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Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams.

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Title: Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams.
Authors: Bertsch, Pascal1 (AUTHOR), Böcker, Lukas2 (AUTHOR), Mathys, Alexander1,2 (AUTHOR) alexander.mathys@hest.ethz.ch, Fischer, Peter1 (AUTHOR) peter.fischer@hest.ethz.ch
Source: Trends in Food Science & Technology. Feb2021, Vol. 108, p326-342. 17p.
Subjects: Synthetic proteins, Foam, Emulsions, Microalgae, Plant proteins, Urethane foam, Oil-water interfaces, Ionic strength
Abstract: Microalgae and cyanobacteria are expected to play a key role as sustainable protein source in future food production systems. Besides nutritional aspects, microalgae proteins are increasingly screened for their technofunctional potential, including the stabilization of emulsions and foams. Emulsions and foams are ubiquitous in the food, cosmetic, and pharmaceutical industry and are generally stabilized by synthetic surfactants or proteins of animal origin. Here, we assess the potential of microalgae proteins as green alternative to stabilize fluid interfaces. The use of microalgae proteins for stabilization of fluid interfaces is reviewed from fundamental adsorption kinetics and interfacial elasticity to the formation and stability of emulsions and foams. Special emphasis is paid to microalgae extract purification regarding functionality and resource efficiency. The microalgae proteins are critically compared to currently employed proteins with respect to interfacial performance, economic, and environmental aspects. Microalgae proteins exhibit comparable to superior interfacial stabilization compared to animal or plant based proteins. Their emulsions and foams exhibit minor pH-dependency due to a characteristically low isoelectric point and extraordinary resistance towards increased ionic strength. Minimally processed disruptured cells allow the stabilization of basic emulsions. Fractionation into a soluble extract or protein isolation considerably enhance protein functionality, but are associated with higher production efforts and lower protein yields. We conclude that microalgae proteins have the potential to replace surfactants and animal based proteins for the stabilization of emulsions and foams, and protein extraction for interfacial stabilization could provide added value for future microalgae biorefinery concepts. • Fundamentals: Adsorption kinetics and interfacial elasticity at fluid interfaces. • Applications: Microalgae protein performance in emulsions and foams. • Discussion on effects of pH, ionic strength, and extract purification. • Interfacial, economic, and sustainability aspects compared to established proteins. • Overview on current challenges and future prospects. [ABSTRACT FROM AUTHOR]
Copyright of Trends in Food Science & Technology is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 148407259
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams.
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  Data: <searchLink fieldCode="JN" term="%22Trends+in+Food+Science+%26+Technology%22">Trends in Food Science & Technology</searchLink>. Feb2021, Vol. 108, p326-342. 17p.
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  Data: <searchLink fieldCode="DE" term="%22Synthetic+proteins%22">Synthetic proteins</searchLink><br /><searchLink fieldCode="DE" term="%22Foam%22">Foam</searchLink><br /><searchLink fieldCode="DE" term="%22Emulsions%22">Emulsions</searchLink><br /><searchLink fieldCode="DE" term="%22Microalgae%22">Microalgae</searchLink><br /><searchLink fieldCode="DE" term="%22Plant+proteins%22">Plant proteins</searchLink><br /><searchLink fieldCode="DE" term="%22Urethane+foam%22">Urethane foam</searchLink><br /><searchLink fieldCode="DE" term="%22Oil-water+interfaces%22">Oil-water interfaces</searchLink><br /><searchLink fieldCode="DE" term="%22Ionic+strength%22">Ionic strength</searchLink>
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  Label: Abstract
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  Data: Microalgae and cyanobacteria are expected to play a key role as sustainable protein source in future food production systems. Besides nutritional aspects, microalgae proteins are increasingly screened for their technofunctional potential, including the stabilization of emulsions and foams. Emulsions and foams are ubiquitous in the food, cosmetic, and pharmaceutical industry and are generally stabilized by synthetic surfactants or proteins of animal origin. Here, we assess the potential of microalgae proteins as green alternative to stabilize fluid interfaces. The use of microalgae proteins for stabilization of fluid interfaces is reviewed from fundamental adsorption kinetics and interfacial elasticity to the formation and stability of emulsions and foams. Special emphasis is paid to microalgae extract purification regarding functionality and resource efficiency. The microalgae proteins are critically compared to currently employed proteins with respect to interfacial performance, economic, and environmental aspects. Microalgae proteins exhibit comparable to superior interfacial stabilization compared to animal or plant based proteins. Their emulsions and foams exhibit minor pH-dependency due to a characteristically low isoelectric point and extraordinary resistance towards increased ionic strength. Minimally processed disruptured cells allow the stabilization of basic emulsions. Fractionation into a soluble extract or protein isolation considerably enhance protein functionality, but are associated with higher production efforts and lower protein yields. We conclude that microalgae proteins have the potential to replace surfactants and animal based proteins for the stabilization of emulsions and foams, and protein extraction for interfacial stabilization could provide added value for future microalgae biorefinery concepts. • Fundamentals: Adsorption kinetics and interfacial elasticity at fluid interfaces. • Applications: Microalgae protein performance in emulsions and foams. • Discussion on effects of pH, ionic strength, and extract purification. • Interfacial, economic, and sustainability aspects compared to established proteins. • Overview on current challenges and future prospects. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Trends in Food Science & Technology is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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        Value: 10.1016/j.tifs.2020.12.014
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      – Code: eng
        Text: English
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        PageCount: 17
        StartPage: 326
    Subjects:
      – SubjectFull: Synthetic proteins
        Type: general
      – SubjectFull: Foam
        Type: general
      – SubjectFull: Emulsions
        Type: general
      – SubjectFull: Microalgae
        Type: general
      – SubjectFull: Plant proteins
        Type: general
      – SubjectFull: Urethane foam
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      – SubjectFull: Oil-water interfaces
        Type: general
      – SubjectFull: Ionic strength
        Type: general
    Titles:
      – TitleFull: Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams.
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            – D: 01
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              Text: Feb2021
              Type: published
              Y: 2021
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              Value: 108
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