Protein extracts from microalgae and Cyanobacteria biomass. Techno-functional properties and bioactivity: a review
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Microalgae and cyanobacteria are photosynthetic and unicellular organisms that contain considerable amounts of proteins, lipids, carbohydrates, and polyunsaturated fatty acids, among others, with applications in the cosmetic, pharmaceutical, and food industries. These microorganisms can accumulate protein up to 70 % of total biomass depending on the microalgal strain, hence they have been regarded as an alternative protein source for the future. Microalgal proteins have important applications such as emulsifying, foaming, and gelation properties, which are important for the determination of quality and texture of foods. Some microalgal peptides possess important bioactivity with many health-benefit effects. Therefore, to maximize the production of proteins from microalgae and cyanobacteria, many protein extraction procedures have been studied to increase the economic return. They have been tested towards higher protein yields at low energy cost, the preservation of protein native properties, and lower cell debris. This later is fundamental to facilitate the subsequent purification processes so that the overall cost can be reduced. The aim of this work is to review some cell disruption processes for the extraction of protein from microalgae and cyanobacteria, considering that this step is crucial for the overall process due to the high rigidness of microalgal cell covering, which can hamper the release of proteins. It also aims at reviewing the purification techniques after cellular disruption, from conventional to more recent approaches, and finally addresses the antioxidant, antidiabetic, antihypertensive, antibacterial and other bioactive properties of microalgal protein hydrolysates and peptides.
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Technofunctional properties of microalgal proteins in food systems are modulated by process-related factors including biomass production, pretreatment methods, environmental parameters such as temperature, pH, and ionic strength, and purification steps.
“Several process-related factors modulate their performance, including (i) biomass production, which defines the initial protein content and amino acid profile; (ii) pretreatment methods that can partially denature proteins; (iii) environmental parameters such as temperature, pH, and ionic strength; and, in some cases, (iv) purification steps, which may inadvertently reduce functional performance (”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Nunes et al., 2024
Addition of microalgae biomolecules can cause perceptual alterations in color, taste, and flavor, frequently generating consumer resistance.
“Despite its recognized nutritional value, the addition of these biomolecules can cause perceptual alterations in color, taste, and flavor, which frequently generate resistance on the part of consumers (Barros de Medeiros et al., 2022; Verni et al., 2023; Nunes et al., 2024; Olsen et al., 2024).”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Nunes et al., 2024
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- Authors
- Nunes, E., Odenthal, K., Nunes, N., Fernandes, T., Fernandes, I. A., & Pinheiro de Carvalho, M. A. A.
- Affiliations
- Universidade da Madeira (PT)
- University of Trás-os-Montes and Alto Douro (PT)
- Corresponding author
- Nunes, Nuno
- Venue
- Algal Research
- Publisher
- Elsevier BV
- Published
- 2024-08
- Volume
- 82
- Pages
- 103638
- ISSN
- 2211-9264 (ISSN-L)
- OpenAlex
- W4401073751
- Cited by
- 53
- References
- 193
- Citations by year
- 2026: 22 · 2025: 27 · 2024: 4
- FWCI
- 7.23
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Algal Research (publishedVersion, cc-by)
- Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion, other-oa)
- Funders
- FCT
- EEA Grants
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein Hydrolysis and Bioactive Peptides
- Physical Sciences › Energy › Renewable Energy, Sustainability and the Environment › Algal biology and biofuel production
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- microalgae, cyanobacteria, microalgal proteins, protein extraction, cell disruption, protein purification, protein hydrolysates, bioactive peptides, emulsifying properties, foaming properties, gelation properties, antioxidant activity, antidiabetic activity, antihypertensive effect, antibacterial activity, alternative protein sources
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