Microalgae represent a vast group of photoautotrophic organisms that are part of saline or freshwater ecosystems. From a genetic perspective, they are highly diverse, with over 200,000 species identified. They are considered true cellular factories for their ability to synthesize and accumulate useful organic compounds: proteins, lipids, and carbohydrates as macronutrients, as well as carotenoids, phenols, vitamins, and minerals as micronutrients. This high biomass richness has generated significant interest in the promising applications of microalgae in biotechnology, therapeutics, and nutrition. In recent years, numerous studies on the composition and biological functioning of different microalgae species have particularly contributed to expanding their potential use as innovative food ingredients. This thesis will examine the potential of microalgae and their extracts as examined as an alternative source of proteins and bioactive peptides, as a source of omega-3 fatty acids, and as a source of natural antioxidants. The nutritional values and specific benefits that these molecules can offer to human health will be analyzed, such as the reduction of oxidative stress, blood pressure control, prevention neurodegenerative diseases and much more that will be presented later. Furthermore, the topics related to the sustainability of microalgae and the main obstacles related to the use of microalgae on a large scale will be explored.
Le microalghe rappresentano un vasto gruppo di organismi fotoautotrofi che fanno parte di ecosistemi salini o di acqua dolce. Da un punto di vista genetico sono molto diversificate e ne sono state identificate oltre 200.000 specie. Sono considerate delle vere e proprie fabbriche cellulari per la loro capacità di sintetizzare e accumulare composti organici utili: proteine, lipidi, carboidrati come macronutrienti e carotenoidi, fenoli, vitamine e minerali come micronutrienti. Questa elevata ricchezza in termini di biomassa prodotta ha suscitato nel tempo un notevole interesse sulle applicazioni promettenti delle microalghe nell'ambito biotecnologico, terapeutico e dell'alimentazione. Negli ultimi anni, in particolare, numerosi studi sulla composizione e sul funzionamento biologico di diverse specie di microalghe stanno contribuendo ad approfondire le possibilità di impiego come ingredienti alimentari innovativi. In questa tesi, verrà esaminato il potenziale delle microalghe e dei loro estratti come fonte alternativa di proteine e di peptidi bioattivi, come fonte di acidi grassi omega-3 e come fonte di antiossidanti naturali. Verranno analizzati i valori nutrizionali e i benefici specifici che queste molecole possono offrire alla salute umana, come la riduzione dello stress ossidativo, il controllo della pressione sanguigna, la prevenzione di malattie neurodegenerative e molto altro che verrà presentato in seguito. Inoltre, saranno approfonditi i temi relativi alla sostenibilità delle microalghe e i principali ostacoli legati all’utilizzo delle microalghe su larga scala.
Il Potenziale delle Microalghe come Ingredienti Alimentari
FAVOTTO, SARA
2023/2024
Abstract
Microalgae represent a vast group of photoautotrophic organisms that are part of saline or freshwater ecosystems. From a genetic perspective, they are highly diverse, with over 200,000 species identified. They are considered true cellular factories for their ability to synthesize and accumulate useful organic compounds: proteins, lipids, and carbohydrates as macronutrients, as well as carotenoids, phenols, vitamins, and minerals as micronutrients. This high biomass richness has generated significant interest in the promising applications of microalgae in biotechnology, therapeutics, and nutrition. In recent years, numerous studies on the composition and biological functioning of different microalgae species have particularly contributed to expanding their potential use as innovative food ingredients. This thesis will examine the potential of microalgae and their extracts as examined as an alternative source of proteins and bioactive peptides, as a source of omega-3 fatty acids, and as a source of natural antioxidants. The nutritional values and specific benefits that these molecules can offer to human health will be analyzed, such as the reduction of oxidative stress, blood pressure control, prevention neurodegenerative diseases and much more that will be presented later. Furthermore, the topics related to the sustainability of microalgae and the main obstacles related to the use of microalgae on a large scale will be explored.File | Dimensione | Formato | |
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https://hdl.handle.net/20.500.12608/77979