High protein ingredients of microalgal origin: Obtainment and functional properties

Evaluation of the functional properties of a protein isolate from Arthrospira maxima and its application in a meat sausage

Arthrospira maxima is a microalga that has been collected in Lake Texcoco in the Valley of Mexico since pre-Hispanic times and has been a traditional food source due to its high biomass production and protein content (50-60 %), making it promising for protein extraction. In this context, a protein isolate was obtained from powdered biomass of Arthrospira maxima (PbAm) by alkaline solubilization (pH 11) and isoelectric precipitation (pH 4.2). Arthrospira maxima protein isolate (AmPI) presented higher protein content (82.58 %) and total amino acids compared to PbAm. Functional properties of AmPI were evaluated in comparison with PbAm and soy protein isolate (SPI). Protein extraction resulted in a significant increase in protein solubility (PS) and foaming capacity (FC) of up to 87.78 % and 238.10 %, respectively. Emulsifying capacity (EC) of AmPI was superior to that of PbAm and SPI in pH range 5-7. Inclusion of AmPI as a partial substitute for SPI in the formulation of meat sausages was evaluated by implementing four treatments: T1 (15 % AmPI, 85 % SPI), T2 (10 % AmPI, 90 % SPI), T3 (5 % AmPI, 95 % SPI) and T4 (0 % AmPI, 100 % SPI). Although the texture attributes remained unchanged, a significant reduction in color parameters was observed as the concentration of AmPI increased. An inclusion of 15 % AmPI significantly enhanced the nutritional quality of meat sausages. Results highlight the excellent properties of AmPI, confirming Arthrospira maxima as a promising protein source in the food industry.

Effects of Different pH Levels on the Structural and Functional Properties of Proteins of Phaeodactylum tricornutum

Phaeodactylum tricornutum is identified by its capacity for rapid growth, reproduction, and in vitro cultivation, as well as the presence of a range of high-value active compounds, including proteins, with potential food applications. The objective of this study was to investigate the effects of pH shift treatments (pH of 3, 5, 7, 9, and 11) on the structural and functional properties of the Phaeodactylum tricornutum protein (PTP). The molecular weight of the PTP was predominantly distributed within the following ranges: below 5 kDa, 5-100 kDa, and above 100 kDa. Compared to the acidic environment, the PTP demonstrated higher solubility and greater free sulfhydryl group content in the alkaline environment. Additionally, PTP had a smaller particle size and higher thermal stability in alkaline environments. The PTP exhibited superior foaming ability (135%), emulsification activity index (3.72 m2/g), and emulsion stability index (137.71 min) in alkaline environments. The results of this investigation provide a foundation for the future development and application of the PTP in the food industry.

Euglena gracilis Protein: Effects of Different Acidic and Alkaline Environments on Structural Characteristics and Functional Properties

Due to the growing demand for human-edible protein sources, microalgae are recognized as an economically viable alternative source of proteins. The investigation into the structural characteristics and functional properties of microalgin is highly significant for its potential application in the food industry as an alternative source of protein. In this research, we extracted protein from Euglena gracilis by using alkaline extraction and acid precipitation and investigated its structural characteristics and functional properties in different acidic and alkaline environments. The molecular weight distribution of Euglena gracilis protein (EGP), as revealed by the size exclusion chromatography results, ranges from 152 to 5.7 kDa. EGP was found to be rich in hydrophobic amino acids and essential amino acids. Fourier infrared analysis revealed that EGP exhibited higher α-helix structure content and lower β-sheet structure content in alkaline environments compared with acidic ones. EGP exhibited higher foaming properties, emulsifying activity index, solubility, free sulfhydryl, and total sulfhydryl in pH environments far from its isoelectric point, and lower fluorescence intensity (2325 A.U.), lower surface hydrophobicity, larger average particle size (25.13 µm), higher emulsifying stability index, and water-holding capacity in pH environments near its isoelectric point. In addition, X-ray diffraction (XRD) patterns indicated that different acidic and alkaline environments lead to reductions in the crystal size and crystallinity of EGP. EGP exhibited high denaturation temperature (Td; 99.32 °C) and high enthalpy (ΔH; 146.33 J/g) at pH 11.0, as shown by the differential scanning calorimetry (DSC) results. The findings from our studies on EGP in different acidic and alkaline environments provide a data basis for its potential commercial utilization as a food ingredient in products such as emulsions, gels, and foams.

Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges

Microalgae are receiving increased attention in the food sector as a sustainable ingredient due to their high protein content and nutritional value. They contain up to 70% proteins with the presence of all 20 essential amino acids, thus fulfilling human dietary requirements. Microalgae are considered sustainable and environmentally friendly compared to traditional protein sources as they require less land and a reduced amount of water for cultivation. Although microalgae's potential in nutritional quality and functional properties is well documented, no reviews have considered an in-depth analysis of the pros and cons of their addition to foods. The present work discusses recent findings on microalgae with respect to their protein content and nutritional quality, placing a special focus on formulated food products containing microalgae proteins. Several challenges are encountered in the production, processing, and commercialization of foods containing microalgae proteins. Solutions presented in recent studies highlight the future research and directions necessary to provide solutions for consumer acceptability of microalgae proteins and derived products.

Protein separation by sequential selective complex coacervation

In food manufacturing and particular biomedical products selected proteins are often required. Obtaining the desired proteins in a pure form from natural resources is therefore important, but often very challenging. Herein, we design a sequential coacervation process that allows to efficiently isolate and purify proteins with different isoelectric points (pIs) from a mixed solution, namely Bovine Serum Albumin (BSA, pI = 4.9) and Peroxidase from Horseradish (HRP, pI = 7.2). The key to separation is introducing a suitable polyelectrolyte that causes selective complex coacervation at appropriate pH and ionic strength. Specifically, polyethyleneimine (PEI), when added into the mixture at pH 6.0, produces a coacervation which exclusively contains BSA, leading to a supernatant solution containing 100 % HRP with a purity of 91 %. After separating the dilute and dense phases, BSA is recovered by adding poly(acrylic acid) (PAA) to the concentrated phase, which displaces BSA from the complex because it interacts more strongly with PEI. The supernatant phase after this step contains approximately 75 % of the initial amount of BSA with a purity of 99 %. Our results confirm that coacervation under well-defined conditions can be selective, enabling separation of proteins with adequate purity. Therefore, the established approach demonstrates a facile and sustainable strategy with potential for protein separation at industrial scale.

Effects of molecular weight fraction on antioxidation capacity of rice protein hydrolysates

Rice protein was used as a starting material to provide rice protein hydrolysates (RPH) through enzyme-assisted extraction. RPH was further fractionated using ultrafiltration membrane (UF) and classified by molecular weight (MW; MW < 1 kDa, MW 1-10 kDa, and MW > 10 kDa). Peptides with MW < 1 kDa possessed superior antioxidant properties (p < 0.05). Therefore, UF demonstrated great efficacy in selectively separating antioxidant peptides. A Pearson correlation analysis revealed that the total phenolic concentration was correlated with oxygen radical absorbance capacity (ORAC; r = 0.999, p < 0.05). Amino acid contents had negative correlations with the scavenging activity (specifically, IC50) of 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radicals (r =  - 0.986 to - 1.000). Reducing power was related to aromatic amino acid contents (r = 0.997, p < 0.05). In this study, enzymatic hydrolysis was discovered to be an effective method of extracting and isolating natural antioxidant proteins from broken rice, thus preserving the nutritional quality of rice and making those proteins more accessible in future applications.

Recent advances in electrospun protein fibers/nanofibers for the food and biomedical applications

Electrospinning (ES) is one of the most investigated processes for the convenient, adaptive, and scalable manufacturing of nano/micro/macro-fibers. With this technique, virgin and composite fibers may be made in different designs using a wide range of polymers (both natural and synthetic). Electrospun protein fibers (EPF) shave desirable capabilities such as biocompatibility, low toxicity, degradability, and solvolysis. However, issues with the proteins' processibility have limited their widespread utilization. This paper gives an overview of the features of protein-based biomaterials, which are already being employed and has the potential to be exploited for ES. State-of-the-art examples showcasing the usefulness of EPFs in the food and biomedical industries, including tissue engineering, wound dressings, and drug delivery, provided in the applications. The EPFs' future perspective and the challenge they pose are presented at the end. It is believed that protein and biopolymeric nanofibers will soon be manufactured on an industrial scale owing to the limitations of employing synthetic materials, as well as enormous potential of nanofibers in other fields, such as active food packaging, regenerative medicine, drug delivery, cosmetic, and filtration.

Update on the application of magnetic fields to microalgal cultures

Several studies have shown that any magnetic field (MF) applied to microalgae modifies its cultivation conditions and may favor biomolecule production since it interacts with the microorganisms and affect their growth. As a result, there are changes in concentrations and compositions of biomass and biomolecules. This review aims at updating MF applications to microalga cultures that were reported by studies conducted in the last 5 years. It shows the main studies that reached positive results of carbohydrate, lipid, protein and pigment production. Effects of MFs may be positive, negative or null, depending on some factors, such as intensity, exposure time, physiological state of cells and application devices. Therefore, this review details cultivation conditions used for reaching high concentration of biomolecules, explains the action of MFs on microalgae and describes their applicability to the biorefinery concept.

Effect of Different Extraction Methods on Physicochemical Characteristics and Antioxidant Activity of C-Phycocyanin from Dry Biomass of Arthrospira platensis

The effect of four different extraction methods on physicochemical characteristics and functionalities of chloro-phycocyanin (CP) was investigated. Swelling (S-CP), freezing and thawing (4FT-CP), ultrasonication with freezing and thawing (4FT+U-CP), and the high-pressure cell disruption (HPCD-CP) process affected CP differently, thus resulting in different levels of solubility, DPPH scavenging activity, ABTS scavenging activity, and reducing power. Among the four CPs, HPCD-CP had the highest CP content (15.3%), purity (1.66 ± 0.16), and ∆E value but the lowest ∆b value. The ζ potential of HPCD-CP (−38.8 mV) was the highest, but the average particle size of 4FT+U-CP (719.1 nm) was the highest. UV-Vis absorption spectra and fluorescence spectra illustrated that high-pressure cell disruption-assisted extraction had more profound impacts on the microenvironment of tetrapyrrole chromophores, the environment of aromatic amino acids, and the phycocyanobilin of CP. Furthermore, HPCD-CP and 4FT-CP showed higher solubility and antioxidant activities than S-CP, especially 4FT+U-CP. The results obtained in this study demonstrate that HPCD technology could obtain a food-grade C-phycocyanin product with higher CP concentration, purity, solubility, and antioxidant activity.

Valorisation of algal biomass to value-added metabolites: emerging trends and opportunities

Algal biomass is a promising feedstock for sustainable production of a range of value-added compounds and products including food, feed, fuel. To further augment the commercial value of algal metabolites, efficient valorization methods and biorefining channels are essential. Algal extracts are ideal sources of biotechnologically viable compounds loaded with anti-microbial, anti-oxidative, anti-inflammatory, anti-cancerous and several therapeutic and restorative properties. Emerging technologies in biomass valorisation tend to reduce the significant cost burden in large scale operations precisely associated with the pre-treatment, downstream processing and waste management processes. In order to enhance the economic feasibility of algal products in the global market, comprehensive extraction of multi-algal product biorefinery is envisaged as an assuring strategy. Algal biorefinery has inspired the technologists with novel prospectives especially in waste recovery, carbon concentration/sequestration and complete utilisation of the value-added products in a sustainable closed-loop methodology. This review critically examines the latest trends in the algal biomass valorisation and the expansive feedstock potentials in a biorefinery perspective. The recent scope dynamics of algal biomass utilisation such as bio-surfactants, oleochemicals, bio-stimulants and carbon mitigation have also been discussed. The existing challenges in algal biomass valorisation, current knowledge gaps and bottlenecks towards commercialisation of algal technologies are discussed. This review is a comprehensive presentation of the road map of algal biomass valorisation techniques towards biorefinery technology. The global market view of the algal products, future research directions and emerging opportunities are reviewed.

Biodegradable Solvents: A Promising Tool to Recover Proteins from Microalgae

The world will face a significant protein demand in the next few decades, and due to the environmental concerns linked to animal protein, new sustainable protein sources must be found. In this regard, microalgae stand as an outstanding high-quality protein source. However, different steps are needed to separate the proteins from the microalgae biomass and other biocompounds. The protein recovery from the disrupted biomass is usually the bottleneck of the process, and it typically employs organic solvents or harsh conditions, which are both detrimental to protein stability and planet health. Different techniques and methods are applied for protein recovery from various matrices, such as precipitation, filtration, chromatography, electrophoresis, and solvent extraction. Those methods will be reviewed in this work, discussing their advantages, drawbacks, and applicability to the microalgae biorefinery process. Special attention will be paid to solvent extraction performed with ionic liquids (ILs) and deep eutectic solvents (DESs), which stand as promising solvents to perform efficient protein separations with reduced environmental costs compared to classical alternatives. Finally, several solvent recovery options will be analyzed to reuse the solvent employed and isolate the proteins from the solvent phase.

Magnetic Field Action on Limnospira indica PCC8005 Cultures: Enhancement of Biomass Yield and Protein Content

The effects of a magnetic field (MF) on the cyanobacteria Limnospira indica PCC 8005 growth rate and biomass composition were investigated. A device to apply the MF during the cultivation was built and the cyanobacteria were exposed to a steady 11 mT transverse MF. The growth increased with MF application, and when it was applied for 1 h per day, 123% more biomass was produced than in the control group. The protein content in the biomass cultured under this condition increased, achieving 60.4 w/w, while the Chl-a increased by 326%. The MF application for 1 h per day was found to be more efficient than when applied continuously for 24 h per day, in addition to being more economical and sustainable. This study showed an inexpensive and non-toxic way to enhance biomass concentration, leading to amounts more than 100% higher than those obtained in the control group. Furthermore, the high protein content in the biomass gave us several possibilities to increase the nutritional value of food.

Supercritical fluid extraction (SCFE) as green extraction technology for high-value metabolites of algae, its potential trends in food and human health

Application of high-value algal metabolites (HVAMs) in cosmetics, additives, pigments, foods and medicines are very important. These HVAMs can be obtained from the cultivation of micro- and macro-algae. These metabolites can benefit human and animal health in a physiological and nutritional manner. However, because of conventional extraction methods and their energy and the use of pollutant solvents, the availability of HVAMs from algae remains insufficient. Receiving their sustainability and environmental benefits have recently made green extraction technologies for HVAM extractions more desirable. But very little information is available about the technology of green extraction of algae from these HVAM. This review, therefore, highlights the supercritical fluid extraction (SCFE) as principal green extraction technologyand theirideal parameters for extracting HVAMs. In first, general information is provided concerning the HVAMs and their components of macro and micro origin. The review also includes a description of SCFE technology's properties, instrumentation operation, solvents used, and the merits and demerits. Moreover, there are several HVAMs associated with their numerous high-level biological activities which include high-level antioxidant, anti-inflammatory, anticancer and antimicrobial activity and have potential health-beneficial effects in humans since they are all HVAMs, such as foods and nutraceuticals. Finally, it provides future insights, obstacles, and suggestions for selecting the right technologies for extraction.

Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives

Consumer interest in protein rich diets is increasing, with more attention being paid to the protein source. Despite the occurrence of animal proteins in the human diet, non-animal proteins are gaining popularity around the world due to their health benefits, environmental sustainability, and ethical merit. These sources of protein qualify for vegan, vegetarian, and flexitarian diets. Non-animal proteins are versatile, derived mainly from cereals, vegetables, pulses, algae (seaweed and microalgae), fungi, and bacteria. This review's intent is to analyze the current and future direction of research and innovation in non-animal proteins, and to elucidate the extent (limitations and opportunities) of their applications in food and beverage industries. Prior knowledge provided relevant information on protein features (processing, structure, and techno-functionality) with particular focus on those derived from soy and wheat. In the current food landscape, beyond conventionally used plant sources, other plant proteins are gaining traction as alternative ingredients to formulate animal-free foodstuffs (e.g., meat alternatives, beverages, baked products, snack foods, and others). Microbial proteins derived from fungi and algae are also food ingredients of interest due to their high protein quantity and quality, however there is no commercial food application for bacterial protein yet. In the future, key points to consider are the importance of strain/variety selection, advances in extraction technologies, toxicity assessment, and how this source can be used to create food products for personalized nutrition.

Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity, and regulatory issues

Microalgae feasibility as food ingredients or source of nutrients and/or bioactive compounds and their health effects have been widely studied. This review aims to provide an overview of the use of microalgae biomass in food products, the technological effects of its incorporation, and their use as a source of health-promoting bioactive compounds. In addition, it presents the regulatory aspects of commercialization and consumption, and the main trends and market challenges Microalgae have stood out as sources of nutritional compounds (polysaccharides, proteins, lipids, vitamins, minerals, and dietary fiber) and biologically active compounds (asthaxanthin, β-carotene, omega-3 fatty acids). The consumption of microalgae biomass proved to have several health effects, such as hypoglycemic activity, gastroprotective and anti-steatotic properties, improvements in neurobehavioral and cognitive dysfunction, and hypolipidemic properties. Its addition to food products can improve the nutritional value, aroma profile, and technological properties, with important alterations on the syneresis of yogurts, meltability in cheeses, overrun values and melting point in ice creams, physical properties and mechanical characteristics in crisps, and texture, cooking and color characteristics in pastas. However, more studies are needed to prove the health effects in humans, expand the market size, reduce the cost of production, and tighter constraints related to regulations.

Recent advances on protein separation and purification methods

Protein, as the material basis of vita, is the crucial undertaker of life activities, which constitutes the framework and main substance of human tissues and organs, and takes part in various forms of life activities in organisms. Separating proteins from biomaterials and studying their structures and functions are of great significance for understanding the law of life activities and clarifying the essence of life phenomena. Therefore, scientists have proposed the new concept of proteomics, in which protein separation technology plays a momentous role. It has been diffusely used in the food industry, agricultural biological research, drug development, disease mechanism, plant stress mechanism, and marine environment research. In this paper, combined with the recent research situation, the progress of protein separation technology was reviewed from the aspects of extraction, precipitation, membrane separation, chromatography, electrophoresis, molecular imprinting, microfluidic chip and so on.

In Vivo Biosynthesis of Inorganic Nanomaterials Using Eukaryotes-A Review

Bionanotechnology, the use of biological resources to produce novel, valuable nanomaterials, has witnessed tremendous developments over the past two decades. This eco-friendly and sustainable approach enables the synthesis of numerous, diverse types of useful nanomaterials for many medical, commercial, and scientific applications. Countless reviews describing the biosynthesis of nanomaterials have been published. However, to the best of our knowledge, no review has been exclusively focused on the in vivo biosynthesis of inorganic nanomaterials. Therefore, the present review is dedicated to filling this gap by describing the many different facets of the in vivo biosynthesis of nanoparticles (NPs) using living eukaryotic cells and organisms-more specifically, live plants and living biomass of several species of microalgae, yeast, fungus, mammalian cells, and animals. It also highlights the strengths and weaknesses of the synthesis methodologies and the NP characteristics, bio-applications, and proposed synthesis mechanisms. This comprehensive review also brings attention to enabling a better understanding between the living organisms themselves and the synthesis conditions that allow their exploitation as nanobiotechnological production platforms as these might serve as a robust resource to boost and expand the bio-production and use of desirable, functional inorganic nanomaterials.

Simultaneous saccharification and fermentation of Spirulina sp. and corn starch for the production of bioethanol and obtaining biopeptides with high antioxidant activity

The aim was to produce bioethanol by the simultaneous saccharification and fermentation (SSF) of Spirulina sp. LEB 18 biomass and corn starch, increasing the process scale and obtaining biopeptides from bioethanol residue. Different temperatures of SSF and biomass/starch concentrations were tested, and the best conditions were chosen to scale-up the bioethanol production. The biopeptides were obtained enzymatically with a protease. The antioxidant capacity, molecular structure, thermal stability and mass loss of the biopeptides were evaluated. A total of 73 g L^-1 bioethanol was obtained during scale-up, and the residue presented a high protein content with a degree of hydrolysis of 86%. The biopeptides showed 32% ABTS radical inhibition with high thermal stability. This study showed the possibility of the biorefinery concept being able to produce bioethanol by Spirulina, and the biopeptides from the bioethanol residue presented high antioxidant capacity and can be used in many areas of the food industry.

Bioactive stability of microalgal protein hydrolysates under food processing and storage conditions

The stability of antioxidant protein hydrolysates from Spirulina sp. LEB 18 was evaluated under food processing conditions and after in vitro digestion. Protein hydrolysates with degrees of hydrolysis of 50.6% and 60% were obtained after 90 and 120 min of reaction, respectively, with Protemax 580 L. The results indicated that the antioxidant activity of protein hydrolysates was maintained following application of heat treatment (- 18 °C, 63 °C, and 100 °C). Moreover, the ability of protein hydrolysates to inhibit the 2,2-diphenyl-1-picrylhydrazyl radical was increased by nearly 25% upon exposure to acidified media (pH 4 and pH 6). In general terms, the protein hydrolysates were bioavailable after digestion with pepsin and pancreatin. This study supports the incorporation of bioactive peptides from microalgae into functional foods by demonstrating the maintenance of their biological activities in the face of food processing conditions and gastrointestinal digestion.

Application of ultrasound for green extraction of proteins from spirulina. Mechanism, optimization, modeling, and industrial prospects

A green and innovative method, manothermosonication (MTS), for proteins extraction from dry Arthrospira platensis cyanobacteria assisted by ultrasound was designed in this work. Manothermosonication (probe, 20 kHz) was compared to a conventional process performed in the same conditions without ultrasounds. The extraction was carried out with a continuous flow rate at 15 mL/hour. Extraction parameters were optimized using a central composite design. Moreover, mathematic modelling and microscopic investigations were realized to allow a better understanding of ultrasound physical and structural effects on spirulina filaments and mass transfer phenomena over time. Crude extract and sections stained with toluidine blue were analyzed with optical and scanning electron microscopies. According to experimental results, MTS promoted mass transfer (high effective diffusivity, D_e) and enabled to get 229% more proteins (28.42 ± 1.15 g/100 g DW) than conventional process without ultrasound (8.63 ± 1.15 g/100 g DW). With 28.42 g of proteins per 100 g of dry spirulina biomass in the extract, a protein recovery rate of 50% was achieved in 6 effective minutes with a continuous MTS process. Microscopic observations showed that acoustic cavitation impacted spirulina filaments by different mechanisms such as fragmentation, sonoporation, detexturation. These various phenomena make extraction, release and solubilization of spirulina bioactive compounds easier.

Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins

Protein is an essential macronutrient and a key structural component of many foods. The nutritional and technological properties of food protein ingredients depend on their source, extraction and purification, modification during food manufacture, and interactions with other food components. In addition to covering these elements, this review seeks to highlight underappreciated aspects of protein environmental sustainability and explores the potential of cultured meat and insect-derived proteins.