Processing microalgae for use as a suppliment in food industry

Abstract

Raw bioresources for food production are the object of attention and study worldwide. Protein deficiency in nutrition is a global problem that is difficult to solve based on traditional crop and livestock resources. Microalgae is a valuable protein-mineral-vitamin supplement to human food, capable of increasing the adaptive potential of the body. The advantage of microalgae as a source of protein and essential micronutrients lies in the economy of their cultivation using simple nutrient media. Microalgae are promising for use as functional food products both in biomass (powders, syrups) and as sources of biologically active substances. Unlocking the potential of microalgae requires advanced methods of biotechnology and synthetic biology, which is associated with the need to isolate and modify the secondary metabolites of cyanobacteria to obtain a wide range of biologically active ingredients. Microalgae is a promising dietary supplement for creating innovative food products that are beneficial to health. The development of innovative food products containing microalgae requires the complex work of scientists and practitioners from all branches of the food industry. We are currently beginning a journey towards creating products enriched with microalgae.