Chapter 42 - Microalgae in food and feed: Safety and toxicological aspects

Abstract

Microalgae are viewed as an exceptionally intriguing hotspot for new food advancements and can be utilized to upgrade the dietary benefit of traditional food sources, because of their important biochemical constituents. The microalgae (Chlorophyceae) Chlorella vulgaris, Haematococcus pluvialis, Dunaliella salina, and cyanobacterium (blue green algae) are the most biotechnologically applicable that are generally marketed as nourishing enhancements for additives in food products for humans and animals. Algae are additionally used for corrective purposes in cosmetics, drug industries, and medical applications. Chlorophyceae, Haematococcus, and Dunaliella will be recognized as incredible pigment factories and Spirulina platensis with exceptional limit with respect to protein accumulation. Numerous green algae accumulate significant amounts of long-chain unsaturated fats (LC-PUFAs) as triacylglycerols (TAG), such as omega-3 (ω-3) and omega-6 (ω-6), that have been associated with human health impacts (hypertension, mitigating, rheumatoid, and osteoporosis). Some of microalgae that produce edible oil, typically popularized as single-cell oil (SCO) containing LC-PUFAs, include C. vulgaris, Spirulina platensis, Isochrysis galbana, Nannochloropsis oculata, Phaeodactylum tricornutum, Crypthecodinium cohnii, Schizochytrium limacinum, and Porphyridium cruentum. This study demonstrates microalgae-derived compounds and products, and the importance of microalgal “cell factory” production such as pigments, lipids, protein, polysaccharides, and bioactive compounds related to its area of conclusive application, like food innovation, fine synthetic substances, drug, dietary purposes, and agriculture. Several investigations pointed out that microalgal enhancements can be safe for humans if fitting measures are taken to document human safety, in spite of the fact that it underlines the consistent need to screen these items to completely take out those of inferior quality.