The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from Spirulina Biomass: Valorization of Residue into a Sustainable Protein Source

From a Coriander Mayonnaise to a Vegan Analogue: Assessing pH and Salt Influence in a Saccharomyces cerevisiae Yeast Protein Extract and Chlorella vulgaris Mixed System

History aside, traditional mayonnaise faces a rising animal welfare concern dietary approach and remains dependent on cold environments throughout the supply chain due to food safety. Nowadays, consumers are able to find alternative formulas from vegetable sources with relevant emulsifying capacity. However, sensory characteristics may differ from the traditional expected product. A mixed system composed of the innovative ingredient heterotrophic white Chlorella vulgaris and a disruptive emulsifier, yeast protein extract (YPE), was assessed to transform traditional coriander mayonnaise into an analog product. The effect of pH and salt (NaCl) content was also evaluated. The mixed system depicts a promising stability since the average Sauter diameter of both is similar (7.94 μm and 7.49 μm), also observed in the unimodal droplet size distribution. Viscoelastic behavior has slightly different responses for the plateau model (278.951 Pa and 252.053 Pa), while increasing the salt content reflects an approximation regarding firmness (0.059 N and 0.057 N) and adhesiveness (0.372 N.s and 0.361 N.s). Introduction of microalgae increases bioactivity, mainly TPC (+118.84 ugGAeq/g) and antioxidant activity-RSA (+31.29 ugTEAC/g) and FRAP (+35.26 ugTEAC/g). Despite the color deviation, the sensorial analysis of both products enlightened the absence of major perception.

Impact of Trophic Mode-Driven Chlorella Biomass on Vegan Food Emulsions: Exploring Structure and Functionality

Aligning with sustainable green practices, this study examines the partial replacement of chickpea protein isolate with commercially available autotrophic Chlorella vulgaris (Auto-Chlorella) and heterotrophic Parachlorella kessleri (Hetero-Chlorella) to assess impacts on food emulsions' properties and potential functional value. Rheology and texture analysis show that Chlorella biocompounds enhance emulsions by creating a synergistic network with chickpea proteins. The type of Chlorella used significantly influences emulsion characteristics due to differences in culture and processing conditions. Hetero-Chlorella contributed to more structured emulsions, revealed by higher values of the viscoelastic functions (G', G″, and G0N), indicating a complex three-dimensional network (p < 0.05), while Auto-Chlorella excelled in augmenting dietary elements (p < 0.05), leading to emulsions rich in antioxidants and allowing for a 'rich in iron' claim. Both types contribute to smaller oil droplet size, improved firmness, adhesiveness, and appealing coloration (p < 0.05). Preliminary findings on Vitamin B12 content suggest promising bioavailability potential. However, the nutritional density of Chlorella emphasizes the need for careful microbiological stability. Produced on a lab scale without preservatives, these emulsions highlight the need for preservation strategies in large-scale production. This research supports the potential for industrial microalgae-based mayonnaise, addressing consumer demand for innovation while prioritizing safety.

Algae-Boosted Chickpea Hummus: Improving Nutrition and Texture with Seaweeds and Microalgae

The global food industry faces a critical challenge in ensuring sustainable practices to meet the demands of a growing population while minimizing environmental impact. At the same time, consumer awareness and the demand for quality products drive innovation and inspire positive changes in the food supply chain. Aiming to create a more sustainable and nutrient-rich alternative, this study is summarized by characterizing the physical and chemical characteristics of algae-enriched chickpea hummus: an innovative approach to popular food products. The algae-enriched hummuses were developed with an incorporation (6% w/w) of Gelidium corneum and Fucus vesiculosus seaweeds and Chlorella vulgaris (hetero and autotrophic) microalgae to reveal their technological potential and evaluate the nutritional and rheological characteristics relative to a control hummus (without algae). From a nutritional perspective, the main results indicated that hummus enriched with microalgae showed an increase in protein content and an improved mineral profile. This was particularly notable for the seaweed F. vesiculosus and the autotrophic microalga C. vulgaris, leading to claims of being a "source of" and "rich in" various minerals. Additionally, the antioxidant activity of hummus containing F. vesiculosus and C. vulgaris increased significantly compared to the control. From a rheological perspective, incorporating algae into the humus strengthened its structure. The microalgae further enhanced the dish's elasticity and firmness, thus improving this chickpea-based dish´s overall texture and quality.

Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production

The heightened interest in healthy dietary practices and the preference for fresh, minimally processed foods with reduced additives have witnessed a significant surge among consumers. Within this context, bioactive compounds have garnered attention as potent agents offering beneficial biological effects when integrated into food formulations. Nevertheless, the efficacy of these bioactive compounds in product development encounters numerous challenges during various processing and storage stages due to their inherent instability. Addressing these limitations necessitates exploring novel technological approaches tailored explicitly to the application of bioactive compounds in food production. These approaches should not only focus on preserving the bioactive compounds within food matrices but also on retaining the sensory attributes (color, taste, and aroma) of the final food products. The impact of microalgae and their bioactive compounds on human health and well-being has been extensively reported in the literature. However, there is still a gap regarding the processing and stability of microalgal bioactive compounds to improve their application in the food industry. The main goal of the present work is to point out how to overcome technological challenges in enhancing the stability of bioactive compounds from microalgae for optimal food applications.

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.