Work

Chlorella sorokiniana: Exploring the techno-functional properties of microalgae fractions in a food biorefinery

Year: 2025

Type: article

Abstract: With the increasing need for sustainable sources of protein, microalgae have gained attention for their high protein content and minimal resource requirements. However, the production of highly purified protein isolates often results in low yield and does not promote the efficient use of biomaterials. Less refined protein fractions and by-products from the extraction process may already offer valuable functionalities. This study aims to assess the functionality of fractions with different levels of refinement and by-products throughout the biorefinery process of the microalgae Chlorella sorokiniana.Using a food biorefinery method, C. sorokiniana was processed into six fractions, including four protein fractions and two by-products. The most refined fraction reached 72% purity and a yield of 0.33 g/g. The fractions were analysed with respect to composition and techno-functional properties. It was found that cell disruption and centrifugation were both crucial steps with regard to increased functionalities. Together, they produced a less refined protein fraction (59% purity) with the highest foam stability (34-fold increase) and gel strength (818-fold increase) compared with the original biomass. Further purification through acid precipitation did not increase functionality due to protein denaturation. This study demonstrates that the functionalities of fractions from each stage of the biorefinery process were significantly influenced by the processing steps. It also highlights the potential of less refined production to tailor these functional fractions for targeted food applications, promoting a more sustainable and efficient utilization of microalgae.

Source: Future Foods

DOI: 10.1016/j.fufo.2025.100816

Authors: Ting Bian, Sarah Gelling, Atze Jan van der Goot, Julia K. Keppler

Institution: Wageningen University & Research

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: gold

Estimated APC paid: $1,990