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Microalgae: Sustainable Cell Factories for Functional Foods and Ingredients |
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| รหัสดีโอไอ | |
| Creator | Noppadol Panchan |
| Title | Microalgae: Sustainable Cell Factories for Functional Foods and Ingredients |
| Publisher | Phetchaburi Rajabhat University |
| Publication Year | 2567 |
| Journal Title | Interdisciplinary Research Review (IRR) |
| Journal Vol. | 19 |
| Journal No. | 6 |
| Page no. | 18-27 |
| Keyword | Cell Factory, Functional Foods and Ingredients, Microalgae |
| URL Website | https://ph02.tci-thaijo.org/index.php/jtir |
| Website title | Interdisciplinary Research Review (IRR) |
| ISSN | 2697-536X |
| Abstract | Microalgae are unicellular photosynthetic organisms that offer a sustainable solution for producing bioactive compounds essential for human health. Due to their biochemical versatility and minimal resource requirements, they serve as an efficient cell factory for synthesizing functional ingredients like proteins, omega-3 fatty acids, carbohydrates, vitamins, and antioxidants. This review highlights recent advancements in microalgal biotechnology, emphasizing their potential to meet the rising demand for diverse and nutritionally enriched foods. The adaptability and capacity of microalgae for genetic and metabolic engineering enable the production of targeted compounds, paving the way for tailored functional food and ingredient development. To achieve full-scale industrial implementation, it is imperative to address challenges including scaling up cultivation processes, optimizing metabolic pathways, and maintaining stable gene expression. The integration of systems biology with bioprocess engineering principles offers significant potential for improving productivity, advancing sustainability, and enhancing economic feasibility. As global dietary preferences evolve towards plant-based options, microalgae emerge as key players in reshaping the food and ingredient industries towards more environmentally conscious practices. |
