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.
Algal Research,
Journal Year:
2024,
Volume and Issue:
78, P. 103386 - 103386
Published: Jan. 2, 2024
Microalgae
can
be
considered
an
alternative
food
with
a
great
future
in
the
industry
due
to
their
nutritional
composition
and
sustainable
benefits.
In
this
context,
study
aimed
identify
segments
of
consumers
Switzerland
regarding
attitudes
perceptions
towards
microalgae-based
foods,
describing
behavioural
patterns
sociodemographic
characteristics.
Flyers
containing
link
online
survey
were
sent
randomly
selected
postal
codes
Switzerland.
After
data
cleaning,
584
questionnaires
remained.
Cluster
analyses
performed
segment
consumers,
six
distinguished
consumer
identified.
The
results
indicated
four
more
positive
attitude
microalgae:
'microalgae
supporters
health
eaters,'
'innovative
adventurous',
'aware
open-minded'
'uninformed
but
susceptible.'
These
were,
therefore,
open
accepting
consuming
foods.
Strategies
for
reaching
these
segments,
as
well
ones
sceptical
microalgae,
named
'conservatives'
avoiders
traditionals',
proposed.
This
information
valuable
microalgae
producers,
marketers
policymakers,
helping
increase
demand
Fermentation,
Journal Year:
2024,
Volume and Issue:
10(6), P. 304 - 304
Published: June 7, 2024
Naturally
colored
fermented
foods
currently
represent
the
trend
toward
a
global
demand
for
healthier
products.
This
work
produced
naturally
blue
and
green
ice
creams
using
C-phycocyanin
(C-PC)
spirulina
residual
biomass
(RB).
The
were
assessed
based
on
microbiological
analysis,
color
stability
over
6
months,
antioxidant
activity
before
after
in
vitro
digestion,
sensory
evaluation.
Considering
microorganisms
that
must
be
analyzed
accordance
with
Brazilian
legislation,
no
growth
was
detected
during
storage
period.
L*,
a*,
b*
maintained
according
to
expected
colors.
intoned
shelf
life
(SC-PC
*b
−9.46
−19.44
MC-PC
from
−9.87
−18.04).
of
SC-PC
SRB
increased
15.4
41.3
15.3
38.0
µM
TE/g,
respectively,
bioaccessibility
analysis.
C-PC
cream’s
appearance
received
highest
rating,
70.26%
volunteers
expressing
strong
preference,
highlighting
its
attractiveness.
However,
there
significant
differences
compared
control
samples
acceptance.
RB
cream
presented
lower
results
flavor
but
moderate
Thus,
these
their
biological
potential.
Foods,
Journal Year:
2024,
Volume and Issue:
13(12), P. 1811 - 1811
Published: June 8, 2024
The
heightened
interest
in
healthy
dietary
practices
and
the
preference
for
fresh,
minimally
processed
foods
with
reduced
additives
have
witnessed
a
significant
surge
among
consumers.
Within
this
context,
bioactive
compounds
garnered
attention
as
potent
agents
offering
beneficial
biological
effects
when
integrated
into
food
formulations.
Nevertheless,
efficacy
of
these
product
development
encounters
numerous
challenges
during
various
processing
storage
stages
due
to
their
inherent
instability.
Addressing
limitations
necessitates
exploring
novel
technological
approaches
tailored
explicitly
application
production.
These
should
not
only
focus
on
preserving
within
matrices
but
also
retaining
sensory
attributes
(color,
taste,
aroma)
final
products.
impact
microalgae
human
health
well-being
has
been
extensively
reported
literature.
However,
there
is
still
gap
regarding
stability
microalgal
improve
industry.
main
goal
present
work
point
out
how
overcome
enhancing
from
optimal
applications.
Biomass,
Journal Year:
2024,
Volume and Issue:
4(3), P. 704 - 719
Published: July 5, 2024
The
present
work
aims
to
explore
Spirulina
biomass’
functional
and
technological
marvels
its
components,
such
as
C-phycocyanin
(C-PC),
in
modern
food
systems
from
a
circular
economy
perspective,
evaluating
decade
of
insights
innovations.
This
comprehensive
review
delves
into
the
pivotal
studies
past
decade,
spotlighting
vital
importance
maintaining
stability
various
matrices
unleash
full
biological
impacts.
Through
lens
science
intertwined
with
principles,
this
analysis
meets
health
environmental
requisites
explores
harmonious
synergy
between
systems,
economy,
industry.
While
has
typically
served
supplement,
untapped
potential
fundamental
ingredient
been
unveiled,
showcasing
abundant
nutritional
attributes.
Technological
hurdles
preserving
vibrant
color
C-PC
have
triumphantly
surmounted
through
simple
temperature
control
methods
or
cutting-edge
nanotechnology
applications.
Despite
gap
sensory
acceptance
studies,
emergence
blue
foods
introduces
groundbreaking
innovative
avenues
for
Foods,
Journal Year:
2024,
Volume and Issue:
13(14), P. 2178 - 2178
Published: July 10, 2024
The
global
food
industry
faces
a
critical
challenge
in
ensuring
sustainable
practices
to
meet
the
demands
of
growing
population
while
minimizing
environmental
impact.
At
same
time,
consumer
awareness
and
demand
for
quality
products
drive
innovation
inspire
positive
changes
supply
chain.
Aiming
create
more
nutrient-rich
alternative,
this
study
is
summarized
by
characterizing
physical
chemical
characteristics
algae-enriched
chickpea
hummus:
an
innovative
approach
popular
products.
hummuses
were
developed
with
incorporation
(6%
w/w)
Gelidium
corneum
Fucus
vesiculosus
seaweeds
Chlorella
vulgaris
(hetero
autotrophic)
microalgae
reveal
their
technological
potential
evaluate
nutritional
rheological
relative
control
hummus
(without
algae).
From
perspective,
main
results
indicated
that
enriched
showed
increase
protein
content
improved
mineral
profile.
This
was
particularly
notable
seaweed
F.
autotrophic
microalga
C.
vulgaris,
leading
claims
being
“source
of”
“rich
in”
various
minerals.
Additionally,
antioxidant
activity
containing
increased
significantly
compared
control.
incorporating
algae
into
humus
strengthened
its
structure.
further
enhanced
dish’s
elasticity
firmness,
thus
improving
chickpea-based
dish´s
overall
texture
quality.
Molecules,
Journal Year:
2025,
Volume and Issue:
30(4), P. 766 - 766
Published: Feb. 7, 2025
Aligning
with
sustainable
green
practices,
this
study
examines
the
partial
replacement
of
chickpea
protein
isolate
commercially
available
autotrophic
Chlorella
vulgaris
(Auto-Chlorella)
and
heterotrophic
Parachlorella
kessleri
(Hetero-Chlorella)
to
assess
impacts
on
food
emulsions'
properties
potential
functional
value.
Rheology
texture
analysis
show
that
biocompounds
enhance
emulsions
by
creating
a
synergistic
network
proteins.
The
type
used
significantly
influences
emulsion
characteristics
due
differences
in
culture
processing
conditions.
Hetero-Chlorella
contributed
more
structured
emulsions,
revealed
higher
values
viscoelastic
functions
(G',
G″,
G0N),
indicating
complex
three-dimensional
(p
<
0.05),
while
Auto-Chlorella
excelled
augmenting
dietary
elements
leading
rich
antioxidants
allowing
for
'rich
iron'
claim.
Both
types
contribute
smaller
oil
droplet
size,
improved
firmness,
adhesiveness,
appealing
coloration
0.05).
Preliminary
findings
Vitamin
B12
content
suggest
promising
bioavailability
potential.
However,
nutritional
density
emphasizes
need
careful
microbiological
stability.
Produced
lab
scale
without
preservatives,
these
highlight
preservation
strategies
large-scale
production.
This
research
supports
industrial
microalgae-based
mayonnaise,
addressing
consumer
demand
innovation
prioritizing
safety.
Foods,
Journal Year:
2025,
Volume and Issue:
14(4), P. 587 - 587
Published: Feb. 10, 2025
History
aside,
traditional
mayonnaise
faces
a
rising
animal
welfare
concern
dietary
approach
and
remains
dependent
on
cold
environments
throughout
the
supply
chain
due
to
food
safety.
Nowadays,
consumers
are
able
find
alternative
formulas
from
vegetable
sources
with
relevant
emulsifying
capacity.
However,
sensory
characteristics
may
differ
expected
product.
A
mixed
system
composed
of
innovative
ingredient
heterotrophic
white
Chlorella
vulgaris
disruptive
emulsifier,
yeast
protein
extract
(YPE),
was
assessed
transform
coriander
into
an
analog
The
effect
pH
salt
(NaCl)
content
also
evaluated.
depicts
promising
stability
since
average
Sauter
diameter
both
is
similar
(7.94
μm
7.49
μm),
observed
in
unimodal
droplet
size
distribution.
Viscoelastic
behavior
has
slightly
different
responses
for
plateau
model
(278.951
Pa
252.053
Pa),
while
increasing
reflects
approximation
regarding
firmness
(0.059
N
0.057
N)
adhesiveness
(0.372
N.s
0.361
N.s).
Introduction
microalgae
increases
bioactivity,
mainly
TPC
(+118.84
ugGAeq/g)
antioxidant
activity-RSA
(+31.29
ugTEAC/g)
FRAP
(+35.26
ugTEAC/g).
Despite
color
deviation,
sensorial
analysis
products
enlightened
absence
major
perception.
