Microalgae-based nutritional supplements: Sustainable applications for high-nutritional-value food production

IF 4 3区生物学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY

Process Biochemistry Pub Date : 2025-07-16 DOI:10.1016/j.procbio.2025.07.009

Ricky Rajamanickam , Satwika Das , Chandukishore T , Shagun Sharma , Rajesh R O , Ashish A. Prabhu , Sanjukta Banerjee , Nur Izyan Wan Azelee , Sankaran Krishnamoorthy , Rangabhashiyam Selvasembian

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引用次数: 0

Abstract

Microalgae, photosynthetic organisms that flourish in many aquatic habitats and are rich in vital nutrients, making them a valuable resource for humans and animals, have gained growing interest for their potential to transform into food production. Despite their microscopic size, microalgae are packed with essential nutrients like protein, vitamins, and antioxidants, offering a concentrated source of nutrition. This review aims to explore the nutritional, functional, and commercial potential of microalgae in food applications, focusing on their role in the development of food supplements and novel food formulations. Over recent decades, microalgae have been steadily introduced into the food industry and have seen modest expansion. Due to their high content of beneficial fatty acids (linoleic acid, gamma-linolenic acid, and arachidonic acid), carotenoids, vitamins, phycobilin pigments, highly digestible proteins, lipids, and carbohydrates, microalgae are becoming recognised for their sustainable valorization potential. This review highlights key microalgal species generally recognized as safe (GRAS) and their integration into functional foods. It also discusses emerging trends and biotechnological advancements in microalgae-based food products, underscoring their potential to address global nutritional and sustainability challenges.

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基于微藻的营养补充剂：高营养价值食品生产的可持续应用

微藻是一种光合生物，在许多水生生境中繁殖旺盛，富含重要营养物质，是人类和动物的宝贵资源。微藻转化为粮食生产的潜力日益引起人们的兴趣。尽管微藻很小，但它们富含蛋白质、维生素和抗氧化剂等必需营养素，提供了浓缩的营养来源。本文旨在探讨微藻在食品应用中的营养、功能和商业潜力，重点介绍它们在食品补充剂和新型食品配方开发中的作用。近几十年来，微藻已稳步引入食品工业，并已适度扩张。由于微藻富含有益脂肪酸（亚油酸、γ -亚麻酸和花生四烯酸）、类胡萝卜素、维生素、藻胆素色素、高度可消化的蛋白质、脂质和碳水化合物，它们的可持续增值潜力正逐渐得到认可。本文综述了公认的安全微藻（GRAS）及其在功能性食品中的应用。报告还讨论了基于微藻的食品的新趋势和生物技术进步，强调了它们在应对全球营养和可持续性挑战方面的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Process Biochemistry 生物-工程：化工

CiteScore

8.30

自引率

4.50%

发文量

374

审稿时长

53 days

期刊介绍： Process Biochemistry is an application-orientated research journal devoted to reporting advances with originality and novelty, in the science and technology of the processes involving bioactive molecules and living organisms. These processes concern the production of useful metabolites or materials, or the removal of toxic compounds using tools and methods of current biology and engineering. Its main areas of interest include novel bioprocesses and enabling technologies (such as nanobiotechnology, tissue engineering, directed evolution, metabolic engineering, systems biology, and synthetic biology) applicable in food (nutraceutical), healthcare (medical, pharmaceutical, cosmetic), energy (biofuels), environmental, and biorefinery industries and their underlying biological and engineering principles.