Led by the DTU National Food Institute, the project will upscale production of Nannochloropsis oceanica. The goal is to produce microalgae-based ingredients rich in omega-3 fatty acids (e.g. EPA) and vitamin D3, as found in oily fish and fish oil, while also developing sustainable processes that drive innovation in the field and make production attractive to companies.
“Microalgae as food ingredients are interesting because they combine nutrition, sustainability, and innovation. We need omega-3 fatty acids and vitamin D3 in our diets, and microalgae could be the way forward without relying on fish,” says Associate Professor Ditte Baun Hermund from the DTU National Food Institute, who leads AlgaeVita.
The researchers hope to optimise production of N. oceanica and thus deliver essential nutrients through environmentally friendly production that supports the green transition.
Reuse of dairy technology
A central part of the project is to apply existing technology in a new and innovative way to boost the content of vitamin D3 in Nannochloropsis oceanica.
“We know that Nannochloropsis oceanica naturally contains the precursor to vitamin D3, which can be converted into vitamin D3 when the microalgae are exposed to UV light. In the AlgaeVita project, we will test whether an existing technology, used for example in milk pasteurisation, can be used for this purpose,” says Associate Professor Ditte Baun Hermund.
After cultivation, the algae will be harvested and processed.
The aim is to produce an algae powder containing approximately 30 milligrams of EPA and 0.3 micrograms of vitamin D3 per gram of algae powder. This means that an intake of 8 grams of algae powder would provide the recommended daily dose of EPA, while between 17 and 33 grams of algae powder – depending on the season – would be needed to obtain the daily dose of vitamin D3.
Novel food application
The idea is that the algae powder will be used as it is, for example in smoothies, or to produce an algae oil. For oil production, the researchers will use supercritical CO2 extraction – a green technology that ensures high quality and pure products. In this way, the products can contribute important nutrients to the diet.
The project also addresses the regulatory challenges of N. oceanica not yet being approved as a food product. During the project, the researchers will collect data and documentation for a future novel food application to support approval of algae-based products.
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AlgaeVita is funded by Innovation Fund Denmark and is part of AgriFoodTure. The project is carried out by the DTU National Food Institute in collaboration with the companies LYRAS A/S and Herbaceum.
Also read the article “Researchers see potential in cultivating unique microalga”.
Read more about the research group for Bioactive Compounds – Analysis and Application.
