Microalgae-derived food ingredients from biology to regulatory approval
Microalgae offer significant potential as sustainable food ingredients, yet researchers need a single resource covering their biology, functional compounds, toxicology, and regulatory status. Microalgae for Food Applications, edited by Germán Ayala Valencia, a food engineering professor at the Federal University of Santa Catarina, systematically reviews microalgae-derived pigments, proteins, polysaccharides, lipids, bioactive molecules, and volatile organic compounds alongside their functional properties and health benefits.
Microalgae for Food Applications examines morphophysiological aspects, classification, and cultivation methods of microalgae in detail. The book addresses toxicological evaluation of microalgae ingredients, analyzes consumer acceptance of microalgae-containing foods, and provides international regulatory frameworks governing microalgae use in food products. Case studies of algae approved for food use illustrate practical regulatory pathways and real-world applications.
Readers will also find:
- Detailed coverage of microalgae-derived compounds including pigments, proteins, polysaccharides, lipids, and bioactive molecules relevant to food formulation
- Toxicological assessments of microalgae ingredients that inform safety evaluations for food science researchers and regulatory professionals
- Analysis of consumer acceptance factors influencing the adoption of microalgae-based ingredients in commercial food products worldwide
- International regulatory frameworks and approval processes for incorporating microalgae as food and feed ingredients across jurisdictions
- Case studies documenting algae species that have received regulatory approval for food use with practical application insights
Microalgae for Food Applications serves researchers and professionals in food science and technology, food engineering, nutrition, agro-industrial engineering, and chemical engineering. By connecting microalgae biology with toxicology, consumer acceptance, and regulatory analysis, this book provides the technical foundation needed to develop and commercialize microalgae-based food ingredients.
GERMÁN AYALA VALENCIA, PhD, is a Professor at the Department of Chemical and Food Engineering in the Federal University of Santa Catarina, Florianópolis, Brazil. His research focuses on natural polymers, food packaging, natural pigments, nanotechnology, agro-industrial waste, and stabilization of bioactive compounds.
