Chlorella vulgaris-enriched plant-based meat analogue: nutritional, vitamin B12 and techno-functional properties

Microalgae have emerged as promising alternative protein sources owing to their high nutritional value and abundance of essential micronutrients. In this study, Chlorella vulgaris biomasses produced under varied cultivation conditions were incorporated into plant-based meat (PBM) formulations through the partial replacement of egg white powder, starch, and psyllium. The aim was to evaluate the effects of Chlorella incorporation on the nutritional, digestive, and techno-functional properties of the resulting formulations.

Chlorella significantly increased protein, mineral, and vitamin B12 contents. All biomasses and PBM formulations contained substantial amounts of methylcobalamin and cyanocobalamin, with HPLC-DAD analysis identifying methylcobalamin as the predominant cobalamin form. In vitro digestion demonstrated improved protein and dry matter digestibility, particularly in heterotrophically–cultivated Chlorella formulations. Rheological and textural analyses showed that microalgal incorporation increased firmness and viscoelastic behavior, whereas cohesiveness remained unaffected. The differences observed among formulations reflected the compositional characteristics of the respective Chlorella biomasses.

Overall, these findings demonstrate the potential of Chlorella vulgaris biomass as a multifunctional ingredient for improving the nutritional quality and techno-functional properties of plant-based meat analogues.