Micro-algae: Revolutionizing food production for a healthy and sustainable future

• Published in: Journal of agriculture and food research Vol. 15; p. 100939
• Main Authors: Naik, Bindu, Mishra, Ritesh, Kumar, Vijay, Mishra, Sadhna, Gupta, Uttam, Rustagi, Sarvesh, Gupta, Arun Kumar, Preet, Manpreet Singh, Bhatt, Saurav Chandra, Rizwanuddin, Sheikh
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.03.2024; Elsevier
• Subjects: Bio-active components; Cultivation; Lipids; Micro-algae; Proteins; Sustainable food; Proteins; Lipids; Micro-algae; Cultivation; Sustainable food; Bio-active components
• ISSN: 2666-1543; 2666-1543
• DOI: 10.1016/j.jafr.2023.100939

The concept of developing innovative functional food products has attracted the attention of many researchers to meet global demands as well as keep into account the well-being of people and environmental sustainability. Microalgae can be an essential raw material to fulfill such an objective. They can potentially provide a long-term solution to feed the expanding global population. This is evident by the presence of characteristics possessed by microalgae such as high biomass productivity, remarkable nutritional qualities, appealing organoleptic features, and tolerance to biotic and abiotic stress. When compared to traditional crop species, algae have a higher concentration of lipids and proteins and are more environmentally friendly because they lack cellulose, which is an inedible material. Moreover, despite the existing obstacles such as poor technology preparedness and restricted economies of scale, micro-algae holds promise for a future where healthier and more sustainable food items can contribute to better dietary habits, lifestyles, and overall health. This review attempts to emphasize the potential of microalgae as a healthy and sustainable dietary alternative. Moreover, the significance of bioactive metabolites obtained from microalgae in reducing greenhouse gases, sewage treatment, bioremediation, photocatalytic degradation, production of nanoparticles, nutraceuticals, and abiotic stress resilience. The selection of suitable and cost-efficient cultivation and harvesting techniques required for growing microalgae and manufacturing its products will be a boon to many food industries. [Display omitted] •Algae are excellent for food production because of their high biomass productivity and superior nutrition.•Their applicability is boosted by their palatable flavour and resilience to stress.•Production of algae on a large scale offers a sustainable solution to the world's food problems.•Their wider usage in sustainable and healthier food items depends on overcoming restrictions.•Algae provide a way to feed the expanding population and enhance human health.