Exploring the nutraceutical and functional food potential of microalgae: Implications for health and sustainability
Microalgae-based nutraceuticals and food products represent an innovative intersection of science and nutrition, offering promising health benefits and sustainable solutions. Approved as “Generally Recognized as Safe” by the FDA, microalgal strains (especially Spirulina and Chlorella) are rich in pr...
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Elsevier
2025-08-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325005198 |
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| author | Ramachandran Sivaramakrishnan Simab Kanwal Aran Incharoensakdi Nilesh Nirmal Piroonporn Srimongkol |
| author_facet | Ramachandran Sivaramakrishnan Simab Kanwal Aran Incharoensakdi Nilesh Nirmal Piroonporn Srimongkol |
| author_sort | Ramachandran Sivaramakrishnan |
| collection | DOAJ |
| description | Microalgae-based nutraceuticals and food products represent an innovative intersection of science and nutrition, offering promising health benefits and sustainable solutions. Approved as “Generally Recognized as Safe” by the FDA, microalgal strains (especially Spirulina and Chlorella) are rich in proteins, essential amino acids, vitamins, polysaccharides, and pigments such as β-carotene and astaxanthin. These bioactive compounds have applications in food, nutraceuticals, cosmetics, and pharmaceuticals. Microalgal proteins exhibit functional properties suitable for use in baked goods, emulsified products, and vegan alternatives. Their polysaccharides serve as prebiotics and thickeners, while pigments offer natural coloring and antioxidant benefits. The bioactive compounds derived from microalgae offer an alternative vegetarian source with potential benefits for skin health, eye health, and exercise performance. Algae-based foods not only provide essential nutrients but also contribute to sustainability efforts, as microalgae cultivation requires minimal land and water resources compared to traditional agriculture. Advances in cultivation and recent genetic engineering efforts have significantly improved metabolite yields for commercial viability. Moreover, microalgal biomass contributes to carbon sequestration and offers year-round productivity without competing for arable land. Despite some sensory drawbacks limiting broader consumer acceptance, ongoing research focuses on product development to enhance palatability and functionality. The integration of microalgae into food systems aligns with global sustainability goals, offering high-value, nutrient-rich alternatives to traditional protein and micronutrient sources. The present review discusses the utilization of microalgae that stand out as a critical solution to future food security, with possible wide-ranging applications in human health, space nutrition, and green biotechnology. |
| format | Article |
| id | doaj-art-9d2571750eb44d3faf78e90fe4693864 |
| institution | DOAJ |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-9d2571750eb44d3faf78e90fe46938642025-08-20T03:13:59ZengElsevierJournal of Agriculture and Food Research2666-15432025-08-012210214810.1016/j.jafr.2025.102148Exploring the nutraceutical and functional food potential of microalgae: Implications for health and sustainabilityRamachandran Sivaramakrishnan0Simab Kanwal1Aran Incharoensakdi2Nilesh Nirmal3Piroonporn Srimongkol4Laboratory of Cyanobacterial Biotechnology, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand; Centre for Global Health Research, Saveetha Medical College and Hospital, Saveetha Institute of Medical and Technical Sciences (SIMATS), Saveetha University, Chennai, Tamil Nadu, IndiaHigh-Value Food from Mushrooms and Bioactive Plants in the Green Economy Value Chain Research Group, The Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, ThailandAcademy of Science, Royal Society of Thailand, Bangkok, 10300, ThailandInstitute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom, 73170, Thailand; Corresponding author.High-Value Food from Mushrooms and Bioactive Plants in the Green Economy Value Chain Research Group, The Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, Thailand; Corresponding author.Microalgae-based nutraceuticals and food products represent an innovative intersection of science and nutrition, offering promising health benefits and sustainable solutions. Approved as “Generally Recognized as Safe” by the FDA, microalgal strains (especially Spirulina and Chlorella) are rich in proteins, essential amino acids, vitamins, polysaccharides, and pigments such as β-carotene and astaxanthin. These bioactive compounds have applications in food, nutraceuticals, cosmetics, and pharmaceuticals. Microalgal proteins exhibit functional properties suitable for use in baked goods, emulsified products, and vegan alternatives. Their polysaccharides serve as prebiotics and thickeners, while pigments offer natural coloring and antioxidant benefits. The bioactive compounds derived from microalgae offer an alternative vegetarian source with potential benefits for skin health, eye health, and exercise performance. Algae-based foods not only provide essential nutrients but also contribute to sustainability efforts, as microalgae cultivation requires minimal land and water resources compared to traditional agriculture. Advances in cultivation and recent genetic engineering efforts have significantly improved metabolite yields for commercial viability. Moreover, microalgal biomass contributes to carbon sequestration and offers year-round productivity without competing for arable land. Despite some sensory drawbacks limiting broader consumer acceptance, ongoing research focuses on product development to enhance palatability and functionality. The integration of microalgae into food systems aligns with global sustainability goals, offering high-value, nutrient-rich alternatives to traditional protein and micronutrient sources. The present review discusses the utilization of microalgae that stand out as a critical solution to future food security, with possible wide-ranging applications in human health, space nutrition, and green biotechnology.http://www.sciencedirect.com/science/article/pii/S2666154325005198Bioactive compoundsGenetic engineeringFood securityMicroalgaeNutraceuticalsSustainability goals |
| spellingShingle | Ramachandran Sivaramakrishnan Simab Kanwal Aran Incharoensakdi Nilesh Nirmal Piroonporn Srimongkol Exploring the nutraceutical and functional food potential of microalgae: Implications for health and sustainability Journal of Agriculture and Food Research Bioactive compounds Genetic engineering Food security Microalgae Nutraceuticals Sustainability goals |
| title | Exploring the nutraceutical and functional food potential of microalgae: Implications for health and sustainability |
| title_full | Exploring the nutraceutical and functional food potential of microalgae: Implications for health and sustainability |
| title_fullStr | Exploring the nutraceutical and functional food potential of microalgae: Implications for health and sustainability |
| title_full_unstemmed | Exploring the nutraceutical and functional food potential of microalgae: Implications for health and sustainability |
| title_short | Exploring the nutraceutical and functional food potential of microalgae: Implications for health and sustainability |
| title_sort | exploring the nutraceutical and functional food potential of microalgae implications for health and sustainability |
| topic | Bioactive compounds Genetic engineering Food security Microalgae Nutraceuticals Sustainability goals |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325005198 |
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