Chlorella vulgaris as a food substitute: Applications and benefits in the food industry
Author Information
Author(s): Wang Chiao‐An, Onyeaka Helen, Miri Taghi, Soltani Fakhteh
Primary Institution: School of Chemical Engineering, University of Birmingham, Birmingham, UK
Hypothesis
This review aims to evaluate the viability of Chlorella vulgaris as a food substitute in the industry by exploring its nutritional value and applications.
Conclusion
Chlorella vulgaris has great potential as a nutritious food ingredient, but challenges such as production costs and sensory issues must be addressed for its successful adoption.
Supporting Evidence
- Chlorella vulgaris is rich in protein, lipids, carbohydrates, vitamins, and minerals.
- It has applications in smoothies, snacks, and dietary supplements.
- Chlorella has health benefits including antioxidant activity and immune support.
- Commercialization faces challenges like high production costs and contamination risks.
- Future prospects include genetic manipulation to enhance nutrient content.
Takeaway
Chlorella is a tiny green algae that can be used in food to make it healthier, but it has some challenges like taste and cost that need to be fixed.
Methodology
This is a review article discussing the nutritional content, applications, and challenges of Chlorella vulgaris in the food industry.
Limitations
The commercialization of Chlorella faces challenges such as high production costs, variability in antibacterial activity, and sensory issues.
Digital Object Identifier (DOI)
Want to read the original?
Access the complete publication on the publisher's website