Microalgal food biotechnology: Prospects and applications

Abstract

Microalgae are the potential source of sustainable products that are being used in the food industry, animal feed, pharmaceutical, cosmeceuticals, nutraceuticals, and in the production of biofuel. Microalgae being the richest source of protein can potentially meet the population's need for protein energy. Microalgae produce a diverse group of bioactive compounds that are beneficial for human health. Bioactive compounds of microalgae have been attributed to the anticancerous, antioxidant, anticoagulant, immunomodulatory, and hepatoprotective agents. Microalgae produce high valued compounds such as carotenoids, phycobilin pigments, single-cell proteins, polysaccharides, long-chain fatty acids, and exceptionally produce arachidonic acids (ARAs), docosahexaenoic, and eicosapentaenoic that are beneficial to human health. However, the exploitation of microalgae as a food source has drawbacks because of underdeveloped technologies and processes for the processing of microalgae. Systematic improvement in the technology that is applied to the cultivation and processing of microalgae can make the processing of algae cost-effective. This chapter describes the chemical composition of microalgae with their potential health benefits in food products.