Marine microalgae-based cellular agriculture is a promising new way to sustainably produce plant-based ‘meat’ and healthy ‘superfoods’ for the future. Researchers are responding to growing interest from consumers looking for healthier, more environmentally friendly, sustainable and ethical alternatives to animal proteins.

Marine microalgae, single-cell photosynthetic organisms from the ocean could be the solution to the world’s meat protein shortage, according to study co-author Professor Wei Zhang. Zhang is director of Flinders University’s Centre for Marine Bioproducts Development (CMBD) in Australia, where the research took place.

“Our research spans the entire value chain, from microalgae cultivation and circular advanced biomanufacturing to the development of high-value functional food,” Zhang said.

“Microalgae come in a diverse range of nutritional profiles and advanced cultivation strategies can be developed for tuning microalgae to produce protein-, oil- and carbohydrate-dominant types that can be processed into a broad range of functional foods, including healthy cell patties, chips, pastes, jams and even caviar.”

Two freshwater microalgal products currently on the market are the high protein chlorella and spirulina varieties used in the production of foods such as green pasta, drinks and beverages.

Marine species are of significant interest as they do not require scarce freshwater and crop land. Their unique nutritional profiles such as their high DHA and EPA content (long chain omega-3 fatty acids) are essential for infant and brain development and cardiac health.

Bioreactors for upscaling upscaled aquatic production of photosynthetic microalgae can also help to combat greenhouse gas emissions and climate change. One 3 by 3 by 7-foot bioreactor unit can absorb up to 400 times more carbon dioxide than the same footprint of trees.

Using sunlight, certain varieties of microalgae create oxygen and convert carbon dioxide into organic carbon (protein, carbohydrates, pigments, fats and fibers), just like plants, but do not require valuable arable land for their production.

“They are therefore often called the rainforests of the oceans,” said Associate Professor Kirsten Heimann, senior lecturer in biotechnology at Flinders University.

“Using sunlight, photosynthetic microalgae create oxygen and convert carbon dioxide into organic carbon (protein, carbohydrates, pigments, fats, fibers, and micronutrients), just like plants, but do not require valuable arable land for their production. This means microalgae can be sustainably harvested and converted into eco-friendly superfoods,” she said. “Putting one and one together, microalgae and innovative production and processing could help to service the world’s booming population and growing demand for sustainable protein production.”

Along with research into processing techniques, the CMBD team is also investigating the use of waste or harvested seaweed for biodegradable plastics production, another sustainable solution to non-degradable petroleum-based plastics.

Reference:

Abraham RE, et al. “Release of encapsulated bioactives influenced by alginate viscosity under in-vitro gastrointestinal model.” International Journal of Biological Macromolecules, 2021; 170: 540

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