A Microalgae: Sustainable Cell Factories for Functional Foods and Ingredients
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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. Challenges such as scaling up cultivation, optimizing metabolic pathways, and ensuring stable gene expression need to be addressed for full-scale industrial utilization. Integration of systems biology and bioprocess engineering concepts holds promise for enhancing productivity, sustainability, and economic viability. 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.
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