Algae as a potential source of protein meat alternatives

Frontiers in Nutrition

Nutrition

Jose M. Lorenzo¹  Alicia C. Mondragón-Portocarrero²  Johanan Espinosa-Ramírez³  Jose A. Rodríguez⁴  Eva M. Santos⁴ 

[1] Centro Tecnológico de la Carne de Galicia, Ourense, Spain;Laboratorio de Higiene, Inspección y Control de Alimentos, Departamento de Quimica Analitica Nutricion y Bromatología, Universidad de Santiago de Compostela, Lugo, Spain;Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, Mexico;Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Pachuca, Mexico;

关键词: microalgae;    macroalgae;    seaweed;    meat analogs;    bioactive peptides;   

DOI  :  10.3389/fnut.2023.1254300

 received in 2023-07-06, accepted in 2023-08-21,  发布年份 2023

来源: Frontiers

【 摘 要 】

With the rise of plant-based meat alternatives, there is a growing need for sustainable and nutritious sources of protein. Alga is a rich protein source, and initial studies show that it can be a good component in developing protein meat alternatives. However, there are certain limitations in their use as the need for efficient and optimal technical process in large-scale protein extraction and purification, as well as overcoming certain negative effects such as potentially harmful compounds, allergenicity issues, or sensorial affections, especially in color but also in textural and flavor characteristics. This review offers a vision of the fledgling research about using alga protein in the development of meat alternatives or supplementing meat products.

【 授权许可】

Unknown   
Copyright © 2023 Espinosa-Ramírez, Mondragón-Portocarrero, Rodríguez, Lorenzo and Santos.