Spirulina platensis and Phaeodactylum tricornutum as sustainable sources of bioactive compounds: Health implications and applications in the food industry

Abstract

The exponential growth of the global population, coupled with issues of insufficient and imbalanced nutrition, as well as a surge in health‐related problems, has compelled individuals to seek innovative and alternative food sources while optimizing existing resources. Microalgae have been a staple source of livelihood and essential nourishment for people in various regions worldwide. Their rich content of proteins, essential amino acids, carbohydrates, lipids, vitamins, and minerals necessary for nutrition, has made them a fundamental source of sustenance. Spirulina platensis (S. platensis), a single‐celled, filamentous, prokaryotic microalgae, has long been recognized as a valuable natural food source, with historical usage dating back to ancient times. On the other hand, Phaeodactylum tricornutum (P. tricornutum), although a freshwater species, belongs to the Pennateae group of single‐celled eukaryotic diatoms and exhibits adaptability to marine environments. S. platensis and P. tricornutum have recently gained attention due to their abundant bioactive compounds, including carotenoids and phenolic acids. These bioactive compounds are known for their potential health benefits, including anticancer, antioxidant, anti‐inflammatory, neuroprotective, hepatoprotective, and hypocholesterolemic properties. This review examines the bioactive compounds produced by S. platensis and P. tricornutum, their impacts on human health, and their promising applications within the food industry.

Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production

“…It is important to acknowledge that the amino acid profile in microalgae can differ based on factors like sources, cultivation techniques, and processing methods. For example, despite Phaeodactylum tricornutum having a lower protein content (43.5 g/100 g) [ 22 ] than Liminospira (57.5 g/100 g) [ 23 ], its protein content is comparable to loin beef (27.7 g/100 g) [ 24 ], which has sparked interest in this species. P. tricornutum offers a quality protein source with potential supplement and food production applications.…”

“…P. tricornutum offers a quality protein source with potential supplement and food production applications. Ongoing research aims to unveil its composition and explore its benefits across industries [ 24 ]. In a recent study by Uzlasir et al [ 23 ], Limospira contained 17 amino acids, with alanine, aspartic acid, and glutamic acid being the most prevalent.…”

“…P. tricornutum , on the other hand, was identified to have 19 amino acids, with glutamic acid being the most dominant. However, variations in amino acid quantities across studies were noted to be influenced by growing conditions [ 23 , 24 ]. Efforts have been made to leverage microalgal proteins’ foaming and emulsifying properties to enhance food sensory qualities.…”