Microalgae as a substitute for proteins of animal origin

Abstract

Introduction: Microalgae have a high nutritional value because they not only provide vitamins (A, B, C, E, K), minerals, essential amino acids, polysaccharides and lipids (omega-3 and omega-6), but also provide with the necessary complementary required by each age group being able to be applicable in the food of the daily diet. This is due to the high nutritional content and is related not only to the proportion of proteins, but also to the presence of fatty acids, vitamins and amines and can help to reduce malnutrition in particularly vulnerable people. The potential use of microalgae is enormous, ranging from their consumption in the daily diet as modifications similar to meat of animal origin in texture or as a natural food colouring agent with a wide range of pigments, to their use as a source of compounds of interest in medicine, They replace animal proteins, thus avoiding animal slaughter to preserve the species, as well as providing a greater amount of macronutrients and micronutrients and are considered a superfood that provides countless benefits to our health. The United Nations and the World Health Organization point out that microalgae are a very feasible alternative to the problems of malnutrition. Objective: To analyze the different bibliographical references to collect relevant information on the nutritional properties of microalgae as a substitute for animal proteins.  

Materials and Methods: Specific articles on the subject of microalgae were reviewed from 2003 to 2020, articles in which chronological time was considered with updated data. Systemic searches were carried out such as: Scielo, Nova Science Publishers, Google Scholar, Dialnet, Latindex, Digital.CSIC, Redib, which have been fundamental for a concise and truthful search of updated data, as this article analyses the different uses and production of microalgae as dietary supplements and substitutes for animal meat, due to their consumption. The keywords used for the search were: microalgae, protein food, protein replacement, animal protein.

Results: The bibliography indicates that microalgae could be highly valued dietary supplements due to their nutritional composition, as they provide a high content of high-quality proteins and have been promoted in some countries for many decades since the first large-scale production plant of Chlorella and Spirulina species was established due to their easy accessibility and the diversity of industrial and productivity advantages. 

Conclusion: Microalgae can become a fundamental contribution in obtaining proteins in a natural way, avoiding animal slaughter, as it brings various benefits such as preserving the animal species, for health both nutritionally and economically, being adapted to the diverse physiologies of the individual.