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Karabulut G, Purkiewicz A, Goksen G. Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications. Compr Rev Food Sci Food Saf 2024; 23:e13372. [PMID: 38795380 DOI: 10.1111/1541-4337.13372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 03/06/2024] [Accepted: 05/06/2024] [Indexed: 05/27/2024]
Abstract
The burgeoning demand for protein, exacerbated by population growth and recent disruptions in the food supply chain, has prompted a rapid exploration of sustainable protein alternatives. Among these alternatives, algae stand out for their environmental benefits, rapid growth, and rich protein content. However, the widespread adoption of algae-derived proteins faces significant challenges. These include issues related to harvesting, safety, scalability, high cost, standardization, commercialization, and regulatory hurdles. Particularly daunting is the efficient extraction of algal proteins, as their resilient cell walls contain approximately 70% of the protein content, with conventional methods accessing only a fraction of this. Overcoming this challenge necessitates the development of cost-effective, scalable, and environmentally friendly cell disruption techniques capable of breaking down these rigid cell walls, often laden with viscous polysaccharides. Various approaches, including physical, chemical, and enzymatic methods, offer potential solutions, albeit with varying efficacy depending on the specific algal strain and energy transfer efficiency. Moreover, there remains a pressing need for further research to elucidate the functional, technological, and bioaccessible properties of algal proteins and peptides, along with exploring their diverse commercial applications. Despite these obstacles, algae hold considerable promise as a sustainable protein source, offering a pathway to meet the escalating nutritional demands of a growing global population. This review highlights the nutritional, technological, and functional aspects of algal proteins and peptides while underscoring the challenges hindering their widespread adoption. It emphasizes the critical importance of establishing a sustainable trajectory for food production, with algae playing a pivotal role in this endeavor.
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Affiliation(s)
- Gulsah Karabulut
- Department of Food Engineering, Faculty of Engineering, Sakarya University, Sakarya, Türkiye
| | - Aleksandra Purkiewicz
- Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, Türkiye
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Mishra T, Kidie E, Vuppu S. Microalgae-Based Disinfectant Formulation for Aseptic Processing of Ethiopian Ingredient-Sourced Functional Bread and Its Molecular Docking Analysis to Reduce Hypernatremia. Mol Biotechnol 2023:10.1007/s12033-023-00970-1. [PMID: 37991627 DOI: 10.1007/s12033-023-00970-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Accepted: 10/19/2023] [Indexed: 11/23/2023]
Abstract
The global prevalence of food-borne infections has become a major concern. Food-borne pathogens like Campylobacter jejuni, Salmonella enterica, and Clostridium botulinum cause food poisoning and even mortality, necessitating the maintenance of aseptic conditions during food processing. The sterilization of food processing facilities often requires chemical and heat treatment. The formulation of many chemical-based disinfectants includes chemicals generating toxic and carcinogenic by-products. The microalgae like Chlorella spp. reportedly exhibit antimicrobial activity and therefore, can be used for formulating safer and eco-friendly natural sanitizers. This study aims to aseptically prepare functional bread using Ethiopian ingredients, highlighting the application of microalgae-based disinfectant formulation and various disinfection techniques. The functional bread was designed to be potentially effective in reducing hypernatremia condition which is indicative of high levels of sodium in serum that can cause an array of symptoms including deaths in serious cases. The physico-chemical and sensory properties of the designed functional bread were analyzed. The interaction of phytochemicals in the ingredients with the target receptor (Vasopressin V2 receptor) and their drug-likeness were determined using molecular docking and Lipinski's rule of five analyses. The results suggest that the designed functional bread incorporating Ethiopian ingredients may serve as an effective dietary strategy to prevent hypernatremia. Aseptic processing of the bread ensures longer shelf life and prevention of spoilage by food pathogens.
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Affiliation(s)
- Toshika Mishra
- Department of Biotechnology, School of Bio Science and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu, 632014, India
| | - Emebet Kidie
- Department of Biotechnology, School of Bio Science and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu, 632014, India
| | - Suneetha Vuppu
- Department of Biotechnology, School of Bio Science and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu, 632014, India.
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Braga ARC, Nunes MC, Raymundo A. The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from Spirulina Biomass: Valorization of Residue into a Sustainable Protein Source. Molecules 2023; 28:6179. [PMID: 37687008 PMCID: PMC10488792 DOI: 10.3390/molecules28176179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 08/16/2023] [Accepted: 08/19/2023] [Indexed: 09/10/2023] Open
Abstract
Spirulina consists of a cluster of green-colored cyanobacteria; it is commonly consumed as a food or food supplement rich in bioactive compounds with antioxidant activity, predominantly C-phycocyanin (C-PC), which is related to anti-inflammatory action and anticancer potential when consumed frequently. After C-PC extraction, the Spirulina residual biomass (RB) is rich in proteins and fatty acids with the potential for developing food products, which is interesting from the circular economy perspective. The present work aimed to develop a vegan oil-in-water emulsion containing different contents of Spirulina RB, obtaining a product aligned with current food trends. Emulsions with 3.0% (w/w) of proteins were prepared with different chickpea and Spirulina RB ratios. Emulsifying properties were evaluated regarding texture and rheological properties, color, antioxidant activity, and droplet size distribution. The results showed that it was possible to formulate stable protein-rich emulsions using recovering matter rich in protein from Spirulina as an innovative food ingredient. All the concentrations used of the RB promoted the formulation of emulsions presenting interesting rheological parameters compared with a more traditional protein source such as chickpea. The emulsions were also a source of antioxidant compounds and maintained the color for at least 30 days after production.
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Affiliation(s)
- Anna Rafaela Cavalcante Braga
- Department of Chemical Engineering, Campus Diadema, Federal University of São Paulo (UNIFESP), Diadema 09972-270, Brazil;
- Department of Biosciences, Federal University of São Paulo (UNIFESP), Silva Jardim Street 136, Vila Mathias, Santos 11015-020, Brazil
| | - Maria Cristiana Nunes
- LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
| | - Anabela Raymundo
- LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
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Dini I. The Potential of Algae in the Nutricosmetic Sector. Molecules 2023; 28:molecules28104032. [PMID: 37241773 DOI: 10.3390/molecules28104032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/05/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Seaweeds or algae are marine autotrophic organisms. They produce nutrients (e.g., proteins, carbohydrates, etc.) essential for the survival of living organisms as they participate in biochemical processes and non-nutritive molecules (such as dietary fibers and secondary metabolites), which can improve their physiological functions. Seaweed polysaccharides, fatty acids, peptides, terpenoids, pigments, and polyphenols have biological properties that can be used to develop food supplements and nutricosmetic products as they can act as antibacterial, antiviral, antioxidant, and anti-inflammatory compounds. This review examines the (primary and secondary) metabolites produced by algae, the most recent evidence of their effect on human health conditions, with particular attention to what concerns the skin and hair's well-being. It also evaluates the industrial potential of recovering these metabolites from biomass produced by algae used to clean wastewater. The results demonstrate that algae can be considered a natural source of bioactive molecules for well-being formulations. The primary and secondary metabolites' upcycling can be an exciting opportunity to safeguard the planet (promoting a circular economy) and, at the same time, obtain low-cost bioactive molecules for the food, cosmetic, and pharmaceutical industries from low-cost, raw, and renewable materials. Today's lack of methodologies for recovering bioactive molecules in large-scale processes limits practical realization.
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Affiliation(s)
- Irene Dini
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy
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Lima VS, de Oliveira DRB, da Silva CAS, Santana RDC, Soares NDFF, de Oliveira EB, Martins MA, Coimbra JSDR. Stabilization of oil-water emulsions with protein concentrates from the microalga Tetradesmus obliquus. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:797-808. [PMID: 36712212 PMCID: PMC9873893 DOI: 10.1007/s13197-023-05666-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/07/2022] [Accepted: 01/02/2023] [Indexed: 01/15/2023]
Abstract
The present work used water-soluble protein concentrates from the microalga Tetradesmus obliquus to stabilize sunflower oil emulsions. Microalgal cells were disrupted by sonication, and proteins were separated from the biomass using two methods, isoelectric and solvent precipitations. The protein extracts were concentrated by lyophilization, and the concentrates were used to produce emulsions with three amounts of Tetradesmus obliquus protein concentrate (TobPC) (0.1, 0.5, and 1.0% w/v). Emulsions were homogenized through sonication and characterized for creaming index, optical microscopy, size distribution, ζ-potential, and rheology. Isoelectric precipitation resulted in TobPC with a high protein content (51.46 ± 2.37%) and a better dispersibility profile. Emulsion stability was higher for both the isoelectric TobPC and control systems than for the TobPC solvent. Solvent TobPC does not efficiently stabilize emulsions at low protein concentrations that showed microscopically larger oil droplets and flocculation spots. A high phase separation velocity was observed for solvent TobPC, probably due to the higher hydrodynamic droplet diameters. The increase in TobPC content in the emulsions resulted in more stable emulsions for all samples. Therefore, Tetradesmus obliquus protein concentrates are a potential emulsifying agent.
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Affiliation(s)
- Viviane Sobreira Lima
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG CEP 36570-900 Brazil
| | - Davi Rocha Bernardes de Oliveira
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG CEP 36570-900 Brazil
| | - César Augusto Sodré da Silva
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG CEP 36570-900 Brazil
| | - Rejane de Castro Santana
- Departamento de Química (DEQ), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG CEP 36570-900 Brazil
| | - Nilda de Fátima Ferreira Soares
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG CEP 36570-900 Brazil
| | - Eduardo Basílio de Oliveira
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG CEP 36570-900 Brazil
| | - Marcio Aredes Martins
- Departamento de Engenharia Agrícola (DEA), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG CEP 36570-900 Brazil
| | - Jane Sélia dos Reis Coimbra
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG CEP 36570-900 Brazil
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Vendruscolo RG, Deprá MC, Pinheiro PN, Furlan VJM, Barin JS, Cichoski AJ, de Menezes CR, Zepka LQ, Jacob-Lopes E, Wagner R. Food potential of Scenedesmus obliquus biomasses obtained from photosynthetic cultivations associated with carbon dioxide mitigation. Food Res Int 2022; 160:111590. [DOI: 10.1016/j.foodres.2022.111590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 06/22/2022] [Accepted: 06/27/2022] [Indexed: 11/04/2022]
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Enhancement of Metabolite Production in High-Altitude Microalgal Strains by Optimized C/N/P Ratio. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12136779] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
This study evaluated the role of C/N/P in the increase in the synthesis of carbohydrates, proteins, and lipids in two high-mountain strains of algae (Chlorella sp. UFPS019 and Desmodesmus sp. UFPS021). Three carbon sources (sodium acetate, sodium carbonate, and sodium bicarbonate), and the sources of nitrogen (NaNO3) and phosphate (KH2PO4 and K2HPO4) were analyzed using a surface response (3 factors, 2 levels). In Chlorella sp. UFPS019, the optimal conditions to enhance the synthesis of carbohydrates were high sodium carbonate content (3.53 g/L), high KH2PO4 and K2HPO4 content (0.06 and 0.14 g/L, respectively), and medium-high NaNO3 (0.1875 g/L). In the case of lipids, a high concentration of sodium acetate (1.19 g/L) coupled with high KH2PO4 and K2HPO4 content (0.056 and 0.131 g/L, respectively) and a low concentration of NaNO3 (0.075 g/L) drastically induced the synthesis of lipids. In the case of Desmodesmus sp. UFPS021, the protein content was increased using high sodium acetate (2 g/L), high KH2PO4 and K2HPO4 content (0.056 and 0.131 g/L, respectively), and high NaNO3 concentration (0.25 g/L). These results demonstrate that the correct adjustment of the C/N/P ratio can enhance the capacity of high-mountain strains of algae to produce high concentrations of carbohydrates, proteins, and lipids.
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