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

被引：24

作者：

Bhatnagar, Pooja ^{[1
]}

Gururani, Prateek ^{[2
]}

Parveen, Afreen ^{[1
]}

Gautam, Pankaj ^{[3
]}

Joshi, Naveen Chandra ^{[4
]}

Tomar, Mahipal Singh ^{[5
]}

Nanda, Manisha ^{[3
]}

Vlaskin, Mikhail S. ^{[6
]}

Kumar, Vinod ^{[1
,7
]}

机构：

[1] Graph Era, Dept Food Sci & Technol, Algal Res & Bioenergy Lab, Dehra Dun 248002, Uttarakhand, India

[2] Era Graph, Dept Biotechnol, Dehra Dun 248002, Uttarakhand, India

[3] Era Graph, Dept Microbiol, Dehra Dun 248002, Uttarakhand, India

[4] Uttaranchal Univ Dehradun, Div Res & Innovat, Dehra Dun 248007, Uttarakhand, India

[5] Natl Inst Technol, Dept Food Proc Engn, Rourkela 769008, India

[6] Russian Acad Sci, Joint Inst High Temp, Moscow 125412, Russia

[7] RUDN Univ, Peoples Friendship Univ Russia, Moscow 117198, Russia

来源：

FOOD CHEMISTRY | 2024年 / 441卷

关键词：

Algae; Protein; Dairy industry; Bakery industry; SPIRULINA-PLATENSIS; SENSORY PROPERTIES; MICROALGAL BIOMASS; CELL DISRUPTION; CULTIVATION; EXTRACTION; PHOTOBIOREACTORS; YOGURT; FEED; ANTIOXIDANT;

D O I：

10.1016/j.foodchem.2023.138322

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页数：19

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