Wang Chiao-An, Onyeaka Helen, Miri Taghi, Soltani Fakhteh
School of Chemical Engineering, University of Birmingham, Birmingham, UK.
J Food Sci. 2024 Dec;89(12):8231-8247. doi: 10.1111/1750-3841.17529. Epub 2024 Nov 18.
Chlorella vulgaris, a freshwater microalga, is gaining attention for its potential as a nutritious food source and dietary supplement. This review aims to provide a comprehensive discussion on C. vulgaris, evaluating its viability as a food substitute in the industry by exploring the nutritional value and application of C. vulgaris in the food industry. Rich in protein, lipids, carbohydrates, vitamins, and minerals, Chlorella offers substantial nutritional benefits, positioning it as a valuable food substitute. Its applications in the food industry include incorporation into smoothies, snacks, and supplements, enhancing the nutritional profile of various food products. The health benefits of Chlorella encompass antioxidant activity, immune system support, and detoxification, contributing to overall well-being. Despite these advantages, the commercialization of Chlorella faces significant challenges. These include variability in antibacterial activity due to strain and growth conditions, high production costs, contamination risks, and sensory issues such as unpleasant taste and smell. Additionally, Chlorella can accumulate heavy metals from its environment, necessitating stringent quality control measures. Future prospects involve improving Chlorella strains through genetic manipulation to enhance nutrient content, developing cost-effective culture systems, and exploring advanced processing techniques like pulsed electric fields for better digestibility. Addressing sensory issues through flavor-masking strategies and employing environmental management practices will further support Chlorella's integration into the food industry. Although C. vulgaris shows great potential as a nutritious food ingredient, overcoming existing challenges and optimizing production methods would be crucial for its successful adoption and widespread use.
小球藻是一种淡水微藻，因其作为营养食品来源和膳食补充剂的潜力而受到关注。本综述旨在对小球藻进行全面讨论，通过探讨小球藻在食品工业中的营养价值和应用，评估其在该行业作为食品替代品的可行性。小球藻富含蛋白质、脂质、碳水化合物、维生素和矿物质，具有显著的营养益处，使其成为一种有价值的食品替代品。它在食品工业中的应用包括添加到奶昔、零食和补充剂中，提升各种食品的营养成分。小球藻的健康益处包括抗氧化活性、支持免疫系统和排毒，有助于整体健康。尽管有这些优点，小球藻的商业化仍面临重大挑战。这些挑战包括因菌株和生长条件导致的抗菌活性差异、高生产成本、污染风险以及诸如味道和气味不佳等感官问题。此外，小球藻会从其环境中积累重金属，因此需要严格的质量控制措施。未来的前景包括通过基因操作改良小球藻菌株以提高营养成分含量、开发具有成本效益的培养系统，以及探索如脉冲电场等先进加工技术以提高消化率。通过风味掩盖策略解决感官问题并采用环境管理措施将进一步支持小球藻融入食品工业。尽管普通小球藻作为一种营养丰富的食品成分具有巨大潜力，但克服现有挑战并优化生产方法对于其成功应用和广泛使用至关重要。
