Details

Autor(en) / Beteiligte

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

Titel

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

Ist Teil von

• Food chemistry, 2024-05, Vol.441, p.138322-138322, Article 138322

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2024

Quelle

MEDLINE

Beschreibungen/Notizen

• [Display omitted] •Algae as protein-rich food ingredient in different dairy and bakery products.•Recent trends related to production and extraction of algal proteins.•High throughput technologies employed for effective characterization of algal proteins.•Cultivation strategies to enhance algal protein content.•Practical applications of algae derived proteins in bakery and dairy industry. 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.