Exploring the nutraceutical and functional food potential of microalgae: Implications for health and sustainability
Issued Date
2025-08-01
Resource Type
eISSN
26661543
Scopus ID
2-s2.0-105009813349
Journal Title
Journal of Agriculture and Food Research
Volume
22
Rights Holder(s)
SCOPUS
Bibliographic Citation
Journal of Agriculture and Food Research Vol.22 (2025)
Suggested Citation
Sivaramakrishnan R., Kanwal S., Incharoensakdi A., Nirmal N., Srimongkol P. Exploring the nutraceutical and functional food potential of microalgae: Implications for health and sustainability. Journal of Agriculture and Food Research Vol.22 (2025). doi:10.1016/j.jafr.2025.102148 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/111209
Title
Exploring the nutraceutical and functional food potential of microalgae: Implications for health and sustainability
Corresponding Author(s)
Other Contributor(s)
Abstract
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.