Extraction of microalgae proteins using microwave assisted pretreatment for food application

• Main Author: Sim, Phebe Jia Yu
• Other Authors: Chew Kit Wayne
• Format: Final Year Project
• Language: English
• Published: Nanyang Technological University 2024
• Subjects: Engineering
• Online Access: https://hdl.handle.net/10356/176374
• Institution: Nanyang Technological University

Microalgae are gaining traction as a sustainable source of proteins owing to their high nutritional value and minimal environmental footprint. However, the efficiency of protein extraction from microalgae still remains a challenge, as the rigid cell wall structure poses a hindrance. Microwave-assisted extraction (MAE) has emerged as a promising and convenient process that can improve the efficiency of protein extraction by disrupting the cellular wall and facilitating the release of intracellular components. This review explores the application of MAE from microalgae intended for food applications. The mechanism of microwave treatment and the impact of its various parameters such as microwave power, temperature and duration on protein extraction efficiency are analyzed and discussed. The review highlights the significance of MAE as a promising strategy to improve microalgae protein extraction, thereby contributing to the development of sustainable and nutritious food products.