Microalgae biomass is typically dried to improve shelf life and reduce degradation. However, how the process of drying influences the microalgae protein quality, techno-functional properties and sensory properties remain largely unexplored. Therefore, Chlorella vulgaris biomass was dried using 5 different drying technologies including 3 innovative (solar drying, pulse combustion drying, agitated thin film drying) and 2 industry standard techniques (spray drying and freeze drying). The impact of these drying techniques was determined on techno-functional properties (emulsion capacity, water/oil holding capacity, foaming capacity, minimal gelling concenctration, solubility), digestibility and sensory properties (trained test panel evaluation, volatile compounds measurement). We concluded that agitated thin film drying improved both protein quality and several of the techo-functional properties. Moreover, we showed that drying has a differential impact on sensory properties depending on the drying conditions.

ProFuture is a European-funded Horizon 2020 research project aiming to scale up microalgae production and prepare the market uptake of microalgae proteins as ingredients for innovative and sustainable food and feed products. The project will last for 4 years (2019-2023) and it is coordinated by the Institute of Agrifood Research and Technology (IRTA) in Spain.