Protein extraction from native algal species: A sustainable approach for food security

Its high protein content, fast growth rate, and high multiplication rate under various environmental conditions make it a popular choice in the feed and food industries. This study investigates the isolation and extraction of protein from locally found algal species in Pakistan, employing various extraction methods to enhance protein recovery for food and feed applications. Light microscopy was utilized to identify the regionally isolated algae species, while scanning electron microscopy (SEM) was employed to study the morphology of the algal species. The protein content of Scenedesmus dimorphus and Chlorella vulgaris species was quantified, and the extraction efficacy of each method was evaluated through comparative analysis. Results indicated that the ultrasound-assisted solvent extraction method yielded significantly higher protein concentrations than other extraction methods. The extracted proteins were quantified using the Bradford method. Polyacrylamide gel electrophoresis was used further to assess algal proteins' quality and suitability for incorporation into food and feed formulations. The gel electrophoresis results revealed distinct protein bands conforming to several molecular weights, demonstrating the presence of a diverse array of proteins within the two algal extracts. This research highlights the potential of native algal species as a sustainable source of protein, contributing to food security and nutritional diversity in Pakistan. The findings highlight the importance of optimizing extraction procedures to maximize protein yield and functionality, paving the way for innovative food formulations derived from algal proteins to support the region's economic development and environmental sustainability.