How do algae oils change the omega-3 polyunsaturated fatty acids market?☆

Abstract

The health benefits of a diet rich in omega-3 long chain polyunsaturated fatty acids (n-3 LC-PUFA) no longer need to be proven. However, while health authorities attempt to increase the consumption of the n-3 LC-PUFAs eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), data from the latest intake surveys demonstrate that EPA and DHA consumption is still too low. A push towards greater sustainability, and a rise in vegetarianism are pushing manufacturers to move from traditional fish oils towards alternative sources. Microalgae oils provide a source of n-3 LC-PUFA with a lower environmental impact and are produced using processes that limit damage to the oils. This review aims to report on oleaginous microalgae strains available for n-3 LC-PUFA production, the processes used for their growth and the extraction and refining processes for their oils. It also addresses the challenges inherent in these products and their fabrication, and some of the novel characteristics of microalgal oils, including their very high n-3 LC-PUFA content and the chemical structure of their triglycerides, that lead to exciting opportunities in their use as functional food ingredients.

Keywords

• dha
• algae oil
• thraustochytrids
• schizochytrium
• n-3 polyunsaturated fatty acids