Aug 2026· Foods· Vol 15, pp. 2972· 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 characterized by a complete amino acid profile, high protein content (~50–70% dry weight), and bioactive potential. This comprehensive review explores the role of Spirulina as a complementary protein source in plant-based systems, with emphasis on its structural, technofunctional, and processing characteristics. A literature analysis was conducted to identify advances, trends, and gaps in their incorporation into food matrices. The findings indicate that, despite their nutritional and functional advantages, the application of microalgae and beans remains constrained by sensory and technological challenges, such as off-flavors and textural issues. The combination of microalgae with pulse-based ingredients represents a promising strategy to enhance amino acid balance, improve functionality, and develop nutritionally enriched products. Studies addressing multi-component systems remain scarce, especially in bakery and flour-based applications, as well as in understanding synergistic interactions between microalgae and pulse proteins in food matrices. This review highlights the potential of microalgae as key ingredients in next-generation food formulations. It identifies critical gaps that must be addressed to enable their broader application in food products.
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-scale traditional agriculture.
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 degradability, and improper disposal practices. Nevertheless, they represent valuable reservoirs of bioactive compounds such as chitin, proteins, polyunsaturated fatty acids, carotenoids, and minerals, as well as biologically active enzymes and enzyme inhibitors, which possess immense potential in food, pharmaceutical/cosmetic, biomedical and environmental sectors. Unlike previous studies that primarily focus on individual components or specific extraction techniques, this review comparatively evaluates both conventional extraction techniques (acid–alkali treatment and solvent extraction) and emerging green approaches (supercritical fluid extraction, enzymatic hydrolysis, pulsed electric fields, ultrasound-assisted extraction, cold plasma, microwave-assisted extraction and high-pressure processing), highlighting their efficiencies, sustainability, and influence on compound quality. The review study further explores the diverse applications of the recovered constituents in food preservation, nutraceutical development, biodegradable packaging, and functional ingredient formulation. Moreover, current challenges concerning process optimization, industrial scalability, economic feasibility, and environmental impact are critically evaluated.
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 protein, which can be isolated using sustainable technologies to meet the rising demands of a growing population. This review outlines the application of emerging and novel technologies including ultrasonic‐assisted extraction, pulsed electric fields‐assisted extraction, microwave and radiofrequency‐based extraction, high pressure‐assisted extraction, and supercritical fluid extraction in enhancing protein recovery and alleviating the requirements for high energy and hazardous solvents. Furthermore, the use of green solvents like deep eutectic solvents has shown exemplary results in improving the protein yields without compromising the functionality. Several research findings have indicated that these technologies have the potential to preserve protein integrity, promote digestibility, reduce allergenicity, and enhance techno‐functional properties such as solubility, water and oil holding capacity, emulsification, gelling, and foaming. However, the translation of these novel technologies from laboratory to commercial scale may require further investigation into their optimization for obtaining high protein recovery and scalability. Overall, the valorization of plant‐based byproducts and exploration of underutilized protein‐rich crops can lead to sustainable protein extraction, aligning with the sustainability goals and circular economy.
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 annual recyclable volume of approximately 738,000 tons. They are often discarded, causing resource waste and environmental pressure. Due to its well-balanced amino acid profile, melon seed proteins are regarded as a valuable source of nontraditional proteins. Building upon and extending previous foundational studies, this review systematically integrates current knowledge on melon seed proteins across multiple species, with emphasis on varietal differences, protein compositional, amino acid composition, and emerging extraction techniques. It also systematically introduces the functional characteristics of melon seed proteins and their wide applications in the conventional food matrices and emerging food systems. In addition, the key challenges limiting industrial translation and potential strategies, including lower technofunctional properties relative to conventional proteins, inherent antinutritional factors, and economic hurdles in large‑scale extraction and modification are also discussed. Melon seed proteins exhibit species-dependent nutritional advantages and favorable functional attributes, positioning them as promising complementary ingredients to conventional plant proteins. The development and utilization of melon seed proteins can effectively transform agricultural waste into health-promoting food ingredients.
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 food applications alone, but none traces the full pipeline from raw peel to finished product. This review provides an integrated, critically evaluated assessment of the entire valorization chain: extraction, purification, characterization, biological evaluation, and application. Rather than cataloguing methods, we compare them against yield, solvent use, energy demand, environmental impact, and scalability. Ultrasound- and microwave-assisted extraction cut processing time by 70%-95% and solvent use by 50%-90%, while supercritical CO2 extraction offers selectivity for non-polar compounds at high cost. Purification is the least standardized step, with resin adsorption and membrane separation most scalable. Characterization suffers from inconsistent validation, with detection limits, recovery, and matrix effects often unreported. Peel bioactives act through defined pathways (NF-κB, PI3K/AKT/mTOR, apoptosis, Nrf2, AMPK/GLUT4), yet efficacy is often shown at concentrations exceeding achievable plasma levels, making bioavailability the principal translational barrier. This review will be valuable to researchers in food science, analytical chemistry, and pharmaceutical sciences by integrating these traditionally different stages and identifying the key challenges that limit industrial and clinical translation.
S. Ashique, Ashish Garg, Md Sadique Hussain et al.· Preparative Biochemistry & B...· 0 citations
We use cookies to run the site and, with your consent, for analytics and to show ads.
See our Cookie Policy.
