Microalgal proteins as ingredients for creating dairy mimetic products: Prospects for substituting bovine milk proteins
Growing concerns about the sustainability of food supply and animal welfare have fueled increased interest in dairy mimetic products. These alternatives largely meet the nutritional and caloric needs of consumers who avoid animal-based foods or follow a flexitarian diet. Due to their balanced amino...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S266683352500019X |
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| author | Jayani Samarathunga Thi Phuong Linh Le Max Gabard Katrina Strazdins Jeroen Rens Benu Adhikari |
| author_facet | Jayani Samarathunga Thi Phuong Linh Le Max Gabard Katrina Strazdins Jeroen Rens Benu Adhikari |
| author_sort | Jayani Samarathunga |
| collection | DOAJ |
| description | Growing concerns about the sustainability of food supply and animal welfare have fueled increased interest in dairy mimetic products. These alternatives largely meet the nutritional and caloric needs of consumers who avoid animal-based foods or follow a flexitarian diet. Due to their balanced amino acid profile, high digestibility, and superior techno-functional properties, microalgal proteins are emerging as promising ingredients, often outperforming terrestrial plant proteins in several respects. Notably, calcium-chelating peptides from microalgae offer osteogenic benefits, highlighting a key health advantage. While the incorporation of microalgal biomass in dairy products has been studied, the protein-mimicking potential of microalgal proteins remains underexplored. This review provides a comprehensive overview of the types and nature of dairy mimetic products, with an emphasis on the role of microalgal biomass and proteins in replicating the functional properties of dairy proteins. Evidence suggests that microalgal proteins more closely mimic bovine milk proteins than whole microalgal biomass. Additionally, key physicochemical properties necessary for the successful application of microalgal proteins in dairy and dairy-mimetic products, such as yogurt, cheese, emulsions, and gels, are discussed. |
| format | Article |
| id | doaj-art-db389c96cccd46bf943032fa25f8374a |
| institution | Kabale University |
| issn | 2666-8335 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-db389c96cccd46bf943032fa25f8374a2025-02-03T04:17:05ZengElsevierFuture Foods2666-83352025-06-0111100556Microalgal proteins as ingredients for creating dairy mimetic products: Prospects for substituting bovine milk proteinsJayani Samarathunga0Thi Phuong Linh Le1Max Gabard2Katrina Strazdins3Jeroen Rens4Benu Adhikari5School of Science, RMIT University, Melbourne, VIC 3083, Australia; Corresponding authors.School of Science, RMIT University, Melbourne, VIC 3083, AustraliaBega Group, Melbourne, VIC 3008, AustraliaBega Group, Melbourne, VIC 3008, AustraliaBega Group, Melbourne, VIC 3008, AustraliaSchool of Science, RMIT University, Melbourne, VIC 3083, Australia; Corresponding authors.Growing concerns about the sustainability of food supply and animal welfare have fueled increased interest in dairy mimetic products. These alternatives largely meet the nutritional and caloric needs of consumers who avoid animal-based foods or follow a flexitarian diet. Due to their balanced amino acid profile, high digestibility, and superior techno-functional properties, microalgal proteins are emerging as promising ingredients, often outperforming terrestrial plant proteins in several respects. Notably, calcium-chelating peptides from microalgae offer osteogenic benefits, highlighting a key health advantage. While the incorporation of microalgal biomass in dairy products has been studied, the protein-mimicking potential of microalgal proteins remains underexplored. This review provides a comprehensive overview of the types and nature of dairy mimetic products, with an emphasis on the role of microalgal biomass and proteins in replicating the functional properties of dairy proteins. Evidence suggests that microalgal proteins more closely mimic bovine milk proteins than whole microalgal biomass. Additionally, key physicochemical properties necessary for the successful application of microalgal proteins in dairy and dairy-mimetic products, such as yogurt, cheese, emulsions, and gels, are discussed.http://www.sciencedirect.com/science/article/pii/S266683352500019XMicroalgal proteinsDairy mimeticsOsteogenic propertiesEmulsion |
| spellingShingle | Jayani Samarathunga Thi Phuong Linh Le Max Gabard Katrina Strazdins Jeroen Rens Benu Adhikari Microalgal proteins as ingredients for creating dairy mimetic products: Prospects for substituting bovine milk proteins Future Foods Microalgal proteins Dairy mimetics Osteogenic properties Emulsion |
| title | Microalgal proteins as ingredients for creating dairy mimetic products: Prospects for substituting bovine milk proteins |
| title_full | Microalgal proteins as ingredients for creating dairy mimetic products: Prospects for substituting bovine milk proteins |
| title_fullStr | Microalgal proteins as ingredients for creating dairy mimetic products: Prospects for substituting bovine milk proteins |
| title_full_unstemmed | Microalgal proteins as ingredients for creating dairy mimetic products: Prospects for substituting bovine milk proteins |
| title_short | Microalgal proteins as ingredients for creating dairy mimetic products: Prospects for substituting bovine milk proteins |
| title_sort | microalgal proteins as ingredients for creating dairy mimetic products prospects for substituting bovine milk proteins |
| topic | Microalgal proteins Dairy mimetics Osteogenic properties Emulsion |
| url | http://www.sciencedirect.com/science/article/pii/S266683352500019X |
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