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Exploring the endogenous potential of microalgae in fruit and vegetable processing.

Fruits and vegetables as well as microalgae contain a huge, but largely unexplored, endogenous potential from health-beneficial as well as structuring point of view. Given the difference in bioactive compounds and cell wall material present in both sources, the question arises whether and to what extent they will act synergistically when combined in fruit and vegetable-based food products. In this context, the present knowledge platform aims to generate generic scientific knowledge on the potential application of microalgae (either as extracted oil or as biomass) in processed fruit and vegetable-based low-fat dispersions primarily in terms of omega-3-long chain-poly unsaturated fatty acid source and structuring potential, secondary in terms of source of other bioactive components (i.e. carotenoids and polyphenols).

Date:1 Oct 2014  →  30 Sep 2018
Keywords:microalgae, fruit
Disciplines:Food sciences and (bio)technology