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

Autor: Bhatnagar P; Algal Research and Bioenergy Laboratory, Department of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India., Gururani P; Department of Biotechnology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India. Electronic address: prateekguru25@gmail.com., Parveen A; Algal Research and Bioenergy Laboratory, Department of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India., Gautam P; Department of Microbiology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India., Chandra Joshi N; Division of Research & Innovation, Uttaranchal University Dehradun, Uttarakhand, 248007, India., Tomar MS; Department of Food Process Engineering, National Institute of Technology, Rourkela, 769008, India., Nanda M; Department of Microbiology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India., Vlaskin MS; Joint Institute for High Temperatures of the Russian Academy of Sciences, Moscow 125412, Russian Federation., Kumar V; Algal Research and Bioenergy Laboratory, Department of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India; Peoples' Friendship University of Russia (RUDN University), Moscow 117198, Russian Federation. Electronic address: vinodkdhatwalia@gmail.com.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 May 30; Vol. 441, pp. 138322. Date of Electronic Publication: 2024 Jan 02.
DOI: 10.1016/j.foodchem.2023.138322
Abstrakt: 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.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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