Outdoor cultivation of a novel isolate of the microalgae Scenedesmus sp. and the evaluation of its potential as a novel protein crop

Microalgae as future food: Rich nutrients, safety, production costs and environmental effects

The improvement of food security and nutrition has attracted wide attention, and microalgae as the most promising food source are being further explored. This paper comprehensively introduces basic and functional nutrients rich in microalgae by elaborated tables incorporating a wide variety of studies and summarizes factors influencing their accumulation effects. Subsequently, multiple comparisons of nutrients were conducted, indicating that microalgae have a high protein content. Moreover, controllable production costs and environmental friendliness prompt microalgae into the list that contains more promising and reliable future food. However, microalgae and -based foods approved and sold are limited strictly, showing that safety is a key factor affecting dietary consideration. Notably, sensory profiles and ingredient clarity play an important role in improving the acceptance of microalgae-based foods. Finally, based on the bottleneck in the microalgae food industry, suggestions for its future development were discussed.

Consumer acceptance of microalgae as a novel food - Where are we now? And how to get further

Microalgae provide a potential new food resource for sustainable human nutrition. Many microalgae species can produce a high content of total protein with a balanced composition of essential amino acids, healthy oils rich in polyunsaturated fatty acids, carotenoids, fibers, and vitamins. These components can be made available via unprocessed microalgae or refined as individual ingredients. In either case, if added to foods, microalgae may affect taste, smell, texture, and appearance. This review focuses on how consumer acceptance of new foods - such as microalgae - can be accessed in the world of sensory science by bringing together examples from recent consumer surveys. The main aim is to obtain an overview of the attitude towards microalgae as a food ingredient in Europe. The overarching finding suggests that European consumers generally find microalgae acceptable as ingredients in food products. However, there is a prevailing preference for keeping inclusion levels low, primarily attributed to the vivid green color that algae impart to food items upon addition. Additionally, consumers tend to favor the taste of freshwater algae over marine species, often finding the latter's pronounced fishy flavor less appealing.

Enhancing carbon dioxide fixation and co-production of protein and lutein in oleaginous Coccomyxa subellipsoidea by a stepwise light intensity and nutrients feeding strategy

To achieve high-efficient CO₂ fixation and co-production of protein and lutein, a stepwise light intensity and nutrients feeding strategy in two-phase cultivation was developed after optimization in one-phase culture of oleaginous C. subellipsoidea in this work. Results showed the incremental light intensity and CO₂ feeding boosted biomass production in phase 1, then a decreased light intensity and CO₂ feeding with nitrate addition enhanced protein and lutein synthesis in phase2. The highest biomass (9.40 g/L) and average CO₂ fixation rate (1.4 g/L/d) were achieved with excellent content and productivity of protein (52.36% DW, 435.72 mg/L/d) and lutein (1.65 mg/g, 1.37 mg/L/d) with 40.27% of light-energy saved. While the highest contents of total amino acids (42.38% DW) and essential amino acids (17.65% DW) were obtained with an essential amino acid index (1.2) compared with FAO/WHO reference. This study provided a promising application scenario of oleaginous microalgae for carbon neutrality and multiple high-value compounds co-production.

Could Chlorella pyrenoidosa be exploited as an alternative nutrition source in aquaculture feed? A study on the nutritional values and anti-nutritional factors

This work attempted to identify if microalgal biomass can be utilized as an alternative nutrition source in aquaculture feed by analyzing its nutritional value and the anti-nutritional factors (ANFs). The results showed that Chlorella pyrenoidosa contained high-value nutrients, including essential amino acids and unsaturated fatty acids. The protein content in C. pyrenoidosa reached 52.4%, suggesting that microalgal biomass can be a good protein source for aquatic animals. We also discovered that C. pyrenoidosa contained some ANFs, including saponin, phytic acid, and tannins, which may negatively impact fish productivity. The high-molecular-weight proteins in microalgae may not be effectively digested by aquatic animals. Therefore, based on the findings of this study, proper measures should be taken to pretreat microalgal biomass to improve the nutritional value of a microalgae-based fish diet.