Emerging algal nanotechnology for high-value compounds: A direction to future food production

Apurav Krishna Koyande, Kit Wayne Chew, Sivakumar Manickam, Jo Shu Chang, Pau Loke Show

研究成果: Review article同行評審

14 引文 斯高帕斯(Scopus)


Background: With the advent of the 21st century, natural food products and functional food ingredients have been heavily marketed as additives to improve human health and well-being. Although the early iterations were chemically synthesized, more emphasis on natural raw materials for pharmaceutical products shifted the focus towards microorganisms such as algae Scope and approach: Algae are known to contain a wide range of functional components, such as carotenoids, chlorophyll, docosahexaenoic acid, eicosapentaenoic acid, and astaxanthin. These components possess numerous benefits for value-added food applications and are widely sought after in the current market. Due to the high expenditure related to the production of these nutraceutical items, researchers are looking towards enhancing the yield with the help of nanotechnology. Key findings and conclusions: Algae also proved to be a safe and cheaper alternative in the production of nanoparticles (NPs), which demonstrate a range of antimicrobial properties. Additionally, algae secrete various important biomolecules and bioactive components upon exposure to nanoparticles which can be utilized in the pharmaceutical industry. Further research focused on improving biomolecules secretion and sustainable NPs production is necessary for the exponential growth of this sector in the industrial world. This review highlights the studies conducted in the field of nanotechnology mediated with algae to enhance the generation of pharmaceuticals and nutraceuticals.

頁(從 - 到)290-302
期刊Trends in Food Science and Technology
出版狀態Published - 2021 10月

All Science Journal Classification (ASJC) codes

  • 生物技術
  • 食品科學


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