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The Application of Microalgae for the Development of High-Added-Value Products

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: closed (31 January 2023) | Viewed by 35616

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Prof. Dr. Maria Cristiana Nunes

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LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal & Universidade Lusófona, Lisboa, Portugal
Interests: development of new food products using functional ingredients; functional properties of food macromolecules; proteins and polysaccharides; rheology of different food matrices; development of added value products from food industry by-products (e.g. whey) and underexploit ingredients (e.g. microalgae biomass, vegetable sources); development of cereal products, including gluten free products

Prof. Dr. Anabela Raymundo

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Guest Editor

LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, School of Agronomy, University of Lisbon, 1349-017 Lisboa, Portugal
Interests: rheology; proteins; emulsions; foams; gels; polysaccharides; 3D printing
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Microalgae are recognized as a source of numerous bioactive compounds, including essential nutrients and phytochemicals, with remarkable functional activity and strong impact on health. They also represent a sustainable food ingredient with great importance in the context of climate changes and food shortage. Microalgae can be an alternative source of proteins, polyunsaturated fatty acids, and carbohydrates, which will be needed in the next decades. They are attracting attention as food for the future, and they can be promising ingredients to develop innovative foods, with new colors and improved nutritional profiles.

This Special Issue is a good opportunity for colleagues working in the fields of biochemistry, rheology, food technology, nutrition, and sensory evaluation to submit high-quality manuscripts related to:

Microalgae downstream operations to promote the good functional properties of these ingredients.
Impact of microalgae addition on the nutritional, rheological, and sensory properties of food products.
Impact of food processing on the bioactivity of microalgae natural compounds.
Digestibility and bioaccessibility of the bioactive compounds in vitro and in vivo.
New methods to overcome the limitations in terms of sensory properties and consumer acceptance.

Prof. Dr. Maria Cristiana Nunes
Prof. Dr. Anabela Raymundo
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

Microalgae in food
Sensory properties
Functional properties
Nutritional composition
Digestibility and accessibility
Shelf-life
Antioxidants
Pigments
Proteins
Polyunsaturated fatty acids

Published Papers (10 papers)

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Research

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22 pages, 3409 KiB

Open AccessArticle

Tisochrysis lutea as a Substrate for Lactic Acid Fermentation: Biochemical Composition, Digestibility, and Functional Properties

by Caterina Pagnini, Giacomo Sampietro, Gaia Santini, Natascia Biondi and Liliana Rodolfi

Foods 2023, 12(6), 1128; https://doi.org/10.3390/foods12061128 - 07 Mar 2023

Viewed by 1609

Abstract

Microalgae, because of their high nutritional value and bioactive molecule content, are interesting candidates for functional foods, including fermented foods, in which the beneficial effects of probiotic bacteria combine with those of biomolecules lying in microalgal biomass. The aim of this work was to evaluate the potential of Tisochrysis lutea F&M-M36 as a substrate for Lactiplantibacillus plantarum ATCC 8014 and to verify fermentation effects on functionality. Bacterium selection among three lactobacilli was based on growth and resistance to in vitro digestion. Microalgal raw biomass and its digested residue were fermented in two matrixes, water and diluted organic medium, and analysed for biochemical composition and antioxidant activity along with their unfermented counterparts. Bacterial survivability to digestion and raw biomass digestibility after fermentation were also evaluated. Fucoxanthin was strongly reduced (>90%) in post-digestion residue, suggesting high bioavailability. Raw biomass in diluted organic medium gave the highest bacterial growth (8.5 logCFU mL⁻¹) and organic acid production (5 mg L⁻¹), while bacterial survivability to digestion (<3%) did not improve. After fermentation, the antioxidant activity of lipophilic extracts increased (>90%). Fermentation appears an interesting process to obtain T. lutea-based functional foods, although further investigations are needed to optimize bacterial growth and fully evaluate its effects on functionality and organoleptic features. Full article

(This article belongs to the Special Issue The Application of Microalgae for the Development of High-Added-Value Products)

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16 pages, 3023 KiB

Open AccessArticle

Potential of Coccolithophore Microalgae as Fillers in Starch-Based Films for Active and Sustainable Food Packaging

by Ana S. P. Moreira, Joana Gonçalves, Francisco Sousa, Inês Maia, Hugo Pereira, Joana Silva, Manuel A. Coimbra, Paula Ferreira and Cláudia Nunes

Foods 2023, 12(3), 513; https://doi.org/10.3390/foods12030513 - 23 Jan 2023

Cited by 1 | Viewed by 1979

Abstract

Coccolithophore microalgae, such as Emiliania huxleyi (EHUX) and Chrysotila pseudoroscoffensis (CP), are composed of calcium carbonate (CaCO₃) and contain bioactive compounds that can be explored to produce sustainable food packaging. In this study, for the first time, these microalgae were incorporated as fillers in starch-based films, envisioning the development of biodegradable and bioactive materials for food packaging applications. The films were obtained by solvent casting using different proportions of the filler (2.5, 5, 10, and 20%, w/w). For comparison, commercial CaCO₃, used as filler in the plastic industry, was also tested. The incorporation of CaCO₃ and microalgae (EHUX or CP) made the films significantly less rigid, decreasing Young’s modulus up to 4.7-fold. Moreover, the incorporation of microalgae hydrophobic compounds as lipids turned the surface hydrophobic (water contact angles > 90°). Contrary to what was observed with commercial CaCO₃, the films prepared with microalgae exhibited antioxidant activity, increasing from 0.9% (control) up to 60.4% (EHUX 20%) of ABTS radical inhibition. Overall, the introduction of microalgae biomass improved hydrophobicity and antioxidant capacity of starch-based films. These findings should be considered for further research using coccolithophores to produce active and sustainable food packaging material. Full article

(This article belongs to the Special Issue The Application of Microalgae for the Development of High-Added-Value Products)

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12 pages, 2348 KiB

Open AccessArticle

Optimisation of Operational Conditions during the Production of Arthrospira platensis Using Pilot-Scale Raceway Reactors, Protein Extraction, and Assessment of their Techno-Functional Properties

by Silvia Villaró, Ainoa Morillas-España, Gabriel Acién and Tomás Lafarga

Foods 2022, 11(15), 2341; https://doi.org/10.3390/foods11152341 - 05 Aug 2022

Cited by 11 | Viewed by 1677

Abstract

The aim of the present study was to identify the optimum combination of dilution rate and depth of the culture to maximise the Arthrospira platensis BEA005B (Spirulina) productivity using 80 m² raceway reactors. By varying these two main operational conditions, the areal biomass productivity of the reactors varied by over 55%. The optimum combination, optimised using a surface response methodology, was a depth of 0.10 m and a dilution rate of 0.33 day⁻¹, which led to a biomass productivity of 30.2 g·m⁻²·day⁻¹ on a dry weight basis when operating the reactors in semi-continuous mode. The composition of the produced biomass was 62.2% proteins, 42.5% carbohydrates, 11.6% ashes, and 8.1% lipids. The isolated proteins contained all the essential amino acids (except for tryptophan, which was not determined); highlighting the content of valine (6.8%), histidine (8.3%), and lysine (7.5%). The functional properties of the proteins were also assessed, demonstrating huge potential for their use in the development of innovative and sustainable foods. Full article

(This article belongs to the Special Issue The Application of Microalgae for the Development of High-Added-Value Products)

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15 pages, 1612 KiB

Open AccessArticle

The Potential of Phaeodactylum as a Natural Source of Antioxidants for Fish Oil Stabilization

by Robbe Demets, Simon Van Broekhoven, Lore Gheysen, Ann Van Loey and Imogen Foubert

Foods 2022, 11(10), 1461; https://doi.org/10.3390/foods11101461 - 18 May 2022

Cited by 4 | Viewed by 1498

Abstract

Worldwide, fish oil is an important and rich source of the health-beneficial omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA). It is, however, troubled by its high susceptibility towards lipid oxidation. This can be prevented by the addition of (preferably natural) antioxidants. The current research investigates the potential of Phaeodactylum carotenoids in this regard. The oxidative stability of fish oil and fish oil with Phaeodactylum addition is evaluated by analyzing both primary (PV) and secondary (volatiles) oxidation products in an accelerated storage experiment (37 °C). A first experimental set-up shows that the addition of 2.5% (w/w) Phaeodactylum biomass is not capable of inhibiting oxidation. Although carotenoids from the Phaeodactylum biomass are measured in the fish oil phase, their presence does not suffice. In a second, more elucidating experimental set-up, fish oil is mixed in different proportions with a Phaeodactylum total lipid extract, and oxidative stability is again evaluated. It was shown that the amount of carotenoids relative to the n-3 LC-PUFA content determined oxidative stability. Systems with a fucoxanthin/n-3 LC-PUFA ratio ≥ 0.101 shows extreme oxidative stability, while systems with a fucoxanthin/n-3 LC-PUFA ratio ≤ 0.0078 are extremely oxidatively unstable. This explains why the Phaeodactylum biomass addition did not induce oxidative stability. Full article

(This article belongs to the Special Issue The Application of Microalgae for the Development of High-Added-Value Products)

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13 pages, 2168 KiB

Open AccessArticle

Starch-Rich Microalgae as an Active Ingredient in Beer Brewing

by Giorgia Carnovale, Shaun Leivers, Filipa Rosa, Hans-Ragnar Norli, Edvard Hortemo, Trude Wicklund, Svein Jarle Horn and Kari Skjånes

Foods 2022, 11(10), 1449; https://doi.org/10.3390/foods11101449 - 17 May 2022

Cited by 4 | Viewed by 2821

Abstract

Microalgal biomass is widely studied for its possible application in food and human nutrition due to its multiple potential health benefits, and to address raising sustainability concerns. An interesting field whereby to further explore the application of microalgae is that of beer brewing, due to the capacity of some species to accumulate large amounts of starch under specific growth conditions. The marine species Tetraselmis chui is a well-known starch producer, and was selected in this study for the production of biomass to be explored as an active ingredient in beer brewing. Cultivation was performed under nitrogen deprivation in 250 L tubular photobioreactors, producing a biomass containing 50% starch. The properties of high-starch microalgal biomass in a traditional mashing process were then assessed to identify critical steps and challenges, test the efficiency of fermentable sugar release, and develop a protocol for small-scale brewing trials. Finally, T. chui was successfully integrated at a small scale into the brewing process as an active ingredient, producing microalgae-enriched beer containing up to 20% algal biomass. The addition of microalgae had a noticeable effect on the beer properties, resulting in a product with distinct sensory properties. Regulation of pH proved to be a key parameter in the process. Full article

(This article belongs to the Special Issue The Application of Microalgae for the Development of High-Added-Value Products)

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7 pages, 232 KiB

Open AccessCommunication

Spirulina as Animal Feed: Opportunities and Challenges

by Brianne A. Altmann and Simon Rosenau

Foods 2022, 11(7), 965; https://doi.org/10.3390/foods11070965 - 26 Mar 2022

Cited by 26 | Viewed by 9292

Abstract

Increasing demand for protein, especially animal-based proteins and the large amounts of protein feed inputs required for production, has largely driven the research on spirulina as an animal feed. This short communication summarizes the results from two larger research projects investigating spirulina as an animal feed. Overall, spirulina appears to be a prospective protein source in poultry and pork production, as well as aquaculture. However, spirulina as a feed can have implications for system productivity and end product quality, depending on animal production system. Neither swine productivity nor product quality was negatively affected with spirulina as a feed, which is likely due to the low amounts of protein required in swine finishing diets. Spirulina as a feed does negatively affect poultry and fish productivity as well as alter product quality, primarily raw meat color. Therefore, future research focused on sustainability analysis and product processing and acceptance should investigate the trade-offs of incorporating spirulina into poultry and fish diets. Full article

(This article belongs to the Special Issue The Application of Microalgae for the Development of High-Added-Value Products)

15 pages, 2929 KiB

Open AccessArticle

Optimal Nitrate Supplementation in Phaeodactylum tricornutum Culture Medium Increases Biomass and Fucoxanthin Production

by Clélia Afonso, Ana Rita Bragança, Bárbara A. Rebelo, Tânia S. Serra and Rita Abranches

Foods 2022, 11(4), 568; https://doi.org/10.3390/foods11040568 - 16 Feb 2022

Cited by 9 | Viewed by 3027

Abstract

Phaeodactylum tricornutum is a model diatom with numerous potential applications in the industry, including the production of high-value carotenoid pigments such as fucoxanthin. This compound is a potent antioxidant currently extracted mainly from brown macroalgae. Fucoxanthin exhibits several biological properties with well-known beneficial effects in the treatment and prevention of lifestyle-related diseases. P. tricornutum offers a valuable alternative to macroalgae for fucoxanthin production as it has a specific productivity that is 10-fold higher as compared with macroalgae. However, production processes still need to be optimised to become a cost-effective alternative. In this work, we investigated the optimal supplementation of nitrate in a cultivation medium that is currently used for P. tricornutum and how this nitrate concentration affects cell growth and fucoxanthin production. It has previously been shown that the addition of sodium nitrate increases productivity, but optimal conditions were not accurately determined. In this report, we observed that the continuous increase in nitrate concentration did not lead to an increase in biomass and fucoxanthin content, but there was rather a window of optimal values of nitrate that led to maximum growth and pigment production. These results are discussed considering both the scale up for industrial production and the profitability of the process, as well as the implications in the cell’s metabolism and effects in fucoxanthin production. Full article

(This article belongs to the Special Issue The Application of Microalgae for the Development of High-Added-Value Products)

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Review

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23 pages, 1460 KiB

Open AccessEditor’s ChoiceReview

Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives

by Michela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello and Erica Pontonio

Foods 2023, 12(5), 983; https://doi.org/10.3390/foods12050983 - 26 Feb 2023

Cited by 11 | Viewed by 4553

Abstract

Microalgae are aquatic unicellular microorganisms and, although various species are approved for human consumption, Arthrospira and Chlorella are the most widespread. Several nutritional and functional properties have been bestowed to microalgae principal micro- and macro-nutrients, with antioxidant, immunomodulatory and anticancer being the most common. The many references to their potential as a food of the future is mainly ascribed to the high protein and essential amino acid content, but they are also a source of pigments, lipids, sterols, polysaccharides, vitamins, and phenolic compounds with positive effects on human health. Nevertheless, microalgae use is often hindered by unpleasant color and flavor and several strategies have been sought to minimize such challenges. This review provides an overview of the strategies so far proposed and the main nutritional and functional characteristic of microalgae and the foods made thereof. Processing treatments have been used to enrich microalgae-derived substrates in compounds with antioxidant, antimicrobial, and anti-hypertensive properties. Extraction, microencapsulation, enzymatic treatments, and fermentation are the most common, each with their own pros and cons. Yet, for microalgae to be the food of the future, more effort should be put into finding the right pre-treatments that can allow the use of the whole biomass and be cost-effective while bringing about features that go beyond the mere increase of proteins. Full article

(This article belongs to the Special Issue The Application of Microalgae for the Development of High-Added-Value Products)

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14 pages, 342 KiB

Open AccessReview

Digestive Constraints of Arthrospira platensis in Poultry and Swine Feeding

by Maria P. Spínola, Mónica M. Costa and José A. M. Prates

Foods 2022, 11(19), 2984; https://doi.org/10.3390/foods11192984 - 24 Sep 2022

Cited by 6 | Viewed by 2297

Abstract

Microalgae have emerged as novel sources for monogastric animals’ diets since they are rich in many nutrients, including proteins. Arthrospira platensis is particularly rich in proteins (up to 76% of dry matter), lipids, minerals and pigments. However, its rigid peptidoglycan cell wall interferes with the digestibility, bio-accessibility and bioavailability of nutrients for monogastric animals. The aim of the present study was to evaluate the digestibility, bio-accessibility, bioavailability and protein quality of nutrients from A. platensis for poultry and swine feeding, searching all the studies available in PubMed, Web of Science, Scopus and Google Scholar in June 2022 concerning this subject. Overall, digestibility values of A. platensis proteins or amino acids varying from 66.1 to 68.7% for poultry (microalgae at 1% feed) and from 75.4 to 80.6% for swine (10% feed) have been reported. Therefore, the extraction of microalgae components using mechanical or non-mechanical pre-treatments is required to promote cell disruption and improve digestibility and bio-accessibility. Although A. platensis is a promising feedstuff to support future needs, it is important to perform more investigation concerning digestibility, dietary inclusion level and possible treatments to disrupt microalga cell walls and increase bioavailability of nutrients. Full article

(This article belongs to the Special Issue The Application of Microalgae for the Development of High-Added-Value Products)

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19 pages, 392 KiB

Open AccessEditor’s ChoiceReview

Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review

by Héctor Hernández, Maria Cristiana Nunes, Catarina Prista and Anabela Raymundo

Foods 2022, 11(5), 755; https://doi.org/10.3390/foods11050755 - 05 Mar 2022

Cited by 21 | Viewed by 5463

Abstract

In recent years, the development of healthier foods, richer in nutraceutical or functional compounds, has been in great demand. Microalgae are attracting increasing attention, as their incorporation in foods and beverages can be a promising strategy to develop sustainable foods with improved nutritional profiles and a strong positive impacts on health. Despite the increasing market demand in plant-based foods, the popularity of fermented dairy foods has increased in the recent years since they are a source of microorganisms with health-promoting effects. In this context, the incorporation of microalgae in cheeses, fermented milks and other dairy products represents an interesting approach towards the development of innovative and added-value hybrid products based on animal proteins and enriched with vegetable origin ingredients recognized as extremely valuable sources of bioactive compounds. The effect of the addition of microalgal biomass (Chlorella vulgaris, Arthrospira platensis, Pavlova lutheri, and Diacronema vlkianum, among others) and its derivates on the physicochemical composition, colorimetric and antioxidant properties, texture and rheology behavior, sensory profile, and viability of starter cultures and probiotics in yogurt, cheese and ice cream is discussed in the current work. This review of the literature on the incorporation of microalgae in dairy products aims to contribute to a better understanding of the potential use of these unique food ingredients in the development of new sustainable products and of their beneficial effects on health. Considering the importance of commercialization, regulatory issues about the use of microalgae in dairy products are also discussed. Full article

(This article belongs to the Special Issue The Application of Microalgae for the Development of High-Added-Value Products)

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