Aug 2026· Foods· Vol 15· 0 citations· 177 references
Medicine
Abstract
The growing demand for sustainable, non-animal-derived, and low-allergenic protein alternatives has driven research into innovative sources such as microalgae. This review focuses on three key microalgal species Arthrospira platensis (Spirulina), Chlorella vulgaris, and Tetraselmis chuii. It examines their cell wall structures, protein content, and amino acid profiles. Protein extraction methods, including physical, enzymatic, and chemical approaches, are critically discussed. Downstream purification techniques aimed at improving protein purity and quality are also reviewed. Protein characterization methods are discussed, highlighting their relevance to food applications. The potential applications of microalgal biomass and protein extracts in food and beverage products are evaluated, with consideration given to their functionality, safety, and regulatory aspects. Despite significant advances in this field, further research is essential to optimize extraction and processing technologies, facilitate their integration into mainstream food production, and improve overall process efficiency.
The growing demand for sustainable protein sources has intensified interest in plant-based food systems. Pulses are well established and recognized as nutritious, sustainable protein sources (~15–30% dry weight), rich in lysine and limited in cysteine, methionine, and tryptophan amino acids. In contrast, Spirulina is c...
This work explores the development of animal-free proteins produced in laboratory settings using innovative technologies such as precision fermentation, submerged fermentation, plant cell culture, and molecular engineering, which enable the production of high-quality proteins without relying on animal farming or large-...
Crustacean processing industries, particularly those that process shrimp, crab, and lobster, generate substantial quantities of biological waste, consisting primarily of shells, heads, and exoskeletons. These by-products contribute significantly to environmental pollution due to their high organic load, slow degradabil...
Akanksha R. Gautam, Sottawat Benjakul, Rattikarn Boonchoosri et al.· International Journal of Mol...· 0 citations
The substantial amount of byproducts generated during the production and industrial processing of plant crops, including cereals, legumes, oilseeds, fruits, and vegetables, is a significant contributor to environmental damage and nutritional insecurity. Nevertheless, they are valuable sources of nutrients, particularly...
Subith Cheeyattil, D. Aggarwal, Madhuresh Dwivedi et al.· Sustainable Food Proteins· 0 citations
The global population growth and the transformation of dietary structure are intensifying the contradiction between protein supply and demand, so there is an urgent need to develop sustainable alternative protein sources. Melon seeds, as a major by-product of the melon processing industry, are estimated to have an annu...
Jincan Wu, Jing-Jing Xu, Zexu Li et al.· Comprehensive Reviews in Foo...· 0 citations
Global fruit production reached 953.8 million tonnes in 2024, generating peel residues of 15%-50% of fruit weight that are largely discarded despite containing polyphenols, carotenoids, dietary fiber, and enzymes of commercial value. Existing reviews address this in fragments, covering extraction, green solvents, or fo...
S. Ashique, Ashish Garg, Md Sadique Hussain et al.· Preparative Biochemistry & B...· 0 citations
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