Microalgae-based products: Food and public health
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Microalgae biomass can offer several compounds beneficial to human nutrition, including lipids, proteins, minerals and pigments. In this sense, microalgae-based foods are already evident as opportunities for food research and development. Thus, the consumption of foods containing declared compounds from microalgae (e.g. , omega 3/proteins) can be sold in the form of supplements and other innovative products, including chocolates and beverages. Furthermore, the production of microalgae brings advantages to global food security and reduces the impact considering environmental problems related to the expansion of food production in agricultural land. In this sense, the quality and safety of derivatives depend on good cultivation, harvesting and processing practices since unwanted organic and inorganic compounds may be present in microalgae biomass due to environmental contamination or processing steps. Moreover, this may pose a risk to human health, and it is essential for consumer protection that microalgae biomass be monitored for levels of residues and contaminants. The optimization of processes and knowledge of cultivation steps and their reagents are crucial for quality control. These aspects are discussed throughout this review, focusing on recent reports on potential microalgae-based food contaminants.
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Microalgae supply high-quality proteins, lipids, carbohydrates, vitamins, minerals, and functional compounds suitable for a broad range of food and beverage applications.
“They supply high-quality proteins, lipids, carbohydrates, vitamins, minerals, and functional compounds suitable for a broad range of food and beverage applications [24,28,81,82].”
From Microalgae Bioactives for Functional Food Innovation and Health Promotion (2025) · cites this paper as [82]
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On the use of blockchain for agrifood traceability
Zarpel�ão, B. B., Barbon, S., Badaró, A. T., & Barbin, D. F. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-821104-5.00001-5 · Cited by 6 · see citing works
(EFSA), E. F. S. A. (2015) · EFSA Journal · doi:10.2903/j.efsa.2015.4221 · Cited by 6 · see citing works
Correction to: Essential and toxic elements in commercial microalgal food supplements
Rzymski, P., Budzulak, J., Niedzielski, P., Klimaszyk, P., Proch, J., Kozak, L., & Poniedziałek, B. (2019) · Journal of Applied Phycology · doi:10.1007/s10811-019-01876-9 · Cited by 3 · see citing works
Biology and Ecology of Microalgae
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Turck, D., Castenmiller, J., De Henauw, S., et al. (2020) · NORA - Norwegian Open Research Archives · Cited by 3 · see citing works
Kamiloğlu, S., Özdal, T., & Çapanoğlu, E. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-821104-5.00004-0 · Cited by 1 · see citing works
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Developing algae as a sustainable food source
Diaz, C. J., Douglas, K. J., Kang, K., Kolarik, A. L., Malinovski, R., Torres-Tiji, Y., Molino, J. V., Badary, A., & Mayfield, S. P. (2023) · Frontiers in Nutrition · doi:10.3389/fnut.2022.1029841 · Cited by 194 · see citing works
Microalgae proteins as sustainable ingredients in novel foods: recent developments and challenges
Mosibo, O. K., Ferrentino, G., & Udenigwe, C. C. (2024) · Foods · doi:10.3390/foods13050733 · Cited by 140 · see citing works
Verni, M., Demarinis, C., Rizzello, C. G., & Pontonio, E. (2023) · Foods · doi:10.3390/foods12050983 · Cited by 69 · see citing works
Disruptive potential of microalgae proteins: Shaping the future of the food industry
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Martínez-Ruiz, F., Andrade-Bustamante, G., Holguín-Peña, R., Renganathan, P., Gaysina, L., Sukhanova, N., & Puente, E. (2025) · Biomass · doi:10.3390/biomass5020025 · Cited by 51 · see citing works
Salehipour-Bavarsad, F., Nematollahi, M. A., Pistocchi, R., & Pezzolesi, L. (2024) · Algal Research · doi:10.1016/j.algal.2024.103579 · Cited by 50 · see citing works
Microalgae Bioactives for Functional Food Innovation and Health Promotion
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Algal proteins for sustainable nutrition and functional food innovation
Saeed, F., Tul Zohra, K., Naveed, K., Zia, A., Khaliq, M., Noor, Z., Khaliq, K., & Ali, M. A. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.100752 · Cited by 19 · see citing works
Nuin Garciarena, I., Ackerl, R., García Ruiz, E., Glymenaki, M., Mendes, V., Muñoz-González, A., Noriega Fernández, E., Precup, G., Rodríguez-Fernández, P., Roldán-Torres, R., et al. (2025) · Future Foods · doi:10.1016/j.fufo.2025.100661 · Cited by 19 · see citing works
Microalgae biotechnology and its role in sustainable and healthy food design
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“…polysaccharides, and other compounds with bioactive activity (de la Noue and de Pauw, 1988; Ampofo and Abbey, 2022; Davani et al., 2022; Ferreira de Oliveira and Bragotto, 2022; Ruzik, 2023), as well as the detection of contaminants originating from cultivation or processing, including…”
InfluentialThe power of microalgae: Cutting-edge applications and groundbreaking innovations
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Multiwavelength Photoacoustic Doppler Flowmetry of Living Microalgae Cells
Farooq, T., Wu, X., Yan, S., & Fang, H. (2024) · Biosensors · doi:10.3390/bios14080397 · Cited by 1 · see citing works
- Authors
- Ferreira de Oliveira, A. P., & Bragotto, A. P. A.
- Affiliations
- Universidade Estadual de Campinas (UNICAMP) (BR)
- Venue
- Future Foods
- Publisher
- Elsevier BV
- Published
- 2022-12
- Volume
- 6
- Pages
- 100157
- ISSN
- 2666-8335 (ISSN-L)
- OpenAlex
- W4282920217
- Cited by
- 190
- References
- 108
- Citations by year
- 2026: 35 · 2025: 60 · 2024: 58 · 2023: 33 · 2022: 4
- FWCI
- 6.99
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Future Foods (publishedVersion, cc-by-nc-nd)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
- Topics
- Physical Sciences › Energy › Renewable Energy, Sustainability and the Environment › Algal biology and biofuel production
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Industry and Aquatic Biology
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Keywords
- microalgal biomass, omega-3 fatty acids, microalgal proteins, pigments, dietary supplements, food security, food safety, contaminants, residues, cultivation techniques, processing, quality control, consumer protection
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
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