Journal
FOOD ENGINEERING REVIEWS
Volume 7, Issue 1, Pages 45-62Publisher
SPRINGER
DOI: 10.1007/s12393-014-9095-6
Keywords
Microalgae; Nutritional compounds; Assisted extraction; Electrotechnologies; Mechanical technologies; Acoustic technologies
Categories
Funding
- Valencian Autonomous Government (Conselleria dEducacio, Cultura i Esport. Generalitat Valenciana) [APOSTD/2013/092]
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In recent decades, microalgae species have focused the attention of several research groups and food industry as they are a great source of nutritionally valuable compounds. The use of environmentally friendly technologies has led to researchers and food industry to develop new alternative processes that can extract nutritionally valuable compounds from different sources, including microalgae. This note describes the potential use of some non-conventional methods including sub- and supercritical fluid extraction, pulsed electric fields, high-voltage electric discharges, high-pressure homogenization, ultrasound- and microwave-assisted extraction, which involve cell disruption to recover nutritionally valuable compounds from microalgae and can help to comply with criteria of green chemistry concepts and sustainability.
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