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Microalgae-Enriched High-Moisture Meat Analogues: Improved Physicochemical, Functional, and Digestibility Properties.
Wanida Pan-Utai1, Thidarat Pantoa2, Waraporn Prasert3
1Department of Applied Microbiology, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand.
Foods (Basel, Switzerland)
|August 28, 2025
Summary
Microalgae supplementation enhances high-moisture meat analogues (HMMAs) by improving nutritional content and antioxidant capacity. Specific species offer tailored benefits, advancing sustainable plant-based meat alternatives.
Area of Science:
- Food Science and Technology
- Nutritional Biochemistry
- Sustainable Food Systems
Background:
- High-moisture meat analogues (HMMAs) are plant-based alternatives seeking improved nutritional and sensory profiles.
- Microalgae represent a sustainable source of proteins, pigments, and bioactive compounds with potential for food applications.
Purpose of the Study:
- To investigate the impact of three microalgae species (Arthrospira platensis, Haematococcus pluvialis, Nannochloropsis oculata) on HMMA physicochemical properties, nutritional value, and digestibility.
- To evaluate the potential of microalgae as functional ingredients for enhancing sustainable meat alternatives.
Main Methods:
- Microalgae were incorporated into HMMAs at 0.5% and 1.5% (w/w) inclusion levels.
- Analysis included color metrics, proximate composition, antioxidant capacity (ABTS, FRAP assays), textural properties, and in vitro protein digestibility.
- Microstructural changes were assessed using scanning electron microscopy.
Main Results:
- Microalgae supplementation significantly increased protein content and antioxidant capacity, particularly at 1.5% inclusion.
- Specific microalgae species imparted distinct characteristics: A. platensis increased chlorophyll, H. pluvialis enhanced carotenoids and redness, N. oculata boosted phenolic content.
- Textural modifications varied by species, with some improving meat-like attributes and others affecting rehydration and oil-holding capacity; all maintained high protein digestibility.
Conclusions:
- Microalgae supplementation offers a viable strategy to enhance the nutritional and functional properties of HMMAs.
- A. platensis, H. pluvialis, and N. oculata demonstrate species-specific benefits for protein, antioxidants, color, and texture in plant-based meat alternatives.
- Microalgae-infused HMMAs show promise for advancing the development of sustainable and nutritious meat substitutes.
