Skip to main content

Foods with microalgae and seaweeds fostering consumers health: a review on scientific and market innovations

Abstract

Nutrition plays a crucial role in health promotion and disease prevention, and dietary-related factors are, in many cases, the leading risks for worldwide mortality and morbidity. Nowadays, consumer awareness of this fact has led to an increasing interest in food products that couple both these dimensions to an imperative third overall factor of interest—sustainability. Microalgae and seaweeds have in their composition a wide range of important multifunctional bioactive compounds which may possess cardiovascular protective, anti-inflammatory, anti-hypertensive, antioxidant, anti-coagulant, anti-proliferative, and/or anti-diabetic activities. In addition, they can constitute excellent ingredients for the food industry to be used in the development of value-added food products. This review provides an overview on the current scientific and industrial developments regarding food products incorporating microalgae and seaweeds. Furthermore, technological, nutritional, sustainability, and health benefits resulting from their incorporation in different food matrixes are also explored.

This is a preview of subscription content, access via your institution.

References

  • Abel S, Riedel S, Gelderblom WCA (2014) Dietary PUFA and cancer. Proc Nutr Soc 73:361–367

    CAS  PubMed  Google Scholar 

  • AECOSAN (2013) Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) en relación a una solicitud de evaluación inicial para la comercialización de la microalga marina Tetraselmis chuii en el marco de Reglamento (CE) N° 258/97 sobre nuevos alimentos y nuevos ingredientes alimentarios. Revista del Comité Científico de la AECOSAN 18: 11–27

  • Alexandratos N, Bruinsma J (2012) World agriculture: towards 2030/2050 – the 2012 revision. Global Perspectives Studies. Food and Agriculture Organization of the United Nations. http://www.fao.org/global-perspectives-studies/resources/detail/en/c/411108/. Accessed 24 Nov 2019

  • Allsopp P, Crowe W, Bahar B, Harnedy PA, Brown ES, Taylor SS, Smyth TJ, Soler-Vila A, Magee PJ, Gill CI, Strain CR, Hegan V, Devaney M, Wallace JM, Cherry P, FitzGerald RJ, Strain JJ, O'Doherty JV, McSorley EM (2016) The effect of consuming Palmaria palmata -enriched bread on inflammatory markers, antioxidant status, lipid profile and thyroid function in a randomised placebo-controlled intervention trial in healthy adults. Eur J Nutr 55:1951–1962

    CAS  PubMed  Google Scholar 

  • Andrade MKA, Lauritano C, Romano G, Ianora A (2018) Marine microalgae with anti-cancer properties. Mar Drugs 16:165

    Google Scholar 

  • Angelino D, Cossu M, Marti A, Zanoletti M, Chiavaroli L, Brighenti F, Del Rio D, Martini D (2017) Bioaccessibility and bioavailability of phenolic compounds in bread: a review. Food Funct 8:2368–2393

    CAS  PubMed  Google Scholar 

  • Atashrazm F, Lowenthal RM, Woods GM, Holloway AF, Dickinson JL (2015) Fucoidan and cancer: a multifunctional molecule with anti-tumor potential. Mar Drugs 13:2327–2346

    CAS  PubMed  PubMed Central  Google Scholar 

  • Babuskin S, Krishnan KR, Babu PAS, Sivarajan M, Sukumar M (2014) Functional foods enriched with marine microalga Nannochloropsis oculata as a source of ω-3 fatty acids. Food Technol Biotechnol 52:292–299

    CAS  Google Scholar 

  • Balasubramaniam V, Aznyda N, Hussin M, Faradianna L, Aswir AR, Mohd Fairulnizal MN (2020) Effect of red edible seaweed Eucheuma denticulatum on diet-induced obesity in vivo. J Appl Phycol. https://doi.org/10.1007/s10811-020-02061-z

  • Batista AP, Niccolai A, Fradinho P, Fragoso S, Bursic I, Rodolfi L, Biondi N, Tredici MR, Sousa I, Raymundo A (2017) Microalgae biomass as an alternative ingredient in cookies: sensory, physical and chemical properties, antioxidant activity and in vitro digestibility. Algal Res 26:161–171

    Google Scholar 

  • Baum JI, Kim IY, Wolfe RR (2016) Protein consumption and the elderly: what is the optimal level of intake? Nutrients 8:1–9

    Google Scholar 

  • Belahsen R (2014) Nutrition transition and food sustainability. Proc Nutr Soc 73:385–388

    PubMed  Google Scholar 

  • Bhalamurugan GL, Valerie O, Mark L (2018) Valuable bioproducts obtained from microalgal biomass and their commercial applications: a review. Environ Eng Res 23:229–241

    Google Scholar 

  • Bolanho BC, Egea MB, Jácome ALM, Campos I, De Carvalho JCM, Danesi EDG (2014) Antioxidant and nutritional potential of cookies enriched with Spirulina platensis and sources of fibre. J Food Nutr Res 53:171–179

    CAS  Google Scholar 

  • Borowitzka MA (2018) Biology of microalgae. In: Levine IA, Fleurence J (eds) Microalgae in health and disease prevention. Academic Press, London, pp 23–72

    Google Scholar 

  • Boziaris IS (2014) Food ingredients from the marine environment. Marine biotechnology meets food science and technology. Front Mar Sci 1:1–4

    Google Scholar 

  • Brown EM, Allsopp PJ, Magee PJ, Gill CI, Nitecki S, Strain CR, McSorley EM (2014) Seaweed and human health. Nutr Rev 72:205–216

    PubMed  Google Scholar 

  • Buech J (2018) Everything you need to know about seaweed. Mintel.com. https://www.mintel.com/blog/food-market-news/everything-you-need-to-know-about-seaweed. Accessed 24 Nov 2019

  • Buono S, Langellotti AL, Martello A, Rinna F, Fogliano V (2014) Functional ingredients from microalgae. Food Funct 5:1669–1685

    CAS  PubMed  Google Scholar 

  • Calder PC (2015) Functional roles of fatty acids and their effects on human health. J Parenter Enter Nutr 39:18S–32S

    Google Scholar 

  • Caporgno MP, Mathys A (2018) Trends in microalgae incorporation into innovative food products with potential health benefits. Front Nutr 5:1–10

    Google Scholar 

  • Champenois J, Marfaing H, Pierre R (2015) Review of the taxonomic revision of Chlorella and consequences for its food uses in Europe. J Appl Phycol 27:1845–1851

    Google Scholar 

  • Cherry P, O’Hara C, Magee PJ, McSorley EM, Allsopp PJ (2019) Risks and benefits of consuming edible seaweeds. Nutr Rev 77:307–329

    PubMed  PubMed Central  Google Scholar 

  • Costa R, Teasdale S, Abreu S, Bastos T, Probst M, Rosenbaum S, Ward PB, Corredeira R (2019) Dietary intake, adherence to Mediterranean diet and lifestyle-related factors in people with schizophrenia. Issues Ment Health Nurs 40:851–860

    PubMed  Google Scholar 

  • Deleris P, Nazih H, Bard J-M (2016) Seaweeds in human health. In: Fleurence J, Levine I (eds) Seaweed in health and disease prevention. Elsevier, Amsterdam, pp 319–367

    Google Scholar 

  • Deligiannidou G, Philippou E, Vidakovic M, Berghe WV, Heraclides A, Grdovic N, Mihailovic M, Kontogiorgis C (2019) Natural products derived from Mediterranean diet with antidiabetic activity: from insulin mimetic hypoglycemic to nutriepigenetic modulator compounds. Curr Pharm Des 25:1760–1782

    CAS  PubMed  Google Scholar 

  • Dernini S, Berry EM, Serra-Majem L, La Vecchia C, Capone R, Medina FX, Aranceta-Bartrina J, Belahsen R, Burlingame B, Calabrese G, Corella D, Donini LM, Lairon D, Meybeck A, Pekcan AG, Piscopo S, Yngve A, Trichopoulou A (2017) Med Diet 4.0: the Mediterranean diet with four sustainable benefits. Public Health Nutr 20:1322–1330

    CAS  PubMed  Google Scholar 

  • Dinu M, Pagliai G, Casini A, Sofi F (2018) Mediterranean diet and multiple health outcomes: an umbrella review of meta-analyses of observational studies and randomised trials. Eur J Clin Nutr 72:30–43

    CAS  PubMed  Google Scholar 

  • El-Baz FK, Abdo SM, Hussein AMS (2017) Microalgae Dunaliella salina for use as food supplement to improve pasta quality. Int J Pharm Sci Rev 46:45–51

    CAS  Google Scholar 

  • Esposito K, Maiorino MI, Bellastella G, Panagiotakos DB, Giugliano D (2017) Mediterranean diet for type 2 diabetes: cardiometabolic benefits. Endocrine 56:27–32

    CAS  PubMed  Google Scholar 

  • Esteves R, Granja L, Barbosa M (2013) Sopas: Mais do que um alimento, são um prato de saúde. https://www.apn.org.pt/documentos/ebooks/Sopas.pdf. Accessed 29 Nov 2019

  • Etemadian Y, Shabanpour B, Ramzanpour Z, Shaviklo AR, Kordjazi M (2018) Production of the corn snack seasoned with brown seaweeds and their characteristics. J Food Meas Charact 12:2068–2079

    Google Scholar 

  • Figueiredo F, Encarnação T, Campos M (2016) Algae as functional foods for the elderly. Food Nutr Sci 07:1122–1148

    CAS  Google Scholar 

  • Food and Agriculture Organization (2015) FAO and the 17 sustainable development goals. United Nations, Rome, Italy

    Google Scholar 

  • Fradinho P, Flórez-Fernández N, Sousa I, Raymundo A, Domínguez H, Torres MD (2020) Environmentally friendly processing of Laminaria ochroleuca for soft food applications with bioactive properties. J Appl Phycol. https://doi.org/10.1007/s10811-019-01958-8

  • Freitas AC, Gomes AM (2019) Analytical approaches for proteomics and lipidomics of arsenic in algae. In: Duarte AC, Reis VBT-CAC (eds) Arsenic Speciation in Algae. Elsevier, pp 145–177

  • Freitas AC, Rodrigues D, Rocha-Santos TAP, Gomes AMP, Duarte AC (2012) Marine biotechnology advances towards applications in new functional foods. Biotechnol Adv 30:1506–1515

    CAS  PubMed  Google Scholar 

  • Freitas AC, Pereira L, Rodrigues D, Carvalho AP, Panteleitchouk T, Gomes AM, Duarte AC (2015) Marine functional foods. In: Kim S-K (ed) Springer handbook of marine biotechnology. Springer, Berlin, pp 969–994

    Google Scholar 

  • Fukuda S, Saito H, Nakaji S, Yamada M, Ebine N, Tsushima E, Oka E, Kumeta K, Tsukamoto T, Tokunaga S (2007) Pattern of dietary fiber intake among the Japanese general population. Eur J Clin Nutr 61:99–103

    CAS  PubMed  Google Scholar 

  • Gabbia D, Dall’Acqua S, Di Gangi IM, Bogialli S, Caputi V, Albertoni L, Marsilio I, Paccagnella N, Carrara M, Giron MC, De Martin S (2017) The phytocomplex from Fucus vesiculosus and Ascophyllum nodosum controls postprandial plasma glucose levels: an in vitro and in vivo study in a mouse model of NASH. Mar Drugs 15:E41

    PubMed  Google Scholar 

  • Galan P, Renault N, Aissa M, Adad HA, Rahim B, Potier de Courcy G, Hercberg S (2003) Relationship between soup consumption, folate, beta-carotene, and vitamin C status in a French adult population. Int J Vitam Nutr Res 73:315–321

    CAS  PubMed  Google Scholar 

  • García-Segovia P, Pagán-Moreno MJ, Lara IF, Martínez-Monzó J (2017) Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation. Food Sci Technol Int 23:437–447

    PubMed  Google Scholar 

  • Giffin JC, Richards RC, Craft C, Jahan N, Leggiadro C, Chopin T, Szemerda M, MacKinnon SL, Ewart KV (2017) An extract of the marine alga Alaria esculenta modulates α-synuclein folding and amyloid formation. Neurosci Lett 644:87–93

    CAS  PubMed  Google Scholar 

  • Goncalves AA, Kaiser C (2011) Value-added products from aquaculture: a global trend. World Aquac 42:48–67

    Google Scholar 

  • Graça C, Fradinho P, Sousa I, Raymundo A (2018) Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture. LWT Food Sci Technol 89:466–474

    Google Scholar 

  • Granado-Lorencio F, Hernández-Alvarez E (2016) Functional foods and health effects: a nutritional biochemistry perspective. Curr Med Chem 23:2929–2957

    CAS  PubMed  Google Scholar 

  • Gutiérrez-Rodríguez AG, Juárez-Portilla C, Olivares-Bañuelos T, Zepeda RC (2018) Anticancer activity of seaweeds. Drug Discov Today 23:434–447

    PubMed  Google Scholar 

  • Hafsa YA, Amel D, Samia S, Sidahmed S (2014) Evaluation of nutritional and sensory properties of bread enriched with Spirulina. Ann Food Sci Technol 15:270–275

    CAS  Google Scholar 

  • Hajal ME, Ghani MA, Daud NM (2015) Effect of additional of Hoodia gordonii and seaweed powder on the sensory and physicochemical properties of brown rice bar. AIP Conf Proc 1678. https://doi.org/10.1063/1.4931327

  • Hanjabam MD, Zynudheen AA, Ninan G, Panda S (2017) Seaweed as an ingredient for nutritional improvement of fish jerky. J Food Process Preserv 41:1–8

    Google Scholar 

  • Heuer T, Krems C, Moon K, Brombach C, Hoffmann I (2015) Food consumption of adults in Germany: results of the German National Nutrition Survey II based on diet history interviews. Br J Nutr 113:1603–1614

    CAS  PubMed  PubMed Central  Google Scholar 

  • Hossain AKMM, Brennan MA, Mason SL, Guo X, Zeng XA, Brennan CS (2017) The effect of astaxanthin-rich microalgae “Haematococcus pluvialis” and wholemeal flours incorporation in improving the physical and functional properties of cookies. Foods 6:57

    PubMed Central  Google Scholar 

  • Innes JK, Calder PC (2020) Marine omega-3 (N-3) fatty acids for cardiovascular health: an update for 2020. Int J Mol Sci 21:1–21

    Google Scholar 

  • Jayasinghe P, Pahalawattaarachchi V (2016) Formulation of nutritionally superior and low cost seaweed based soup mix powder. J Food Process Technol 07:1–5

    Google Scholar 

  • Jenifer A, Kanjana K (2019) Effect of seaweed based biscuit supplementation on anthropometric profile of malnourished children residing at tuticorin effect of seaweed based biscuit supplementation on anthropometric profile of malnourished children residing at Tuticorin. J Sci Technol 4:2349–5456

    Google Scholar 

  • Jeyakumari A, Joseph C, Zynudheen A, Anandan R (2016) Quality evaluation of fish soup powder supplemented with carrageenan. Int J Sci Environ Technol 5:4362–4369

    Google Scholar 

  • Kavitha MD, Seema Shree MH, Vidyashankar S, Sarada R (2016) Acute and subchronic safety assessment of Porphyridium purpureum biomass in the rat model. J Appl Phycol 28:1071–1083

    CAS  Google Scholar 

  • Lafarga T, Acién-Fernández FG, Castellari M, Villaró S, Bobo G, Aguiló-Aguayo I (2019) Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup. LWT 111:167–174

    CAS  Google Scholar 

  • Lane KE, Li W, Smith C, Derbyshire E (2014) The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle. Int J Food Sci Technol 49:1264–1271

    CAS  Google Scholar 

  • Leclercq C, Arcella D, Piccinelli R, Sette S, Le Donne C, Turrini A (2009) The Italian National Food Consumption Survey INRAN-SCAI 2005-06: main results: in terms of food consumption. Public Health Nutr 12:2504–2532

    PubMed  Google Scholar 

  • Lee S, Youn K, Kim DH, Ahn M-R, Yoon E, Kim O-Y, Jun M (2019) Anti-neuroinflammatory property of phlorotannins from Ecklonia cava on Aβ25-35-induced damage in PC12 cells. Mar Drugs 17:1–16

    Google Scholar 

  • Limón P, Malheiro R, Casal S, Acién-Fernández FG, Fernández-Sevilla JM, Rodrigues N, Cruz R, Bermejo R, Pereira JA (2015) Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts. Food Chem 175:203–211

    PubMed  Google Scholar 

  • Los PR, Simões DRS, de Leone R S, Bolanho BC, Crdoso T, Danesi EDG (2018) Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup. Pesqui Agropecuária Bras 53:1259–1267

    Google Scholar 

  • Lowenthal RM, Fitton JH (2015) Are seaweed-derived fucoidans possible future anti-cancer agents? J Appl Phycol 27:2075–2077

    CAS  Google Scholar 

  • Lucas BF, de Morais MG, Santos TD, Costa JAV (2018) Spirulina for snack enrichment: nutritional, physical and sensory evaluations. LWT Food Sci Technol 90:270–276

    CAS  Google Scholar 

  • Mintel (2018) Mintel GNPD - Global New Products Database: CPG and FMC | Mintel.com. https://www.mintel.com/global-new-products-database. Accessed 24 Nov 2019

  • Murai U, Yamagishi K, Sata M, Kokubo Y, Saito I, Yatsuya H, Ishihara J, Inoue M, Sawada N, Iso H, Tsugane S (2019) Seaweed intake and risk of cardiovascular disease: The Japan Public Health Center-based Prospective (JPHC) Study. Am J Clin Nutr 110:1449–1455. https://doi.org/10.1093/ajcn/nqz231

  • National Center for Biotechnology Information (2019) Taxonomy browser (Spirulina). https://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?id=1154. Accessed 24 Nov 2019

  • Nisha SA, Devi KP (2017) Gelidiella acerosa protects against Aβ25-35-induced toxicity and memory impairment in Swiss Albino mice: an in vivo report. Pharm Biol 55:1423–1435

    PubMed  PubMed Central  Google Scholar 

  • Nova P, Pimenta-Martins A, Silva JL, Silva AM, Gomes AM, Freitas AC (2020) Health benefits and bioavailability of marine resources components that contribute to health – what ’ s new ? Crit Rev Food Sci Nutr:1–13. https://doi.org/10.1080/10408398.2019.1704681

  • Okada E, Nakamura K, Ukawa S, Wakai K, Date C, Iso H, Tamakoshi A (2018) The Japanese food score and risk of all-cause, CVD and cancer mortality: the Japan collaborative cohort study. Br J Nutr 120:464–471

    CAS  PubMed  Google Scholar 

  • Olasehinde TA, Olaniran AO, Okoh AI, Koulen P (2017) Therapeutic potentials of microalgae in the treatment of Alzheimer’s disease. Molecules 22:1–18

    Google Scholar 

  • Pangestuti R, Kim SK (2011) Neuroprotective effects of marine algae. Mar Drugs 9:803–818

    CAS  PubMed  PubMed Central  Google Scholar 

  • Potter R, Stojceska V, Plunkett A (2013) The use of fruit powders in extruded snacks suitable for children’s diets. LWT Food Sci Technol 51:537–544

    CAS  Google Scholar 

  • Reguant-Aleix J, Arbore MR, Bach-Faig A, Serra-Majem L (2009) Foreword: Mediterranean heritage: an intangible cultural heritage. Public Health Nutr 12:1591–1592

    PubMed  Google Scholar 

  • Ricciardi L, De Nigris F, Specchia A, Fasano A (2015) Homotaurine in Parkinson’s disease. Neurol Sci 36:1581–1587

    PubMed  Google Scholar 

  • Robertson RC, Gracia Mateo MR, O'Grady MN, Guihéneuf F, Stengel DB, Ross RP, Fitzgerald GF, Kerry JP, Stanton C (2016) An assessment of the techno-functional and sensory properties of yoghurt fortified with a lipid extract from the microalga Pavlova lutheri. Innov Food Sci Emerg Technol 37:237–246

    Google Scholar 

  • Santos TD, de Freitas BCB, Moreira JB, Zanfonato K, Costa JAV (2016) Development of powdered food with the addition of Spirulina for food supplementation of the elderly population. Innov Food Sci Emerg Technol 37:216–220

  • Ścieszka S, Klewicka E (2019) Algae in food: a general review. Crit Rev Food Sci Nutr 59:3538–3547

    PubMed  Google Scholar 

  • Serra-Majem L, Román-Viñas B, Sanchez-Villegas A, Guasch-Ferré M, Corella D, La Vecchia C (2019) Benefits of the Mediterranean diet: epidemiological and molecular aspects. Mol Asp Med 67:1–55

    CAS  Google Scholar 

  • Shahidi F, Ambigaipalan P (2018) Omega-3 polyunsaturated fatty acids and their health benefits. Annu Rev Food Sci Technol 9:345–381

    CAS  PubMed  Google Scholar 

  • Shimada R, Fujita M, Yuasa M, Sawamura H, Watanabe T, Nakashima A, Suzuki K (2016) Oral administration of green algae: Euglena gracilis, inhibits hyperglycemia in OLETF rats, a model of spontaneous type 2 diabetes. Food Funct 7:4655–4659

    CAS  PubMed  Google Scholar 

  • Shin MG, Lee GH (2013) Spherical granule production from micronized saltwort (Salicornia herbacea) powder as salt substitute. Prev Nutr Food Sci 18:60–66

    PubMed  PubMed Central  Google Scholar 

  • Sidari R, Tofalo R (2019) A comprehensive overview on microalgal-fortified/based food and beverages. Food Rev Int 35:778–805

    CAS  Google Scholar 

  • Suleria HAR, Gobe G, Masci P, Osborne SA (2016) Marine bioactive compounds and health promoting perspectives; innovation pathways for drug discovery. Trends Food Sci Technol 50:44–55

    CAS  Google Scholar 

  • Teas J, Vena S, Cone DL, Irhimeh M (2013) The consumption of seaweed as a protective factor in the etiology of breast cancer: proof of principle. J Appl Phycol 25:771–779

    CAS  PubMed  Google Scholar 

  • Tilman D, Clark M (2014) Global diets link environmental sustainability and human health. Nature 515:518–522

    CAS  PubMed  Google Scholar 

  • Tohamy MM, Ali MA, Shaaban HA, Mohammas AG, Hasanain AM (2018) Production of functional spreadable processed cheese using Chlorella vulgaris. Acta Sci Pol Technol Aliment 17:347–358

    CAS  PubMed  Google Scholar 

  • Uribe-Wandurraga ZN, Igual M, García-Segovia P, Martínez-Monzó J (2019) Effect of microalgae addition on mineral content, colour and mechanical properties of breadsticks. Food Funct 10:4685–4692

    CAS  PubMed  Google Scholar 

  • van der Spiegel M, Noordam MY, van der Fels-Klerx HJ (2013) Safety of novel protein sources (insects, microalgae, seaweed, duckweed, and rapeseed) and legislative aspects for their application in food and feed production. Compr Rev Food Sci Food Saf 12:662–678

    Google Scholar 

  • Vilarnau C, Stracker DM, Funtikov A, Da Silva R, Estruch R, Bach-Faig A (2018) Worldwide adherence to Mediterranean diet between 1960 and 2011. Eur J Clin Nutr 72:83–91

    Google Scholar 

  • Wang HMD, Li XC, Lee DJ, Chang JS (2017) Potential biomedical applications of marine algae. Bioresour Technol 244:1407–1415

    CAS  PubMed  Google Scholar 

  • Wan-Loy C, Siew-Moi P (2016) Marine algae as a potential source for anti-obesity agents. Mar Drugs 14:e222

    PubMed  Google Scholar 

  • Wei H, Gao Z, Zheng L, Zhang C, Liu Z, Yang Y, Teng H, Hou L, Yin Y, Zou X (2017) Protective effects of fucoidan on Aβ25-35 and D-gal-induced neurotoxicity in PC12 cells and D-gal-induced cognitive dysfunction in mice. Mar Drugs 15:77

    PubMed Central  Google Scholar 

  • Wells ML, Potin P, Craigie JS, Raven JA, Merchant SS, Helliwell KE, Smith AG, Camire ME, Brawley SH (2017) Algae as nutritional and functional food sources: revisiting our understanding. J Appl Phycol 29:949–982

    CAS  PubMed  Google Scholar 

  • Yan X, Yang C, Lin G, Chen Y, Miao S, Liu B, Zhao C (2019) Antidiabetic potential of green seaweed Enteromorpha prolifera flavonoids regulating insulin signaling pathway and gut microbiota in type 2 diabetic mice. J Food Sci 84:165–173

    CAS  PubMed  Google Scholar 

  • Zarekarizi A, Hoffmann L, Burritt D (2019) Approaches for the sustainable production of fucoxanthin, a xanthophyll with potential health benefits. J Appl Phycol 31:281–299

    CAS  Google Scholar 

Download references

Acknowledgments

We would like to acknowledge the important contribution of Portugal Foods by providing the data report on commercial products containing seaweeds and microalgae.

Funding

The authors gratefully acknowledge the financial support of “Fundo Europeu de Desenvolvimento Regional (FEDER) através do Programa Operacional Competitividade e Internacionalização (POCI) through the research project VALORMAR: Valorização Integral dos Recursos Marinhos: Potencial, Inovação Tecnológica e Novas Aplicações (POCI-01-0247-FEDER-024517). We would also like to thank the scientific collaboration under the FCT project UID/Multi/50016/2019 and from FCT/MEC (PIDDAC), IF/00588/2015.

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Ana Cristina Freitas.

Ethics declarations

Conflict of interest

The authors declare that they have no conflict of interest.

Additional information

Publisher’s note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

Nova, P., Martins, A.P., Teixeira, C. et al. Foods with microalgae and seaweeds fostering consumers health: a review on scientific and market innovations. J Appl Phycol 32, 1789–1802 (2020). https://doi.org/10.1007/s10811-020-02129-w

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10811-020-02129-w

Keywords

  • Algae
  • Seaweeds
  • Bioactive compounds
  • Functional foods
  • Health benefits