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KMID : 0665420210360010066
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Korean Journal of Food Culture
2021 Volume.36 No. 1 p.66 ~ p.76
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Trends and Prospects of Microalgae used for Food
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Kwak Ho-Seok
Kim Ji-Soo
Lee Ja-Hyun
Sung Dong-Eun
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Abstract
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Microalgae are unicellular microorganisms inhabiting various ecosystems of the world, including marine and freshwatersystems and extreme environments. Only a few species have been actively used as food. Microalgae are attracting attentionas a means of biological CO2 reduction because they play an important role in absorbing atmospheric CO2 through theirrapid growth by photosynthesis in water. Besides, microalgae are considered to be an eco-friendly energy source becausethey can rapidly produce biomass containing a large quantum of lipids that can be converted into biodiesel. Severalmicroalgae, such as Chlorella spp., Spirulina spp. and Haematococcus spp. have already been commercialized as functionalhealth supplements because they contain diverse nutrients including proteins, vitamins, minerals, and functional substancessuch as docosahexaenoic acid (DHA), β-glucan, phycocyanin, astaxanthin, etc. Moreover, they have the potential to beused as food materials that can address the protein-energy malnutrition (PEM) which may occur in the future due topopulation growth. They can be added to various foods in the form of powder or liquid extract for enhancing the qualitycharacteristics of the foods. In this review, we analyzed several microalgae which can be used as food additives andsummarized their characteristics and functions that suggest the possibility of a role for microalgae as future food.
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KEYWORD
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Chlorella, spirulina, microalgae, future food, food quality characteristics
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