Algae Protein Creates Sustainable Alternatives for Various Food Matrices: From Function to Nutrition

Abstract

Protein deficiency and environmental deterioration are pressing and complex issues in traditional agriculture system. Algae, which can grow without the need of land and with minimal water, offer a rich source of protein. Recently, large-scale algae cultivation and advanced extraction techniques have been developed, positioning algae protein as a promising alternative to traditional animal proteins in various food categories. This review explores the global development of algae protein in the food industry, emphasizing its potential in association with animal protein or as a substitute for animal protein in foods. It highlights the importance of algae protein extraction and quality in food structuring and nutrition. Algae protein can be tailored to create a wide range of food products, though its properties are not fully understood and depend on cultivation conditions and extraction methods. Currently, the utilization of algae protein can be achieved through the use of entire biomass or of protein concentrates, which may contain a variety of proteins and non-protein components. Despite the challenges associated with non-purified algae protein, the field is advancing toward efficiently extracting protein from the algae matrix and incorporating it into new food matrices. This progress makes the application of algae protein in "blue foods" increasingly promising. However, like plant proteins, algae protein faces the dual challenges of sustainability and functionality.

Keywords: algae; algae protein food; alternative protein; protein functionalities; protein processing; protein profile.

FIGURE 1

Comparison of the characteristics of microalgae and macroalgae (European Parliament 2023).

FIGURE 2

Algal protein development in the food sector analyzed by MyLens.AI in a topic “The Rise of Algae Protein in Human Nutrition” (A). Published studies in all research fields dealing with “algae protein” between January 2018 and January 2024 in the Web of Sciences (VOS VIEWER software) (red: biology; blue: healthiness; green: biomass production; yellow: diet) (B).

FIGURE 3

Functional properties of algal protein from extraction to solution and use in emulsification, gelation, and foaming: influence of process and conditions of use. Influence of extraction and purification on color (A); influence of pH on solubility (B); mechanism of emulsion stabilization, influence of algae protein concentration (C) and purity (D); algae protein gelation regulated by temperature, microstructure of gel network observed by scanning electron microscopy (E); foam stabilization by algae, interfacial behaviors of algae observed by confocal laser scanning microscopy (F). Source: (A) Adapted from Böcker et al. (2021). (B) Adapted from Böcker et al. (2021). (C) Adapted from Dai et al. (2020b) and Böcker et al. (2021). (D) Adapted from Böcker et al. (2021). (E) Adapted from Grossmann et al. (2019). (F) Adapted from Amagliani and Schmitt (2017) and Buchmann et al. (2019).

FIGURE 4

Meat analog by high moisture extrusion: Influence of formulation on physico‐chemical properties and fibrillary structure for soy, pea, and algae protein extrudates (Sägesser et al. 2024) (A); soy protein and algae extrudate (Caporgno, et al. 2020) (B).

FIGURE 5

Meat replaced by algae: turkey breast formulation (Marti‐Quijal et al. 2018) (A), fresh pork sausages (Marti‐Quijal et al. 2019) (B), and beef patties (Žugčić et al. 2018) (C).

FIGURE 6

Algae protein extracted from biomass (A); Microalgae processed into microalgal protein isolates followed by emulsions (B); algae added into dairy milk (C), in yoghurt (D), in cheese (E). Source: (A) Adapted from Chen et al. (2019). (B) Adapted from Teuling et al. (2019). (C) Adapted from O'Sullivan et al. (2014). (D) Adapted from Matos et al. (2021). (E) Adapted from Bosnea et al. (2021).