Microalgae-Derived Proteins for Sustainable Foods and Beverages: Sources, Extraction, Characterization, and Applications

Abstract

The growing demand for sustainable, non-animal-derived, and low-allergenic protein alternatives has driven research into innovative sources such as microalgae. This review focuses on three key microalgal species Arthrospira platensis (Spirulina), Chlorella vulgaris, and Tetraselmis chuii. It examines their cell wall structures, protein content, and amino acid profiles. Protein extraction methods, including physical, enzymatic, and chemical approaches, are critically discussed. Downstream purification techniques aimed at improving protein purity and quality are also reviewed. Protein characterization methods are discussed, highlighting their relevance to food applications. The potential applications of microalgal biomass and protein extracts in food and beverage products are evaluated, with consideration given to their functionality, safety, and regulatory aspects. Despite significant advances in this field, further research is essential to optimize extraction and processing technologies, facilitate their integration into mainstream food production, and improve overall process efficiency.