Algae: A promising and sustainable protein-rich food ingredient for bakery and dairy products

Pooja Bhatnagar; Prateek Gururani; Afreen Parveen; Pankaj Gautam; Naveen Chandra Joshi; Mahipal Singh Tomar; Manisha Nanda; Mikhail S Vlaskin; Vinod Kumar

doi:10.1016/j.foodchem.2023.138322

Algae: A promising and sustainable protein-rich food ingredient for bakery and dairy products

Food Chem. 2024 May 30:441:138322. doi: 10.1016/j.foodchem.2023.138322. Epub 2024 Jan 2.

Authors

Pooja Bhatnagar¹, Prateek Gururani², Afreen Parveen¹, Pankaj Gautam³, Naveen Chandra Joshi⁴, Mahipal Singh Tomar⁵, Manisha Nanda³, Mikhail S Vlaskin⁶, Vinod Kumar⁷

Affiliations

¹ Algal Research and Bioenergy Laboratory, Department of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India.
² Department of Biotechnology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India. Electronic address: prateekguru25@gmail.com.
³ Department of Microbiology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India.
⁴ Division of Research & Innovation, Uttaranchal University Dehradun, Uttarakhand, 248007, India.
⁵ Department of Food Process Engineering, National Institute of Technology, Rourkela, 769008, India.
⁶ Joint Institute for High Temperatures of the Russian Academy of Sciences, Moscow 125412, Russian Federation.
⁷ Algal Research and Bioenergy Laboratory, Department of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India; Peoples' Friendship University of Russia (RUDN University), Moscow 117198, Russian Federation. Electronic address: vinodkdhatwalia@gmail.com.

PMID: 38190793
DOI: 10.1016/j.foodchem.2023.138322

Abstract

The consumer demand for protein rich foods urges the exploration for novel products of natural origin. Algae can be considered as a gold mine of different bioactive compounds, among which protein is distributed in significant amounts i.e., around 30% and can even reach to 55-60% in some cyanobacteria. Bakery and dairy products are extensively consumed worldwide due to product diversification and innovation. However, incorporation of algae biomass can lead to the development of green colour and fishy flavour that usually is not accepted in such products. Therefore, isolation and application of algae-derived proteins opens a new door for food industry. The present review provides a comprehensive understanding of incorporation of algae as a protein-rich ingredient in bakery and dairy products. The paper provides a deep insight for all the possible recent trends related to production and extraction of algae proteins accompanied by their incorporation in bakery and dairy foods.

Keywords: Algae; Bakery industry; Dairy industry; Protein.

Publication types

Review

MeSH terms

Dairy Products
Food Industry
Food Ingredients*
Food-Processing Industry

Substances

Food Ingredients