Sustainable Food Ingredients: Micro-Algae as Source Bioactive Compounds
DOI:
https://doi.org/10.61326/foodb.v3i2.315Keywords:
Bioactive compounds, Food sustainability, Functional additives, Micro-algae, Sustainable ingredientsAbstract
Microalgae hold immense promise as a sustainable, bioactive source of functional food additives, presenting a unique profile of polyunsaturated fatty acids (PUFAs), carotenoids, vitamins, peptides, and polysaccharides with notable health benefits. Known for their ability to produce compounds like astaxanthin and lutein, Haematococcus pluvialis, Chlorella zofingiensis, and Spirulina contribute to antioxidant, anti-inflammatory, cardiovascular, and visual health when incorporated into food products. Unlike traditional crops, microalgae cultivation requires fewer resources (minimizing land, water, and carbon footprint) while achieving higher photosynthetic efficiency, making them a sustainable solution well-aligned with modern food production goals. However, despite their potential, the mainstream adoption of microalgae-derived bioactives is limited by challenges such as high production costs, complex extraction processes, and stringent regulatory barriers, particularly in markets like the EU. To address these limitations, advancements in photobioreactor technology, biorefinery approaches, and genetic engineering have shown promise in enhancing yield and reducing costs, thereby positioning microalgae as economically viable alternatives to synthetic additives. Furthermore, innovations in encapsulation and bioavailability improvement are advancing, making microalgal compounds more effective and stable in various food systems. This article explores the significant role microalgae could play in food sustainability, reviewing recent research and industry insights to propose practical solutions that encourage broader integration of microalgal bioactives in global markets. Through strategic technological improvements and supportive policy frameworks, the food industry could embrace microalgae-derived compounds, paving the way for resilient food systems that address consumer demands for natural, health-promoting ingredients. With ongoing academic and industrial collaboration, microalgae’s high nutritional value and environmental benefits can be leveraged to support both human health and ecological sustainability, signifying their crucial place in future food innovation.
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