Microalgae trends toward functional staple food incorporation
Authors
Aline Kirie Gohara-Beirigo, Marcelo Chuei Matsudo, Eleane Almeida Cezare-Gomes, Joao Carlos Monteiro de Carvalho, Eliane Dalva Godoy.
Abstract
The environmental and social problems associated with increasing world population and industrial development have brought concerns related to water and atmospheric pollution, climate change, as well as the production of staple food. In addition, concerns about healthy food for improving life quality have also increased.
Relevance of the article for the Red Tecnomifood
The use of microalgae as an alternative protein is a trend that is growing within the food industry, which also contributes to sustainability and to meeting some of the UN Sustainable Development Goals. Likewise, biotechnology applied to microalgae collaborates with the concepts of circular economy and bioeconomy.