Autotrophic and heterotrophic microalgae and cyanobacteria cultivation for food and feed: life cycle assessment

Smetana, Sergiy; Sandmann, Michael; Rohn, Sascha; Pleißner, Daniel; Heinz, Volker

doi:10.1016/j.biortech.2017.08.113

Cited by 227 publications

(101 citation statements)

References 32 publications

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“…Microalgae-based proteins have low land requirements compared to animal-based proteins: <2.5 m 2 per kg of protein ( 20 ) compared to 47–64 m 2 for pork, 42–52 m 2 for chicken, and 144–258 m 2 for beef production ( 21 ). Land requirements are also lower than for some other plant-based proteins used for food and feed such as soybean meal, pea protein meal, and others ( 22 ). Furthermore, the usage of non-arable land for cultivation, minimal fresh water consumption, the possibility of growing in seawater, and the potential replacement of non-sustainable soy imports are some advantages of algae over other plant-based protein sources ( 23 ).…”

Section: Microalgae As a Source Of Proteins And Other Nutritional Commentioning

confidence: 99%

Trends in Microalgae Incorporation Into Innovative Food Products With Potential Health Benefits

2018

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Microalgae have demonstrated potential to meet the population's need for a more sustainable food supply, specifically with respect to protein demand. These promising protein sources present several advantages over other currently used raw materials from an environmental point of view. Additionally, one of the main characteristics of microalgae is the production of bioactive compounds with potential benefits for human health. Microalgae exploitation as a source of protein (bulk protein) and other valuable products within the food industry still presents some drawbacks, mainly because of the underdeveloped technologies and processes currently available for microalgae processing. The systematic improvement of the technology readiness level (TRL) could help change the current situation if applied to microalgae cultivation and processing. High maturity in microalgae cultivation and processing technologies also requires improvement of the economy of scale and investment of resources in new facilities and research. Antioxidative, antihypertensive, immunomodulatory, anticancerogenic, hepato-protective, and anticoagulant activities have been attributed to some microalgae-derived compounds such as peptides. Nevertheless, research on this topic is scarce and the evidence on potential health benefits is not strong. In the last years, the possibility of using microalgae-derived compounds for innovative functional food products has become of great interest, but the literature available mainly focuses more on the addition of the whole cells or some compound already available on the market. This review describes the status of utilising microalgae as an ingredient in innovative food products with potential health benefits.

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Section: Microalgae As a Source Of Proteins And Other Nutritional Commentioning

confidence: 99%

Trends in Microalgae Incorporation Into Innovative Food Products With Potential Health Benefits

2018

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“…e sustainability benefits are associated with a localized production potential using marginal amounts of land for production in tanks on land (as demonstrated by various companies in Western Europe which are producing spirulina (e.g., Roquette-Klötze in Klötze (Saxony-Anhalt), Germany)), allowing for increased independence from soy imports that require high land occupation [21] and cause greenhouse gas emissions through long transportation routes [22]. To date, the technology is still in its infancy stages and the sustainability remains dependent on production conditions [23], but improvements to production technology can be implemented to make microalgae more sustainable in the future (e.g., usage of renewable energy to operate photo bioreactors) [24].…”

Section: Introductionmentioning

confidence: 99%

Consumer-Oriented Product Development: The Conceptualization of Novel Food Products Based on Spirulina (Arthrospira platensis) and Resulting Consumer Expectations

Grahl

Strack

Weinrich

et al. 2018

Journal of Food Quality

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The world population is steadily growing and the demand for protein increases along with it, yet our planetary resources are finite. Spirulina (Arthrospira platensis) is an underutilized protein source suitable for human nutrition, and little is known about the use of spirulina as a food and the associated consumer opinion. New product development (NPD) requires early and active participation of consumers for the success of new products; therefore, a mixed method approach was applied to conceptualize (sensory profiling of spirulina extrudates and expert interviews) and then evaluate consumer’s willingness to try (consumer survey) three innovative products: pasta filled with spirulina, maki-sushi filled with spirulina, and spirulina jerky. To evaluate the consumer orientation towards novel, spirulina-based products, 1035 consumers from three countries (GER, n=348; FR, n=337; NL, n=350) were surveyed regarding their hedonic opinion about these concepts. A photo of each product was systematically accompanied by a benefit description covering health, sustainability, or innovation. Each consumer sequentially evaluated three combinations thereof (Latin square design). A multilevel model was used to analyze consumers’ responses regarding novelty, interest, overall liking, and expected flavor liking. Overall, spirulina-filled pasta was identified as the most preferred product. Mediation analysis revealed that this could be partly explained by familiarity with products in that category (i.e., pasta more than sushi and jerky). In conclusion, all spirulina product concepts would work equally well, if pasta, sushi, and jerky were similarly familiar to the target consumer population. All tested benefits were equally accepted with each product, with the exception that spirulina jerky would have to be marketed as being innovative. Country differences can be neglected.

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“…Depending on the data used and assumptions made, for example, on productivity, content of fatty acids, proteins and polysaccharides, and energy requirement, the energy return on investment (EROI) varies from 0.01 to 3.35 (Ketzer, Skarka, & Rösch, 2018;Weiss, 2016). The highest environmental impact on the global warming potential of algae cultivation in PBRs is related to the consumption of energy, especially electricity for mixing, temperature control, as well as-depending on the concept-lighting (Mok & Rösch, 2017;Smetana, Sandmann, Rohn, Pleissner, & Heinz, 2017). These results are also applicable to food production in PBRs.…”

Section: Environmental Aspectsmentioning

confidence: 99%

Microalgae for integrated food and fuel production

2018

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Microalgae have a great potential for the sustainable production of food and fuel for a growing world population with increasing demands and changing habits. Since they are cultivated in technical systems, they do not contribute to land use competition, loss of biodiversity, and environmental pollution like other food and energy crops. Despite these advantages, the commercialization of algae technology is still in an infant stage. Algae fuel production has so far failed due to low oil prices and lack of economic viability. However, integrated food and fuel production is considered promising because the food market is more diversified and open to new and innovative products than the energy market. Integrated food and fuel production from microalgae can not only achieve higher returns on investment but also greater acceptance than fuel production alone. From the sociotechnical point of view, it is however crucial that the integrated algae production system will fulfill the promises of health and sustainability. To achieve this, a codesign approach is used, considering public perception and the views, knowledge and values of citizens and stakeholders already at an early stage in the research and innovation process.

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Autotrophic and heterotrophic microalgae and cyanobacteria cultivation for food and feed: life cycle assessment

Cited by 227 publications

References 32 publications

Trends in Microalgae Incorporation Into Innovative Food Products With Potential Health Benefits

Trends in Microalgae Incorporation Into Innovative Food Products With Potential Health Benefits

Consumer-Oriented Product Development: The Conceptualization of Novel Food Products Based on Spirulina (Arthrospira platensis) and Resulting Consumer Expectations

Microalgae for integrated food and fuel production

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