Chlorella vulgaris as a food substitute: Applications and benefits in the food industry
Open accessAbstract
Chlorella vulgaris, a freshwater microalga, is gaining attention for its potential as a nutritious food source and dietary supplement. This review aims to provide a comprehensive discussion on C. vulgaris, evaluating its viability as a food substitute in the industry by exploring the nutritional value and application of C. vulgaris in the food industry. Rich in protein, lipids, carbohydrates, vitamins, and minerals, Chlorella offers substantial nutritional benefits, positioning it as a valuable food substitute. Its applications in the food industry include incorporation into smoothies, snacks, and supplements, enhancing the nutritional profile of various food products. The health benefits of Chlorella encompass antioxidant activity, immune system support, and detoxification, contributing to overall well-being. Despite these advantages, the commercialization of Chlorella faces significant challenges. These include variability in antibacterial activity due to strain and growth conditions, high production costs, contamination risks, and sensory issues such as unpleasant taste and smell. Additionally, Chlorella can accumulate heavy metals from its environment, necessitating stringent quality control measures. Future prospects involve improving Chlorella strains through genetic manipulation to enhance nutrient content, developing cost-effective culture systems, and exploring advanced processing techniques like pulsed electric fields for better digestibility. Addressing sensory issues through flavor-masking strategies and employing environmental management practices will further support Chlorella's integration into the food industry. Although C. vulgaris shows great potential as a nutritious food ingredient, overcoming existing challenges and optimizing production methods would be crucial for its successful adoption and widespread use.
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The presence of amino acids such as methionine, phenylalanine, threonine, and valine in microalgal proteins enhances nutritional value and influences conformational stability and intermolecular interaction capacity, improving thermal stability and technological functionality.
“methionine, phenylalanine, threonine, and valine, not only enhances nutritional value but also influences conformational stability and intermolecular interaction capacity, resulting in improved thermal stability and technological functionality (Costa et al., 2024; Wang et al., 2024).”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Wang et al., 2024
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Experimental — accuracy not yet measuredChlorella vulgaris provides a rich source of vitamins (A, B, C, and E) and minerals such as calcium, potassium, magnesium, and zinc, all of which are essential for metabolism, tissue regeneration, and DNA biosynthesis.
“Additionally, Chlorella vulgaris provides a rich source of vitamins (A, B, C, and E) and minerals such as calcium, potassium, magnesium, and zinc, all of which are essential for metabolism, tissue regeneration, and DNA biosynthesis (Uchiyama-Tanaka et al., 2024; Wang et al., 2024).”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Wang et al., 2024
The Nutritional Content section (‘Vitamins and minerals’; page not provided) lists vitamins A, B, C and E and calls Chlorella vulgaris a good source of calcium, potassium, magnesium and zinc. Table 1 links vitamin B to energy metabolism, but the passages do not establish that the listed vitamins and minerals are essential for tissue regeneration or DNA biosynthesis. (LLM, conf=0.88)
Experimental — accuracy not yet measuredReducing undesirable odors and flavors while preserving nutritional integrity is achieved through encapsulation of pigments and volatile compounds, fractionation of proteins, and enzymatic treatments.
“From a technological perspective, reducing undesirable odors and flavors to preserve nutritional integrity is achieved through the encapsulation of pigments and volatile compounds, the fractionation of proteins, and enzymatic treatments (Verni et al., 2023; Wang et al., 2024).”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Wang et al., 2024
The Challenges of Chlorella Production and Commercialization section says encapsulation or microencapsulation can conceal unwanted taste and smell while retaining nutritional value. It discusses enzymatic treatment for breaking down cell walls and improving nutrient assimilation, not for reducing odors or flavors. Our copy does not specify encapsulating pigments or volatile compounds, or identify protein fractionation as a flavor-reduction method. Page numbers were not provided. (LLM, conf=0.87)
Experimental — accuracy not yet measuredVolatile compounds such as dimethyl sulfide, hexanal, and geosmin are associated with undesirable flavors present in microalgae biomass.
“On the one hand, volatile compounds such as dimethyl sulfide, hexanal, and geosmin are associated with the “undesirable flavors” present in microalgae biomass (Kumar and Sharma, 2023; Wang et al., 2024; Wu T. et al., 2022).”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Wang et al., 2024
The “Toxicological and sensory aspects” section describes C. vulgaris as having an earthy, strong flavor and smell that some consumers find unpleasant. The copy does not identify dimethyl sulfide, hexanal, or geosmin, or link those compounds to the flavor. (LLM, conf=0.88)
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- Authors
- Wang, C., Onyeaka, H., Miri, T., & Soltani, F.
- Affiliations
- School of Chemical Engineering University of Birmingham Birmingham UK
- University of Birmingham (GB)
- Corresponding author
- Onyeaka, Helen
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2024-11-18
- Volume
- 89
- Issue
- 12
- Pages
- 8231-8247
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- PMC
- PMC11673457
- OpenAlex
- W4404468200
- Cited by
- 65
- References
- 96
- Citations by year
- 2026: 34 · 2025: 30 · 2024: 1
- FWCI
- 2.73
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Journal of Food Science (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- 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
- Keywords
- Chlorella vulgaris, microalgae, food substitutes, functional food ingredients, nutritional value, dietary supplements, antioxidant activity, immune support, detoxification, heavy metal accumulation, sensory disturbances, pulsed electric field, genetic engineering, culture systems, commercialization challenges
- MeSH terms
- Antioxidants, Humans, Nutritive Value, Dietary Supplements, Food Industry, Chlorella vulgaris
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