Unveiling the Potential of <i>Spirulina</i> Biomass—A Glimpse into the Future Circular Economy Using Green and Blue Ingredients

Abstract

The present work aims to explore Spirulina biomass’ functional and technological marvels and its components, such as C-phycocyanin (C-PC), in modern food systems from a circular economy perspective, evaluating a decade of insights and innovations. This comprehensive review delves into the pivotal studies of the past decade, spotlighting the vital importance of maintaining stability in various food matrices to unleash the full biological impacts. Through the lens of food science intertwined with circular economy principles, this analysis meets health and environmental requisites and explores the harmonious synergy between food systems, economy, and industry. While Spirulina has typically served as a supplement, its untapped potential as a fundamental food ingredient has been unveiled, showcasing its abundant nutritional and functional attributes. Technological hurdles in preserving the vibrant color of C-PC have been triumphantly surmounted through simple temperature control methods or cutting-edge nanotechnology applications. Despite the gap in sensory acceptance studies, the emergence of blue foods introduces groundbreaking functional and innovative avenues for the food industry.

Keywords

• bioactive compounds
• antioxidant activity
• natural dye
• technological ingredient
• food industry
• circular economy