Cultivating blue food proteins: Innovating next-generation ingredients from macro and microalgae

Abstract

The rising global population has decreased available land, demanding food security. In reaction, sustainable sources like aquatic foods, or “blue foods,” derived from freshwater and marine ecosystems, arise from high-quality protein. Algae, a key blue food protein, is pivotal in meeting the food industry's needs. Algae are divided into two categories based on cellular structure: macroalgae, also known as seaweeds, which are large aquatic plants, and microalgae, which are tiny eukaryotic organisms. Both macro and microalgae are nutrient-dense, offering essential amino acids and bioactive compounds, making them a promising solution for the growing demand for sustainable protein sources. Algae proteins, with their remarkable functional properties such as solubility, emulsification, foaming, gelation, and coloring, can be produced sustainably without competing for agricultural land. Research has explored incorporating algae biomass into food products like cookies, bread, yogurt, snacks, and soups to boost protein content. This review delves into the origins, varieties, physical and techno-functional characteristics, and uses of macro and microalgae proteins in food, while also addressing the benefits and drawbacks of algae proteins.