The DOI matches its Crossref record; 202 of the 204 references it cites were found in a registry or an index.
Microalgae as future food: Rich nutrients, safety, production costs and environmental effects
Abstract
The improvement of food security and nutrition has attracted wide attention, and microalgae as the most promising food source are being further explored. This paper comprehensively introduces basic and functional nutrients rich in microalgae by elaborated tables incorporating a wide variety of studies and summarizes factors influencing their accumulation effects. Subsequently, multiple comparisons of nutrients were conducted, indicating that microalgae have a high protein content. Moreover, controllable production costs and environmental friendliness prompt microalgae into the list that contains more promising and reliable future food. However, microalgae and -based foods approved and sold are limited strictly, showing that safety is a key factor affecting dietary consideration. Notably, sensory profiles and ingredient clarity play an important role in improving the acceptance of microalgae-based foods. Finally, based on the bottleneck in the microalgae food industry, suggestions for its future development were discussed.
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“In particular, from an economic perspective, the energy required by conventional microalgae harvesting methods, such as centrifugation, flocculation, flotation, and filtration, as well as the initial investment in a bioreactor, is extremely costly.”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Gao et al., 2024
In the citing paper
“The lack of more economical and efficient technologies prevents microalgae-based products from competing with conventional ingredients of plant and animal origin, limiting their insertion into other niches (Vázquez-Romero et al., 2022; Gao et al., 2024; Zhu et al., 2024).”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Gao et al., 2024
In the citing paper
“Gao et al. (2024) found that prediction-based dilution increased biomass productivity by 47% compared to batch cultivation and by 20% compared to fixed-rate dilution, thereby increasing resource utilization efficiency and reducing the energy intensity of harvesting operations.”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Gao et al., 2024
In the citing paper
“Additionally, operational optimization tools that integrate weather forecasts into daily cultivation decisions have proven effective in reducing costs and increasing productivity.”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Gao et al., 2024
In the citing paper
“species like Spirulina and Chlorella offering up to 70% protein by dry weight and a complete amino acid profile, alongside their richness in essential fatty acids (notably omega-3 and omega-6 PUFAs); a wide spectrum of vitamins (A, B complex, C, E, and K); minerals (e.g., iron, magnesium, and zinc); and antioxidant compounds such as carotenoids and phycobiliproteins [56,90,121,122,123].”
From Microalgae Bioactives for Functional Food Innovation and Health Promotion (2025) · cites this paper as [56]
In the citing paper
“regulatory uncertainties concerning the classification, safety evaluation, and approval of novel microalgae-based ingredients also impede market expansion [29,56].”
From Microalgae Bioactives for Functional Food Innovation and Health Promotion (2025) · cites this paper as [56]
In the citing paper
“One of the foremost barriers is consumer acceptance. The sensory characteristics of microalgal biomass, such as colour, taste, and odour, can be perceived as undesirable, limiting their use in conventional foods [56].”
From Microalgae Bioactives for Functional Food Innovation and Health Promotion (2025) · cites this paper as [56]
Citations
Cites
A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES
Folch, J., Lees, M., & Stanley, G. H. S. (1957) · Journal of Biological Chemistry · doi:10.1016/s0021-9258(18)64849-5 · Cited by 65,189
A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
Bligh, E. G., & Dyer, W. J. (1959) · Canadian Journal of Biochemistry and Physiology · doi:10.1139/o59-099 · Cited by 54,751
IOP Conference Series: Earth and Environmental Science
Hermansah, H., Sandi, N., & Naspendra, Z. (2020) · IOP Conference Series Earth and Environmental Science · doi:10.1088/issn.1755-1315 · Cited by 12,775
Health benefits of dietary fiber
Anderson, J. W., Baird, P., Davis Jr, R. H., Ferreri, S., Knudtson, M., Koraym, A., Waters, V., & Williams, C. L. (2009) · Nutrition Reviews · doi:10.1111/j.1753-4887.2009.00189.x · Cited by 2,239
White, P. J., & Broadley, M. R. (2009) · New Phytologist · doi:10.1111/j.1469-8137.2008.02738.x · Cited by 2,178
Bray, G. A., Kim, K. K., Wilding, J. P. H., & on behalf of the World Obesity Federation (2017) · Obesity Reviews · doi:10.1111/obr.12551 · Cited by 1,612
Mattiuzzi, C., & Lippi, G. (2019) · Journal of Epidemiology and Global Health · doi:10.2991/jegh.k.191008.001 · Cited by 1,601
CO2 bio-mitigation using microalgae
Wang, B., Li, Y., Wu, N., & Lan, C. Q. (2008) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-008-1518-y · Cited by 1,271
The importance of mineral elements for humans, domestic animals and plants: A review
Soetan, K. O., Olaiya, C. O., & Oyewole, O. E. (2010) · African Journal of Food Science · doi:10.5897/ajfs.9000287 · Cited by 1,059
Flocculation as a low-cost method for harvesting microalgae for bulk biomass production
Vandamme, D., Foubert, I., & Muylaert, K. (2013) · Trends in Biotechnology · doi:10.1016/j.tibtech.2012.12.005 · Cited by 928
Research works printed but not linked: 4
- Freitas, 2019, Novel foods: a meal replacement shake and a high-calorie food supplemented with Spirulina biomass, Int. Food Res. J., 26, 59
- Malbos, 2021, Vitamin A, Actual. Pharm., 60, 23
- Omar Faruque, 2020, Influence of nitrogen to phosphorus ratio and CO2 concentration on lipids accumulation of Scenedesmus dimorphus for bioenergy production and CO2 biofixation, Chemistry, 15, 4307
- Salomonsson, 1984, Chemical characterization of some Swedish cereal whole meal and bran fractions, Swed. J. Agric. Res., 14, 111
Cited by
Sorted by citations
AI-Powered Innovations in Food Safety from Farm to Fork
Yin, B., Tan, G., Muhammad, R., Liu, J., & Bi, J. (2025) · Foods · doi:10.3390/foods14111973 · Cited by 63
Microalgae Bioactives for Functional Food Innovation and Health Promotion
Guil-Guerrero, J. L., & Prates, J. A. M. (2025) · Foods · doi:10.3390/foods14122122 · Cited by 47
“The sensory characteristics of microalgal biomass, such as colour, taste, and odour, can be perceived as undesirable, limiting their use in conventional foods [56].”
InfluentialAhmad, A., & Ashraf, S. M. (2024) · Journal of Water Process Engineering · doi:10.1016/j.jwpe.2024.106506 · Cited by 45
Bürck, M., Ramos, S. D. P., & Braga, A. R. C. (2024) · Foods · doi:10.3390/foods13121811 · Cited by 28
Plant-Based Functional Foods from Borneo
John, O. D., Surugau, N., Kansedo, J., Panchal, S. K., & Brown, L. (2025) · Nutrients · doi:10.3390/nu17020200 · Cited by 26
Šola, I., Poljuha, D., Pavičić, I., Tušek, A. J., & Šamec, D. (2025) · Foods · doi:10.3390/foods14030416 · Cited by 29
Exploring the Potential and Challenges of Fermentation in Creating Foods: A Spotlight on Microalgae
Bürck, M., Lemes, A. C., Egea, M. B., & Braga, A. R. C. (2024) · Fermentation · doi:10.3390/fermentation10120649 · Cited by 20
Kaur, S., Sharma, A., Bala, S., Satheesh, N. K., Nile, A. S., & Nile, S. H. (2025) · Bioresource Technology · doi:10.1016/j.biortech.2025.132424 · Cited by 19
Microalgae biotechnology and its role in sustainable and healthy food design
Schneider, A. T., Machado, R. L. S., Dutra, D. A., Machado, E. F., Dias, R. R., Deprá, M. C., Zepka, L. Q., & Jacob-Lopes, E. (2025) · Frontiers in Bioengineering and Biotechnology · doi:10.3389/fbioe.2025.1716473 · Cited by 15
“The lack of more economical and ef fi cient technologies prevents microalgae-based products from competing with conventional ingredients of plant and animal origin, limiting their insertion into other niches (Vázquez-Romero et al., 2022; Gao et al., 2024; Zhu et al., 2024).”
A comprehensive review on algae oil: Resources, production, encapsulation and application in food
Tang, W., Wang, R., Liu, W., He, J., & Liu, J. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116783 · Cited by 15
Silva, F. A., Santos, R. L. D., Barão, C. E., de Medeiros, V. P. B., Silva, T. O., Sassi, C. F. D. C., Feihrmann, A. C., Lima, M. D. S., Pimentel, T. C., & Magnani, M. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116259 · Cited by 15
Lucas, B. F., & Brunner, T. A. (2024) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2024.100974 · Cited by 11
Comparative nutrient and sensory analysis of eight different commercial Chlorella powders
Melcher, F., Peest, T., Garay, D. F. A., Utz, F., Paper, M., Spaccasassi, A., Obermaier, L., Schneiderbanger, J., Koch, M., Garbe, D., et al. (2025) · Frontiers in Food Science and Technology · doi:10.3389/frfst.2025.1534438 · Cited by 11
Chen, L., Yu, Q., Liu, S., Hu, G., Zheng, X., & Hao, J. (2025) · LWT · doi:10.1016/j.lwt.2025.117370 · Cited by 8
Ooi, E. Z. H., Chan, E., Song, C. P., Pushpamalar, J., & Lee, Y. (2025) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2025.107656 · Cited by 8
Yoon, S., Bay, B., & Matsumoto, K. (2025) · Molecules · doi:10.3390/molecules30081666 · Cited by 7
Wang, P., Liu, C., & Zheng, L. (2025) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2025.2582571 · Cited by 6
Suo, Q., Yue, Y., Wang, J., Wu, N., Geng, L., & Zhang, Q. (2026) · Food Research International · doi:10.1016/j.foodres.2026.118477 · Cited by 6
Végh, R., Sipiczki, G., Csóka, M., Mednyánszky, Z., Bujna, E., & Takács, K. (2024) · Applied Sciences · doi:10.3390/app142311069 · Cited by 6
Nakhostin, S., Kavoosi, G., Hejazi, M. A., & Karimi, J. (2025) · Algal Research · doi:10.1016/j.algal.2025.103950 · Cited by 4
Deshmukh, M. P., Kothawade, T. R., Pathan, A., Behera, U. S., Sangwai, J. S., & Byun, H. (2026) · Korean Journal of Chemical Engineering · doi:10.1007/s11814-025-00632-9 · Cited by 4
Effect of 10 freshwater microalgae on in vitro methane mitigation and rumen fermentation
Li, Y., Bagnoud-Velásquez, M., Zhang, Y., Wang, K., Punčochářová, L., Kunz, C., Dubois, S., Peng, R., Brahier, A. B., Wahl, F., et al. (2025) · Journal of Dairy Science · doi:10.3168/jds.2024-25749 · Cited by 4
Wang, P., Zhang, S., Li, S., Guo, W., & Wu, H. (2025) · Journal of Functional Foods · doi:10.1016/j.jff.2025.106796 · Cited by 3
Challenges of Microalgae Production: From the Laboratory to Large Scale
Motta, D. N., Torres, V. G. S., HERMINO, V. L. D. Q., Neves, S. A. R., de Oliveira, L. V. V., Carvalho, R. P., & da Silva, E. P. (2025) · Grand challenges in biology and biotechnology · doi:10.1007/978-3-031-84282-5_2 · Cited by 3
Alaoui, M. H., Moujtahid, A. E., Bamaarouf, M., & Arroussi, H. E. (2026) · Aquaculture Nutrition · doi:10.1155/anu/5217142 · Cited by 4
Designing the Future of Food: Challenges to Innovation in Microalgae‐Derived Blue Protein Systems
Schetinger, L. C., do Nascimento, T. C., Nörnberg, M. L., Lugcheer, C. R., Vieira, D. S., Zepka, L. Q., & Lopes, E. J. (2026) · Sustainable Food Proteins · doi:10.1002/sfp2.70057 · Cited by 3
CRISPR-enhanced microalgae biosynthesis: a promising approach for future functional feed ingredients
Li, Z., Li, C., Liu, H., Wang, Y., Sun, Y., Hou, D., He, J., & Wu, S. (2026) · Journal of Animal Science and Biotechnology/Journal of animal science and biotechnology · doi:10.1186/s40104-026-01367-1 · Cited by 3
Liu, W., Yin, Z., Ning, J., Zhang, X., Zou, J., Wu, Z., Li, H., Fan, B., & Wang, F. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.148169 · Cited by 3
Braun, J. C. A., Beuter, M. A., Rempel, A., Chiomento, J. L. T., Lângaro, N. C., & Colla, L. M. (2026) · Algal Research · doi:10.1016/j.algal.2026.104608 · Cited by 2
Zhang, X., Chen, W., & Chen, H. (2026) · Foods · doi:10.3390/foods15122241 · Cited by 2
Chizhova, A., Babich, O., Kashirskih, E., Александровна, Б. Е., & Dyshlyuk, L. S. (2025) · Food Processing Techniques and Technology · doi:10.21603/2074-9414-2025-3-2585 · Cited by 1
Shi, R., Chen, W., Hu, Y., Chen, B., Yu, X., Huang, H., Wang, D., & Hu, S. (2026) · Frontiers in Marine Science · doi:10.3389/fmars.2026.1826197 · Cited by 1
Liu, Y., Bao, Y., Liu, C., Wang, Y., Wang, J., Li, J., & Li, X. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113276 · Cited by 1
Self-citationProcess intensification for the protein production from microalgae: a comprehensive review
Nath, A., Ahmad, A. S., Enkhbold, M., Elzhraa, F., & Kiskó, G. (2026) · Bioresources and Bioprocessing · doi:10.1186/s40643-026-01118-0 · Cited by 1
Mishbach, I., Barapadang, B., Runtuboi, D. Y. P., Suharno, S., Sujarta, P., & Gea, L. (2024) · Interdiciplinary Journal and Hummanity (INJURITY) · doi:10.58631/injurity.v3i10.1295 · Cited by 1
Marina-Montes, C., Lafarga, T., García, M., Anzano, J. M., & Acién, F. G. (2025) · Algal Research · doi:10.1016/j.algal.2025.104351 · Cited by 1
Unlocking the Antiadipogenic Potential of Carotenoids From Galdieria phlegrea
Giustino, E., Imbimbo, P., Trepiana, J., Portillo, M. P., & Monti, D. M. (2025) · BioFactors · doi:10.1002/biof.70027 · Cited by 1
Lactobacillus plantarum JCM 1149 Growth Enhancement by using Chlorella sp. KLSc61-pretreated Cells
Khanrin, L., Boonyakorn, P., Wongsariya, K., Kittiwongwattana, C., Maneeruttanarungroj, C., Leerojanaprapa, K., & Dejtisakdi, W. (2025) · Journal of Pure and Applied Microbiology · doi:10.22207/jpam.19.2.10
Research on Reproductive Development and Genotoxicity in Chlamydomonas reinhardtii
鹿, 家. (2025) · Botanical Research · doi:10.12677/br.2026.151003
Cherdantsev, I. A., Poliakova, A. M., Silantyev, A., Kazakova, V. D., Samojlova, A. D., Polyakov, N. B., Belkina, P. D., Simonova, A. V., Богданова, А. С., Kudryavtseva, A. V., et al. (2026) · International Journal of Molecular Sciences · doi:10.3390/ijms27020578
Abdolrahmani, H., Amiri‐Sadeghan, A., Seyyedi, M., & Zarandi-Miandoab, L. (2026) · Algal Research · doi:10.1016/j.algal.2025.104511
Zhang, S., Gouda, M., Lei, J., Dong, Y., Zhang, H., Zhan, B., He, Y., & Li, X. (2026) · Algal Research · doi:10.1016/j.algal.2026.104623
Self-citationFood-interest compounds in microalgae: gaps in knowledge, current, and future applications
Bürck, M., Ramos, S. D. P., Nakamoto, M. M., Braga-Souto, R. N., & Braga, A. R. C. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-34082-6.00009-x
de Medeiros, V. P. B., & de Souza, E. L. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-34082-6.00039-8
Gandhi, M., Singh, A. P., Kar, A. K., & Reisch, L. A. (2026) · Hawaii International Conference on System Sciences (HICSS) · doi:10.24251/hicss.2026.168
Zhou, X., Wei, S., Zheng, X., & Chen, Y. (2026) · Foods · doi:10.3390/foods15091524
Self-citationAlgae-Derived Products for Post-Harvest Preservation and Food Safety
Cui, Y., Chen, Y., Zhu, F., Hu, X., Xu, X., El-Sheekh, M. M., & Huo, S. (2026) · Springer eBooks · doi:10.1007/978-3-032-22521-4_22
Kumar, N., Bhagat, N., Mandal, S. S., Maiti, P., & Shukla, P. (2026) · Algal Research · doi:10.1016/j.algal.2026.104806
Microalgae-based bioactive materials for healthcare applications
Shen, H.-L., Zhuang, H.-X., Sun, J. F., Hou, J., Xianyu, Y., & Zhou, W.-W. (2026) · Nanoscale · doi:10.1039/d6nr00359a
Kadeyala, P. K., A., B., Shaik, S. B., Sarbon, N. M., Shaik, M. I., & Salikineedy, K. (2026) · Journal of Sustainability Science and Management · doi:10.46754/jssm.2026.06.011
Wang, Y., Roell, G., Cruz, R. D., Durďáková, M., Maruwan, J., Rong, K., Novotny, R., Esquivel, M., Wilkens, L., Su, W. W., et al. (2026) · Advanced Biotechnology · doi:10.1007/s44307-026-00129-4
Antioxidant Compounds in Microalgae and Cyanobacteria: A Sustainable Source of Bioactive Molecules
Gómez‐Villegas, P., Díaz‐Santos, E., Rengel, R., Molina-Márquez, A., Rodríguez-González, J. M., Vigara, J., León, R., & Léon-Vaz, A. (2026) · Marine Drugs · doi:10.3390/md24080288 · Cited by 1
Li, Y., Song, W., Du, S., Fang, Z., Wang, Q., Zeng, S., Li, B., Wu, D., Liu, Y., Liu, X., et al. (2026) · Journal of Hazardous Materials · doi:10.1016/j.jhazmat.2026.143811
Self-citationAmenorfenyo, D. K., Zheng, W., Huang, J., Peng, K., Guo, H., Li, Q., Li, F., & Deng, Y. (2026) · Frontiers in Plant Science · doi:10.3389/fpls.2026.1936445
Why Do Microalgae-Based Ingredients Still Struggle to Reach Food Markets?
Machado, E. F., Schneider, A. T., Machado, R. L. S., Dutra, D. A., Deprá, M. C., Zepka, L. Q., & Lopes, E. J. (2026) · Processes · doi:10.3390/pr14213530
Metadata
- Authors
- Gao, L., Qin, Y., Zhou, X., Jin, W., He, Z., Li, X., & Wang, Q.
- Affiliations
- The University of Queensland (AU)
- Harbin Institute of Technology (CN)
- University of Technology Sydney (AU)
- Corresponding author
- Zhou, Xu
- Venue
- Science of The Total Environment
- Publisher
- Elsevier BV
- Published
- 2024-06
- Volume
- 927
- Pages
- 172167
- ISSN
- 0048-9697 (ISSN-L)
- OpenAlex
- W4393942484
- Semantic Scholar
- d56ab210524b875948c3173f3a377df9d02a4357
- Cited by
- 55
- References
- 204
- Citations by year
- 2026: 26 · 2025: 23 · 2024: 6
- FWCI
- 1.12
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- The Science of The Total Environment (publishedVersion)
- PubMed (publishedVersion)
- OPUS - Open Publications of UTS Scholars (University of Technology Sydney) (submittedVersion)
- 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 › Aquaculture Nutrition and Growth
- Keywords
- microalgae, nutrient content, protein content, nutrient accumulation, food safety, production costs, environmental impact, sensory acceptability, food industry development, food security
- MeSH terms
- Nutrients, Nutritive Value, Microalgae, Food Safety
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.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
