Comprehensive Reviews in Food Science and Food Safety,
Journal Year:
2024,
Volume and Issue:
23(4)
Published: June 12, 2024
Abstract
Climate
change
and
changing
consumer
demand
are
the
main
factors
driving
protein
transition.
This
shift
toward
more
sustainable
sources
as
alternatives
to
animal
proteins
is
also
reflected
in
rapid
upscaling
of
meat
dairy
food
analogues.
Such
changes
could
challenge
safety,
new
result
unexpected
safety
risks
for
consumers.
review
analyzed
current
knowledge
on
chemical
microbiological
contamination
emerging
alternative
plant
origin,
including
soil‐based
(faba
bean,
mung
lentils,
black
gram,
cowpea,
quinoa,
hemp,
leaf
proteins)
aquatic‐based
(microalgae
duckweeds)
proteins.
Moreover,
findings
commercial
analogues
from
known
were
included.
Overall,
focus
investigations
European
context.
The
aimed
enable
foresight
approaches
concerning
results
indicated
occurrence
multiple
hazards
either
raw
materials
that
eventually
legislation
maximum
limits
does
not
address
most
“contaminant‐food”
pairs
identified,
no
legislative
framework
has
been
developed
Results
this
study
provide
stakeholders
with
a
comprehensive
understanding
derived
holistic
safe
approach
Frontiers in Nutrition,
Journal Year:
2023,
Volume and Issue:
9
Published: Jan. 19, 2023
Current
agricultural
and
food
production
practices
are
facing
extreme
stress,
posed
by
climate
change
an
ever-increasing
human
population.
The
pressure
to
feed
nearly
8
billion
people
while
maintaining
a
minimal
impact
on
the
environment
has
prompted
movement
toward
new,
more
sustainable
sources.
For
thousands
of
years,
both
macro
(seaweed
kelp)
micro
(unicellular)
forms
algae
have
been
cultivated
as
source.
Algae
evolved
be
highly
efficient
at
resource
utilization
proven
viable
source
nutritious
biomass
that
could
address
many
current
issues.
Particularly
for
microalgae,
studies
their
large-scale
growth
cultivation
come
from
biofuel
industry;
however,
this
knowledge
can
reasonably
translated
into
algae-based
products.
ability
sequester
CO
2
lends
its
sustainability
helping
reduce
carbon
footprint
production.
Additionally,
produced
non-arable
land
using
non-potable
water
(including
brackish
or
seawater),
which
allows
them
complement
rather
than
compete
with
traditional
agriculture.
inherently
desired
qualities
because
they
produce
digestible
proteins,
lipids,
carbohydrates,
rich
in
essential
fatty
acids,
vitamins,
minerals.
Although
yet
fully
domesticated
sources,
variety
breeding
tools
exist
built
upon
allow
increased
productivity
enhanced
nutritional
organoleptic
will
required
bring
mainstream
utilization.
Here
we
focus
microalgae
cyanobacteria
highlight
advancements
expand
well
outline
various
challenges
between
economic
market.
Foods,
Journal Year:
2024,
Volume and Issue:
13(5), P. 733 - 733
Published: Feb. 28, 2024
Microalgae
are
receiving
increased
attention
in
the
food
sector
as
a
sustainable
ingredient
due
to
their
high
protein
content
and
nutritional
value.
They
contain
up
70%
proteins
with
presence
of
all
20
essential
amino
acids,
thus
fulfilling
human
dietary
requirements.
considered
environmentally
friendly
compared
traditional
sources
they
require
less
land
reduced
amount
water
for
cultivation.
Although
microalgae’s
potential
quality
functional
properties
is
well
documented,
no
reviews
have
an
in-depth
analysis
pros
cons
addition
foods.
The
present
work
discusses
recent
findings
on
microalgae
respect
quality,
placing
special
focus
formulated
products
containing
proteins.
Several
challenges
encountered
production,
processing,
commercialization
foods
Solutions
presented
studies
highlight
future
research
directions
necessary
provide
solutions
consumer
acceptability
derived
products.
Future Foods,
Journal Year:
2024,
Volume and Issue:
9, P. 100318 - 100318
Published: Feb. 12, 2024
The
world
population
is
expected
to
reach
9.8
billion
by
2050
according
a
report
the
United
Nations.
global
demand
for
alternative
proteins
from
different
sources,
such
as
microalgae,
mycoproteins,
insects,
cell-based,
cultured
meat,
meat
substitutes,
dairy
alternatives,
and
fungi-based
proteins,
projected
USD
290
2035.
Due
their
similar
characteristics,
offered
at
relatively
more
affordable
cost
than
animal
plant-based
are
experiencing
significant
demand.
In
recent
years,
industrial
production
of
microalgal
biomass
has
received
attention
due
its
rich
content
quality
lipids,
fatty
acids,
pigments,
whose
products
commercial
interest
in
field
food
technology
engineering.
Microalgae
can
be
grown
easily
open
closed
systems
high-value
products.
Spirulina
Chlorella
have
outstanding
ability
accumulate
protein
already
been
used
products,
feed,
nutraceuticals,
pharmaceuticals.
Here,
we
review
current
literature,
including
new
insights
into
patent
landscape
about
algal
wholistically
quality,
culture
conditions,
recovery,
potential
applications
uses,
discuss
find
sources
needs.
Foods,
Journal Year:
2023,
Volume and Issue:
12(5), P. 983 - 983
Published: Feb. 26, 2023
Microalgae
are
aquatic
unicellular
microorganisms
and,
although
various
species
approved
for
human
consumption,
Arthrospira
and
Chlorella
the
most
widespread.
Several
nutritional
functional
properties
have
been
bestowed
to
microalgae
principal
micro-
macro-nutrients,
with
antioxidant,
immunomodulatory
anticancer
being
common.
The
many
references
their
potential
as
a
food
of
future
is
mainly
ascribed
high
protein
essential
amino
acid
content,
but
they
also
source
pigments,
lipids,
sterols,
polysaccharides,
vitamins,
phenolic
compounds
positive
effects
on
health.
Nevertheless,
use
often
hindered
by
unpleasant
color
flavor
several
strategies
sought
minimize
such
challenges.
This
review
provides
an
overview
so
far
proposed
main
characteristic
foods
made
thereof.
Processing
treatments
used
enrich
microalgae-derived
substrates
in
antimicrobial,
anti-hypertensive
properties.
Extraction,
microencapsulation,
enzymatic
treatments,
fermentation
common,
each
own
pros
cons.
Yet,
be
future,
more
effort
should
put
into
finding
right
pre-treatments
that
can
allow
whole
biomass
cost-effective
while
bringing
about
features
go
beyond
mere
increase
proteins.
Microorganisms,
Journal Year:
2024,
Volume and Issue:
12(1), P. 166 - 166
Published: Jan. 13, 2024
The
rapidly
increasing
population
and
climate
change
pose
a
great
threat
to
our
current
food
systems.
Moreover,
the
high
usage
of
animal-based
plant-based
protein
has
its
drawbacks,
as
these
nutritional
sources
require
many
hectares
land
water,
are
affected
by
seasonal
variations,
costly,
contribute
environmental
pollution.
Single-cell
proteins
(SCPs)
gaining
lot
research
interest
due
their
remarkable
properties,
such
content
that
is
comparable
with
other
sources;
low
requirements
for
water;
carbon
footprint;
short
production
period.
This
review
explores
use
waste
sustainable
feedstock
advancement
SCP
processes.
It
discusses
studies
exploit
substrate,
alongside
biocatalysts
(bacteria,
fungi,
yeast,
microalgae)
used.
operational
setpoint
conditions
governing
yields
fermentation
routes
elucidated
well.
also
demonstrates
how
biorefinery
concept
implemented
in
literature
improve
economic
potential
“waste-to-protein”
innovations,
this
leads
establishment
multiproduct
value
chains.
A
section
South
African
scenario
included.
technical
hurdles
facing
second-generation
processes
discussed,
together
future
perspectives.
Therefore,
technologies
could
play
crucial
role
acceleration
“sustainable
market”,
tackling
global
hunger
crisis.
