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Cited by 80Seaweed-derived Bioactive CompoundsAlgal biology and biofuel productionFood Industry and Aquatic Biology

Challenges in Functional Food Products with the Incorporation of Some Microalgae

Open access
Çelekli, Abuzer, Özbal, Buket, Bozkurt, Hüseyin·2024·Foods
DOI 10.3390/foods13050725PMC PMC10930668
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Abstract

Much attention has been given to the use of microalgae to produce functional foods that have valuable bioactive chemicals, including essential amino acids, polyunsaturated fatty acids, vitamins, carotenoids, fiber, and minerals. Microalgal biomasses are increasingly being used to improve the nutritional values of foods because of their unique nutrient compositions that are beneficial to human health. Their protein content and amino acid composition are the most important components. The microalgal biomass used in the therapeutic supplement industry is dominated by bio-compounds like astaxanthin, β-carotene, polyunsaturated fatty acids like eicosapentaenoic acid and docosahexaenoic acid, and polysaccharides such as β-glucan. The popularity of microalgal supplements is growing because of the health benefits of their bioactive substances. Moreover, some microalgae, such as Dunaliella, Arthrospira (Spirulina), Chlorella, and Haematococcus, are commonly used microalgal species in functional food production. The incorporation of microalgal biomass leads not only to enhanced nutritional value but also to improved sensory quality of food products without altering their cooking or textural characteristics. Microalgae, because of their eco-friendly potential, have emerged as one of the most promising and novel sources of new functional foods. This study reviews some recent and relevant works, as well as the current challenges for future research, using different methods of chemical modification in foods with the addition of a few commercial algae to allow their use in nutritional and sensory areas. It can be concluded that the production of functional foods through the use of microalgae in foods has become an important issue.

AI snapshot

Written from the paper’s full text.

TL;DR

This narrative review summarizes microalgae as functional food ingredients, focusing on Arthrospira, Chlorella, Dunaliella, and Haematococcus and their bioactive compounds. It concludes that microalgal incorporation can improve nutritional and sometimes sensory properties, but cost, drying losses, off-flavors, intense color, regulatory uncertainty, and stability issues remain barriers.

Key findings

  • Microalgal biomasses are rich in protein and bioactive compounds: Arthrospira platensis protein is 55–70% dry weight (dw), digestibility about 86%, and PUFAs account for 42–45% of total fatty acids; Chlorella vulgaris protein is 50–60% dw, lipid 5–40% dw, dietary fiber 9–18%, and chlorophyll 1–2%; Dunaliella salina β-carotene can reach up to 14% dw; Haematococcus pluvialis astaxanthin production ranges from 3.8 to 5.0% dw.
  • Food incorporation examples include 4% A. platensis in biscuits increasing protein content by 57%; 4% A. platensis in white chocolate increasing protein by 23.1%, total amino acids by about 45%, lipids by 10.3%, minerals by 13.5%, total PUFA by 45%, and iron from 9.20 mg/kg to 93.13 mg/kg; 5% A. platensis in gluten-free bread increasing protein by 39.04%; and 20% microencapsulated Arthrospira in wheat cookies increasing protein by 40% and ash by 70%.
  • Sensory outcomes are mixed: 0.25% Arthrospira in yogurt preserved textural qualities and sensory acceptability, and cookies with 2% Arthrospira had positive flavor results, but dried Arthrospira powders, tablets, and beverages had a fishy smell or taste, and intense microalgal color can limit acceptability.
  • Key challenges include harvesting accounting for 20–30% of overall production cost, with 90% of open-pond biomass cost attributed to energy-intensive harvesting; drying about 30% of production price; spray drying losing 10–25% protein, freeze drying about 10% protein, and phycocyanin losses of 50–90%; bioactive content is unstable to light, humidity, pH, and high temperature; regulatory frameworks vary by country.

Methods

  • Narrative review that “reviews some recent and relevant works” and current challenges, organized into sections on functional food, microalgae and valuable metabolites, functional food products with microalgae, new trends, and challenges.
  • No systematic search strategy, databases, inclusion/exclusion criteria, or quantitative synthesis are reported; evidence is drawn from cited literature and selected product examples.
  • Main analysis is a qualitative synthesis of nutritional, sensory, safety, stability, and regulatory aspects of microalgae in functional foods.

Limitations

  • The paper does not explicitly state limitations of its own review; it notes that clinical studies about Spirulina are still very few and many high-quality clinical studies are needed, and that gelling behavior in marshmallow production needs further studies.
  • Evident from the text: as a narrative review, it lacks a described systematic search, inclusion/exclusion criteria, and quality assessment, and its findings rely on cited studies and selected product examples, limiting generalizability.

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Integrity signals

Registry

Crossref · 10.3390/foods13050725

Cites

133 of 133 references verified0 citation errors · 0 not checkable

Statistics

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Claims the paper makes

0 of 146 cited sources checked · 0 supported · 0 flagged

  • Premisecitation

    Microalgae contain nutrient-rich bioactive compounds such as protein, essential amino acids, sulfated polysaccharides, enzymes, fibers, lipids, carotenoids, and vitamins.

    “Microalgae contain nutrient-rich bioactive compounds such as protein, essential amino acids, sulfated polysaccharides, enzymes, fibers, lipids, carotenoids, and vitamins [19,20,21,22].”
    Quote in the paperNot a substantial claim0 of 3 sources checked
    • cites [19] Hosseinkhani, 2022, Key Challenges for the Commercial Expansion of Ingredients from Algae into Human Food Products, Algal Res. source

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    • cites [20] Chen, 2022, The Potential and Challenge of Microalgae as Promising Future Food Sources, Trends Food Sci. Technol. source

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    • cites [21] Becker, 2007, Micro-Algae as a Source of Protein, Biotechnol. Adv. source

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  • Premisecitation

    The essential amino acids produced by C. vulgaris biomass compare favorably and even exceed the conventional human nutrition profile recommended by the WHO and FAO.

    “The essential amino acids produced by C. vulgaris biomass (Table 3) compare favorably and even exceed the conventional human nutrition profile recommended by the World Health Organization (WHO) and Food and Agricultural Organization (FAO) [21,24].”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites [21] Becker, 2007, Micro-Algae as a Source of Protein, Biotechnol. Adv. source

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    • cites [24] Safi, 2014, Morphology, Composition, Production, Processing and Applications of Chlorella vulgaris: A Review, Renew. Sustain. Energy Rev. source

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  • Premisecitation

    Polysaccharides produced from marine microalgae are promising because they are antioxidant, antiviral, and anticoagulant.

    “Polysaccharides produced from marine microalgae are promising in many ways. This is because they are antioxidant, antiviral, and anticoagulant [94].”
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    • cites [94] Matsui, 2003, Sulfated Polysaccharides from Red Microalgae Have Antiinflammatory Properties in Vitro and In Vivo, Appl. Biochem. Biotechnol. source

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  • Premisecitation

    Microalgae can be an extremely intriguing natural source of novel chemicals with biological activity that might enable them to be exploited as functional components.

    “Microalgae can be an extremely intriguing natural source of novel chemicals with biological activity that might be enable them to be exploited as functional components [19,36,83,84].”
    Quote in the paperNot a substantial claim0 of 3 sources checked
    • cites [19] Hosseinkhani, 2022, Key Challenges for the Commercial Expansion of Ingredients from Algae into Human Food Products, Algal Res. source

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    • cites [36] Lafarga, 2020, Spirulina for the Food and Functional Food Industries, Food Res. Int. source

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    • cites [83] Plaza, 2009, Innovative Natural Functional Ingredients from Microalgae, J. Agric. Food Chem. source

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  • Premisecitation

    Cooking does not cause loss of micronutrients in cooked foods enriched with microalgae.

    “In addition, heat application (like cooking) did not cause any loss in micronutrients in cooked foods, such as pasta, bread, and cookies enriched with microalgae [115,116].”
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    • cites [115] Zouari, 2011, Blue-Green Algae (Arthrospira platensis) as an Ingredient in Pasta: Free Radical Scavenging Activity, Sensory and Cooking Characteristics Evaluation, Int. J. Food Sci. Nutr. source

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    • cites [116] Koli, D.K., Rudra, S.G., Bhowmik, A., and Pabbi, S. (2022). Nutritional, Functional, Textural and Sensory Evaluation of Spirulina Enriched Green Pasta: A Potential Dietary and Health Supplement. Foods, 11. source

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  • Classified as probably not a substantial claim. 53
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    Interpretationreasoning

    Microalgal biomasses are increasingly used to improve the nutritional values of foods because of their unique nutrient compositions that are beneficial to human health.

    “Microalgal biomasses are increasingly being used to improve the nutritional values of foods because of their unique nutrient compositions that are beneficial to human health.”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

    Premisenone given

    The microalgal biomass used in the therapeutic supplement industry is dominated by bio-compounds such as astaxanthin, β-carotene, polyunsaturated fatty acids like eicosapentaenoic acid and docosahexaenoic acid, and polysaccharides such as β-glucan.

    “The microalgal biomass used in the therapeutic supplement industry is dominated by bio-compounds like astaxanthin, β-carotene, polyunsaturated fatty acids like eicosapentaenoic acid and docosahexaenoic acid, and polysaccharides such as β-glucan.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

    Premisenone given

    Some microalgae, such as Dunaliella, Arthrospira (Spirulina), Chlorella, and Haematococcus, are commonly used microalgal species in functional food production.

    “Moreover, some microalgae, such as Dunaliella, Arthrospira (Spirulina), Chlorella, and Haematococcus, are commonly used microalgal species in functional food production.”
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    Premisecitation

    Due to their high amounts of essential nutrients, microalgal biomasses are an important food source, especially in Asian countries such as China, Japan, and Republic of Korea.

    “Due to their high amounts of essential nutrients (Table 2, Table 3 and Table 4), microalgal biomasses are an important food source, especially in Asian countries such as China, Japan, and Republic of Korea [35].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [35] Gomez-Zavaglia, A., Prieto Lage, M.A., Jimenez-Lopez, C., Mejuto, J.C., and Simal-Gandara, J. (2019). The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value. Antioxidants, 8. source

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  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Microalgae have garnered significant interest due to high levels of bioactive compounds utilized to improve food composition.

    “Due to the high levels of bioactive compounds utilized to improve food composition, microalgae have garnered significant interest [5,6,7].”
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    • cites [5] Lafarga, 2019, Effect of Microalgal Biomass Incorporation into Foods: Nutritional and Sensorial Attributes of the End Products, Algal Res. source

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    • cites [6] Roohinejad, 2017, Application of Seaweeds to Develop New Food Products with Enhanced Shelf-Life, Quality and Health-Related Beneficial Properties, Food Res. Int. source

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    • cites [7] Borowitzka, M.A. (2018). Microalgae in Health and Disease Prevention, Elsevier.

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  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

    Premisenone given

    Most microalgae biomass can contain more than 50% protein as dry weight.

    “Most microalgae biomass can contain more than 50% protein as dry weight.”
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  • Probably not a substantial claim: may not pass S2 (checkable), S3 (load-bearing), S4 (based).

    Interpretationnone given

    Microalgae, because of their eco-friendly potential, have emerged as one of the most promising and novel sources of new functional foods.

    “Microalgae, because of their eco-friendly potential, have emerged as one of the most promising and novel sources of new functional foods.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    Arthrospira platensis has protein content ranging from 55 to 70% of its dry weight, which is greater than that of egg and meat.

    “Arthrospira platensis has protein content ranging from 55 to 70% of its dry weight (dw), which is greater than that of egg (approximately 10% of its weight [52] and 17.0% in the yolk [53]) and meat (17–20% [54]) [36,55].”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites [36] Lafarga, 2020, Spirulina for the Food and Functional Food Industries, Food Res. Int. source

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    • cites [55] Markou, 2019, Cultivation and Safety Aspects of Arthrospira platensis (Spirulina) Grown with Struvite Recovered from Anaerobic Digestion Plant as Phosphorus Source, Algal Res. source

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  • Probably not a substantial claim: may not pass S2 (checkable).

    Interpretationreasoning

    The production of functional foods through the use of microalgae in foods has become an important issue.

    “It can be concluded that the production of functional foods through the use of microalgae in foods has become an important issue.”
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    Premisecitation

    Cyanobacteria such as Arthrospira have a high digestibility rate of approximately 86%.

    “Cyanobacteria such as Arthrospira also have a high digestibility rate of approximately 86% [57,58].”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites [57] Kazir, 2019, Extraction of Proteins from Two Marine Macroalgae, Ulva Sp. and Gracilaria Sp., for Food Application, and Evaluating Digestibility, Amino Acid Composition and Antioxidant Properties of the Protein Concentrates, Food Hydrocoll. source

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    • cites [58] Niccolai, 2019, Microalgae of Interest as Food Source: Biochemical Composition and Digestibility, Algal Res. source

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  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    Arthrospira platensis and Chlorella vulgaris are natural sources of protein, whereas Dunaliella salina and Haematococcus pluvialis are considered natural sources of pigment (β-carotene and astaxanthin, respectively).

    “Arthrospira platensis and Chlorella vulgaris have been highlighted as natural sources of protein, whereas Dunaliella salina and Haematococcus pluvialis are considered natural sources of pigment (especially because of their content of β-carotene and astaxanthin, respectively) [19,20,22].”
    Quote in the paperNot a substantial claim0 of 3 sources checked
    • cites [19] Hosseinkhani, 2022, Key Challenges for the Commercial Expansion of Ingredients from Algae into Human Food Products, Algal Res. source

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    • cites [20] Chen, 2022, The Potential and Challenge of Microalgae as Promising Future Food Sources, Trends Food Sci. Technol. source

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    • cites [22] Matos, 2017, Microalgae as Healthy Ingredients for Functional Food: A Review, Food Funct. source

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  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

    Interpretationnone given

    The popularity of microalgal supplements is growing because of the health benefits of their bioactive substances.

    “The popularity of microalgal supplements is growing because of the health benefits of their bioactive substances.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    Arthrospira is rich in PUFAs, as PUFAs account for 42-45% of total fatty acids.

    “Arthrospira is also rich in the PUFAs—polyunsaturated fatty acids—as PUFAs account for 42–45% of total fatty acids [22].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [22] Matos, 2017, Microalgae as Healthy Ingredients for Functional Food: A Review, Food Funct. source

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    Premisecitation

    Microalgae are unicellular photosynthetic microorganisms capable of converting solar energy into biochemical energy and biomass containing useful substances for health, food and feed additives, cosmetics, and energy generation.

    “Microalgae are unicellular photosynthetic microorganisms capable of converting solar energy into biochemical energy [18] and biomass containing a variety of useful substances for health, food and feed additives, cosmetics, and energy generation [19,20].”
    Quote in the paperNot a substantial claim0 of 3 sources checked
    • cites [18] Shuba, 2018, Microalgae to Biofuels: ‘Promising’ Alternative and Renewable Energy, Review, Renew. Sustain. Energy Rev. source

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    • cites [19] Hosseinkhani, 2022, Key Challenges for the Commercial Expansion of Ingredients from Algae into Human Food Products, Algal Res. source

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    • cites [20] Chen, 2022, The Potential and Challenge of Microalgae as Promising Future Food Sources, Trends Food Sci. Technol. source

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    Premisecitation

    Due to its provitamin and antioxidant activities, the FDA has classified Dunaliella as a food source that is Generally Regarded as Safe (GRAS), and it is primarily utilized for human and animal nutrition, food coloring, and cosmetics.

    “Due to its provitamin and antioxidant activities, the US Food and Drug Administration (FDA) has classified Dunaliella as a food source that is Generally Regarded as Safe (GRAS), and it is primarily utilized for human and animal nutrition, food coloring, and cosmetics [20].”
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    • cites [20] Chen, 2022, The Potential and Challenge of Microalgae as Promising Future Food Sources, Trends Food Sci. Technol. source

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    Premisecitation

    Due to their valuable chemical composition, microalgae have several commercial applications today, including increasing the nutritional value of food and animal feed, playing an essential role in aquaculture, and the manufacturing of cosmetics.

    “Due to their valuable chemical composition, microalgae have several commercial applications today, including (i) increasing the nutritional value of food and animal feed, (ii) playing an essential role in aquaculture, and (iii) the manufacturing of cosmetics [19,79,80].”
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    • cites [19] Hosseinkhani, 2022, Key Challenges for the Commercial Expansion of Ingredients from Algae into Human Food Products, Algal Res. source

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    • cites [79] De Luca, M., Pappalardo, I., Limongi, A.R., Viviano, E., Radice, R.P., Todisco, S., Martelli, G., Infantino, V., and Vassallo, A. (2021). Lipids from Microalgae for Cosmetic Applications. Cosmetics, 8. source

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    • cites [80] Lafarga, 2021, Consumer Knowledge and Attitudes towards Microalgae as Food: The Case of Spain, Algal Res. source

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    Premisenone given

    Microalgae have been studied as a potential food source, especially a protein source for humans, since as early as the 1950s.

    “Microalgae have been studied as a potential food source, especially a protein source for humans, since as early as the 1950s.”
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    Premisecitation

    Dunaliella salina is a green halophilic microalga that is cultivated as a source of beta-carotene (up to 14% of its dry weight), glycerol, and photosynthetic pigment.

    “Dunaliella salina is a green halophilic microalga that is cultivated as a source of beta-carotene (up to 14% of its dry weight), glycerol, and photosynthetic pigment [30,67].”
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    • cites [30] Moura, 2021, Assessment of the Potential of Dunaliella Microalgae for Different Biotechnological Applications: A Systematic Review, Algal Res. source

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    • cites [67] Borowitzka, M.A. (2013). Handbook of Microalgal Culture, Wiley.

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    The microalga Haematococcus pluvialis is known for its capacity to collect high levels of astaxanthin.

    “The microalga Haematococcus pluvialis is known for its capacity to collect high levels of astaxanthin.”
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    Premisecitation

    Chlorella vulgaris is a green microalga that might be exploited as a food source.

    “Chlorella vulgaris is a green microalga that might be exploited as a food source [19,20].”
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    • cites [19] Hosseinkhani, 2022, Key Challenges for the Commercial Expansion of Ingredients from Algae into Human Food Products, Algal Res. source

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    • cites [20] Chen, 2022, The Potential and Challenge of Microalgae as Promising Future Food Sources, Trends Food Sci. Technol. source

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    Premisecitation

    In addition to neutralizing singlet oxygen, astaxanthin is an excellent scavenger of harmful free radicals.

    “In addition to neutralizing singlet oxygen, astaxanthin is an excellent scavenger of harmful free radicals [72,73].”
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    • cites [72] Brotosudarmo, 2020, Heriyanto Structures of Astaxanthin and Their Consequences for Therapeutic Application, Int. J. Food Sci. source

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    • cites [73] Ren, Y., Deng, J., Huang, J., Wu, Z., Yi, L., Bi, Y., and Chen, F. (2021). Using Green Alga Haematococcus pluvialis for Astaxanthin and Lipid Co-Production: Advances and Outlook. Bioresour. Technol., 340. source

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    Premisecitation

    Due to their simple cultivation with high protein content and nutritional value, Chlorella and Arthrospira platensis are at the forefront of the microalgal market.

    “Due to their simple cultivation with high protein content and nutritional value, Chlorella and Arthrospira platensis are at the forefront of the microalgal market [63,78].”
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    • cites [63] Pulz, 2004, Valuable Products from Biotechnology of Microalgae, Appl. Microbiol. Biotechnol. source

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    • cites [78] Richmond, A. (2004). Handbook of Microalgal Culture: Biotechnology and Applied Phycology, John Wiley & Sons. source

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    Premisecitation

    Depending on the conditions of cultivation, the production of astaxanthin in H. pluvialis might range from 3.8 to 5.0% dw.

    “Depending on the conditions of cultivation, the production of astaxanthin in H. pluvialis might range from 3.8 to 5.0% dw [34,73,75,76].”
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    • cites [34] Nishshanka, 2022, Haematococcus pluvialis: A Potential Feedstock for Multiple-Product Biorefining, J. Clean. Prod. source

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    • cites [73] Ren, Y., Deng, J., Huang, J., Wu, Z., Yi, L., Bi, Y., and Chen, F. (2021). Using Green Alga Haematococcus pluvialis for Astaxanthin and Lipid Co-Production: Advances and Outlook. Bioresour. Technol., 340. source

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    • cites [75] Khoo, K.S., Lee, S.Y., Ooi, C.W., Fu, X., Miao, X., Ling, T.C., and Show, P.L. (2019). Recent Advances in Biorefinery of Astaxanthin from Haematococcus pluvialis. Bioresour. Technol., 288. source

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    Premisecitation

    PUFAs are crucial parts of a well-rounded diet that aid in nervous system development and help prevent or alleviate various diseases.

    “These are crucial parts of a well-rounded diet that aid in nervous system development and help prevent or alleviate various diseases [20].”
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    • cites [20] Chen, 2022, The Potential and Challenge of Microalgae as Promising Future Food Sources, Trends Food Sci. Technol. source

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    Premisecitation

    Microalgae are now farmed largely for the production of DHA, which is added to foods.

    “Microalgae are now farmed largely for the production of DHA, which is added to foods [92].”
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    • cites [92] Schenk, 2014, Towards Sustainable Sources for Omega-3 Fatty Acids Production, Curr. Opin. Biotechnol. source

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    Premisecitation

    Sulfated polysaccharides obtained from Arthrospira have an antiviral property.

    “Sulfated polysaccharides obtained from Arthrospira also have an antiviral property [96,97]”
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    • cites [96] 2013, Bioactivity and Applications of Sulphated Polysaccharides from Marine Microalgae, Mar. Drugs source

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    • cites [97] Rajasekar, 2019, Isolation and Structural Characterization of Sulfated Polysaccharide from Spirulina platensis and Its Bioactive Potential: In Vitro Antioxidant, Antibacterial Activity and Zebrafish Growth and Reproductive Performance, Int. J. Biol. Macromol. source

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    Premisecitation

    Polyunsaturated fatty acids (PUFAs) found in microalgae have been shown to be effective in the prevention and treatment of a wide range of diseases, including cancer and cardiovascular disease.

    “Polyunsaturated fatty acids (PUFAs) found in microalgae (Table 4) have been shown to be effective in the prevention and treatment of a wide range of diseases, including cancer and cardiovascular disease [20,41,88].”
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    • cites [20] Chen, 2022, The Potential and Challenge of Microalgae as Promising Future Food Sources, Trends Food Sci. Technol. source

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    • cites [41] Matos, 2020, Investigation of Nutraceutical Potential of the Microalgae Chlorella vulgaris and Arthrospira platensis, Int. J. Food Sci. Technol. source

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    • cites [88] Barta, 2021, Microalgae as Sources of Omega-3 Polyunsaturated Fatty Acids: Biotechnological Aspects, Algal Res. source

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    Premisecitation

    Several microalgae, such as Arthrospira platensis, Chlorella vulgaris, and Dunaliella bardawil, are examples of GRAS-approved microalgae.

    “Several microalgae, such as Arthrospira platensis, Chlorella vulgaris, and Dunaliella bardawil, are examples of GRAS-approved microalgae [19,20,86].”
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    • cites [19] Hosseinkhani, 2022, Key Challenges for the Commercial Expansion of Ingredients from Algae into Human Food Products, Algal Res. source

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    • cites [20] Chen, 2022, The Potential and Challenge of Microalgae as Promising Future Food Sources, Trends Food Sci. Technol. source

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    • cites [86] Ma, 2019, Polysaccharide from Spirulina platensis Ameliorates Diphenoxylate-Induced Constipation Symptoms in Mice, Int. J. Biol. Macromol. source

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    Interpretationcitation

    The composition of Arthrospira and the health benefits associated with consuming Arthrospira indicate that it has the potential to become a significant food and to be employed as an ingredient in the development of functional foods in the future.

    “The composition of Arthrospira, as well as the health benefits associated with consuming Arthrospira (or compounds derived from it), indicate that it has the potential to become a significant food and to be employed as an ingredient in the development of functional foods in the future [19,20,86].”
    Quote in the paperNot a substantial claim0 of 3 sources checked
    • cites [19] Hosseinkhani, 2022, Key Challenges for the Commercial Expansion of Ingredients from Algae into Human Food Products, Algal Res. source

      Not checked in the free run.

    • cites [20] Chen, 2022, The Potential and Challenge of Microalgae as Promising Future Food Sources, Trends Food Sci. Technol. source

      Not checked in the free run.

    • cites [86] Ma, 2019, Polysaccharide from Spirulina platensis Ameliorates Diphenoxylate-Induced Constipation Symptoms in Mice, Int. J. Biol. Macromol. source

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    According to the FDA, dietary sources of PUFAs such as EPA and DHA reduce the risk of coronary heart disease.

    “According to the FDA, dietary sources of PUFAs such as EPA and DHA reduce the risk of coronary heart disease [19,20].”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites [19] Hosseinkhani, 2022, Key Challenges for the Commercial Expansion of Ingredients from Algae into Human Food Products, Algal Res. source

      Not checked in the free run.

    • cites [20] Chen, 2022, The Potential and Challenge of Microalgae as Promising Future Food Sources, Trends Food Sci. Technol. source

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    Spirulina and Chlorella are approved and the most widely consumed microalgae, and their entire biomass can be used in culinary products and marketed directly to consumers in European countries.

    “Spirulina and Chlorella are approved and the most widely consumed microalgae, and their entire biomass can be used in culinary products and marketed directly to consumers in European countries [19,20].”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites [19] Hosseinkhani, 2022, Key Challenges for the Commercial Expansion of Ingredients from Algae into Human Food Products, Algal Res. source

      Not checked in the free run.

    • cites [20] Chen, 2022, The Potential and Challenge of Microalgae as Promising Future Food Sources, Trends Food Sci. Technol. source

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    As biopeptides (protein hydrolysates) are more easily absorbed than proteins and amino acids, they are advantageous protein sources for humans.

    “As biopeptides (protein hydrolysates) are more easily absorbed than proteins and amino acids, they are advantageous protein sources for humans [99].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [99] Lisboa, 2014, Utilisation of Spirulina sp. and Chlorella pyrenoidosa Biomass for the Productionof Enzymatic Protein Hydrolysates, Int. J. Eng. Res. Appl.

      Not checked in the free run.

  • May combine two claims.

    Interpretationcitation

    Biomass has been used in many nutrient products to improve nutritional quality and to have a therapeutic effect on chronic diseases, so Arthrospira can also be used as a functional ingredient.

    “Biomass has been used in many nutrient products to improve nutritional quality (Table 5) and to have a therapeutic effect on chronic diseases, so Arthrospira can also be used as a functional ingredient [110,111].”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites [110] Iyer, U.M., Dhruv, S.A., Mani, I.U., Gershwin, M.E., and Belay, A. (2008). Spirulina in Human Nutrition and Health, CRC Press.

      Not checked in the free run.

    • cites [111] Chu, 2012, Biotechnological Applications of Microalgae, IeJSME source

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

    Premisenone given

    As a result of an increased risk of cancer or allergic reactions, the FDA and other national agencies have limited the use of synthetic dyes.

    “As a result of an increased risk of cancer or allergic reactions, the FDA and other national agencies have limited the use of synthetic dyes.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Interpretationcitation

    As a result, natural additives will be increasingly popular in the food sector, and microalgae might play a role in this development.

    “As a result, natural additives will be increasingly popular in the food sector [112], and microalgae might play a role in this development.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [112] Martelli, 2014, Thermal Stability Improvement of Blue Colorant C-Phycocyanin from Spirulina platensis for Food Industry Applications, Process Biochem. source

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    Arthrospira consumption has been linked to an increase in gut Lactobacillus and improved dietary absorption of B1 and other vitamins.

    “Arthrospira consumption has been linked to an increase in gut Lactobacillus and improved dietary absorption of B1 and other vitamins [102].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [102] Ambrosi, 2008, Propriedades de Saúde de Spirulina spp., Rev. Ciências Farm. Básica e Apl.

      Not checked in the free run.

  • May combine two claims.

    Premisecitation

    Cooked microalgae-containing foods have lower cooking loss and a higher swelling index than control samples.

    “On the contrary, lower cooking loss and a higher swelling index were obtained in cooked microalgae-containing foods compared with control samples [115].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [115] Zouari, 2011, Blue-Green Algae (Arthrospira platensis) as an Ingredient in Pasta: Free Radical Scavenging Activity, Sensory and Cooking Characteristics Evaluation, Int. J. Food Sci. Nutr. source

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    According to the WHO, food fortification is a low-cost, relatively straightforward method that can reach a large audience and reduce the high incidence of micronutrient deficiencies that affect children in underdeveloped nations.

    “According to the WHO, food fortification is a low-cost, relatively straightforward method that can reach a large audience and reduce the high incidence of micronutrient deficiencies that affect children in underdeveloped nations [107].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [107] World Health Organization (2020). Global Anaemia Reduction Efforts among Women of Reproductive Age: Impact, Achievement of Targets and the Way Forward for Optimizing Efforts, World Health Organization.

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Microalgae biomass is used to supplement natural meals.

    “Several species have been commercially farmed, and the resulting biomass has been utilized to make food-grade goods. They are used to supplement natural meals [113].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [113] Raja, 2018, Applications of Microalgal Paste and Powder as Food and Feed: An Update Using Text Mining Tool, Beni-Suef Univ. J. Basic Appl. Sci.

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Arthrospira, Chlorella, and Dunaliella species have been utilized to effectively create large quantities of important chemicals, including lipids, proteins, and pigments.

    “Arthrospira, Chlorella, and Dunaliella species have been utilized to effectively create large quantities of important chemicals, including lipids, proteins, and pigments, as shown in Table 5 [103,104].”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites [103] Li, 2008, Biofuels from Microalgae, Biotechnol. Prog. source

      Not checked in the free run.

    • cites [104] 2004, Production of Lipids Rich in Omega 3 Fatty Acids from the Halotolerant Alga Dunaliella salina, Biotechnology

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    Chlorella vulgaris is sold as a food supplement, additive, food color, and emulsion for food products.

    “Chlorella vulgaris is sold as a food supplement, an additive [117,118], a food color, and an emulsion for food products [119].”
    Quote in the paperNot a substantial claim0 of 3 sources checked
    • cites [117] Li, 2002, Isolation and Purification of Lutein from the Microalga Chlorella vulgaris by Extraction after Saponification, J. Agric. Food Chem. source

      Not checked in the free run.

    • cites [118] Fradique, 2010, Incorporation of Chlorella vulgaris and Spirulina maxima Biomass in Pasta Products. Part 1: Preparation and Evaluation, J. Sci. Food Agric. source

      Not checked in the free run.

    • cites [119] Fernandes, 2012, Starch Determination in Chlorella vulgaris—A Comparison between Acid and Enzymatic Methods, J. Appl. Phycol. source

      Not checked in the free run.

  • May combine two claims.

    Interpretationcitation

    Arthrospira platensis has potential for boosting growth of probiotic bacteria and nutritional value of ayran.

    “Arthrospira platensis has the potential for boosting the growth of probiotic bacteria and the nutritional value of ayran [124].”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [124] Alslibi, 2019, Influence of Incorporated Spirulina platensis on the Growth of Microflora and Physicochemical Properties of Ayran as a Functional Food, Algal Res. source

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    Chlorella biscuits have improved textural features and stable color and texture for three months.

    “The textural features of the biscuits were improved, and the color and texture were stable for three months, as previously reported for Chlorella biscuits [120].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [120] Gouveia, 2007, Chlorella vulgaris Biomass Used as Colouring Source in Traditional Butter Cookies, Innov. Food Sci. Emerg. Technol. source

      Not checked in the free run.

  • May combine two claims.

    Premisecitation

    Biscuits enriched with Arthrospira platensis are 86% more digestible than other microalgae-containing cookies and more popular with judges.

    “Biscuits enriched with Arthrospira platensis were 86% more digestible than other cookies containing microalgae and more popular with the judges compared with other cookies incorporating the microalgae [122].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [122] Costa, 2009, Biscoitos de Chocolate Enriquecidos Com Spirulina platensis: Características Físicoquímicas, Sensoriais e Digestibilidade, Aliment. E Nutr. Araraquara

      Not checked in the free run.

  • May combine two claims.

    Premisecitation

    Incorporation of 4% A. platensis notably enhances protein content (57%) and amino acid content of biscuits.

    “The incorporation of 4% A. platensis resulted in a notable enhancement in both the protein content (57%) and the amino acid content of the biscuit.”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [27] Bozkurt, 2022, Optimization of Biscuit Enrichment with the Incorporation of Arthrospira platensis: Nutritional and Sensory Approach, J. Appl. Phycol. source

      Not checked in the free run.

  • May combine two claims.

    Premisecitation

    Incorporation of 4% A. platensis in biscuit formulation enhances flavor, hardness, and crispness.

    “The incorporation of A. platensis (4%) in the biscuit formulation resulted in an enhancement in its flavor, as evidenced by an increase in hardness and crispness levels (Figure 4).”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [27] Bozkurt, 2022, Optimization of Biscuit Enrichment with the Incorporation of Arthrospira platensis: Nutritional and Sensory Approach, J. Appl. Phycol. source

      Not checked in the free run.

  • May combine two claims.

    Interpretationcitation

    A. platensis biomass, whey protein hydrolysates, and probiotics offer significant promise for increasing nutritional content of ayran and development of probiotic cultures.

    “They offer significant promise for increasing the nutritional content of ayran and the development of probiotic cultures [125].”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [125] Alslibi, 2020, Boosting Effects of Spirulina platensis, Whey Protein, and Probiotics on the Growth of Microflora and the Nutritional Value of Ayran, Eng. Rep. source

      Not checked in the free run.

  • May combine two claims.

    Premisecitation

    A. platensis protein isolates are obtained by a two-stage heat induction process: protein chain unwinding and aggregation; the first stage is reversible, the second is not.

    “Arthrospira platensis protein isolates are obtained by a two-stage process with heat induction. These steps are (i) protein chain unwinding and (ii) aggregation. The first stage is reversible, while the second stage is not.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [129] 2024, Effect of Arthrospira platensis on Physicochemical, Texture, and Microstructure Properties of Low-Density Marshmallows, Food Humanit. source

      Not checked in the free run.

  • May combine two claims.

    Premisecitation

    Addition of 4% A. platensis increases white chocolate protein content by 23.1%, total amino acid by about 45%, lipid by 10.3%, and mineral by 13.5%.

    “The addition of 4% A. platensis increased the product’s protein content by 23.1%, its total amino acid content by about 45%, its lipid content by 10.3%, and its mineral content by 13.5%.”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [128] Bozkurt, 2022, Effect of Arthrospira platensis Incorporation on Nutritional and Sensory Attributes of White Chocolate, Int. J. Gastron. Food Sci. source

      Not checked in the free run.

  • May combine two claims.

    Interpretationnone given

    Use of microalgae in functional foods has disadvantages including cost, flavor, loss of bioactive compounds during processing, consumer reflex, and intensive color.

    “The use of microalgae in functional foods has several disadvantages, such as its cost, its flavor, the loss of some bioactive compounds during processing, consumer reflex, its intensive color, etc.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Premisecitation

    Adding A. platensis at various concentrations can increase protein, total fat, and mineral content in foods.

    “Adding A. platensis at various concentrations can increase protein, total fat, and mineral content in foods [127].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [127] Rabelo, 2013, Development of Cassava Doughnuts Enriched with Spirulina platensis Biomass, Brazilian J. Food Technol. source

      Not checked in the free run.

  • May combine two claims.

    Premisecitation

    Heating A. platensis protein isolates above denaturation temperature and recooling to ambient inevitably causes gelation, which does not pose a disadvantage for confectionery technology.

    “In addition, when protein isolates of A. platensis are heated to a temperature above the denaturation temperature and recooled to ambient temperature, gelation is inevitable and does not pose a disadvantage based on this confectionery technology.”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [129] 2024, Effect of Arthrospira platensis on Physicochemical, Texture, and Microstructure Properties of Low-Density Marshmallows, Food Humanit. source

      Not checked in the free run.

  • May combine two claims.

    Interpretationreasoning

    Presence of microalgae can alter color of food, which may not be acceptable to most people, and affects quality of commonly consumed foods like bread and dairy products.

    “As a result of the presence of microalgae, the color of food can be altered, which may not be acceptable to most people, and the quality of commonly consumed foods like bread and dairy products is affected.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Premisecitation

    Lack of information on product and lack of consumption habits are barriers to active consumption of microalgae.

    “However, a lack of information on the product and a lack of consumption habits were barriers to the active consumption of this product.”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [36] Lafarga, 2020, Spirulina for the Food and Functional Food Industries, Food Res. Int. source

      Not checked in the free run.

  • May combine two claims.

    Premisecitation

    Spanish consumers view microalgae as a sustainable, environmentally friendly, and nutritious health product.

    “Microalgae are viewed as a sustainable, environmentally friendly, and nutritious health product by Spanish consumers, according to a recent evaluation of consumer knowledge and attitudes conducted by Lafarga et al. [36].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [36] Lafarga, 2020, Spirulina for the Food and Functional Food Industries, Food Res. Int. source

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

    Interpretationnone given

    Results described here might be generalized to other European countries.

    “Despite the fact that cultural influences and future opportunities to mainly investigate customers’ views for adopting new eating habits that involve more novel food items may lead perceptions and attitudes towards food to differ, the results described here might be generalized to other European countries.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    Adding 20% (w/w) Arthrospira to biscuits increases protein content by 40% and ash content by 70%, significantly higher than previous similar works.

    “When 20% (w/w) Arthrospira was added to the biscuits, the protein content increased by 40%, and the ash content increased by 70%, which were significantly higher than in previous works of a similar nature [145].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [145] Perrone, 2021, Microencapsulated Spirulina Maxima Biomass as an Ingredient for the Production of Nutritionally Enriched and Sensorially Well-Accepted Vegan Biscuits, LWT source

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Glutamic acid is the predominant amino acid, with value 2.13 g/100 g in broad Spirulina protein turkey burgers.

    “Glutamic acid was the predominant one, obtaining a value of 2.13 g/100 g in the case of broad Spirulina protein [144].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [144] Steffolani, 2014, Effects of Spirulina Biomass on the Technological and Nutritional Quality of Bread Wheat Pasta, LWT-Food Sci. Technol. source

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Interpretationnone given

    Obstacles preventing widespread adoption of a food or ingredient from a new organism include customer acceptance, ambiguous regulatory frameworks, and reluctance of investors.

    “Some of the obstacles that prevent the widespread adoption of a food or ingredient generated from a “new” organism include customer acceptance, ambiguous regulatory frameworks, and the reluctance of investors to provide financial and commercial backing for these inventions.”
    Quote in the paperNot a substantial claim
    • Rests on an assumption: Obstacles preventing widespread adoption of a food or ingredient generated from a new organism include customer acceptance, ambiguous regulatory frameworks, and reluctance of investors.

  • May combine two claims.

    Premisecitation

    Solvent residues may be present in production of fatty acids from microalgae, but this is not permitted by authorities.

    “For example, solvent residues may be present in the production of fatty acids produced from microalgae [150], but this is not permitted by the authorities.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [150] Matos, 2017, The Impact of Microalgae in Food Science and Technology, J. Am. Oil Chem. Soc. source

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based). May combine two claims.

    Interpretationnone given

    Type of product can affect how well consumers accept microalgae and how much is added.

    “Also, the type of product can affect how well consumers accept microalgae and how much is added, so it is important to promote foods made with microalgae.”
    Quote in the paperNot a substantial claim
    • Rests on an assumption: The type of product can affect how well consumers accept microalgae and how much is added.

  • Probably not a substantial claim: may not pass S4 (based). May combine two claims.

    Premisereasoning

    Microalgae are a biodiverse group with a broad range of biochemical characteristics, generating a variety of bioactive chemicals and unique lipids, proteins (essential amino acids), and carbohydrates.

    “Microalgae are a very biodiverse group with a broad range of biochemical characteristics; as a result, they generate a variety of bioactive chemicals and unique lipids, proteins (essential amino acids), and carbohydrates.”
    Quote in the paperNot a substantial claim
    • Rests on an assumption: Microalgae are a very biodiverse group with a broad range of biochemical characteristics.

  • Probably not a substantial claim: may not pass S2 (checkable), S4 (based).

    Interpretationnone given

    Production of functional foods containing bioactive components from microalgae enhances long-term possibilities for sustainable development.

    “The production of functional foods containing bioactive components from microalgae enhances long-term possibilities for sustainable development.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    Biochemical content of microalgae is affected by light, humidity, pH, and high temperature, making them unstable.

    “The biochemical content of microalgae is affected by light, humidity, pH, and high temperature, i.e., they are quite unstable [151].”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [151] Cai, 2021, An Integration Study of Microalgae Bioactive Retention: From Microalgae Biomass to Microalgae Bioactives Nanoparticle, Food Chem. Toxicol. source

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

    Premisenone given

    Microalgae have received remarkable attention for development of multifunctional food products that possess potential to enhance human health.

    “Also, microalgae have received remarkable attention for the development of multifunctional food products that possess the potential to enhance human health.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    Consumers believed the product was better for their health, and because of this, they were willing to pay a higher price for it.

    “Consumers believed that the product was better for their health, and because of this, they were willing to pay a higher price for it.”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites [19] Hosseinkhani, 2022, Key Challenges for the Commercial Expansion of Ingredients from Algae into Human Food Products, Algal Res. source

      Not checked in the free run.

    • cites [20] Chen, 2022, The Potential and Challenge of Microalgae as Promising Future Food Sources, Trends Food Sci. Technol. source

      Not checked in the free run.

  • May combine two claims.

    Premisenone given

    Market for foods made from microalgae has problems with legislation and regulation, and laws governing algae consumption differ by country.

    “In addition to problems with customer acceptability and a lack of production capacity, the market for foods made from microalgae has problems with legislation and regulation. Laws and rules governing the consumption of algae differ from country to country.”
    Quote in the paperNot a substantial claim
    • Rests on an assumption: Laws and rules governing the consumption of algae differ from country to country.

  • Classified as probably not a substantial claim.

    Interpretationreasoning

    Microalgae have great potential to serve as a valuable source of useful bioactive compounds for functional food supplements, nutraceuticals, cosmetics, and pharmaceuticals.

    “Microalgae have great potential to serve as a valuable source of useful bioactive compounds for functional food supplements, nutraceuticals, cosmetics, and pharmaceuticals.”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Interpretationnone given

    Key factors in development of microalgae-based foods market include type of microalgae, method of preparing biomass, combination of ingredients, and shape of final product.

    “Key factors in the development of the microalgae-based foods market will include the type of microalgae used, the method used to prepare the microalgal biomass (i.e., as a dried powder or by processing), the combination of ingredients, and the shape of the final product.”
    Quote in the paperNot a substantial claim
    • Rests on an assumption: Key factors in the development of the microalgae-based foods market will include the type of microalgae used, the method used to prepare the microalgal biomass, the combination of ingredients, and the shape of the final product.

  • Probably not a substantial claim: may not pass S4 (based).

    Interpretationnone given

    Incorporating microalgae into food could change how bioactive substances in microalgae are absorbed and used by the body.

    “Incorporating microalgae into food could also change how bioactive substances in microalgae are absorbed and used by the body.”
    Quote in the paperNot a substantial claim
    • Rests on an assumption: Incorporating microalgae into food could change how bioactive substances in microalgae are absorbed and used by the body.

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisenone given

    Foods enriched with microalgal biomass, supplements, or biochemical compounds are subject to the same regulations as all foods.

    “Foods enriched with either microalgal biomass, microalgal supplements, or biochemical compounds extracted from microalgae are subject to the same regulations that apply to all foods.”
    Quote in the paperNot a substantial claim
    • Rests on an assumption: Foods enriched with microalgal biomass, supplements, or biochemical compounds are subject to the same regulations that apply to all foods.

  • Classified as probably not a substantial claim. May combine two claims.

    Premisenone given

    Arthrospira platensis and Chlorella vulgaris are natural sources of protein, whereas Dunaliella salina and Haematococcus pluvialis are sources of pigment (β-carotene and astaxanthin).

    “Microalgae such as Arthrospira platensis and Chlorella vulgaris have been highlighted as natural sources of protein, whereas Dunaliella salina and Haematococcus pluvialis are considered sources of pigment (especially because of their content of β-carotene and astaxanthin, respectively).”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Premisecitation

    Encapsulation can ensure bioavailability and stability.

    “Encapsulation can ensure bioavailability and stability.”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [153] Vieira, M.V., Pastrana, L.M., and Fuciños, P. (2020). Microalgae Encapsulation Systems for Food, Pharmaceutical and Cosmetics Applications. Mar. Drugs, 18. source

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S2 (checkable), S3 (load-bearing), S4 (based).

    Interpretationnone given

    Products containing microalgae would find an interesting consumer base among health-conscious, nutrition-conscious, or environmentally concerned consumers.

    “Products containing microalgae would find an interesting consumer base among those who are health-conscious, nutrition-conscious, or concerned with environmental issues and sustainability.”
    Quote in the paperNot a substantial claim
    • Rests on an assumption: Products containing microalgae would find an interesting consumer base among those who are health-conscious, nutrition-conscious, or concerned with environmental issues and sustainability.

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisereasoning

    These products must comply with food regulations, such as being free from contamination or solvent residues.

    “These products must comply with food regulations, such as the requirement for food to be free from contamination or solvent residues.”
    Quote in the paperNot a substantial claim

  • Classified as probably not a substantial claim. May combine two claims.

    Premisenone given

    Chemicals like β-carotene (D. salina), astaxanthin (H. pluvialis), EPA, and DHA (Chrypthecodinium cohnii) can be obtained from various microalgae species and have been shown to be used as supplements in products or dietary additions.

    “Chemicals like β-carotene (D. salina), astaxanthin (H. pluvialis), EPA, and DHA (Chrypthecodinium cohnii), and others, can be obtained from various microalgae species and have been shown to be used as supplements in products or as dietary additions.”
    Quote in the paperSubstantial claim
76 of 76

  • The paper relies on this without support.

    Incorporation of microalgal biomass into food products improves sensory quality without altering cooking or textural characteristics.

    “The incorporation of microalgal biomass leads not only to enhanced nutritional value but also to improved sensory quality of food products without altering their cooking or textural characteristics.”

  • The paper relies on this without support.

    Conventional food production methods are inadequate to meet global food demand, and production processes must be modified to be more sustainable and scalable.

    “Considering all these obstacles, it is commonly acknowledged that conventional food production methods are inadequate to meet global food demand; production processes must be modified to be more sustainable and scalable.”

  • The paper relies on this without support.

    Food and nutrition security and a healthy lifestyle for present and future generations require novel and sustainable food production techniques with low environmental implications.

    “Food and nutrition security and a healthy lifestyle for present and future generations require novel and sustainable food production techniques with low environmental implications (Figure 9).”

  • The paper relies on this without support.

    Costs associated with drying Arthrospira amount to about 30% of the entire production price.

    “Furthermore, the costs associated with drying Arthrospira amount to about 30% of the entire production price.”

  • The paper relies on this without support.

    The relationship between diet and disease is the cornerstone of preventive nutrition.

    “It is widely acknowledged that the relationship between diet and disease is the cornerstone on preventive nutrition.”

  • The paper relies on this without support.

    Laws and rules governing the consumption of algae differ from country to country.

    “Laws and rules governing the consumption of algae differ from country to country.”

  • The paper relies on this without support.

    Only a small number of microalgal taxa are currently recognized on a global scale.

    “Only a small number of microalgal taxa are currently recognized on a global scale.”

  • The paper relies on this without support.

    The type of product can affect how well consumers accept microalgae and how much is added.

    “Also, the type of product can affect how well consumers accept microalgae and how much is added, so it is important to promote foods made with microalgae.”

  • The paper relies on this without support.

    Incorporating microalgae into food could change how bioactive substances in microalgae are absorbed and used by the body.

    “Incorporating microalgae into food could also change how bioactive substances in microalgae are absorbed and used by the body.”

  • The paper relies on this without support.

    Numerous clinical investigations have established obvious health benefits of microalgae as nutritional supplements.

    “Numerous clinical investigations have established the obvious health benefits of microalgae as nutritional supplements.”

  • The paper relies on this without support.

    Current scant research shows that educating consumers about microalgae can raise demand for and sales of products that include these microorganisms.

    “Therefore, the current scant research shows that educating consumers about microalgae can raise demand for and sales of products that include these microorganisms.”

  • The paper relies on this without support.

    Key factors in the development of the microalgae-based foods market will include the type of microalgae used, the method used to prepare the microalgal biomass, the combination of ingredients, and the shape of the final product.

    “Key factors in the development of the microalgae-based foods market will include the type of microalgae used, the method used to prepare the microalgal biomass (i.e., as a dried powder or by processing), the combination of ingredients, and the shape of the final product.”

  • The paper relies on this without support.

    Products containing microalgae would find an interesting consumer base among those who are health-conscious, nutrition-conscious, or concerned with environmental issues and sustainability.

    “Products containing microalgae would find an interesting consumer base among those who are health-conscious, nutrition-conscious, or concerned with environmental issues and sustainability.”

  • The paper relies on this without support.

    Obstacles preventing widespread adoption of a food or ingredient generated from a new organism include customer acceptance, ambiguous regulatory frameworks, and reluctance of investors.

    “Some of the obstacles that prevent the widespread adoption of a food or ingredient generated from a “new” organism include customer acceptance, ambiguous regulatory frameworks, and the reluctance of investors to provide financial and commercial backing for these inventions.”

  • The paper relies on this without support.

    Foods enriched with microalgal biomass, supplements, or biochemical compounds are subject to the same regulations that apply to all foods.

    “Foods enriched with either microalgal biomass, microalgal supplements, or biochemical compounds extracted from microalgae are subject to the same regulations that apply to all foods.”

  • The paper relies on this without support.

    Microalgae are a very biodiverse group with a broad range of biochemical characteristics.

    “Microalgae are a very biodiverse group with a broad range of biochemical characteristics; as a result, they generate a variety of bioactive chemicals and unique lipids, proteins (essential amino acids), and carbohydrates.”
16 of 16

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?

  • The wide variety of microalgae strains available enables their use in various fields, including bioenergy production, food production, synthesis of omega-3 fatty acids, animal feed, organic fertilisers, biodegradable plastics, recombinant proteins, pigments, pharmaceuticals, and vaccines.

    “The wide variety of microalgae strains available enables their use in various fields, including bioenergy production, food production, synthesis of omega-3 fatty acids, animal feed, organic fertilisers, biodegradable plastics, recombinant proteins, pigments, pharmaceuticals, and vaccines [6,7].”

    From Multi-Sensing Monitoring of the Microalgae Biomass Cultivation Systems for Biofuels and Added Value Products Synthesis—Challenges and Opportunities (2025) · cites this paper as [6]

    Section 1.3 describes microalgae as biodiverse and supports uses in food, animal feed, fatty acids and pigments; section 1.2 also mentions energy generation. The passages do not support the claimed uses in organic fertilisers, biodegradable plastics, recombinant proteins, pharmaceuticals or vaccines. (LLM, conf=0.88)

    Experimental — accuracy not yet measured

  • Chlorella sp. and Arthrospira sp. are valued for potential in preventing diseases and promoting health.

    “In today’s context, these species are valued not only as a nutritional supplement but also for its potential in preventing diseases and promoting health (Lu et al., 2011; Pérez-Lloréns, 2020; Çelekli et al., 2024).”

    From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Çelekli et al., 2024

  • 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 [28]

  • T. suecica is valued for its phytosterols, lutein, and antioxidant carotenoids that support cholesterol balance and ocular health.

    “T. suecica, while less commercially prominent, is valued for its phytosterols, lutein, and antioxidant carotenoids that support cholesterol balance and ocular health [28].”

    From Microalgae Bioactives for Functional Food Innovation and Health Promotion (2025) · cites this paper as [28]

    Section 1.2 discusses carotenoids in Arthrospira, while the References list a lutein study concerning Chlorella vulgaris. Searches for “Tetraselmis suecica,” “suecica,” and the claimed phytosterol and health benefits found no passage linking those compounds or benefits to T. suecica in our copy. (LLM, conf=0.77)

    Experimental — accuracy not yet measured

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

Each contradiction between two passages listed here was confirmed by an independent check.

  • DHA is labeled both n-3 and n-6

    Minor

    The paper lists DHA among n-3 polyunsaturated fatty acids but gives its notation as C22:6n-6 in the same sentence.

  • Reported cooking and texture changes contradict the abstract

    Minor

    The abstract says incorporating microalgae does not alter cooking or textural characteristics, but the body reports changes in cooking loss, swelling index, and pasta hardness.

2 of 2

Cites

Flagged first, then by citations

2 of the 135 references couldn’t be matched to a known paper.

Research works printed but not linked: 14

  1. Meybeck, A., Laval, E., Lévesque, R., and Parent, G. (2017, January 24–27). Food Security and Nutrition in the Age of Climate Change. Proceedings of the International Symposium organized by the Government of Québec in Collaboration with FAO, Québec City, QC, Canada.
  2. Borowitzka, M.A. (2018). Microalgae in Health and Disease Prevention, Elsevier.
  3. Ohama, H., Ikeda, H., and Moriyama, H. (2008). Nutraceutical and Functional Food Regulations in the United States and Around the World, Elsevier.
  4. Bagchi, D. (2008). Neutraceutical and Functional Food Regulations, Elsevier.
  5. Moughan, P.J. (2009). Designing Functional Foods, Elsevier.
  6. Vonshak, A. (2002). Spirulina platensis Arthrospira: Physiology, Cell-Biology and Biotechnology, CRC Press.
  7. Rani, 2018, A Comprehensive Review on Chlorella-Its Composition, Health Benefits, Market and Regulatory Scenario, Pharma Innov. J., 7, 584
  8. Borowitzka, M.A. (2013). Handbook of Microalgal Culture, Wiley.
  9. 2001, Bir Dunaliella Türünün Gelişimine ve β-Karoten Üretimine PH ve Tuz Konsantrasyonlarının Etkisi, Ege J. Fish. Aquat. Sci., 18, 79
  10. Ferreira, 2013, Revisão: Microalgas: Uma Fonte Alternativa Na Obtenção de Ácidos Gordos Essenciais, Rev. De Ciências Agrárias, 36, 275
  11. Barsanti, L., and Gualtieri, P. (2005). Algae: Anatomy, Biochemistry, and Biotechnology, CRC Press.
  12. Iyer, U.M., Dhruv, S.A., Mani, I.U., Gershwin, M.E., and Belay, A. (2008). Spirulina in Human Nutrition and Health, CRC Press.
  13. 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), Saõ Paulo, Brazil.
  14. Cho, 2004, Keeping Quality and Sensory Properties of Drinkable Yoghurt with Added Chlorella Extract, Korean J. Food Nutr., 17, 128

Cited by

Sorted by citations

Related

Authors
Çelekli, A., Özbal, B., & Bozkurt, H.
Affiliations
  • Department of Biology, Faculty of Art and Science, Gaziantep University, 27310 Gaziantep, Turkey
  • Gaziantep University (TR)
Corresponding author
Bozkurt, Hüseyin
ORCID
Venue
Foods
Publisher
MDPI AG
Published
2024-02-27
Volume
13
Issue
5
Pages
725
ISSN
2304-8158 (ISSN-L)
DOI
10.3390/foods13050725
PMC
PMC10930668
OpenAlex
W4392232637
Semantic Scholar
c11dc047fa85d8b9ad970c2f5d81d22883789a56
Cited by
80
References
135
Citations by year
2026: 29 · 2025: 38 · 2024: 13
FWCI
3.34
Type
journal article
Language
en
Open access
Licence
Locations
  • Foods (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
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, functional foods, microalgal biomass, nutritional value, sensory quality, astaxanthin, beta-carotene, polyunsaturated fatty acids, eicosapentaenoic acid, docosahexaenoic acid, β-glucan, Dunaliella, Chlorella, Haematococcus, dietary supplements

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.

Claims read by deepseek-v4.1-flash under definition version 3 (extract-v3) on 2026-10-07.

Classified by jev-1.13-20260917 (gold-guideline-v0.2) on 2026-10-07.

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 ›

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