Advancements in non-thermal technologies for enhanced extraction of functional triacylglycerols from microalgal biomass: A comprehensive review

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-07-25 DOI:10.1016/j.fochx.2024.101694

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Abstract

Microalgae have emerged as a storehouse of biologically active components having numerous health benefits that can be used in the formulation of nutraceuticals, and functional foods, for human consumption. Among these biologically active components, functional triacylglycerols are increasingly attracting the attention of researchers owing to their beneficial characteristics. Microalgae are excellent sources of triacylglycerol containing omega-3 and omega-6 fatty acids and can be used by the vegan population as a replacement for fish oil. The functional triacylglycerols extracted using conventional processes have various drawbacks resulting in lower yield and inferior quality products. The non-thermal technologies are emerging as user-friendly and environment-friendly technologies that intensify the yield of final products and maintain the high purity of extracted products that can be used in food, cosmetic, pharmaceutical, and nutraceutical applications. The present review focuses on major non-thermal technologies that can probably be used for the extraction of high-quality functional triacylglycerols from microalgae.

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从微藻生物质中强化提取功能性三酰甘油的非热技术进展：综述

微藻是生物活性成分的宝库，具有多种健康益处，可用于配制营养保健品和功能食品，供人类食用。在这些生物活性成分中，功能性三酰甘油因其有益特性而日益受到研究人员的关注。微藻是含有欧米伽-3 和欧米伽-6 脂肪酸的三酰甘油的极佳来源，可被素食人群用作鱼油的替代品。使用传统工艺提取的功能性三酰甘油存在各种缺点，导致产量低、产品质量差。非热技术是新兴的用户友好型环保技术，可提高最终产品的产量并保持提取产品的高纯度，可用于食品、化妆品、药品和保健品应用。本综述重点介绍可能用于从微藻中提取高质量功能性三酰甘油的主要非热技术。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.