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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.
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“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]
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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
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