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Sustainable microalgal biomass as a potential functional food and its applications in food industry: a comprehensive review

  • Agricultural Biomass Reuse and Transformation and its Application in Energy and Environment
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Abstract

Microalgae (MA) are the most abundant seaweeds with high nutritional properties. They are accepted as potential biocatalysts for the bioremediation of wastewater. They are widely used in food, feed, and biofuel industries and can potentially be food for future generations. MA-based purification of wastewater technology could be a universal alternative solution for the recovery of resources from wastewater for low-cost biomass feedstock for industry. They provide a wide range of functional components, viz. omega-3 fatty acids, along with a plenteous number of pigments such as ß-carotene, astaxanthin, lutein, phycocyanin, and chlorophyll, which are used extensively as food additives and nutraceuticals. Further, proteins, lipids, vitamins, and carbohydrates are described as nutritional characteristics in MA. They are investigated as single-cell protein, thickening/stabilizing agents, and pigment sources in the food industry. The review emphasizes the production and extraction of nutritional and functional components of algal biomass and the role of microalgal polysaccharides in digestion and nutritional absorption in the gastrointestinal tract. Further, the use of MA in the food industry was also investigated along with their potential therapeutic applications.

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Acknowledgements

The authors gratefully acknowledge the support provided by the Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, India, and Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Narayanpur, Malda, West Bengal for conducting this review. No public, commercial, or nonprofit funding organization provided a specific grant for conducting this review.

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Author notes

  1. Akhil Dhandwal and Omar Bashir contributed equally to this work.

Authors and Affiliations

  1. Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India

    Akhil Dhandwal, Omar Bashir, Tanu Malik, Rahul Vinayak Salve & Rafeeya Shams

  2. Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India

    Kshirod Kumar Dash

  3. Division of Food Science and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, Jammu and Kashmir, India

    Tawheed Amin

  4. Department of Horticulture, Lovely Professional University, Phagwara, Punjab, India

    Ab Waheed Wani

  5. Natural and Medical Sciences Research Centre, University of Nizwa, Nizwa, Oman

    Yasir Abbas Shah

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Contributions

Conceptualization: OB, KKD; writing—original draft: AD, OB, KKD; writing review and editing: OB, TM, RVS, TA, RS, AWW, YAS, RS; resources: OB; supervision: OB, KKD. All authors were involved in the preparation of the final draft.

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Correspondence to Kshirod Kumar Dash.

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Dhandwal, A., Bashir, O., Malik, T. et al. Sustainable microalgal biomass as a potential functional food and its applications in food industry: a comprehensive review. Environ Sci Pollut Res (2024). https://doi.org/10.1007/s11356-024-33431-6

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