Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, India.
Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India.
Food Chem. 2025 Jan 15;463(Pt 4):141483. doi: 10.1016/j.foodchem.2024.141483. Epub 2024 Oct 5.
In recent years, there has been a notable surge in the development and adoption of edible algae protein-based sustainable food packaging, which presents a promising alternative to traditional materials due to its biodegradability, renewability, and minimal environmental impact. Hence, this review aims to emphasize the sources, cultivation, and downstream potential of algal protein and protein complexes. Moreover, it comprehensively examines the advancements in utilizing protein complexes for smart and active packaging applications, while also addressing the challenges that must be overcome for the widespread commercial adoption of algal proteins to meet industry 4.0. The review revealed that the diversity of algae species and their sustainable cultivation methods offers a promising alternative to traditional protein sources. Being vegan source with higher photosynthetic conversion efficiency and reduced growth cycle has permitted the proposition of algae as proteins of the future. The unique combination of techno-functional combined with bio-functional properties such as antioxidant, anti-inflammatory and antimicrobial response have captured the sustainable groups to invest considerable research and promote the innovations in algal proteins. Food packaging research has increasingly benefited by the excellent gas barrier property and superior mechanical strength of algal proteins either stand alone or in synergy with other biodegradable polymers. Advanced packaging functionality such as freshness monitoring and active preservation techniques has been explored and needs considerable characterization for commercial advancement. Overall, while algal proteins show promising downstream potential in various industries aligned with Industry 4.0 principles, their broader adoption hinges on overcoming these barriers through continued innovation and strategic development.
近年来，基于可食用藻类蛋白的可持续食品包装的开发和采用显著增加，由于其可生物降解性、可再生性和最小的环境影响，它为传统材料提供了有希望的替代品。因此，本综述旨在强调藻类蛋白和蛋白复合物的来源、培养和下游潜力。此外，它全面考察了利用蛋白复合物进行智能和活性包装应用的进展，同时还解决了为了满足工业 4.0 的要求，广泛采用藻类蛋白必须克服的挑战。综述表明，藻类物种的多样性及其可持续的培养方法为传统蛋白质来源提供了有希望的替代品。藻类作为未来的蛋白质，具有更高的光合作用转化率和更短的生长周期，因此是一种纯素来源。独特的技术功能与生物功能特性的结合，如抗氧化、抗炎和抗菌反应，引起了可持续发展组织的关注，推动了藻类蛋白的创新研究。食品包装研究越来越受益于藻类蛋白单独或与其他可生物降解聚合物协同作用的优异气体阻隔性能和优越的机械强度。已经探索了先进的包装功能，如新鲜度监测和主动保鲜技术，并且需要进行相当的特性描述，以促进其商业化发展。总的来说，虽然藻类蛋白在与工业 4.0 原则一致的各个行业中显示出有前途的下游潜力，但要广泛采用，还需要通过持续的创新和战略发展来克服这些障碍。
