRITION, vol. 5, 2018
CARULLO ET AL., ALGAL RESEARCH, vol. 31, 2018, pages 60 69
GROSSMANN ET AL., CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, vol. 60, no. 17, 2020, pages 2961 - 2989
HU ET AL., BIOTECHNOLOGY ADVANCES, vol. 36, 2018, pages 54 67
KYRIAKOPOULOU, FOODS, vol. 10, no. 3, 2021, pages 600
NITSOS ET AL., BIOTECHNOLOGY ADVANCES, vol. 45, 2020, pages 107650
NUNES, ALGAL RESEARCH, vol. 45, 2020, pages 101749

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