Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae

Caporgno, Martín P.; Böcker, Lukas; Müssner, Christina; Stirnemann, Eric; Haberkorn, Iris; Adelmann, Horst; Handschin, Stephan; Windhab, Erich J.; Mathys, Alexander

doi:10.1016/j.ifset.2019.102275

Cited by 149 publications

(70 citation statements)

References 34 publications

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“…No EPA and DHA were detected in any biomass. All biomasses had a similar fatty acids profile, except for Alver, which could be attributed to the different genera ( 24 , 29 ). Compared to other biomasses, Alver displayed lower amounts of SFAs and PUFAs, but higher MUFAs content.…”

Section: Resultsmentioning

confidence: 93%

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Biochemical and Nutritional Evaluation of Chlorella and Auxenochlorella Biomasses Relevant for Food Application

et al. 2020

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Microalgae are a source of potentially healthy and sustainable nutrients. However, the bioaccessibility of these nutrients remains uncertain. In this study, we analyzed the biomass composition of five commercial Chlorella and Auxenochlorella strains, and Chlorella vulgaris heterotrophically cultivated in our laboratory. Protein accounted for 65 ± 3% (w w −1 ) dry matter (DM) in all biomasses, except for the lab-grown C. vulgaris that contained 20% (w w −1 ) DM protein. The fatty acids content was comparable and ranged between 7 and 10% (w w −1 ) DM. Most of the biomasses had a ω6-polyunsaturated fatty acids (PUFAs)/ω3-PUFAs ratio <4, as recommended by nutritional experts. A recently published harmonized protocol for in vitro digestion was used to evaluate fatty acids and protein bioaccessibilities. Protein bioaccessibility ranged between 60 and 74% for commercial Chlorella and Auxenochlorella biomasses and was 43% for the lab-grown C. vulgaris . Fatty acids bioaccessibility was <7% in commercial biomasses and 19% in the lab-grown C. vulgaris . Taken together, the results show that microalgae are promising sources of bioaccessible protein. The limited fatty acids bioaccessibility indicates the need for alternative upstream and downstream production strategies.

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Section: Resultsmentioning

confidence: 93%

“…Higher carbohydrate contents were observed for Piura (14%) and Alver (20%), which consist of Chlorella spp. and Auxenochlorella protothecoides ( 24 ), respectively. The yellow color of Alver may suggest that the biomass was grown in heterotrophic conditions ( 29 ), which could explain the higher carbohydrate content ( 30 ).…”

Section: Resultsmentioning

confidence: 99%

Biochemical and Nutritional Evaluation of Chlorella and Auxenochlorella Biomasses Relevant for Food Application

et al. 2020

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“…The results of Grahl et al (2018) indicated that supplementing 30% to 50% spirulina to soy protein still can obtain well-structured final products, although increased amount of spirulina will induce a negative impact on the flavor. Caporgno et al (2020) further demonstrated that reducing moisture levels in the final product could help the formation of the fibrous structure when up to 50% microalgae biomass has been added. Generally, adding small amount of microalga to the PBMA products is a desirable option.…”

Section: The Selection Of Plant-protein Sourcesmentioning

confidence: 93%

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

Evans

Liu

et al. 2020

Comp Rev Food Sci Food Safe

396

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The topic of plant‐based meat alternatives (PBMAs) has been discussed for several decades, but it has only recently become one of the hottest topics in the food and research communities. With the purpose of investigating the current situation of scientific research on PBMA and determining future research opportunities, the driving forces for PBMA development, a brief history of its progression, key technologies required for production, and the resulting consumer attitudes are summarized. Environmental, human health, and animal welfare concerns are the main factors that have driven the development of PBMA. Although its history can trace back to ancient Asian civilizations, the first generation of PBMA originated in 1960s and a new generation of PBMA designed for carnivore was developed in recently years. Structuring methods such as extrusion and shear cell techniques have been widely studied, but improvements toward the overall appearance and flavor, biological and chemical safety control, as well as the selection of protein sources are also very important for PBMA production. The consumer acceptance of PBMA remains unsatisfactory but is continually improving. Based on those knowledge, future research opportunities include developing more effective strategies for consumer education, providing more scientific evidence for the health properties of PBMA, finding more suitable protein sources to improve the quality of the final products, improving the appearance and flavor, further examining and securing the chemical safety, exploring the structure formation mechanism during the extraction or shearing processes, and developing methods and standards for a quality evaluation of PBMA.

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“…These studies have attempted to develop plant protein-based meat analogs from different sources of protein (e.g., soybean, peanut, oilseed, cereal, and mycoprotein) [ 2 , 4 ]. Different cooking techniques (e.g., single-screw extrusion, twin-screw extrusion, Couette cell technology, and electrospinning) were applied [ 5 , 6 , 7 , 8 ]. However, substantial challenges remain in operation to achieve the right texture, appearance, and nutrient content of meat analogs.…”

Section: Introductionmentioning

confidence: 99%

“…However, protein texturization is also dependent on the type of ingredient used, as the ingredients can enhance or inhibit the desired final product quality. Several authors have considered the effects of adding extra ingredients (e.g., flavor enhancer, starch, fiber, and microalgae) on the final quality (e.g., expansion, density, color, texture, and water absorption capacity) of meat analogs [ 5 , 6 , 9 , 10 ]. These studies have reported that the presence of additional ingredients in protein-based mixtures can positively and negatively affect the physical quality and improve the nutrient content of meat analogs.…”

Section: Introductionmentioning

confidence: 99%

Physical and Microstructure Properties of Oyster Mushroom-Soy Protein Meat Analog via Single-Screw Extrusion

Mazlan

Talib

Chin

et al. 2020

Foods

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Single-screw extrusion of a fibrous-structured meat analog from soy proteins added with low-grade oyster mushroom was successful. Satisfactory extrudates were obtained at a barrel temperature of 140 °C, screw speed range of 100–160 rpm, and oyster mushroom addition at 0%, 7.5%, and 15% via factorial experiments. Single-screw extrusion equipped with a slit die successfully produced expanded oyster mushroom-soy protein extrudates. However, the increase in the oyster mushroom content significantly decreased (p ≤ 0.05) the expansion ratio of the extrudate from 1.26 to 0.98. This result indicated that adding more oyster mushroom restrained the expansion ratio. The extrudates had a medium density range (max of 1393.70 ± 6.30 kg/m3). By adding oyster mushroom, the extrudates attained a higher moisture content (range = 34.77% to 37.93%) compared with the extrudates containing the protein mixture only (range = 26.99% to 32.33%). The increase in screw speed and oyster mushroom significantly increased (p ≤ 0.05) the water absorption index. The increase in the texturization index was significantly influenced (p ≤ 0.05) by oyster mushroom addition rather than the screw speed. A defined fibrous structure supported the high texturization index and small shape of air cells observed in the extrudates.

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Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae

Cited by 149 publications

References 34 publications

Biochemical and Nutritional Evaluation of Chlorella and Auxenochlorella Biomasses Relevant for Food Application

Biochemical and Nutritional Evaluation of Chlorella and Auxenochlorella Biomasses Relevant for Food Application

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

Physical and Microstructure Properties of Oyster Mushroom-Soy Protein Meat Analog via Single-Screw Extrusion

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