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Xu Y, Tong X, Lu Y, Lu Y, Wang X, Han J, Liu Z, Ding J, Diao C, Mumby W, Peng Y, Sun Q. Microalgal proteins: Unveiling sustainable alternatives to address the protein challenge. Int J Biol Macromol 2024:133747. [PMID: 38986987 DOI: 10.1016/j.ijbiomac.2024.133747] [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: 05/11/2024] [Revised: 06/28/2024] [Accepted: 07/06/2024] [Indexed: 07/12/2024]
Abstract
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.
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Affiliation(s)
- Yuqing Xu
- Faculty of Medicine, Macau University of Science and Technology, Taipa 999078, Macao
| | - Xinyang Tong
- Faculty of Medicine, Macau University of Science and Technology, Taipa 999078, Macao
| | - Yuting Lu
- Faculty of Medicine, Macau University of Science and Technology, Taipa 999078, Macao
| | - Yongtong Lu
- Faculty of Medicine, Macau University of Science and Technology, Taipa 999078, Macao
| | - Xiangyi Wang
- Faculty of Medicine, Macau University of Science and Technology, Taipa 999078, Macao
| | - Jiaheng Han
- Faculty of Medicine, Macau University of Science and Technology, Taipa 999078, Macao
| | - Ziyu Liu
- Faculty of Medicine, Macau University of Science and Technology, Taipa 999078, Macao
| | - Juntong Ding
- Faculty of Medicine, Macau University of Science and Technology, Taipa 999078, Macao
| | - Can Diao
- Faculty of Medicine, Macau University of Science and Technology, Taipa 999078, Macao
| | - William Mumby
- Department of Health, Nutrition, and Food Sciences, Florida State University, USA
| | - Ye Peng
- Faculty of Medicine, Macau University of Science and Technology, Taipa 999078, Macao.
| | - Quancai Sun
- Department of Health, Nutrition, and Food Sciences, Florida State University, USA.
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2
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Grossmann L. Sustainable media feedstocks for cellular agriculture. Biotechnol Adv 2024; 73:108367. [PMID: 38679340 DOI: 10.1016/j.biotechadv.2024.108367] [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: 02/11/2024] [Revised: 04/11/2024] [Accepted: 04/23/2024] [Indexed: 05/01/2024]
Abstract
The global food system is shifting towards cellular agriculture, a second domestication marked by cultivating microorganisms and tissues for sustainable food production. This involves tissue engineering, precision fermentation, and microbial biomass fermentation to establish food value chains independent of traditional agriculture. However, these techniques rely on growth media sourced from agricultural, chemical (fossil fuels), and mining supply chains, raising concerns about land use competition, emissions, and resource depletion. Fermentable sugars, nitrogen, and phosphates are key ingredients derived from starch crops, energy-intensive fossil fuel based processes, and finite phosphorus resources, respectively. This review explores sustainable alternatives to reduce land use and emissions associated with cellular agriculture media ingredients. Sustainable alternatives to first generation sugars (lignocellulosic substrates, sidestreams, and gaseous feedstocks), sustainable nitrogen sources (sidestreams, green ammonia, biological nitrogen fixation), and efficient use of phosphates are reviewed. Especially cellulosic sugars, gaseous chemoautotrophic feedstocks, green ammonia, and phosphate recycling are the most promising technologies but economic constraints hinder large-scale adoption, necessitating more efficient processes and cost reduction. Collaborative efforts are vital for a biotechnological future grounded in sustainable feedstocks, mitigating competition with agricultural land and emissions.
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Affiliation(s)
- Lutz Grossmann
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
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Li H, Mustapha WAW, Liu J, Zhang X. Self-assembled nanoparticles of acid-induced fish ( Cyprinus carpio L.) scale gelatin: Structure, physicochemical properties, and application for loading curcumin. Food Chem X 2024; 21:101230. [PMID: 38426076 PMCID: PMC10901859 DOI: 10.1016/j.fochx.2024.101230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Revised: 02/13/2024] [Accepted: 02/14/2024] [Indexed: 03/02/2024] Open
Abstract
This work expands the functionality of fish scale gelatin (FSG) as a carrier of hydrophobic bioactive substances. The hydrophobicity of FSG was enhanced to promote its interaction with hydrophobic curcumin and to increase its bioavailability. This results in a remarkable increase in the curcumin loading capacity of acid-hydrolyzed FSG (HFSG) from 1.08 ± 0.08 μg/mg (0 h) to 9.15 ± 0.21 μg/mg (3 h). The amino acid composition indicated that acid hydrolysis effectively increased the ratio of hydrophobic amino acids of FSG. Acid hydrolysis facilitated the transformation of the α-helical conformation into a β-sheet structure. Hydrophobic interactions between HFSG and curcumin were strengthened by moderate acid hydrolysis. A sustained-release profile emerged for the curcumin-loaded HFSG during simulated gastrointestinal digestion, thereby improving the bioaccessibility and bioavailability of curcumin. These findings contribute to the application of acid hydrolysis in modifying FSG for enhanced hydrophobicity and curcumin loading capacity in the food industry.
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Affiliation(s)
- Haoxin Li
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Malaysia
| | - Wan Aida Wan Mustapha
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Malaysia
| | - Jia Liu
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China
- School of Liquor & Food Engineering, Guizhou University, Guiyang 550025, China
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
| | - Xiaoping Zhang
- Guizhou Fishery Research Institute, Guizhou Academy of Agricultural Science, Guiyang 550025, China
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Ma C, Mao Z, Liu Q. Novel strategy for depolymerization of avermectin fermentation residue to value-added amino acid product. Front Chem 2024; 12:1375223. [PMID: 38496270 PMCID: PMC10940319 DOI: 10.3389/fchem.2024.1375223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Accepted: 02/19/2024] [Indexed: 03/19/2024] Open
Abstract
Avermectin fermentation residue (AFR) is rich in proteins, which can be depolymerized to value-added amino acids for in-plant reuse. The hydrochloric acid (HCl) hydrolysis is performed and investigated under different conditions, including HCl concentration, solid-liquid ratio, temperature, and time. The hydrolysis degree (HD) of 67.7% can be achieved. The empirical correlation of HD is established with a good practicability to control the HD and predict the experimental conditions. Solid-liquid reaction is confirmed to be dominant during the hydrolysis process. There are 17 kinds of amino acids in the hydrolysate, benefiting the reuse. Avermectin is not detected in the hydrolysate and AFR, and the mass of AFR is reduced by 53.8 wt%. This work provides a novel strategy for the environmentally friendly treatment and meanwhile the resource recovery of AFR.
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Affiliation(s)
- Chi Ma
- CAS Key Laboratory of Green Process and Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, China
| | - Zhengxin Mao
- CAS Key Laboratory of Green Process and Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, China
- School of Chemical Engineering, University of Chinese Academy of Sciences, Beijing, China
| | - Qingfen Liu
- CAS Key Laboratory of Green Process and Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, China
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Li H, Wan Mustapha WA, Tian G, Dong N, Zhao F, Zhang X, Long D, Liu J. Enhanced hydrophobic interaction between fish (Cyprinus carpio L.) scale gelatin and curcumin: Mechanism study. Food Chem 2024; 431:137102. [PMID: 37579608 DOI: 10.1016/j.foodchem.2023.137102] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 07/23/2023] [Accepted: 08/03/2023] [Indexed: 08/16/2023]
Abstract
To enhance the solubility of hydrophobic nutrients, the hydrophobicity of fish scale gelatin hydrolysate (FSGH) was increased with moderate acid or alkali hydrolysis. Acid-induced FSG hydrolysate (AcFSGH) at 3 h showed a superior curcumin loading efficiency (18.30 ± 0.38 μg/mL) among all FSGHs. Compared with FSG, the proportion of hydrophobic amino acids (from 41.1% to 46.4%) and the hydrophobic interaction (from 12.72 to 20.10 mg/mL) was significantly increased in the AcFSGH. Meanwhile, the transformation of the α-helix (from 12.8% to 4.9%) to the β-sheet (from 29.0% to 42.8%) was also observed in the AcFSGH. Based on the observation in the molecular weight and morphological analysis, AcFSGH acquired the best hydrophobic interaction with curcumin, presumably due to the formation of the flexible structure of the linear hydrolyzates. The above results call for an investigation of the role of FSG hydrolysate in the synthesis of nanoparticles loaded with bioactive lipophilic compounds.
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Affiliation(s)
- Haoxin Li
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China; Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Malaysia
| | - Wan Aida Wan Mustapha
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Malaysia
| | - Guilin Tian
- School of Liquor & Food Engineering, Guizhou University, Guiyang 550025, China
| | - Nan Dong
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
| | - Feng Zhao
- Guizhou Fishery Research Institute, Guizhou Academy of Agricultural Science, Guiyang 550025, China
| | - Xiaoping Zhang
- Guizhou Fishery Research Institute, Guizhou Academy of Agricultural Science, Guiyang 550025, China
| | - Daoqi Long
- Chongqing Vocational Institute of Safety & Technology, Chongqing 404121, China
| | - Jia Liu
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China; School of Liquor & Food Engineering, Guizhou University, Guiyang 550025, China; Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China.
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6
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Hua XY, Long Y, Ong DSM, Theng AHP, Shi JK, Osen R, Wu M, Chiang JH. Mathematical optimisation of extruded mixed plant protein-based meat analogues based on amino acid compositions. Curr Res Food Sci 2023; 7:100648. [PMID: 38115894 PMCID: PMC10728321 DOI: 10.1016/j.crfs.2023.100648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 11/23/2023] [Accepted: 11/25/2023] [Indexed: 12/21/2023] Open
Abstract
Developing meat analogues of superior amino acid (AA) profiles in the food industry is a challenge as plant proteins contain less of some essential AA than animal proteins. Mathematical optimisation models such as linear/non-linear programming models were used to overcome this challenge and create high-moisture meat analogues (HMMA) with AA profiles as close as possible to chicken breast meat. The effect on the physiochemical properties and specific mechanical energy (SME) of the HMMA was investigated. The AA content of HMMA was generally lower than chicken. Strong intermolecular bonds present in the globulin fraction could hinder protein acid hydrolysis of HMMA. Plant proteins also affect the HMMA colour as certain AA forms Maillard reaction products with higher browning intensity. Lastly, different characteristics of plant proteins resulted in different SME values under the same extrusion conditions. While mathematical programming can optimise plant protein combinations, fortification is required to match the AA profile of HMMA to an animal source.
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Affiliation(s)
- Xin Yi Hua
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Yushen Long
- Machine Intellection Department, Institute for Infocomm Research, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Dayna Shu Min Ong
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Alicia Hui Ping Theng
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Jing K. Shi
- Machine Intellection Department, Institute for Infocomm Research, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Raffael Osen
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Min Wu
- Machine Intellection Department, Institute for Infocomm Research, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Jie Hong Chiang
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
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Lou M, Ritzoulis C, Liu J, Zhang X, Han J, Liu W. In vitro digestion of tofu with different textures using an artificial gastric digestive system. Food Res Int 2022; 157:111458. [PMID: 35761694 DOI: 10.1016/j.foodres.2022.111458] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 05/29/2022] [Accepted: 06/01/2022] [Indexed: 11/26/2022]
Abstract
Two kinds of tofu with obvious differences in texture ["GDL" and "CaSO4", standing for tofus made with the application of either glucono-δ-lactone (GDL) or calcium sulfate, with measured hardness 23.1 ± 3.3 g and 105.2 ± 25.1 g, respectively] were used as to investigate the in vitro progress and extent of tofu digestion, using an independently-developed artificial gastric digestion system (AGDS). The particle size distributions of both CaSO4 and GDL tofu shifted towards smaller particles as the digestion time increased, while the viscosity of the gastric digesta also increased. Tofu proteins were hydrolyzed in the simulated stomach, with GDL tofu showing a higher hydrolysis rate, based on the temporal evolution of SDS-PAGE bands, and had a higher amino acids accumulation than CaSO4 tofu at the end of gastric digestion. In the absence of peptic enzymes, the protein was acidically-hydrolyzed, but the degree of hydrolysis was much lower than in the presence of enzymes; these findings are in accord with the changes in microstructure observed by scanning electron microscopy. The results indicated that the in vitro extent of tofu digestion is related to its hardness, which is in turn related to its microstructure; they also indicated the potential of our developed in vitro dynamic stomach in studying semi-solid foods.
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Affiliation(s)
- Mapeizhan Lou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Christos Ritzoulis
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Department of Food Science and Technology, International Hellenic University, Alexander Campus, 57400 Thessaloniki, Greece
| | - Jing Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Xinyuan Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Jianzhong Han
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Weilin Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
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8
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Umami compounds present in umami fraction of acid-hydrolyzed Spirulina (Spirulina platensis). ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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9
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Dai L, Cepeda M, Hinrichs J, Weiss J. Behavior of concentrated emulsions prepared by acid-hydrolyzed insoluble microalgae proteins from Chlorella protothecoides. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3348-3354. [PMID: 33222184 DOI: 10.1002/jsfa.10964] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Revised: 10/07/2020] [Accepted: 11/22/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Microalgae are a promising alternative source to meet the increasing global demand for protein. The insoluble microalgae protein fraction that makes up over half of the protein composition of the biomass has shown potential to serve as a functional emulsifier after acidic hydrolysis. However, creaming was observed due to the flocculation of emulsion droplets, suggesting a preferable use in concentrated emulsions. RESULTS In this study, we examined the emulsifying behavior of the untreated insoluble microalgae protein fraction and two of its hydrolysates obtained in 0.5 mol L-1 HCl for 4 h at 65 °C (Hydrolysates 65) or 85 °C (Hydrolysates 85), at a concentration of 3% (w/w), and elevated levels of oil (50-70%). The results showed an increase in droplet size and apparent viscosity with increasing oil content in the emulsions. The emulsions made with Hydrolysates 85 had the smallest droplet size and the highest apparent viscosity. The gravitational separation was hindered when oil content was increased. The Hydrolysates 85 stabilized emulsions had a gel-like structure and were stable against coalescence or creaming during a 7 day storage test. CONCLUSION The results suggest that the thermal acid-treated fraction Hydrolysates 85 may, in particular, be a good emulsifier to formulate concentrated emulsion-based foods with oil content over 50%, such as mayonnaise, salad dressings, or dips. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Laixin Dai
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Melanie Cepeda
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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Du L, Kruse A. Cell disruption and value-added substances extraction from Arthrospira platensis using subcritical water. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2021.105193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Bertsch P, Böcker L, Mathys A, Fischer P. Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.014] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Abstract
Several microalgae species have been exploited due to their great biotechnological potential for the production of a range of biomolecules that can be applied in a large variety of industrial sectors. However, the major challenge of biotechnological processes is to make them economically viable, through the production of commercially valuable compounds. Most of these compounds are accumulated inside the cells, requiring efficient technologies for their extraction, recovery and purification. Recent improvements approaching physicochemical treatments (e.g., supercritical fluid extraction, ultrasound-assisted extraction, pulsed electric fields, among others) and processes without solvents are seeking to establish sustainable and scalable technologies to obtain target products from microalgae with high efficiency and purity. This article reviews the currently available approaches reported in literature, highlighting some examples covering recent granted patents for the microalgae’s components extraction, recovery and purification, at small and large scales, in accordance with the worldwide trend of transition to bio-based products.
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Emulsifying properties of acid-hydrolyzed insoluble protein fraction from Chlorella protothecoides: Formation and storage stability of emulsions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105954] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Dai L, Hinrichs J, Weiss J. Ionic strength and pH stability of oil-in-water emulsions prepared with acid-hydrolyzed insoluble proteins from Chlorella protothecoides. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4237-4244. [PMID: 32378211 DOI: 10.1002/jsfa.10464] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 03/31/2020] [Accepted: 05/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Chlorella protothecoides is one of the most widely commercialized and studied microalgae species. Recent research reported improved emulsifying properties of the insoluble protein fraction from C. protothecoides after thermal-acid treatment. RESULTS In this research, we studied the influence of ionic strength (sodium chloride 50-500 mmol L-1 or calcium chloride 5-50 m mol L-1 ) and pH (2-9) on the stability of oil-in-water emulsions prepared by 3% (w/w) of the untreated insoluble microalgae protein fraction or hydrolysates obtained after treatment with hydrochloric acid at 65 °C (Hydrolysates 65) or 85 °C (Hydrolysates 85) for 4 h. The emulsions were prepared by mixing 10% (w/w) oil and homogenized at 68.9 MPa. The ionic strength and pH were, subsequently, adjusted. The mean particle diameter of emulsions remained constant despite extensive variations in ionic strength or pH. Emulsion droplets stabilized by Hydrolysates 85 were stable against coalescence at all ionic strengths or pH values tested. CONCLUSION The results indicate a high potential to use acid-hydrolyzed insoluble microalgae protein fractions for the formulation of various emulsion-based food systems. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Laixin Dai
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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Abstract
AbstractMicroalgae are considered to be a promising alternative protein source after extraction and fractionation. Studies have shown that the insoluble protein fraction possesses interfacial activity and is able to stabilize oil-in-water emulsions after acid hydrolysis. The current work studied the surface pressure and foaming properties of the insoluble microalgae protein fraction obtained from Chlorella protothecoides and two of their hydrolysates. Results showed that the surface pressure of the three used protein fractions increased with increasing protein concentration. Moreover, surface pressure of the insoluble microalgae protein increased after hydrolysis at 65 °C (Hydrolysates 65) or 85 °C (Hydrolysates 85) suggesting an increased foaming capacity of the insoluble microalgae protein fraction after hydrolysis. Hydrolysates 85 had the highest foam capacity, and foams remained stable with a half-life time of over 5 h. Overall, hydrolysis of the insoluble microalgae protein fraction with 0.5 M HCl at 85 °C for 4 h resulted in generation of protein fragments that appear to be very suitable to stabilize air-water interfaces in foam-based foods.
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16
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Dai L, Reichert CL, Hinrichs J, Weiss J. An erosion-type hydrolysis behavior of insoluble protein fraction from Chlorella protothecoides. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1072-1079. [PMID: 31650550 DOI: 10.1002/jsfa.10112] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Revised: 10/16/2019] [Accepted: 10/22/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Acid-induced hydrolysis of proteins has been used to improve the solubility and functional properties of various proteins, and could be a promising tool to facilitate the use of currently underutilized insoluble microalgae protein-rich fractions in food applications. However, the results of a prior study showed an unusual resistance of an insoluble microalgae protein-rich fraction to acid hydrolysis at room temperature. RESULTS In the present study, the insoluble protein-rich fraction extracted from microalgae Chlorella prothothecoides was treated with 0.5 mol L-1 hydrochloric acid at 25, 45, 65 or 85 °C for 0-4 h. The results showed that hydrolysis of the fraction at 85 °C for 4 h led to decreases in the amount of insoluble protein-rich aggregates and the formation of fragments with a lower molecular weight, as well as an increase in protein solubility by approximately 40%. Nevertheless, some aggregated insoluble protein-rich particles remained, even after hydrolysis at 85 °C for 4 h. CONCLUSION The higher temperature improved the efficiency of the acid hydrolysis of the insoluble protein fraction from microalgae Chlorella prothothecoides, which is highly acid-resistant. Overall, an erosion-based mechanism was suggested for the acid hydrolysis of insoluble microalgae protein fraction. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Laixin Dai
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Corina L Reichert
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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17
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Arauzo PJ, Du L, Olszewski MP, Meza Zavala MF, Alhnidi MJ, Kruse A. Effect of protein during hydrothermal carbonization of brewer's spent grain. BIORESOURCE TECHNOLOGY 2019; 293:122117. [PMID: 31520863 DOI: 10.1016/j.biortech.2019.122117] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 09/02/2019] [Accepted: 09/03/2019] [Indexed: 06/10/2023]
Abstract
This study has two targets: Studying the extraction of the initial protein content from brewer's spent grain and the impact of protein's extraction on the chemical-physical properties of produced hydrochars. The protein was extracted from brewer's spent grains using the pH-shifting method. The extracted protein was quantified and characterized by their amino acid profile. The hydrothermal treatment was applied at 190 °C and 220 °C for 0.5 h, 1 h, 2 h, and 4 h. The hydrochars and process water were collected and assayed. The hydrochar after protein extraction reveals the lowest yield to hydrochars (67.10-45.14%), higher C/N ratio (19.66-21.33) and lower ash content (1.52-1.72 wt%) compared to the hydrochar without extraction.
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Affiliation(s)
- P J Arauzo
- Department of Conversion Technologies of Biobased Resources, Institute of Agricultural Engineering, University of Hohenheim, Garbenstrasse 9, 70599 Stuttgart, Germany.
| | - L Du
- Department of Conversion Technologies of Biobased Resources, Institute of Agricultural Engineering, University of Hohenheim, Garbenstrasse 9, 70599 Stuttgart, Germany
| | - M P Olszewski
- Department of Conversion Technologies of Biobased Resources, Institute of Agricultural Engineering, University of Hohenheim, Garbenstrasse 9, 70599 Stuttgart, Germany
| | - M F Meza Zavala
- Department of Conversion Technologies of Biobased Resources, Institute of Agricultural Engineering, University of Hohenheim, Garbenstrasse 9, 70599 Stuttgart, Germany
| | - M J Alhnidi
- Department of Conversion Technologies of Biobased Resources, Institute of Agricultural Engineering, University of Hohenheim, Garbenstrasse 9, 70599 Stuttgart, Germany
| | - A Kruse
- Department of Conversion Technologies of Biobased Resources, Institute of Agricultural Engineering, University of Hohenheim, Garbenstrasse 9, 70599 Stuttgart, Germany
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Dai L, Bergfreund J, Reichert CL, Fischer P, Weiss J. Shear rheological properties of acid hydrolyzed insoluble proteins from Chlorella protothecoides at the oil-water interface. J Colloid Interface Sci 2019; 551:297-304. [DOI: 10.1016/j.jcis.2019.05.029] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Revised: 05/06/2019] [Accepted: 05/07/2019] [Indexed: 11/30/2022]
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Heat-induced gel formation of a protein-rich extract from the microalga Chlorella sorokiniana. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.06.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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