Recent research led by Harsh B. Jadhav from the Department of Food Technology at Amity University in Jaipur, India, has shed light on innovative non-thermal technologies that can significantly enhance the extraction of functional triacylglycerols from microalgal biomass. Published in the journal “Food Chemistry: X,” this comprehensive review highlights the potential of microalgae as a sustainable source of health-promoting compounds, particularly for the vegan population seeking alternatives to fish oil.
Microalgae are rich in triacylglycerols, which are essential fats containing omega-3 and omega-6 fatty acids known for their numerous health benefits. Traditional extraction methods, however, often result in lower yields and compromised product quality. Jadhav emphasizes the limitations of these conventional processes, stating, “The functional triacylglycerols extracted using traditional methods have various drawbacks resulting in lower yield and inferior quality products.”
The research points to non-thermal extraction technologies as a promising solution. These methods, which include ultrasound-assisted extraction, ionic liquids, supercritical CO2 extraction, and enzyme-assisted techniques, are not only more efficient but also environmentally friendly. They offer a way to maximize the yield of high-quality functional triacylglycerols while maintaining their purity, making them suitable for applications in food, cosmetics, pharmaceuticals, and nutraceuticals.
The implications of this research are significant for various sectors. The food industry, in particular, stands to benefit from the enhanced availability of high-quality omega fatty acids, which can be incorporated into health-oriented products. The cosmetic and pharmaceutical industries may also find opportunities in developing new formulations that leverage these bioactive compounds.
As the demand for plant-based and health-focused products continues to rise, the findings from Jadhav’s review could pave the way for innovative product development. The ability to extract functional triacylglycerols efficiently and sustainably positions microalgae as a valuable resource in the quest for healthier alternatives.
In summary, the advancements in non-thermal extraction technologies explored by Jadhav and his team could revolutionize how functional triacylglycerols are sourced and utilized across multiple industries, aligning with growing consumer preferences for sustainable and health-promoting options.
