Microalgae as a new resource in the food industry

Authors : Elif Ceren Çakıroğlu, Güzin İplikçioğlu Aral
Pages : 165-178
Doi:10.33188/vetheder.1628394
View : 39 | Download : 37
Publication Date : 2025-06-15
Article Type : Review Paper
Abstract :The increasing global population, environmental pollution, energy consumption, and climate change have emphasized the need for sustainable food sources. Microalgae have emerged as an eco-friendly and sustainable alternative, with applications in food, pharmaceuticals, animal feed, biofertilizers, wastewater treatment, and bioenergy. With over 50,000 classified species, microalgae thrive in nutrient-rich waters, recycling nutrients while offering sustainable benefits like wastewater treatment and environmental improvement. Their high photosynthetic efficiency also supports biofuel and biomass production, promoting sustainable practices. Key microalgal species used in the food industry include Arthospira platensis (Spirulina), Chlorella vulgaris, and Duniella salina, cultivated globally for various applications. Arthrospira platensis contains up to 70% protein in its biomass, while algal species such as Euglena gracilis and Chlorella vulgaris contain up to 40% protein. Besides primary metabolites such as proteins, carbohydrates, and polyunsaturated fatty acids, microalgae produce secondary metabolites like pigments and phytosterols with known health benefits, supporting their use as functional foods. Microalgae cultivation is a sustainable approach to biomass production, characterized by its low land requirement, adaptability to non-arable regions, and high productivity. Its rapid growth rate and frequent harvesting potential make it a viable and resource-efficient alternative to conventional agricultural practices. Commercial cultivation began with Chlorella in Japan, followed by Spirulina in Mexico and Duniella salina in the U.S. for beta-carotene production. In India, cyanobacteria and Haematococcus pluvialis are used for astaxanthin. With high efficiency, cost-effectiveness, and adaptability, microalgae hold significant potential as a sustainable alternative food source for the future.
Keywords : Gıda, Metabolitler, Mikroalgler, Protein.

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