Unlocking the Functional and Nutritional Potential of Microalgae Proteins in Food Systems: A Narrative Review DOI Creative Commons
José A. M. Prates

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

Microalga Nannochloropsis gaditana as a Sustainable Source of Bioactive Peptides: A Proteomic and In Silico Approach DOI Creative Commons
Samuel Paterson,

Laura Alonso-Pintre,

Esperanza Morato

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(2), P. 252 - 252

Published: Jan. 14, 2025

The impact of the world’s growing population on food systems and role dietary patterns in management non-communicable diseases underscore need to explore sustainable protein sources. Although microalgae have stood out as alternative sources proteins bioactive peptides, some species such Nannochloropsis gaditana remain unexplored. This study aimed characterize N. gaditana’s proteome evaluate its potential a source peptides by using an silico approach. A total 1955 were identified classified into functional groups cellular components, molecular functions, biological processes. In gastrointestinal digestion demonstrated that 202 hydrophobic low-molecular-size with bioactivity released. Among them, 27 exhibited theorical antioxidant, antihypertensive, antidiabetic, anti-inflammatory, and/or antimicrobial activities. Seven twenty-seven showed ≥20% intestinal absorption, suggesting systemic effects, while rest could act at local level. Molecular docking strong affinities key enzymes MPO, ACE, DPPIV. Resistance digestion, capacity be absorbed, multifunctionality for peptide FIPGL. highlights novel promising effects.

Language: Английский

Citations

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Thermal Conversion of Microalgae into Biochar: A Review on Processes, Properties, and Applications DOI Creative Commons
Sherif Ishola Mustapha, Yusuf Makarfi Isa

ChemBioEng Reviews, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 14, 2025

Abstract Global energy consumption has drastically increased over the years due to population growth and industrialization. This prompted an exploration for clean renewable alternatives. Microalgae are widely recognized as a promising third‐generation source because they have capability generate biofuels, including biochar. The utilization of microalgal biomass been gaining traction their advantages, such fast growth, high rate production, carbon‐fixing efficiency. Thermochemical methods like hydrothermal carbonization, torrefaction, pyrolysis can be employed harness from microalgae. different thermochemical converting into biochar discussed, well factors affecting these methods. In addition, dedicated section covered components properties generated biochar, its thermal surface properties. Furthermore, economic analysis production microalgae applications microalgae‐derived were presented along with suggestions further research.

Language: Английский

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The need for smart microalgal bioprospecting DOI Creative Commons
Joan Labara Tirado, Andrei Herdean, Peter J. Ralph

et al.

Natural Products and Bioprospecting, Journal Year: 2025, Volume and Issue: 15(1)

Published: Jan. 15, 2025

Abstract Microalgae’s adaptability and resilience to Earth’s diverse environments have evolved these photosynthetic microorganisms into a biotechnological source of industrially relevant physiological functions biometabolites. Despite this, microalgae-based industries only exploit handful species. This lack biodiversity hinders the expansion microalgal industry. Microalgal bioprospecting, searching for novel biological algal resources with new properties, remains low throughput time-consuming endeavour due inefficient workflows that rely on non-selective sampling, monoalgal culture status outdated, non-standardized characterization techniques. review will highlight importance bioprospecting critically explore commonly employed methodologies. We also current advances driving next generation smart focusing transdisciplinary methodologies potential enable high-throughput biodiscoveries. Images adapted from (Addicted04 in Wikipedia File: Australia globe (Australia centered).svg. 2014.; Jin et al. ACS Appl Bio Mater 4:5080–5089, 2021; Kim Microchim Acta 189:88, 2022; Tony Lab Chip 15, 19:3810–3810; Thermo Fisher Scientific INC. CTS Rotea Brochure). Graphical abstract

Language: Английский

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Oat Milk By-Product: A Review of Nutrition, Processing and Applications of Oat Pulp DOI Creative Commons
Quan V. Vuong, Mau Dinh Le, Christian Hermansen

et al.

Food Reviews International, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 38

Published: Jan. 18, 2025

Oat milk production is increasing due to consumer demand for nutritious dairy alternatives. pulp an insoluble residue and the main by-product of oat production. Approximately 0.2–0.45 kg generated from every 1 milk, estimated 228 kilotons produced annually on a global scale, which projected increase 500 by 2030. rich in protein, dietary fibre, β-glucan, lipids, bioactive compounds, but rapidly degrades microbial activity, this byproduct currently discarded landfills with associated negative impact environment. To promote valorisation pulp, it important understand nutritional profile, processing, its current applications. This review outlines discusses production, nutrition, functionality, food applications then proposes research trends including fractionation into starch, bioactive-rich fractions potential use various purposes. Cost-effective utilization similar by-products vital tackling both environmental issues escalating need sustainable

Language: Английский

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Sequential Extraction and Purification of Triglycerides and Carotenoids with Supercritical Carbon Dioxide for Valorization of the Integrated Algal Biorefinery DOI
Elise B. Gilcher, Mary Kate M. Lane, Rachel S. Pontious

et al.

ACS Sustainable Chemistry & Engineering, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 22, 2025

Language: Английский

Citations

0
Exploring nutritional potency and amylase inhibitory effects of protein and lipid from Dunaliella salina DOI

Samaneh Nakhostin,

Gholamreza Kavoosi, Mohammad Amin Hejazi

et al.

Algal Research, Journal Year: 2025, Volume and Issue: 86, P. 103950 - 103950

Published: Feb. 6, 2025

Language: Английский

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Encapsulation Processes: Valorization, Stabilization, and Commercialization of Active and Natural Compounds DOI Creative Commons
Berta N. Estevinho

Foods, Journal Year: 2025, Volume and Issue: 14(5), P. 844 - 844

Published: Feb. 28, 2025

Encapsulation techniques have emerged as an important strategy for creating nutraceuticals and fortified foods beverages that contain various bioactive compounds, due to their potential health benefits [...].

Language: Английский

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Advancements and challenges in microalgal protein production: A sustainable alternative to conventional protein sources DOI Creative Commons

Sameh S. Ali,

Rania Al-Tohamy,

Majid Al-Zahrani

et al.

Microbial Cell Factories, Journal Year: 2025, Volume and Issue: 24(1)

Published: March 10, 2025

Abstract The increasing global demand for sustainable protein sources necessitates the exploration of alternative solutions beyond traditional livestock and crop-based proteins. Microalgae present a promising due to their high content, rapid biomass accumulation, minimal land water requirements. Furthermore, ability thrive on non-arable in wastewater systems enhances sustainability resource efficiency. Despite these advantages, scalability economical feasibility remain major challenges microalgal production. This review explores recent advancements cultivation extraction technologies, including pulsed electric field, ultrasound-assisted extraction, enzyme-assisted microwave-assisted extraction. These innovative techniques have significantly improved efficiency, purity, sustainability, while addressing cell wall disruption recovery challenges. Additionally, examines digestibility bioavailability, particularly context human nutrition aquafeed applications. A critical analysis life cycle assessment studies highlights environmental footprint production compared conventional sources. Although requires significant energy inputs, biorefinery approaches, carbon dioxide sequestration, industrial integration can help mitigate limitations. Finally, this outlines key future research directions, emphasizing need cost reduction strategies, genetic engineering enhanced yields, industrial-scale process optimization. By integrating with models, proteins hold immense potential as sustainable, high-quality source food, feed, nutraceutical

Language: Английский

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Proteins from Microalgae: Nutritional, Functional and Bioactive Properties DOI Creative Commons

Juan Pablo García-Encinas,

Saúl Ruíz‐Cruz, Josué Juárez

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(6), P. 921 - 921

Published: March 8, 2025

Microalgae have emerged as a sustainable and efficient source of protein, offering promising alternative to conventional animal plant-based proteins. Species such Arthrospira platensis Chlorella vulgaris contain protein levels ranging from 50% 70% their dry weight, along with well-balanced amino acid profile rich in essential acids lysine leucine. Their cultivation avoids competition for arable land, aligning global sustainability goals. However, the extraction proteins is challenged by rigid cell walls, necessitating development optimized methods bead milling, ultrasonication, enzymatic treatments, pulsed electric fields. These techniques preserve functionality while achieving yields up 96%. Nutritional analyses reveal species-dependent digestibility, 70 90%, Spirulina highest rates due low cellulose content. Functionally, microalgal exhibit emulsifying, water-holding, gel-forming properties, enabling applications baking, dairy, meat analogs. Bioactive peptides derived these antioxidant, antimicrobial (inhibiting E. coli S. aureus), anti-inflammatory (reducing TNF-α IL-6), antiviral activities (e.g., Dengue virus inhibition). Despite potential, commercialization faces challenges, including regulatory heterogeneity, high production costs, consumer acceptance barriers linked eating habits or sensory attributes. Current market products like Spirulina-enriched snacks tablets highlight progress, but food safety standards scalable cost-effective technologies remain critical broader adoption. This review underscores microalgae's dual role nutritional powerhouse multifunctional bioactives, positioning them at forefront pharmaceutical innovation.

Language: Английский

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Green Processing of Seafood Side Streams for a Blue Economy DOI
V. Venugopal

Published: Jan. 1, 2025

Language: Английский

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