Emerging Trends in Nutraceuticals (ETN)
Year : 2022, Volume : 1, Issue : 3
First page : (22) Last page : (28)
Article doi: : http://dx.doi.org/10.18782/2583-4606.114
Ankit Kumar Jangid1* and Pratima Shrivastava2
1Research Scholar, 2Head of Department
Department of Botany, J.D.B. Govt. Girls College, Kota (Rajasthan)
*Corresponding Author E-mail: ankitjangid7742@gmail.com
Received: 10.09.2022 | Revised: 23.10.2022 | Accepted: 7.11.2022
ABSTRACT
Algae are commonly present everywhere in water habitats. Due to their rich chemical composition and content of biologically active substances, they have been used in many industrial fields. In addition, algae are also used in the food industry as a food supplement and as a supplement for functional foods. Seaweed is also added to meat products, such as pasta, steak, hot dogs and sausages, as well as fish, fish products and oils, to improve their quality. Grain-based products, such as pasta, flour, and bread, are another group of seaweed-enriched products. Due to their properties, algae can also be used to formulate fermented functional foods. Fermented products containing seaweed are mainly dairy products, such as cheese, ice cream, dairy desserts, yoghurt, cottage cheese, and processed cheese. Combining a fermented product with a high content of lactic acid bacteria and algae with naturally occurring metabolic bio-actives creates a product with a high nutrient content and a food segment.Recently, there has been a great deal of interest in algae-based dietary supplements and bio-foods. Algae can also be exploited for the commercial production of various products such as dyes, animal feed, bioplastic, etc. The total food production of seaweed is estimated to be eight times that of terrestrial plants. Seaweed is rich in sources of protein, lipids, vitamins A, B, C and E; omega-3 fatty acids, etc. Many types of seaweed are edible, for example: - Ulva, Porphyra, Laminaria, Chlorella, Spirogyra, Gracilaria, Gelidium, etc. Many seaweed products are used in the food industry. eg Agar, carrageenan, etc.
Keywords: Algae, food supplements, product, Biotechnology, nutrients.
Cite this article: Jangid, A. K., & Shrivastava, P. (2022). Recent Development in Algal Biotechnology in the Production of Algal Based Food Supplement.1(3), 22-28. doi: http://dx.doi.org/10.18782/2583-4606.114