The integration of algae and plant-based proteins represents an exciting area of food technology and innovation, described in this context as green fusion protein.
Meat, traditionally a primary source of dietary protein, is known for its high-quality content. However, excessive meat consumption significantly impacts the environment throughout its life cycle. It contributes to approximately 30% of global warming and climate change, leading to water depletion, ecosystem degradation, and adverse health effects.
Researchers and food scientists are exploring new ways to combine these sources, creating a wide range of sustainable and complete nutritious products.
Advantages and challenges of alternative routes to obtain proteins
There is a growing shift towards protein alternatives to meat that mimic its taste, texture and nutritional profile. Alternative protein sources are broadly classified into four categories:
- plant-based substitute
- algae protein
- insect and worm-based source
- cultured meat.
Known by various names – meat substitute, meat alternative, fake meat, vegetarian meat, imitator meat, meat replacement, synthetic meat, cell-based meat, cultured meat, cell-cultured meat, meat analogue or amalgamated meat – these products aim to reduce conventional meat production due to its impact while offering familiar culinary experiences.
Microalgae cultivation is less dependent on environmental factors compared to terrestrial plants. Many species of single-celled microalgae adapt to a variety of habitats and can be grown using various methods. This adaptability suggests that algae could be a feasible and straightforward approach in the future perspective.
Nutritional gap in algae proteins
The issue of dietary protein quality is usually concerned with the concept of the limiting amino acid, which is the specific amino acid present in the lowest proportion in foods. Since essential amino acids cannot be synthesized by the body, they must be obtained from the diet.
Animal products tend to contain higher levels of essential amino acids, while plant proteins often contain an uneven distribution of essential and non-essential amino acids. Therefore, protein sufficiency cannot be maintained with plant foods alone.
To prevent nutrient deficiencies resulting from relying solely on plant-based protein production, another viable strategy is to formulate protein supplements by combining other alternative protein sources to create a complete protein profile.
Studies reveal that algae can be a competitive source of essential amino acids compared to traditional plant proteins. Integrating alternative protein products from two sources is a concept that offers a complete nutritional profile.
While green protein sources are primarily derived from plant-based proteins, blending them with algal-based protein sources can contribute to a more environmentally friendly approach on a larger scale. Blending plant-based and algal-based proteins presents numerous advantages for the agricultural and industrial sectors.
The need to blend products with algal-based proteins
Algae cultivation plays a crucial role in achieving a more comprehensive and sustainable method of protein production compared to purely plant-based protein sources.
The remarkable strength of algae cultivation lies in its use as a green technology, particularly in waste management. Certain species of microalgae adapt easily to diverse environments, requiring less arable land, fewer water sources, and lower energy input.
This is a promising approach to enable the creation of closed-loop systems when grown together with terrestrial plants. Specific species of microalgae can be grown in fermenters, such as yeast and bacteria, making them easy to maintain and control.
These advantages of algae cultivation serve as an alternative way to achieve a balance between the economic viability of land plants and environmental concerns.
Major challenges in using algae in food systems include aroma, color, flavor, and texture considerations, especially in meat analogs. Some microalgae biomasses can impart fishy flavors that are undesirable in certain foods.
Recent studies have investigated the use of whole algae and algae extracts in the development of novel foods, examining the digestibility and bioaccessibility of algal biomass in various food applications.
Combining Proteins from Algae and Plant Sources
Combining algae with plant sources presents a promising approach to improve nutritional profiles and functional properties. The nutritional profiles of proteins from animal, plant, and microalgae sources vary significantly.
Therefore, incorporating algae in various forms, such as algae-based protein supplements, algae-infused plant foods (such as adding algae-derived omega-3 fatty acids to plant milk), plant-algae protein blends, and algae-based meat alternatives, ensures adequate protein intake and complete products.
Advances in microalgae genetics are paving the way for more efficient production methods.
Which algae species are the richest in protein and how are they selected?
The algae species richest in protein include Spirulina (Arthrospira platensis), Chlorella vulgaris, Nannochloropsis spp., Scenedesmus spp., and Porphyra spp. (nori). Spirulina and Chlorella, in particular, can contain between 50-70% protein on a dry weight basis.
The selection of species depends on factors such as protein content, presence of bioactive compounds, digestibility, and ease of cultivation.How are proteins extracted from algae and what are the most effective methods?
Aqueous and enzymatic extraction: Enzymes are used to break down cell walls and release proteins without denaturing them.
Ultrasonic extraction: Improves the efficiency of cell rupture and allows for greater protein recovery.
High-pressure extraction: Uses pressure to release proteins from the cell matrix.
Membrane separation methods (ultrafiltration): To concentrate proteins without compromising their quality.What amino acid profile do algae proteins offer?
Las proteínas de algas tienen un perfil de aminoácidos completo, con cantidades significativas de leucina, iAlgae proteins have a complete amino acid profile, with significant amounts of leucine, isoleucine, valine (BCAA), phenylalanine, and tryptophan.
However, some algae may be deficient in methionine and cysteine. Compared to animal sources like whey or egg, algae proteins offer a high nutritional value plant-based alternative with additional functional benefits.What techniques are used to improve bioavailability?
Enzymatic hydrolysis: Breaks down proteins into more easily digestible bioactive peptides.
Microencapsulation: Improves the stability and absorption of essential nutrients.
Combination with other plant proteins to enhance the balance of essential amino acids.What is the environmental impact?
Algae have a significantly lower environmental footprint compared to meat or even some plant proteins:
They do not require agricultural land or large amounts of freshwater.
They absorb CO₂ and improve water quality by reducing eutrophication.
They can be cultivated in marine environments or controlled closed systems without negative impact on the ecosystem.
Forms of algae protein products:
Powders: Ideal for shakes, supplements, and functional food formulations.
Capsules/tablets: For dietary supplements and nutraceuticals.
Liquid extracts: Used in functional beverages and fortified foods.
Textured proteins: For meat alternatives in the plant-based industry.
18 Algae Protein Manufacturers
- AlgaEnergy (Mexico): Specializes in the production of bioproducts from algae.
- BioAlga (Argentina): Works in the production of proteins and other compounds from algae.
- AlgaeTech (Chile): Focuses on the research and production of bioproducts derived from algae.
- Algenol Biotech LLC (USA)
- Arizona Algae Products LLC (USA)
- Corbion NV (Netherlands)
- Cyanotech Corporation
- Pond Technologies Holdings Inc. (Canada)
- Roquette Frères
- Socius Ingredients
- Triton Algae Innovations
- Smallfood
- Tofurky Access Company
- Qualitas Health, Inc.
- SCHOTT North America, Inc.
- Diversified Technologies, Inc.
- National Center for Marine Algae and Microbiota (NCMA)
- LanzaTech
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