Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges

Abstract

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 to 70% proteins with the presence of all 20 essential amino acids, thus fulfilling human dietary requirements. Microalgae are considered sustainable and environmentally friendly compared to traditional protein sources as they require less land and a reduced amount of water for cultivation. Although microalgae’s potential in nutritional quality and functional properties is well documented, no reviews have considered an in-depth analysis of the pros and cons of their addition to foods. The present work discusses recent findings on microalgae with respect to their protein content and nutritional quality, placing a special focus on formulated food products containing microalgae proteins. Several challenges are encountered in the production, processing, and commercialization of foods containing microalgae proteins. Solutions presented in recent studies highlight the future research and directions necessary to provide solutions for consumer acceptability of microalgae proteins and derived products.

Seaweed Proteins: A Step towards Sustainability?

“…For example, Irish moss ( Chondrus crispus ) ( Figure 4 ), a red alga commonly found in the Atlantic Ocean, contains a moderate amount of protein, along with carrageenan, a polysaccharide used as a thickening agent in food products. Irish moss is also rich in vitamins, minerals, and antioxidants and has been traditionally used to support respiratory health and digestive function [ 90 , 91 ]. Sea lettuce ( Ulva spp.…”

Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production

“…In addition, protein is crucial in sustaining normal physiological functions, regulating bodily processes, and providing energy. Inadequate protein consumption can result in malnutrition [ 1 , 13 , 18 ].…”

“…However, this unsustainable approach leads to environmental degradation and resource depletion. Researchers are exploring alternative food sources to address the future demand for ingredients, particularly protein [ 1 ].…”

Application of Portable Near-Infrared Instrument for Analysis of Spirulina platensis Aqueous Extracts

“…According to Doan et al [5], in human nutrition, Spirulina finds favor not only for its remarkable protein content, which can reach up to 70% of its dry matter, but also for its composition of essential amino acids (AAs) and its high digestibility, positioning it as a promising alternative protein source. Moreover, proteins derived from microalgae exhibit favorable technological properties, serving as effective foaming, gelling, and emulsifying agents [6][7][8]. Numerous studies have demonstrated the competitive edge of microalgae proteins against commercially used emulsifiers like sodium caseinate, whey protein, and soy protein [9,10].…”