Enzymatic processing of algae for food applications
Ali Parsaeimehr, Gulnihal Ozbay
Abstract
Today, almost all human health problems are related to malnutrition. Algae (macro- and micro-algae) are potent to provide the necessary nutrients for our bodies (i.e., starch, lipids, protein, dietary fiber, minerals, and vitamins). Nevertheless, there are limitations due to the extraction efficiency, size, compatibility, and hydrocolloid nature of some algal compounds of interest to the food industry. As a result, enzyme-assisted extraction of algal biomass under optimal conditions will be a safer and more sustainable approach than using hazardous organic solvents. Also, enzymes can be used to modify molecular structures and introduce new biomolecules that exhibit higher stability of interest to food industries. Throughout this review, we explore the most recent research on enzymes used to process algal biomass for use as food.