Foods, Journal Year: 2025, Volume and Issue: 14(9), P. 1524 - 1524
Published: April 26, 2025
As the global demand for sustainable, nutrient-rich protein sources intensifies, microalgae have emerged as a promising alternative due to their unique biochemical, environmental, and functional properties. This narrative review synthesises nutritional value, composition, behaviour, processing technologies, food applications of proteins. A literature search was conducted using PubMed, Scopus, Web Science, with keywords including “microalgae proteins”, “nutritional value”, “functional properties”, “alternative sources”. Priority given peer-reviewed articles from past decade that addressed quality, extraction methods, applications. Key species, Spirulina, Chlorella, Nannochloropsis, Haematococcus, are highlighted high content (up 70% dry weight), complete amino acid profiles, rich bioactive compound content. Microalgae proteins show excellent solubility, emulsification, gelation, foaming abilities, enabling use in dairy alternatives, baked goods, snacks, 3D-printed foods. Advances extraction, purification, modification improved functionality, while cultivation on non-arable land integration into circular biorefineries enhance sustainability. Remaining challenges include scalability, sensory optimisation, regulatory clarity. Future studies should focus improving acceptance, optimising cost-effective processing, expanding consumer awareness. Overall, offer robust eco-efficient solution meet nutrition sustainability goals.
Language: Английский