Carbohidratos y proteínas en microalgas: potenciales alimentos funcionales

  • Galarza V
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Abstract

Resumen Las microalgas son organismos distribuidos en todo el planeta, con cientos de miles de especies desde que se tienen registros. Sus componentes con potenciales propiedades benéficas en la nutrición y la salud han despertado el interés científico, industrial y comercial. En las últimas décadas se han logrado desarrollar varios productos, entre ellos alimentos funcionales, usando compuestos extraídos de ellas o con la totalidad de su biomasa. Su alta tasa de crecimiento, bajo consumo de nutrientes, relativamente pequeño espacio de producción, plantean un horizonte prometedor como recurso renovable y con grandes beneficios. Las tecnologías para su aprovechamiento se han incrementado y adaptado para mejorar el rendimiento y la calidad, sin embargo, los científicos reconocen que aún existen una serie de desafíos por superar.Abstract Microalgae are organisms distributed throughout the planet, with hundreds of thousands of species since they have records. Its components with potential beneficial properties in nutrition and health have aroused scientific, industrial and commercial interest. In recent decades, several products have been developed, including functional foods and nutraceuticals, using compounds extracted from them or with all their biomass. Its high growth rate, low nutrient consumption, relatively small production space, pose a promising horizon as a renewable resource with great benefits. The technologies for their use have been increased and adapted to improve performance and quality, however, scientists recognize that there are still a number of challenges to be achieved.

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CITATION STYLE

APA

Galarza, V. O. (2019). Carbohidratos y proteínas en microalgas: potenciales alimentos funcionales. Brazilian Journal of Food Technology, 22. https://doi.org/10.1590/1981-6723.04319

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