Micro-algae: Revolutionizing food production for a healthy and sustainable future

Abstract

The concept of developing innovative functional food products has attracted the attention of many researchers to meet global demands as well as keep into account the well-being of people and environmental sustainability. Microalgae can be an essential raw material to fulfill such an objective. They can potentially provide a long-term solution to feed the expanding global population. This is evident by the presence of characteristics possessed by microalgae such as high biomass productivity, remarkable nutritional qualities, appealing organoleptic features, and tolerance to biotic and abiotic stress. When compared to traditional crop species, algae have a higher concentration of lipids and proteins and are more environmentally friendly because they lack cellulose, which is an inedible material. Moreover, despite the existing obstacles such as poor technology preparedness and restricted economies of scale, micro-algae holds promise for a future where healthier and more sustainable food items can contribute to better dietary habits, lifestyles, and overall health. This review attempts to emphasize the potential of microalgae as a healthy and sustainable dietary alternative. Moreover, the significance of bioactive metabolites obtained from microalgae in reducing greenhouse gases, sewage treatment, bioremediation, photocatalytic degradation, production of nanoparticles, nutraceuticals, and abiotic stress resilience. The selection of suitable and cost-efficient cultivation and harvesting techniques required for growing microalgae and manufacturing its products will be a boon to many food industries.

Keywords

• Micro-algae
• Bio-active components
• Cultivation
• Sustainable food
• Proteins
• Lipids