Comprehensive insights into microalgae proteins: Nutritional profiles and innovative applications as sustainable alternative proteins in health and food sciences

The demand for protein on a global scale is experiencing rapid growth, leading to a substantial focus on finding sustainable and healthier protein alternatives within current food research. Microalgae have emerged as a promising and sustainable source of protein due to their minimal consumption of freshwater, limited land requirements, and ability to thrive in non-arable water and seawater environments. Despite the increasing reports on microalgae proteins, there is a lack of systematic reviews examining their composition, functions, health benefits, and production methods. Microalgae proteins possess significant potential as alternative protein sources, given their favorable amino acid composition. They can serve as nutritional supplements and be utilized as ingredients for foaming, thickening, and gelling foods. Overcoming safety concerns related to toxic metals and allergenic proteins, as well as improving the sensory acceptability of microalgae proteins, will greatly facilitate their market applications. This review aims to provide insights and guidance for future research and development of microalgae proteins in the context of food applications.