Algal proteins for sustainable nutrition and functional food innovation

Abstract

In the search for sustainable and nutritious food sources, algal proteins have emerged as a promising option. Algal proteins present a high-protein alternative, with algae offering a rich nutritional profile packed with vitamins, minerals, bioactive compounds, and dietary fibers. This review provides an in-depth exploration of algal proteins' potential as functional food ingredients, highlighting their health benefits, including cardiovascular support, metabolic health, weight management, and antioxidant properties.

Their functional properties, such as emulsifying, foaming and gelling capabilities make them versatile for use in food applications. The growing acceptance of algal proteins among consumers is revealed through current market trends and applications. This review also addresses the challenges in utilizing algal proteins, such as technological, regulatory, and consumer issues like taste and odor aversion, and suggests strategies for overcoming these obstacles through innovative formulation approaches. However, continued research and advancements are required to fully utilize the potential of algal proteins in functional foods.

In conclusion, algal proteins are a promising sustainable functional food ingredient, with implications for both the food industry and consumer health. Incorporating algal proteins into food products addresses sustainability concerns while providing nutritional advantages, paving the way for a greener and healthier food future.