Alga Digest
Improve the cultivation and use of microalgae to turn them into high-value food ingredients.
The project combines optimised microalgae cultivation and processing to enhance their nutritional value.
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Contexte et défis
Contexte
Microalgae are a promising source of functional food ingredients, thanks to their high content of proteins, amino acids and bioactive compounds.
However, their potential remains limited by two major challenges: scaling up cultivation processes efficiently and improving nutrient bioavailability, which is constrained by the resilience of their cell walls.
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Objectifs et impacts
Objectifs et impacts
The project aims to develop an integrated approach to improve both the nutritional quality of microalgae and their industrial valorisation.
It explores innovative cultivation strategies to increase the concentration of beneficial compounds, such as β-glucans, while developing processing techniques that enhance nutrient bioavailability.
Ultimately, the project contributes to the development of more sustainable, high-value food ingredients while supporting the growth of a local microalgae industry.
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Résultats attendus
Résultats
The project has demonstrated the potential of specific cultivation strategies, particularly under phosphate-limited conditions, to improve the nutritional profile of microalgae.
At the same time, innovative cell disruption technologies have been tested to enhance nutrient bioavailability, with promising initial results for the absorption of proteins and other essential compounds.
The project also includes production scale-up through trials in semi-open ponds to validate the industrial feasibility of these approaches.
