Journal of Clinical Toxicology
Open Access
ISSN: 2161-0495
+44 1478 350008
ISSN: 2161-0495
+44 1478 350008
Benoit Schoefs
CNRS, University of Le Mans, France
Posters & Accepted Abstracts: J Clin Toxicol
Since the industrial revolution, the consumption of processed food increased dramatically. During processing, food material loses many of its natural properties, including color. Because the influence of color on food acceptability, choice, and preference comes more from education than any inherent psychophysical characteristics, it is clear that if food color differs from the consumer��?s expectation, flavors identification is decreased. In other words, if color is unacceptable or unappealing, the other factors important for consumers��? liking (i.e. flavor and texture) are unlikely to be judged at all. Therefore, color restoration, as well as fortification, through food supplementation is of primary importance. The observation that natural food additives are safer and better accepted by consumers than synthetic ones have strongly increased the demand for natural compounds. This increasing demand contributes to an accelerated depletion of traditional natural resources already threatened by intensive agriculture and pollution. To overcome these difficulties and satisfy the demand, alternative sources for natural carotenoids have to be found. In this context, microalgae present a very high potential because they contain their color covers the whole rainbow. The potential is indeed enhanced by the huge biodiversity of microalgal strains, the possibility to grow them in bioreactors and their high added value. Last but not least, many of these compounds present health promoting effects. In this communication, the different types of pigments produced by microalgae will be presented. Their chemical properties as well as their current usages together with their adverse and beneficial roles will be described.