The future of algal proteins: Innovations in extraction and modifications, functional properties, and sustainable food applications
Sunil Pipliya, Sitesh Kumar, Rakesh Kumar Gupta, Rahel Suchintita Das, Deepoo Meena, Prem Prakash Srivastav, Brijesh K. Tiwari, Marco García‐Vaquero
Abstract
• Innovative methods are enhancing the efficiency and yield of protein extraction from algae, making it a more viable alternative protein source. • Cutting-edge techniques are enabling the modification of algal proteins to improve their functional properties and suitability for various food applications. • Algal proteins are being optimized for improved solubility, emulsification, and gelling, making them versatile ingredients in food products. • Algae cultivation is environmentally sustainable, requiring less land and water compared to traditional agriculture, and contributes to reducing carbon emissions. • The versatility of algal proteins is leading to their incorporation in a wide range of food products, from plant-based meats to dairy alternatives, addressing the growing demand for sustainable protein sources. With the global population expected to reach 10 billion in the next 30 years, the demand for food is projected to increase by 70%, putting immense pressure on agricultural land and resources. Traditional protein sources, such as animal products, contribute significantly to environmental degradation, including high greenhouse gas emissions and deforestation. Therefore, it is crucial to explore sustainable protein alternatives that align with environmental and social norms. Algae, both microalgae and macroalgae, offer a promising solution as a sustainable protein source due to their rich nutritional content, including essential amino acids, vitamins, and minerals. Algal proteins can be cultivated in various environments, such as freshwater, saltwater, and wastewater, making them resource-efficient. The aim of this review is to explore the diverse sources of algal protein and the advanced extraction techniques, such as Pulsed Electric Field (PEF) and Ultrasound-Assisted Extraction (UAE), that can enhance protein yield and functionality. The novelty lies in highlighting algae's potential to address the growing global demand for sustainable protein while reducing environmental impacts. The results show that algae, compared to traditional animal protein sources, offer significant health benefits, such as being a rich source of bioactive compounds with antihypertensive and immune-stimulating properties. Additionally, algae require less water and land for production, making them a viable alternative to meet the increasing protein demand sustainably. This study underscores the importance of algal proteins as part of future food security strategies.