Sustainable algal proteins, novel extraction techniques and applications in the bakery, dairy and pharmaceutical industries: A comprehensive review
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Tarih
2025
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Microalgae have emerged as favorable substitutes for traditional animal-based proteins in the search for sustainable protein sources. Despite being underexplored, microalgae offer the possibility of large-scale protein production via novel extraction techniques. This review synthesizes current knowledge on microalgal proteins, shedding light on their novel extraction techniques and techno-functional properties, which are still in the early stages of exploration. Additionally, it explores the miscellaneous applications of algae proteins across various industrial sectors, including bakery, dairy, pharmaceuticals, and nutrition. By discussing the techno-functional properties of algae proteins and peptides, this review underscores their potential to revolutionize the industrial landscape while addressing sustainability challenges. As research in this field progresses, microalgae are poised to emerge as a viable and environmentally friendly protein source, offering a pathway toward a more sustainable future.
Açıklama
Anahtar Kelimeler
Algal protein, Sustainability, Technofunctionality, Novel extraction, Food industry
Kaynak
Food Chemistry
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
465
