High variability in nutritional value and safety of commercially available Chlorella and Spirulina biomass indicates the need for smart production strategies

Muys, Maarten; Sui, Yixing; Schwaiger, Barbara; Lesueur, Céline; Vandenheuvel, Dieter; Vermeir, Pieter; Vlaeminck, Siegfried E.

doi:10.1016/j.biortech.2018.12.059

Cited by 110 publications

(83 citation statements)

References 43 publications

(42 reference statements)

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“…The total fatty acids content was similar for all biomasses and ranged between 9 and 10%. These findings are consistent with that of Muys et al ( 4 ). The authors reported an average of 7.5% fatty acids for several commercial Chlorella biomasses.…”

Section: Resultssupporting

confidence: 94%

“…Overall, the protein bioaccessibility observed in this study is comparable to the 51 ± 9% reported by Muys et al ( 4 ) for commercial Chlorella biomasses. The deviation of our results might reflect the different in vitro digestion protocol used.…”

Section: Resultssupporting

confidence: 90%

“…Limited literature is available on Chlorella and Auxenochlorella nutrient bioaccessibilities. For commercial Chlorella biomasses, an average protein digestibility of 51 ± 9% was reported ( 4 ). In a previous work, we studied the bioaccessibility of fatty acids by an infant in vitro digestion model in C. vulgaris , which was limited to 3% ( 23 ).…”

Section: Introductionmentioning

confidence: 99%

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Biochemical and Nutritional Evaluation of Chlorella and Auxenochlorella Biomasses Relevant for Food Application

et al. 2020

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Microalgae are a source of potentially healthy and sustainable nutrients. However, the bioaccessibility of these nutrients remains uncertain. In this study, we analyzed the biomass composition of five commercial Chlorella and Auxenochlorella strains, and Chlorella vulgaris heterotrophically cultivated in our laboratory. Protein accounted for 65 ± 3% (w w −1 ) dry matter (DM) in all biomasses, except for the lab-grown C. vulgaris that contained 20% (w w −1 ) DM protein. The fatty acids content was comparable and ranged between 7 and 10% (w w −1 ) DM. Most of the biomasses had a ω6-polyunsaturated fatty acids (PUFAs)/ω3-PUFAs ratio <4, as recommended by nutritional experts. A recently published harmonized protocol for in vitro digestion was used to evaluate fatty acids and protein bioaccessibilities. Protein bioaccessibility ranged between 60 and 74% for commercial Chlorella and Auxenochlorella biomasses and was 43% for the lab-grown C. vulgaris . Fatty acids bioaccessibility was <7% in commercial biomasses and 19% in the lab-grown C. vulgaris . Taken together, the results show that microalgae are promising sources of bioaccessible protein. The limited fatty acids bioaccessibility indicates the need for alternative upstream and downstream production strategies.

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Section: Resultssupporting

confidence: 94%

Section: Resultssupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

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Biochemical and Nutritional Evaluation of Chlorella and Auxenochlorella Biomasses Relevant for Food Application

et al. 2020

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“…Several authors have previously reported that A. platensis biomass shows 10% to 20% higher IVDMD [17,74] and up to 50% higher IVPD [32] than C. vulgaris biomass. The different IVDMD and IVPD values between A. platensis and C. vulgaris biomass are probably related to differences in cell wall structure, considering that while cyanobacteria have thin cell walls composed by peptidoglycan, green algae such as C. vulgaris have thick and rigid cellulosic cell walls [75].…”

Section: In Vitro Digestibilitymentioning

confidence: 97%

Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers

Batista

Niccolai

Bursic

et al. 2019

Foods

107

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Crackers are widely consumed snack foods and there is an increasing trend in adding functional ingredients to their composition. In the present work, the dried biomasses of four microalgae strains—Arthrospira platensis F&M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F&M-M33, and Phaeodactylum tricornutum F&M-M40—were used as a source of proteins, antioxidants, and other bioactive molecules in artisanal wheat crackers. Two incorporation levels were tested: 2% (w/w) and 6% (w/w). The impact of microalgae addition was evaluated in terms of physical properties, biochemical composition, antioxidant activity, in vitro digestibility, and sensory characteristics. Microalgae crackers presented stable color and texture throughout eight weeks of storage. Microalgae crackers were slightly thinner and lighter than the control but presented a similar density in agreement with scanning electron microscope images, indicating that gas retention was not greatly affected by microalgae addition. Regarding biochemical composition, 6% A. platensis and C. vulgaris crackers presented a significantly higher protein content (13.2–13.5%), for which they could be claimed to be a “source of protein” according to the Regulation (EC) No. 1924/2006. A. platensis crackers showed the highest antioxidant activity and attained better sensory analysis scores. T. suecica and P. tricornutum crackers showed high phenolic content and antioxidant activity but attained low sensory scores mainly because of their unattractive fishy off-flavor.

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“…However, the polycyclic aromatic hydrocarbons (PAH) levels were found to exceed in few samples, which indicated the need for continuous monitoring of the samples. It was assumed that the risk of contaminant exposure is likely to increase if the microalgae are consumed as a full or partial protein source because the required doses will be more (Muys et al., ). Following are some of the check points and concerns over safe production and consumption of microalgal biomass: The microalgal biomass that is produced in natural habitats such as lakes and ponds is not consistent with the biomass quality when compared to the biomass generated in a controlled environment.…”

Section: Safety Concerns Of Cultivation and Consumption Of Microalgalmentioning

confidence: 99%

Recent Advances in Microalgal Bioactives for Food, Feed, and Healthcare Products: Commercial Potential, Market Space, and Sustainability

Nethravathy

Mehar

Mudliar

et al. 2019

Comp Rev Food Sci Food Safe

151

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To combat food scarcity as well as to ensure nutritional food supply for sustainable living of increasing population, microalgae are considered as innovative sources for adequate nutrition. Currently, the dried biomass, various carotenoids, phycocyanin, phycoerythrin, omega fatty acids, and enzymes are being used as food additives, food coloring agents, and food supplements. Apart from nutritional importance, microalgae are finding the place in the market as “functional foods.” When compared to the total market size of food and feed products derived from all the possible sources, the market portfolio of microalgae‐based products is still smaller, but increasing steadily. On the other hand, the genetic modification of microalgae for enhanced production of commercially important metabolites holds a great potential. However, the success of commercial application of genetically modified (GM) algae will be defined by their safety to human health and environment. In view of this, the present study attempts to highlight the industrially important microalgal metabolites, their production, and application in food, feed, nutraceuticals, pharmaceuticals, and cosmeceuticals. The current and future market trends for microalgal products have been thoroughly discussed. Importantly, the safety pertaining to microalgae cultivation and consumption, and regulatory issues for GM microalgae have also been covered.

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High variability in nutritional value and safety of commercially available Chlorella and Spirulina biomass indicates the need for smart production strategies

Cited by 110 publications

References 43 publications

Biochemical and Nutritional Evaluation of Chlorella and Auxenochlorella Biomasses Relevant for Food Application

Biochemical and Nutritional Evaluation of Chlorella and Auxenochlorella Biomasses Relevant for Food Application

Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers

Recent Advances in Microalgal Bioactives for Food, Feed, and Healthcare Products: Commercial Potential, Market Space, and Sustainability

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