Microalgae as a new resource in the food industry

Year 2025, Volume: 96 Issue: 2, 165 - 178, 15.06.2025

Elif Ceren Çakıroğlu , Güzin İplikçioğlu Aral

https://doi.org/10.33188/vetheder.1628394

Abstract

The increasing global population, environmental pollution, energy consumption, and climate change have emphasized the need for sustainable food sources. Microalgae have emerged as an eco-friendly and sustainable alternative, with applications in food, pharmaceuticals, animal feed, biofertilizers, wastewater treatment, and bioenergy. With over 50,000 classified species, microalgae thrive in nutrient-rich waters, recycling nutrients while offering sustainable benefits like wastewater treatment and environmental improvement. Their high photosynthetic efficiency also supports biofuel and biomass production, promoting sustainable practices. Key microalgal species used in the food industry include Arthospira platensis (Spirulina), Chlorella vulgaris, and Duniella salina, cultivated globally for various applications. Arthrospira platensis contains up to 70% protein in its biomass, while algal species such as Euglena gracilis and Chlorella vulgaris contain up to 40% protein. Besides primary metabolites such as proteins, carbohydrates, and polyunsaturated fatty acids, microalgae produce secondary metabolites like pigments and phytosterols with known health benefits, supporting their use as functional foods. Microalgae cultivation is a sustainable approach to biomass production, characterized by its low land requirement, adaptability to non-arable regions, and high productivity. Its rapid growth rate and frequent harvesting potential make it a viable and resource-efficient alternative to conventional agricultural practices. Commercial cultivation began with Chlorella in Japan, followed by Spirulina in Mexico and Duniella salina in the U.S. for beta-carotene production. In India, cyanobacteria and Haematococcus pluvialis are used for astaxanthin. With high efficiency, cost-effectiveness, and adaptability, microalgae hold significant potential as a sustainable alternative food source for the future.

Keywords

Food , Metabolites , Microalgae , Protein.

Gıda endüstrisinde yeni bir kaynak olarak mikroalgler

Abstract

Artan dünya nüfusu, çevre kirliliği, enerji tüketimi ve iklim değişikliği, sürdürülebilir gıda kaynaklarına olan ihtiyacı vurgulamaktadır. Mikroalgler, gıda, ilaç, hayvan yemi, biyogübre, atık su arıtma ve biyoenerji gibi çeşitli alanlarda uygulamalarıyla çevre dostu ve sürdürülebilir bir alternatif olarak ortaya çıkmıştır. 50.000’den fazla sınıflandırılmış türüyle mikroalgler, besince zengin sularda gelişerek besinleri geri dönüştürürken, atık su arıtımı ve çevresel iyileştirme gibi sürdürülebilir faydalar sunar. Yüksek fotosentez verimliliği sayesinde biyoyakıt ve biyokütle üretimini destekleyerek sürdürülebilir uygulamaları teşvik eder. Gıda endüstrisinde yaygın olarak kullanılan temel mikroalg türleri arasında Arthospira platensis (Spirulina), Chlorella vulgaris ve Duniella salina bulunmaktadır ve bu türler dünya genelinde çeşitli uygulamalar için yetiştirilmektedir. Arthospira platensis biyokütlesinde %70'e kadar protein içeriği barındırırken, Euglena gracilis ve Chlorella vulgaris gibi türler yaklaşık %40 protein içeriği sunar. Mikroalgler, protein, karbonhidrat ve çoklu doymamış yağ asitleri gibi birincil metabolitlerin yanı sıra, pigmentler ve fitosteroller gibi sağlık açısından faydalı ikincil metabolitler üretir ve fonksiyonel gıda olarak kullanılmalarını destekler. Mikroalglerin yetiştirilmesi sürdürülebilir bir yöntemdir; daha az alan gerektirir, tarım için uygun olmayan bölgelerde yetiştirilebilir ve hızlı büyüme ile sık hasat avantajı sunar. Ticari üretim Japonya’da Chlorella ile başlamış, ardından Meksika’da Spirulina ve ABD’de Duniella salina’nın beta-karoten üretimi için kullanılmasıyla devam etmiştir. Hindistan’da ise siyanobakteriler ve Haematococcus pluvialis astaksantin üretimi için kullanılmaktadır. Yüksek verimliliği, maliyet etkinliği ve uyarlanabilirliği ile mikroalgler, geleceğin sürdürülebilir alternatif gıda kaynağı olarak büyük potansiyele sahiptir.

Keywords

Gıda , Metabolitler , Mikroalgler , Protein.

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