Microalgae and insects as alternative protein sources: Benefits and risks

Abstract

Animal products have traditionally been considered the main sources of protein, but due to the increasing population of the planet and environmental pollution, there is a need to find new solutions to meet basic human nutritional needs. An alternative can be insects and microalgae — groups of organisms that, in their nutritional properties and chemical composition, are not inferior to products of animal origin. They are able to have a beneficial effect on the human body due to their high content of vitamins, polyunsaturated fatty acids and antioxidants. Introducing edible insects or microalgae into the human diet has many environmental benefits, including reducing overall greenhouse gases and reducing land and water consumption. This review examines the chemical composition of microalgae and some types of insects, notes the influence of raw material components on human health, describes associated biologically active compounds, as well as basic cultivation technologies and examples of commercial use. In Russia, due to climatic conditions, only seasonal cultivation of microalgae in open pools is possible. Phytobioreactors for year-round operation require significant financial investments, especially for additional lighting and heating. Microalgae are not very popular in Russia; they are mainly used as part of dietary supplements. Edible insects can be grown using recycled resources and require less initial investment. Today they are considered by scientists as a source of protein for farm animals.

Keywords

• edible insects
• microalgae
• entomophagy
• alternative protein
• technology