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Cited by 69Seaweed-derived Bioactive CompoundsAlgal biology and biofuel productionFood Industry and Aquatic Biology

Bioprocessing to preserve and improve microalgae nutritional and functional potential: novel insight and perspectives

Open access
Verni, Michela, Demarinis, Chiara, Rizzello, Carlo Giuseppe, Pontonio, Erica·2023·Foods
DOI 10.3390/foods12050983PMC PMC10001325
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Abstract

are the most widespread. Several nutritional and functional properties have been bestowed to microalgae principal micro- and macro-nutrients, with antioxidant, immunomodulatory and anticancer being the most common. The many references to their potential as a food of the future is mainly ascribed to the high protein and essential amino acid content, but they are also a source of pigments, lipids, sterols, polysaccharides, vitamins, and phenolic compounds with positive effects on human health. Nevertheless, microalgae use is often hindered by unpleasant color and flavor and several strategies have been sought to minimize such challenges. This review provides an overview of the strategies so far proposed and the main nutritional and functional characteristic of microalgae and the foods made thereof. Processing treatments have been used to enrich microalgae-derived substrates in compounds with antioxidant, antimicrobial, and anti-hypertensive properties. Extraction, microencapsulation, enzymatic treatments, and fermentation are the most common, each with their own pros and cons. Yet, for microalgae to be the food of the future, more effort should be put into finding the right pre-treatments that can allow the use of the whole biomass and be cost-effective while bringing about features that go beyond the mere increase of proteins.

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Crossref · 10.3390/foods12050983

Cites

122 of 122 references verified0 citation errors · 0 not checkable

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  • Incorporating microalgae as an ingredient in formulations increases protein content, provides peptides and bioactive pigments, and improves water retention and texture properties in bakery and dairy matrices.

    “Incorporating microalgae as an ingredient in formulations increases protein content, provides peptides and bioactive pigments, and improves water retention and texture properties in bakery and dairy matrices (Verni et al., 2023; Mosibo et al., 2024).”

    From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Verni et al., 2023

    Section 4.1 reports increased protein in fortified bread, and section 4.6 identifies peptides associated with microalgae and improved yogurt firmness from an extracted pigment. Section 4.2 reports some beneficial cookie texture changes, but other baked goods became harder; section 4.1 also reports adverse effects on bread texture. The cited passages do not establish improved water retention or a general improvement in texture across bakery and dairy formulations. (LLM, conf=0.88)

    Experimental — accuracy not yet measured

  • Advanced technologies such as nano- and microencapsulation and 3D food printing have expanded possibilities for integrating microalgal biocompounds, ensuring stability, functionality, and consumer acceptance.

    “advanced technologies such as nano- and microencapsulation, as well as 3D food printing, have expanded the possibilities for integrating microalgal biocompounds, ensuring stability, functionality, and consumer acceptance (Sukhikh et al., 2022; Caporgno and Mathys, 2018; Verni et al., 2023).”

    From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Verni et al., 2023

    Section 3.2 describes encapsulation as a way to protect microalgal compounds, improve their compatibility with food, and address shelf-life and unpleasant aroma; Section 4.6 gives a microencapsulated-yogurt example with improved appearance and odor. These passages support the stability, functionality, and sensory-acceptance rationale for microencapsulation, but the copy does not substantiate nanoencapsulation or 3D food printing as part of the claimed advances, nor does it establish consumer acceptance as an ensured outcome. (LLM, conf=0.86)

    Experimental — accuracy not yet measured

  • Addition of microalgae biomolecules can cause perceptual alterations in color, taste, and flavor, frequently generating consumer resistance.

    “Despite its recognized nutritional value, the addition of these biomolecules can cause perceptual alterations in color, taste, and flavor, which frequently generate resistance on the part of consumers (Barros de Medeiros et al., 2022; Verni et al., 2023; Nunes et al., 2024; Olsen et al., 2024).”

    From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Verni et al., 2023

    Section 3.2 says microalgae’s green color and fishy smell and taste limit commercial uptake, and Section 4.3 reports lower acceptability for some microalgae-containing foods. These passages support the sensory and consumer-acceptance point for microalgal ingredients, but not specifically for added, extracted biomolecules; Section 3.2 instead suggests extracting targeted biomolecules could preserve a food’s original color. (LLM, conf=0.82)

    Experimental — accuracy not yet measured

  • Reducing 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 Verni et al., 2023

    Section 3.2 describes encapsulation as a way to mask unpleasant microalgae aroma, and section 4.6 reports reduced fish-like odor when microalgae biomass was encapsulated. Section 3.3 discusses enzymatic treatment and fractionation to recover biomass components, while section 5 lists these among processing options. The paper does not establish that encapsulating pigments and volatile compounds or fractionating proteins reduces undesirable flavors while preserving nutritional integrity; it describes encapsulating microalgae biomass and fractionating components for recovery. (LLM, conf=0.86)

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Cites

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Research works printed but not linked: 8

  1. Markou, G., Chentir, I., and Tzovenis, I. (2021). Cultured Micro-algae for the Food Industry, Academic Press.
  2. Braun, 2021, Microalgae as a novel food. Potential and legal framework, Ernahr. Umsch., 68, 78
  3. Yousuf, A. (2020). Microalgae Cultivation for Biofuels Production, Academic Press.
  4. Desmorieux, H., and Hernandez, F. (2004, January 22–25). Biochemical and physical criteria of Spirulina after different drying processes. Proceedings of the 14th International Drying Symposium (IDS), B, São Paulo City, Brazil.
  5. Achour, 2014, Evaluation of nutritional and sensory properties of bread enriched with Spir-ulina, An. Rev. Food Sci. Technol., 15, 270
  6. Bolanho, 2014, Antioxidant and nutritional potential of cookies enriched with Spirulina platensis and sources of fibre, J. Food Nutr. Res., 53, 171
  7. Saharan, 2017, Vitamins, minerals, protein digestibility and antioxidant activity of bread enriched with spirulina platensis powder, Int. J. Agric. Sci., 7, 1292
  8. Sadeghi, 2022, Assessment of nutritional and antioxidant activity of sport drink enriched with Spirulina platensis, J. Chem. Health Risks, 12, 00

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Authors
Verni, M., Demarinis, C., Rizzello, C. G., & Pontonio, E.
Affiliations
  • University of Bari Aldo Moro (IT)
  • Sapienza University of Rome (IT)
Corresponding author
Pontonio, Erica
ORCID
Venue
Foods
Publisher
MDPI AG
Published
2023-02-26
Volume
12
Issue
5
Pages
983
ISSN
2304-8158 (ISSN-L)
DOI
10.3390/foods12050983
PMC
PMC10001325
OpenAlex
W4322499481
Cited by
69
References
120
Citations by year
2026: 19 · 2025: 23 · 2024: 19 · 2023: 8
FWCI
1.63
Type
journal article
Language
en
Open access
Licence
Locations
  • Foods (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • IRIS Research product catalog (Sapienza University of Rome) (submittedVersion, cc-by)
  • CINECA IRIS Institutional Research Information System (University of Bari Aldo Moro) (submittedVersion, cc-by)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
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
microalgae, bioprocessing, nutritional properties, functional properties, antioxidant activity, microencapsulation, enzymatic treatment, fermentation, extraction, protein content, pigments, lipids, polysaccharides, phenolic compounds, antimicrobial activity, antihypertensive effect, immunomodulatory activity, anticancer activity

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