Microalgae as a potential raw material for plant-based seafood alternatives: A comprehensive review

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dc.authoridPandiselvam, Ravi/0000-0003-0996-8328
dc.authoridYunusa, Bello/0000-0002-7700-5956
dc.authoridUCAK, Ilknur/0000-0002-9701-0824
dc.authoridBhowmik, Shuva/0000-0002-3858-7359
dc.authoridSasidharan, Abhilash/0000-0002-4603-704X
dc.contributor.authorSiddiqui, Shahida Anusha
dc.contributor.authorUcak, Ilknur
dc.contributor.authorAfreen, Maliha
dc.contributor.authorSasidharan, Abhilash
dc.contributor.authorYunusa, Bello Mohammed
dc.contributor.authorBhowmik, Shuva
dc.contributor.authorPandiselvam, Ravi
dc.date.accessioned2024-11-07T13:35:27Z
dc.date.available2024-11-07T13:35:27Z
dc.date.issued2024
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractMicroalgae presents an inducing potential as a primary raw material in crafting plant-based seafood alternatives, revolutionizing the landscape of sustainable food production. These microscopic organisms display a rich nutritional profile, presenting an array of nutrients such as essential amino acids, polyunsaturated fatty acids, vitamins, and minerals comparable to those found in seafood. Their versatile nature allows for the replication of seafood flavors and textures, addressing the sensory aspects crucial to consumer acceptance of substitutes. Furthermore, microalgae cultivation requires minimal land and resources, making it an environmentally friendly and scalable option for meeting the increasing demand for sustainable protein sources. The biochemical diversity within microalgae species provides a wide spectrum of options for developing various seafood substitutes. Moreover, advancements in biotechnology and processing techniques continue to enhance the feasibility and palatability of these alternatives. Modern technologies, such as 3D printing, provide convenient and efficient technological options to reproduce the identical texture properties of seafood. As society gravitates toward eco-conscious food choices, the exploration of microalgae as a core ingredient in plant-based seafood alternatives aligns with the quest for ethical, environmentally sustainable, and nutritious food sources. This expanding field holds immense potential for reshaping the future of food by offering appealing, cruelty-free alternatives while reducing dependence on traditional, unsustainable modes of seafood production. Microalgae presents an inducing potential as a primary raw material in crafting plant-based seafood alternatives, revolutionizing the landscape of sustainable food production. These microscopic organisms display a rich nutritional profile, presenting an array of nutrients such as essential amino acids, Poly Unsaturated Fatty Acids vitamins, and minerals comparable to those found in seafood. Modern technologies such as 3D printing provides convenient and efficient technological options to reproduce the identical texture properties of seafood. As society gravitates towards eco-conscious food choices, the exploration of microalgae as a core ingredient in plant-based seafood alternatives aligns with the quest for ethical, environmentally sustainable, and nutritious food sources.image
dc.identifier.doi10.1002/fsn3.4313
dc.identifier.issn2048-7177
dc.identifier.scopus2-s2.0-85204641870
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1002/fsn3.4313
dc.identifier.urihttps://hdl.handle.net/11480/16519
dc.identifier.wosWOS:001318093300001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofFood Science & Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectconsumer preference
dc.subjectmicroalgae
dc.subjectpigments
dc.subjectseafood alternatives
dc.subjectsensory attributes
dc.subjecttexture profile
dc.titleMicroalgae as a potential raw material for plant-based seafood alternatives: A comprehensive review
dc.typeReview Article

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