MAFFIN - MicroAlgae based Food Formulations for Improved Nutrition

Inflammation is a natural response to injury, infection, or tissue damage, however, chronic inflammation can also contribute to the development of age-related diseases, including cardiovascular disease (CVD), Alzheimer's disease, type-2 diabetes, arthritis, and some cancers. These chronic diseases present a significant healthcare and economic burden; The British Heart Foundation estimates that CVD alone costs the UK economy \>£19 billion/year, of which £9 billion are direct healthcare costs and the remainder indirect costs e.g., productivity losses.

Carotenoids have been shown to have anti-inflammatory properties and help control or prevent inflammation. Carotenoids occur in many fruits and vegetables and are known for their antioxidant properties. Consuming a high carotenoid diet is associated with reduced inflammation and a lower risk of chronic diseases such as CVD, diabetes and some cancers. Beneficial carotenoids include beta-carotene, astaxanthin, zeaxanthin and lutein; the latter associated with prevention of age-related blindness.

Elderly people often have lower levels of carotenoids, including those with anti-inflammatory and antioxidant activity, in their diets compared to younger adults. This is due to various factors e.g., changes in dietary habits, reduced appetite and limited access to nutrient-rich foods. The absorption and uptake of carotenoids also declines with age due to digestive system changes, including reduced production of digestive enzymes and slower intestinal motility. Other factors include medication, chronic diseases (e.g. diabetes, inflammatory bowel disease), poor dietary habits, restricted diets due to health conditions and decreased appetite.

Supplementation of frequently consumed foods with carotenoids to create functional foods will help address these issues. The challenge is to sustainably produce the functional foods so that they are acceptable to consumers. whilst ensuring the carotenoids are bio-accessible and readily absorbed.

Green microalgae such as Chlorella can potentially provide a sustainable source of carotenoids with lower environmental impact and land usage compared to traditional agriculture, with scope for production in urban environments, however, they can have a strong and distinctive flavour that some people find unpleasant. This project aims to address the challenge through:

* Selection of high yielding microalgae with reduced off-flavours and efficient production of carotenoid-enriched biomass and extracts for addition to food.
* Identification of off-flavours components and formulation of extracts and functional foods to include natural ingredients that mask unacceptable flavours to ensure consumer acceptance.
* Evaluation of carotenoid bio-accessibility.

As part of this feasibility study, the sustainability and economics of the technologies employed to produce the food supplements and marketability will also be assessed.