Faculty of Medicine, Macau University of Science and Technology, Taipa 999078, Macao.
Department of Health, Nutrition, and Food Sciences, Florida State University, USA.
Int J Biol Macromol. 2024 Sep;276(Pt 2):133747. doi: 10.1016/j.ijbiomac.2024.133747. Epub 2024 Jul 8.
Recent breakthroughs emphasized the considerable potential of microalgae as a sustainable protein source. Microalgae are regarded as a substitute for protein-rich foods because of their high protein and amino acid content. However, despite their nutritional value, microalgae cannot be easily digested by humans due to the presence of cell walls. In the subsequent sections, protein extraction technology, the overview of the inherent challenges of the process, and the summary of the factors affecting protein extraction and utilization have been deliberated. Moreover, the review inspected the formation of proteolytic products, highlighting their diverse bioactivities, including antioxidant, antihypertensive, and immunomodulatory activities. Finally, the discussion extended to the emerging microalgal protein sourced foods, such as baked goods and nutritional supplements, as well as the sensory and marketing challenges encountered in the production of microalgal protein foods. The lack of consumer awareness about the health benefits of microalgae complicates its acceptance in the market. Long-standing challenges, such as high production costs, persist. Currently, multi-product utilization strategies are being developed to improve the economic viability of microalgae. By integrating economic, environmental, and social factors, microalgae protein can be sustainably developed to provide a reliable source of raw materials for the future food industry.
最近的突破强调了微藻作为可持续蛋白质来源的巨大潜力。由于其高蛋白和氨基酸含量，微藻被视为富含蛋白质食物的替代品。然而，尽管具有营养价值，但由于细胞壁的存在，微藻不易被人类消化。在接下来的部分中，讨论了蛋白质提取技术、该过程固有挑战概述以及影响蛋白质提取和利用的因素总结。此外，该综述还检查了蛋白水解产物的形成，强调了它们多样化的生物活性，包括抗氧化、降压和免疫调节活性。最后，讨论扩展到了新兴的微藻蛋白源食品，如烘焙食品和营养补充品，以及微藻蛋白食品生产中遇到的感官和营销挑战。消费者对微藻健康益处的认识不足，这使得微藻在市场上的接受度变得复杂。长期存在的挑战，如高生产成本，仍然存在。目前，正在制定多产品利用策略来提高微藻的经济可行性。通过综合经济、环境和社会因素，可以可持续地开发微藻蛋白，为未来的食品工业提供可靠的原料来源。
