The potential of algae as a prebiotic and application

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Published: Jun 25, 2024
Keywords:
algae, prebiotic, polysaccharide, functionality

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Netdaow Pimthong
Department of Microbiology, Faculty of Science, Kasetsart University
Sarayut Saisaeng
Department of Microbiology, Faculty of Science, Kasetsart University
Chanipreeya Peimngam
Department of Microbiology, Faculty of Science, Kasetsart University
Wanida Pan-utai
Department of Applied Microbiology, Institute of Food Research and Product Development, Kasetsart University

Abstract

The global population is interested in healthy food consumption, nutritional trends, and sources of prebiotics. Algae are rich in nutritional composition, including carbohydrates, protein, and unsaturated fatty acids, and they have high biological properties. Polysaccharide from algae has prebiotic potential and can be applied to health food product corporations. There are antioxidants, anticancer, lower blood pressure, and biological activities. This review provides an overview of algae, including macro- and micro-algae, as well as nutrition, prebiotic, and food applications. The interaction of algae prebiotic and probiotic are combined, and their health benefits.



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Article Details

Issue
Vol. 54 No. 1 (2024): January-June
Section
Review Articles
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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