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Cited by 140Algal biology and biofuel productionFood Industry and Aquatic BiologyFood Nutrient Composition and Product Development

The DOI matches its Crossref record; 147 of the 147 references it cites were found in a registry or an index.

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

Open access
Mosibo, Ornella Kongi, Ferrentino, Giovanna, Udenigwe, Chibuike C.·2024·Foods
DOI 10.3390/foods13050733PMC PMC10930894
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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.

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Crossref · 10.3390/foods13050733

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Figures

Figure 2 Comparative graph representing the protein content of conventional animal-, fungal-, and plant-based foods and different microalgae species. Adapted from [13,27,28,29,30].
Figure 2 Comparative graph representing the protein content of conventional animal-, fungal-, and plant-based foods and different microalgae species. Adapted from [13,27,28,29,30].CC BY · PubMed Central
Figure 1 Scientific publications from 1971 to 2023 matching the keyword “microalgae proteins” from Web of Science (https://www.webofscience.com/) accessed on 13 October 2023.
Figure 1 Scientific publications from 1971 to 2023 matching the keyword “microalgae proteins” from Web of Science (https://www.webofscience.com/) accessed on 13 October 2023.CC BY · PubMed Central
Figure 3 Steps involved in the production of proteins and bioactive compounds from microalgae [4].
Figure 3 Steps involved in the production of proteins and bioactive compounds from microalgae [4].CC BY · PubMed Central
Figure 4 Detection of the isoelectric point of the soluble extract of Arthrospira platensis [71].
Figure 4 Detection of the isoelectric point of the soluble extract of Arthrospira platensis [71].CC BY · PubMed Central
Figure 5 Gelation of water-soluble proteins extracted from C. sorokiniana at different protein concentrations (A = Tset = 80 °C for 10 min), and different Tset (B = protein concentration 9.9 g/100 mL) taken from [64].
Figure 5 Gelation of water-soluble proteins extracted from C. sorokiniana at different protein concentrations (A = Tset = 80 °C for 10 min), and different Tset (B = protein concentration 9.9 g/100 mL) taken from [64].CC BY · PubMed Central
Figure 6 (A) Change in volume of bread dough prepared with different concentrations of Chlorella vulgaris, after 1 h of fermentation at 37 °C. (B) Farinograph analysis of control bread (without C. vulgaris) and bread produced with 1, 2, 3, 4, and 5 g C. vulgaris/100 g WF (B) taken from [102].
Figure 6 (A) Change in volume of bread dough prepared with different concentrations of Chlorella vulgaris, after 1 h of fermentation at 37 °C. (B) Farinograph analysis of control bread (without C. vulgaris) and bread produced with 1, 2, 3, 4, and 5 g C. vulgaris/100 g WF (B) taken from [102].CC BY · PubMed Central

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Citations

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Show all 146 references

Research works printed but not linked: 3

  1. Becker, E.W. (2013). Handbook of Microalgal Culture, John Wiley & Sons, Ltd.
  2. Hu, Q. (2013). Handbook of Microalgal Culture: Applied Phycology and Biotechnology, John Wiley & Sons, Ltd.. [2nd ed.].
  3. Hoogenkamp, H., Kumagai, H., and Wanasundara, J.P.D. (2017). Sustainable Protein Sources, Elsevier.

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Metadata

Authors
Mosibo, O. K., Ferrentino, G., & Udenigwe, C. C.
Affiliations
  • University of Ottawa (CA)
  • Free University of Bozen-Bolzano (IT)
Corresponding author
Ferrentino, Giovanna
ORCID
Venue
Foods
Publisher
MDPI AG
Published
2024-02-28
Volume
13
Issue
5
Pages
733
ISSN
2304-8158 (ISSN-L)
DOI
10.3390/foods13050733
PMC
PMC10930894
OpenAlex
W4392232297
Cited by
140
References
146
Citations by year
2026: 60 · 2025: 59 · 2024: 21
FWCI
2.92
Type
journal article
Language
en
Open access
Licence
Locations
  • Foods (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • Open Research (University of Surrey) (submittedVersion, other-oa)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
  • Open Research (University of Surrey) (submittedVersion, cc-by)
Funders
Open Access Publishing Fund of the Free University of Bozen-Bolzano
Topics
  • Physical Sciences › Energy › Renewable Energy, Sustainability and the Environment › Algal biology and biofuel production
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Industry and Aquatic Biology
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords
microalgal proteins, novel foods, sustainable food ingredients, essential amino acids, nutritional value, functional properties, microalgae cultivation, consumer acceptance, commercialization challenges

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