Technological readiness of commercial microalgae species for foods

Abstract

Microalgae have great potential as a future source to meet the increasing global demand for foods. Several microalgae are permitted as safety sources in different countries and regions, and processed as commercial products. However, edible safety, economic feasibility, and acceptable taste are the main challenges for microalgal application in the food industry. Overcome such challenges by developing technology accelerates transition of microalgae into sustainable and nutritious diets. In this review, edible safety of Spirulina, Chlamydomonas reinhardtii, Chlorella, Haematococcus pluvialis, Dunaliella salina, Schizochytrium and Nannochloropsis is introduced, and health benefits of microalgae-derived carotenoids, amino acids, and fatty acids are discussed. Technologies of adaptive laboratory evolution, kinetic model, bioreactor design and genetic engineering are proposed to improve the organoleptic traits and economic feasibility of microalgae. Then, current technologies of decoloration and de-fishy are summarized to provide options for processing. Novel technologies of extrusion cooking, delivery systems, and 3D bioprinting are suggested to improve food quality. The production costs, biomass values, and markets of microalgal products are analyzed to reveal the economic feasibility of microalgal production. Finally, challenges and future perspectives are proposed. Social acceptance is the major limitation of microalgae-derived foods, and further efforts are required toward the improvement of processing technology.

Keywords:

• Edible safety
• food source
• microalgal production
• processing technology
• social acceptance

Acknowledgements

We would like to express our gratitude to Professor Feng Chen for his invaluable assistance and suggestions in improving this review. Professor Chen was one of the earliest pioneers to propose heterotrophic high-density fermentation of microalgae. His profound knowledge and integrity will continue to guide us in advancing the development and utilization of microalgae.

Disclosure statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Additional information

Funding

This work was supported by Shenzhen Science and Technology R & D Fund (20220809171532001), National Key Research and Development Program of China (2018YFD0900705), China Postdoctoral Science Foundation (2021M703039) and Science and Technology Innovation Commission of Shenzhen (KQTD20180412181334790).