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.
Foods,
Journal Year:
2025,
Volume and Issue:
14(7), P. 1230 - 1230
Published: March 31, 2025
Vegetable
creams
are
a
popular
food
with
sensory
characteristics
(intense
color,
smooth
texture,
rich
flavor)
suitable
for
the
inclusion
of
microalgae
ingredients.
Limited
examples
vegetable
reformulation
reported
in
literature,
and
no
research
has
focused
on
their
stability.
This
study
evaluates
quality
parameters
heat-treated,
high-protein
formulated
Spirulina,
Tetraselmis
chui,
four
different
Chlorella
vulgaris
strains
over
an
8-month
period.
The
investigation
examines
changes
physicochemical
properties
(color,
moisture,
consistency,
pH,
°Brix,
syneresis),
microbiological
parameters,
profile.
Physicochemical
results
showed
enhanced
homogenization
effects
microalgae,
suggesting
valuable
technological
applications.
analysis
highlights
general
enhancement
umami
salty
perception,
differences
depending
species
considered.
Yellow
chlorellas
were
least
impactful
terms
flavor
but
require
further
regarding
pronounced
color
influence.
chui
altered
most
profile
strong
fishy
shellfish
flavor.
Over
time,
variation
deserves
attention
since
slight
browning
phenomena,
possible
negative
consumer
observed.
Regarding
aspects,
limited
detrimental
detected
time
taste,
smell.
No
adverse
impact
shelf
life
was
observed,
applications
long-term
storage
foods.
Bioresource Technology,
Journal Year:
2025,
Volume and Issue:
unknown, P. 132579 - 132579
Published: April 1, 2025
Microalgae
are
promising
candidates
for
sustainable
bioprocesses
owing
to
their
ability
capture/utilize
CO2
and
produce
valuable
metabolites.
However,
strain-to-strain
variability
poses
a
challenge
industrial
scalability.
This
paper
reports
study
on
the
screening
of
28
Chlorophyta
microalgal
strains
from
six
species
cultivated
under
standardized
semi-continuous
conditions
in
bubble
column
bioreactor.
Growth
kinetics,
nitrogen
uptake,
metabolite
accumulation
were
analyzed
identify
characterized
by
biomass/metabolite
productivities.
The
results
indicated
two
distinct
kinetic
behaviors:
large
fraction
investigated
was
common
biomass/nitrate
uptake
behavior,
subset
strain
pool
atypical
assimilation
patterns.
Strains
high
biomass
growth
rates
lipid
productivity.
with
intermediate
carbohydrate
accumulation.
Chlorella
vulgaris
(ACUF
058)
Chloroidium
saccharophilum
050)
emerged
as
strong
protein
production,
respectively.
proposed
systematic
procedure
selection,
bridging
laboratory
screening,
feasibility.
These
emphasize
role
tailored
cultivation
strategies
optimizing
yield
Further
research
integrating
genomic
proteomic
insights
will
enhance
strain-specific
process
optimization,
facilitating
large-scale
deployment
bioprocesses.
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.
