Effects of processing on the physicochemical characteristics and health benefits of algae products: Trade-offs among food carbon footprint, nutrient profiles, health properties, and consumer acceptance

Abstract

BackgroundAlgae are a diverse group of eukaryotic aquatic photosynthetic organisms found in many different environments. Algae can be easily grown in a short period with relatively low nutrient inputs. In the Life Cycle Assessment of algal products, algae could grow through using energy from sunlight and consuming carbon dioxide, thus, algae farming reduces the carbon footprint. Scope and approachIn this review, an overview of the post-farm processing methods and technologies used for algae products, and the existing consumer foods fortified with algal ingredients/materials, is provided. A particular focus is placed on the influence of processing towards the physicochemical characteristics, nutritional and health properties of algal products, along with the possible carbon footprint. Insights into consumer perception, acceptance and safety aspects of the algal products are presented. On this basis, future processing innovation directions are proposed for developing algal products with high value and consumer acceptance but low carbon emissions. Key findings and conclusionsAlgae have the potential to make healthier and more sustainable consumer foods, providing a climate “quick fix” for food systems’ carbon footprint. The traditional algae processing approaches, especially drying and extraction, are energy-intense processes. Improvement and optimization of these processes or even process innovation are needed for large-scale sustainable industrial processing of algae. The intrinsic and processing-induced sensory defect, food neophobia, and carbon emission are the key factors affecting consumer acceptance, preference, and choice of algae products. There may be trade-offs among food carbon footprint, nutrient profiles, health properties, and consumer acceptance of algal foods.