Microalgae: an alternative against meat and ultraprocessed

Currently the consumption of ultraprocessed food is widespread.They are cheap products that hardly contain anything of the original food.Its high consumption has harmful effects on human health and the planet.They are prepared to consume directly from the container.

Among its ingredients we find uncommon substances in our kitchens and supermarkets (preservatives or additives that make the final product more appealing).

In addition, they have a lot of fat, sugar and salt, and little fiber or protein.They are considered unhealthy foods.For example: snacks, breakfast and pastries, sausages and pizzas.

Its high intake is linked to the increase of patients with diseases associated with aging (cancer, cardiovascular diseases and obesity).

The manufacture and packaging of these products consume a lot of water and energy.This adds to the emission of gases responsible for climate change.The livestock industry is also among the most polluting.

The United Nations Organization indicates that restricting meat consumption would contribute to climate change.You can also contribute to reduce the consumption of processed foods.In this way, it is intended to avoid its negative impact on health and the environment.

Microalgae can be the alternative

The study of algae has aroused great interest in recent decades.These plant organisms can adapt to changes in their environment.As they cannot flee, they defend these changes by manufacturing chemical compounds.For example, when insects are approaching they can produce toxic substances that poison them or scarce.

It is possible to take advantage of that adaptation to changes through biotechnology.These organisms can be forced to produce compounds of interest.For example, microalgae can accumulate amino acids or antioxidants if we give them any nutrient.

Microalgae are smaller algae, formed by a single cell.Its cultivation and production have advantages due to their low cost and because they do not damage the environment.They constitute a source of antioxidants, proteins and healthy fatty acids.

These substances are highly valued in the cosmetic, pharmaceutical, food and aquaculture industry.

Functional food with microalgae

There is currently a great interest in improving food using natural substances.In this way the taste, appearance, texture and nutritional properties of some foods have been modified.

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— Jack Goodwin Mon Jun 03 18:42:54 +0000 2019

The first food with microalgae foods emerged in the 50s.His interest resided mainly in its protein content.Over time it has been discovered that many other beneficial compounds have diet.

Many studies published in scientific journals relate the consumption of foods rich in antioxidants with disease prevention and mortality reduction.

The addition of microalgae to some foods has increased its antioxidant properties.For example, the addition of a microalgae (between 0.5 and 2.0 % in mass) to broccoli soup increased the proportion of compounds with antioxidant activity.

A similar effect was observed in experiments performed with cookies.This product has low nutritional value.However, they were more nutritious and with antioxidant capacity.In addition, the addition of small amounts of microalgae (between 2 and 5 %) to the mass of cookies increased fiber and proteins.

Microalgae also contain more proteins than many common foods in the diet.These proteins have high percentages of essential amino acids.These are the ones that must be ingested because the human body is not able to manufacture them.

A balanced diet with adequate amino acids helps to have a strong immune system.The addition of microalgae to certain foods has increased its percentage of protein or amino acids.

To improve some snacks, small amounts (up to 2.6 % by weight) of microalgae were added.Its amount of proteins increased by 22.6 %, from lipids by 28.1 % and minerals by 46.4 %.However, their texture and color did not change, so they were still attractive to the consumer.

The same happened with gluten -free bread.To 100 grams of flour were added between 1 and 3 grams of two different species of microalgae.The resulting bread had more proteins, iron, calcium and omega 3 and omega 6 fatty acids.

Microalgae meat

In relation to meat, the weekly consumption of two portions of red or processed meat is associated with a higher risk of death due to diseases associated with aging.

Microalgae proteins are suitable for the preparation of healthy meat products.Meat empanadas to which microalgae was added suffered an increase in amino acids.

A future challenge is to make meat analogues based on microalgae.Meat analogues are products that mimic meat, but without being meat.They have greater health benefits because they do not contain animal protein.They could be used in the food of humans and farm animals.

Consumers are increasingly aware that an unhealthy diet increases the risk of disease and mortality.Prevention is the way to avoid diseases associated with aging.This prevention consists in the consumption of a balanced diet rich in natural antioxidants.

Microalgae can play a very important role in improving nutrition and health in the future.In fact, the food of the future is considered for their compounds with multiple functions and low production costs.

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