Research Progress on the Extraction of Active Substances from New Resource Edible Microalgae and Its Application in Food

HU Haojie; TIAN Shuangqi; ZHAO Renyong; ZHANG Pan

doi:10.13386/j.issn1002-0306.2020060048

Volume 43 Issue 2

Jan. 2022

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Science and Technology of Food Industry > 2022 > 43(2): 390-396. > DOI: 10.13386/j.issn1002-0306.2020060048

HU Haojie, TIAN Shuangqi, ZHAO Renyong, et al. Research Progress on the Extraction of Active Substances from New Resource Edible Microalgae and Its Application in Food[J]. Science and Technology of Food Industry, 2022, 43(2): 390−396. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060048.

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Research Progress on the Extraction of Active Substances from New Resource Edible Microalgae and Its Application in Food

1.
College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
2.
Xinyang Biyuan Biotechnology Co., Ltd., Xinyang 464300, China

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Received Date: June 03, 2020
Available Online: November 05, 2021

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Abstract

Abstract

Compared with other microalgae, the edible algae as a new resource is rich in protein, algal polysaccharides, lipids, astaxanthin and carotenoids and other active substances. Therefore, it is of great significance to understand the new resource food algae active substance and its application in food health. This article mainly focuses on four types of microalgae: Haematococcus pluvialis, Dunaliella salina, Euglena, and Chlorella vulgaris, which can be used as new resource foods, to explain the components, extraction methods and applications of microalgae physiologically active substances and their applications and the development status in medicine, health care and food, as well as the expectations for the future, aim to provide a reference for scholars to study algae as a new resource food.
- edible microalgae,
- new resource,
- active substance,
- method of extraction

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