Algae Culture Facility, Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur - 176061, Himachal Pradesh, India; Academy of Scientific and Innovative Research (AcSIR), CSIR- Human Resource Development Centre, (CSIR-HRDC) Campus, Ghaziabad - 201002, Uttar Pradesh, India.
Algae Culture Facility, Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur - 176061, Himachal Pradesh, India.
Food Res Int. 2022 Jul;157:111338. doi: 10.1016/j.foodres.2022.111338. Epub 2022 May 13.
The global demand for protein ingredients is continuously increasing owing to the growing population, rising incomes, increased urbanization, and aging population. Conventionally, animal-derived products (dairy, egg, and meat) satisfy the major dietary protein requirements of humans. With the global population set to reach 9.6 billion by 2050, there would be a huge deficit in meeting dietary protein requirements. Therefore, it is necessary to identify sustainable alternative protein sources that could complement high-quality animal proteins. In recent years, microalgae have been advocated as a potential industrial source of edible proteins owing to their wide and excellent ecological adaptation. Microalgae can grow in marginal areas utilizing non-potable wastewaters with high photosynthetic efficiency. Previously microalgae species such as Arthospira, and Chlorella have been used as single-cell proteins (SCP) with limited application in pharmaceutical industries. In recent years, the demand for innovative and sustainable functional ingredients for food applications has renewed the interest worldwide in microalgae proteins. The present review aims to provide a holistic view of various aspects related to the production and processing of edible proteins from microalgae biomass. A critical review of available literature on the nutritional quality, techno-functional properties, applications in food and feed sectors, and biological activities is presented. Further, challenges associated with each stage of processing are discussed. From the literature review, it can be summarized that microalgae proteins are comparable to reference proteins both in terms of amino acid (AA) quality and techno-functional properties. However recalcitrant cell wall poses a challenge in digestibility and effective utilization of the microalgae proteins. Further, poor sensory scores and palatability of microalgae biomass limit its applications in the food and feed sector. Novel applications of microalgae proteins include meat analogues, emulsifying agents, and bioactive peptides. Development of low-cost cultivation strategies, wet biomass-based downstream processing along with the bio-refinery approach of complete biomass volarization would enhance the sustainability quotient for human food applications.
由于人口增长、收入增加、城市化进程加快和人口老龄化，全球对蛋白质原料的需求持续增长。传统上，动物源性产品（奶制品、蛋类和肉类）满足了人类主要的膳食蛋白质需求。随着全球人口预计到 2050 年将达到 96 亿，满足膳食蛋白质需求将存在巨大缺口。因此，有必要寻找可持续的替代蛋白质来源，以补充高质量的动物蛋白。近年来，由于其广泛而优良的生态适应性，微藻已被提倡作为一种有潜力的可食用蛋白质工业来源。微藻可以在利用非饮用水的边缘地区以高光合作用效率生长。以前，螺旋藻和小球藻等微藻物种曾被用作单细胞蛋白（SCP），在制药行业的应用有限。近年来，对食品应用创新和可持续功能性成分的需求重新激发了全球对微藻蛋白的兴趣。本综述旨在提供一个关于从微藻生物质生产和加工食用蛋白的各个方面的全面观点。对有关微藻蛋白的营养质量、技术功能特性、在食品和饲料行业的应用以及生物活性的现有文献进行了批判性回顾。此外，还讨论了每个加工阶段相关的挑战。从文献综述可以总结出，微藻蛋白在氨基酸（AA）质量和技术功能特性方面与参考蛋白相当。然而，顽固的细胞壁在消化和有效利用微藻蛋白方面构成了挑战。此外，微藻生物量的感官评分和适口性较差限制了其在食品和饲料行业的应用。微藻蛋白的新应用包括肉类仿制品、乳化剂和生物活性肽。开发低成本的培养策略、湿生物质为基础的下游加工以及完整生物质转化的生物精炼方法将提高其在人类食品应用中的可持续性。
