Microalgae as healthy ingredients for functional foods

The depletion of natural resources is one of the most concerning issues for today’s society. A responsible and ecological management of our remaining resources is vital to ensure a viable future for all. Part of this management strategy is sustainable, nutritious and safe food production. With the aim to carry out a sustainable production of food ingredients, microalgae are promising natural sources for which valorization has been studied in depth by scientists in recent years (2010-18). High biomass productivities, faster growth, and higher O₂ production rates in comparison with traditional food production are some important features in microalgae production when produced in highly efficient bioreactors. Microalgae also contain bioactive molecules of functional value for human health and nutrition that are affected by culture conditions (presence or absence of certain nutrients in the culture media, quantity and quality of light, pH, temperature, aeration, and photoperiod), harvest (e.g., the growth phase in harvest; techniques), and processing (e.g., methods of extraction). This leads to research efforts being concentrated to get tailor-made microalgae cultures. By modifying environmental conditions, primary and secondary metabolites in microalgae (pigments, fatty acids, proteins, polysaccharides, vitamins, and minerals) can be specifically biosynthesized, metabolized, accumulated, and secreted during production, which drives the generation of products for specific uses such as cosmetics and pharmaceuticals, as well as human and animal feed. This chapter provides a complete overview of the scientific knowledge compiled to date regarding microalgae production and composition in bioactives to be used as healthy ingredients and for functional foods development. Today, some of the most important aspects to take into account in the valorization of microalgae for nutraceutical applications are:.