Study highlights microalgae as sustainable ingredients for food and pharmaceutical applications
Microalgae are gaining recognition as sustainable, nutrient-rich sources of bioactive compounds, including proteins, lipids, and carbohydrates, which are essential for various food and health-related applications.
Despite their growing market potential, further research is needed to comprehensively evaluate microalgal properties to determine their suitability as food ingredients. This study aimed to address these gaps by integrating chemical analysis, rheological properties, and volatile flavor profiles using advanced chemometric techniques.
A published in Food Innovation and Advances, offers versatile applications in the food and pharmaceutical sectors.
In this study, the chemical composition of four microalgal species鈥擜rthrospira, Isochrysis, Nannochloropsis, and Tetraselmis鈥攚as analyzed using a comprehensive chemometric approach, which involved correcting biomass data for moisture content and comparing key chemical components, including lipids, proteins, carbohydrates, and pigments.
The lipid content ranged from 8.80% to 17.62%, with Nannochloropsis showing the highest lipid concentration, primarily rich in polyunsaturated fatty acids. Arthrospira exhibited the highest protein content (57.92%), which is significantly linked to its abundant water-soluble phycobiliproteins. In terms of carbohydrates, Tetraselmis showed the highest value (25.42%), while Isochrysis stood out for its ash content (38.55%) and carotenoid levels.
Pigment analysis revealed that Isochrysis had the highest chlorophyll and carotenoid concentrations, providing its distinct yellow-brownish color, while Nannochloropsis displayed the lowest pigment content due to its rigid cell walls. Additionally, the phenolic content of Arthrospira and Isochrysis was higher than other species, indicating strong antioxidant potential.
The study highlights the significant diversity in chemical composition across these microalgae, which may be influenced by factors such as cultivation conditions, geographic origin, and genetic variability. These differences point to the potential use of each species as functional ingredients in food and pharmaceutical applications, emphasizing their unique nutritional profiles.
According to the study's senior researcher, Dr. Biniam Kebede, "Our research demonstrates the significant diversity among microalgal species in terms of their nutritional and functional characteristics. This variation opens up opportunities to use these species in specific food products and pharmaceutical formulations, helping address global sustainability and health challenges."
In conclusion, the study's findings underscore the potential of microalgae as sustainable, functional ingredients for the food and pharmaceutical industries, with diverse applications ranging from nutritional supplements to innovative food formulations.
More information: Johannes Magpusao et al, Chemical, rheological, and volatile profiling of microalgae Arthrospira, Isochrysis, Nannochloropsis, and Tetraselmis species, Food Innovation and Advances (2024).
Provided by Chinese Academy of Sciences
