Sustainable algal proteins, novel extraction techniques and applications in the bakery, dairy and pharmaceutical industries: A comprehensive review

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dc.authoridrather, Dr. Jahangir ahmad/0000-0001-5582-139X
dc.contributor.authorRather, Jahangir Ahmad
dc.contributor.authorAkhter, Najmeenah
dc.contributor.authorPunoo, Hilal Ahmad
dc.contributor.authorHaddad, Moawiya
dc.contributor.authorGhnamat, Sana'a Ali
dc.contributor.authorManzoor, Neelofar
dc.contributor.authorGoksen, Gulden
dc.date.accessioned2025-03-17T12:27:15Z
dc.date.available2025-03-17T12:27:15Z
dc.date.issued2025
dc.departmentTarsus Üniversitesi
dc.description.abstractMicroalgae 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.
dc.identifier.doi10.1016/j.foodchem.2024.141828
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid39577256
dc.identifier.scopus2-s2.0-85209537429
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2024.141828
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2154
dc.identifier.volume465
dc.identifier.wosWOS:001362957800001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectAlgal protein
dc.subjectSustainability
dc.subjectTechnofunctionality
dc.subjectNovel extraction
dc.subjectFood industry
dc.titleSustainable algal proteins, novel extraction techniques and applications in the bakery, dairy and pharmaceutical industries: A comprehensive review
dc.typeReview

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