Microalgae and cyanobacteria are the first organisms in the oceanic food chain and are essential producers of oxygen and effective carbon dioxide traps. They are traditional sources of food proteins for Aztec, African and Asian populations, and some of them have even acquired the status of superfoods. Microalgae reviews the biological, ecological and biochemical characteristics of microalgae and cyanobacteria. They are true cellular factories, producing substances of interest such as original pigments, proteins and polysaccharides with biological activities. Their use covers many sectors of human activity including aquaculture, livestock breeding, agri-food, and human and veterinary medicine.
This book presents their mode of production and the transformation processes that are applied to them, as well as the traditional and future valorization of algae. As they are a source of lipids and fatty acids, microalgae have become the focus of attention for the development of green fuels, such as biofuel.
Author(s): Joel Fleurence
Series: Ecological Sciences Series
Publisher: Wiley-ISTE
Year: 2021
Language: English
Pages: 169
City: London
Cover
Half-Title Page
Title Page
Copyright Page
Contents
Preface
Acknowledgements
Introduction
1 Biology and Ecology of Microalgae
1.1. Biological characteristics
1.1.1. General characteristics
1.1.2. The different groups in traditional and phylogenetic classification
1.1.3. The special case of cyanobacteria (Cyanophyceae)
1.2. Ecological features
1.2.1. Marine microalgae
1.2.2. Microalgae in brackish and freshwater environments
1.2.3. Microalgae in terrestrial and aerial environments
2 Production Techniques
2.1. Production by harvesting in the natural environment
2.2. Production by culture in open systems
2.2.1. Production in open basins
2.2.2. Production in open raceway-type basins
2.2.3. Open-tank production
2.3. Production by culture in a closed system
2.3.1. Production in discontinuous mode
2.3.2. Production in continuous mode
3 Food Valorizations
3.1. Animal feed
3.1.1. Forage microalgae
3.1.2. Dietary supplements
3.2. Human food
3.2.1. Ingredients or vegetables
3.2.2. Dietary supplements
3.2.3. Functional foods
3.2.4. Food coloring
3.2.5. Regulations
4 Valorized Molecules
4.1. Polysaccharides
4.2. Proteins and enzymes
4.2.1. Phycobiliproteins
4.2.2. Enzymes
4.3. Non-protein pigments
4.4. Fat, sterols and fatty acids
4.5. The special case of biofuel
4.5.1. Biofuel production processes
4.5.2. Algal species used as biosources
4.5.3. The economic context
4.6. Other applications
5 Extraction Processes
5.1. Conventional processes
5.1.1. Ball mills
5.1.2. Ultrasonication
5.1.3. Extraction using supercritical fluid
5.1.4. Extraction by microwaves
5.1.5. High-pressure extraction
5.1.6. Extraction facilitated by lyophilization
5.2. Enzymatic hydrolysis
5.3. Other methods
6 Biotechnological Approaches
6.1. Biorefinery
6.2. Physiological forcing
6.3. Genetic transformation
Conclusion
References
Index
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