Available online at www.sciencedirect.
com
ScienceDirect
Microalgae as a new source of bioactive compounds in
food supplements
Bruna da Silva Vaz1, Juliana Botelho Moreira1,
Michele Greque de Morais1 and Jorge Alberto Vieira Costa2
Microalgae contain several bioactive compounds that can
supplement the nutritional and energy needs of the
population. The biochemical composition of microalgae can
be manipulated by altering the culture conditions and
environmental stress to induce the microorganisms to
produce high concentrations of a biocompound of interest.
In addition, microalgae do not require arable land and can be
grown in regions where land use change is not a concern.
Thus, the present work is a review of the biotechnological
and biochemical potential of microalgae in food, wherein the
main functional constituent compounds are in the biomass.
The biological effects of these bioactive substances
and possible applications for food products are also
discussed.
Addresses
1
Laboratory of Microbiology and Biochemistry, College of Chemistry
and Food Engineering, Federal University of Rio Grande, PO Box 474,
Rio Grande, RS 96203-900, Brazil
2
Laboratory of Biochemical Engineering, College of Chemistry and Food
Engineering, Federal University of Rio Grande, PO Box 474, Rio Grande,
RS 96203-900, Brazil
Corresponding author: Costa, Jorge Alberto Vieira (jorge@pq.cnpq.br)
Current Opinion in Food Science 2016, 7:73–77
This review comes from a themed issue on Food bioprocessing
Edited by Carlos Ricardo Soccol
For a complete overview see the Issue and the Editorial
Available online 8th January 2016
http://dx.doi.org/10.1016/j.cofs.2015.12.006
2214-7993/# 2016 Elsevier Ltd. All rights reserved.
Introduction
Microalgae contain several bioactive compounds that can
meet the nutrient and energy needs of the population and
promote health to prevent chronic disease. Various
processes have demonstrated the potential of these
microorganisms in food, animal feed, cosmetics industries
and the production of pigments and additives. Microalgae
do not compete with food crops because they do not
require arable land and can use waste as nutrients for
development. Several species thrive in extreme environ-
ments [1], and, thus, their bioprocesses have been
highlighted.
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The biochemical composition of microalgae depends on
the macro and micronutrients that are used to prepare
culture media. These nutrients are involved in growth of
these microorganisms through various enzymatic reac-
tions for biosynthesis of several compounds [2]. Micro-
algae respond strongly to nutritional stress and, thus, can
alter their biosynthetic pathway to form and accumulate a
bioproduct of interest.
Microalgae cultivation provides a funding source for
humans [3,4] and significantly aids in reducing the green-
house effect due to microalgae’s carbon dioxide (CO2)
biofixation capacity [5,6]. Therefore, producing bioactive
compounds from microalgae is interesting because it may
be a means of sustainable processing.
In this context, this study reviews the biotechnological
and biochemical potential of microalgae in food and
discusses the main functional constituent compounds
in the biomass. The biological effects of these bioactive
substances and possible applications in food products are
also discussed.
Microalgae biotechnological potential
Microalgae can double their biomass ranging from 2 to
5 days on average and reach high yields without applying
pesticides, herbicides or fungicides [7]. Moreover, they
do not require arable land for cultivation, and the nutri-
tional requirements for growing these microorganisms can
be found in industrial waste, which may turn what is
considered a problem into raw material for producing
products with high added value [8]. Average biomass
yields of up to 20 kg/m2/year have been reported for
microalgal cultures [9].
Microalgal biomass applications range from production of
food and feed to high-value products for biotechnological
applications [10]. Due to their enormous biodiversity as
well as biochemical and molecular strategies for dealing
with stress, microalgae can synthesize various bioactive
chemicals [11]. Among the various groups of microalgae,
cyanobacteria are an exceptional source of bioactive
compounds [12].
Over the last 30 years, microalgae biotechnology has
developed and diversified significantly [7]. For example,
Spirulina has been used to feed indigenous people in
Mexico and Chad (Africa) since ancient times. In Mexico,
Current Opinion in Food Science 2016, 7:73–77
74 Food bioprocessing

Spirulina was collected from Lake Texcoco and used to
produce a cake referred to as tecuitlatl. In Chad, Spirulina
was harvested from the alkaline lake Kossorom and used
for preparing a cake referred to as dihe [13,14]. In addition
to use as a consumable food product, Spirulina is also
useful as a functional ingredient because the biomass can
be incorporated in various food products to enhance
nutritional quality and for therapeutic action on chronic
diseases [12,15].
Bioactive compounds of microalgal origin
Microalgae such as the genus Spirulina, Botryococcus,
Chlorella, Dunaliella, Haematococcus, and Nostoc have been
recognized as a source of bioactive compounds (Table 1).
Natural pigments are important for photosynthetic algae
metabolism and feature several beneficial biological ac-
tivities, such as antioxidant, anti-carcinogen, anti-inflam-
matory, anti-obesity, anti-angiogenic and neuroprotective
activities [16,17]. The major classes of pigments in micro-
algae are carotenoids and phycobiliproteins. Currently,
carotenoids are mainly used for dietary supplements,
fortified foods, food dyes, animal feed and pharmaceutical
and cosmetic products [18].
Biopeptides (protein hydrolysates) are convenient
sources of protein for human nutrition because they are
absorbed more efficiently through the gastrointestinal
tract compared with intact protein or free amino acids
[19]. The protein content of Spirulina (50–70% dry
weight) contains all essential amino acids, particularly
leucine, valine and isoleucine, and exhibits high digest-
ibility (83–90%) [20]. Nutritional and toxicological eva-
luations have demonstrated that microalgal biomass is
beneficial as a food supplement or substitute for conven-
tional protein sources [21].
The most common poly-unsaturated fatty acids (PUFAs)
in microalgae are arachidonic acid (AA), linolenic acid
(GLA) and eicosapentaenoic acid (EPA), which are
pharmacologically important for diet and/or therapy
[22]. The fatty acids in microalgae correspond the largest
lipid fraction, and, in certain species, PUFAs compose
between 25 and 60% of total lipids [23]. Several micro-
algae species were cultivated to obtain compounds con-
sidered nutraceuticals, such as the PUFAs EPA and DHA
[24]. In 2004, the Food and Drug Administration (FDA)
claimed that food containing PUFA v-3 compounds,
particularly EPA and DHA, reduces the risk of coronary
heart disease. Currently, microalgae are primarily grown
to produce DHA as a food additive (Martek Biosciences
Corporation, USA) [25].
Polysaccharides found in the cell wall vary with the
microalgae genera and species [26,27]. A group of the
most extensively studied algal polysaccharides contain
sulfate esters, which are referred to as sulfated polysac-
charides (e.g., carrageenan, ulvan and fucoidan). Carra-
geenans exhibit antiviral and anti-oxidant properties and
are widely used as food additives. Ulvan exhibits antitu-
mor properties as well as physicochemical and biological
characteristics of potential interest for applications in the
food and pharmaceutical industries. In recent years,
fucoidan has been investigated in the development of
new medicines and functional foods [28,29]. The sulfated
polysaccharide isolated from the microalgae Spirulina
platensis (calcium Spirulan) exhibits antiviral activity be-
cause it inhibits in vitro replication of various viruses [30].
A recently marketed new cosmeceutical product from
microalgae is a mixture of polysaccharides extracted from
green algae [31], which was marketed under the brand
name Alguronic Acid.
Microalgae are excellent sources of vitamins with antiox-
idant properties. These microorganisms contain water-
soluble vitamins and lipids and can be used as ingredients
or food supplements. Microalgae are a source of nearly all
important vitamins, such as tocopherols, ascorbic acid, B1,
B2, B3, B6, B9, B12, folic acid, pantothenic acid, nicotinic
acid, inositol and biotin [32,33,34]. Spirulina is rich in
vitamin B12 and provitamin A (b-carotene) [20]. Studies

Table 1

Main bioactive compounds extracted from microalgae.

Microalgae Bioactive compounds

Spirulina sp., S. platensis, S. fusiformis, S. maxima
Chlorella sp., C. vulgaris, C. minutissima,
C. ellipsoidea, C. protothecoides
Haematococcus pluvialis
Dunaliella salina
Botryococcus braunii
Nostoc sp., N. muscorum, N. humifusum,
N. linckia, N. spongiaeforme
Polysaccharides, phycocyanin, C-phycocyanin, allophycocyanin, phenolic acids,
tocopherols (vitamin E), neophytadiene, phytol, PUFAs (n-3) fatty acids, oleic acid,
linolenic acid, palmitoleic acid, diacylglycerols, terpenoids, alkaloids, flavonoids
Carotenoids, sulfated polysaccharides, sterols, PUFAs (n-3) fatty acids,
canthaxanthin, astaxanthin, peptide, oleic acid, eicosapentaenoic acid (EPA),
zeaxanthin, violaxanthin, lutein, phenolic, terpenoids, alkaloids, phytol, phenol
Astaxanthin, lutein, zeaxanthin, canthaxanthin, lutein, b-carotene, oleic acid
All-trans-b-carotene, all-trans-zeaxanthin, all-trans-lutein, cis-betacarotene, b-
carotene, oleic acid, linolenic acid, palmitic acid, diacylglycerols, sterols
Linear alkadienes (C25, C27, C29, and C31), triene (C29)
Borophycin, cryptophycin, phycocyanin, phenolic, terpenoids, alkaloids, phycobilins

Source: Morais et al. (2015).10

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suggest that eating Spirulina increases Lactobacillus in the
gut and facilitates more efficient absorption of vitamin B1
and other vitamins from food [35].
Microalgal biomass: applications in food and
future prospects
In recent years, consumer concerns regarding health and
safety issues on the consumption of processed foods have
increased. The American Food and Drug Administration
(FDA), the European Food Safety Authority (AESA) in
Europe, and other national authorities around the world
have restricted, for example, use of synthetic dyes in food
due to increases in cancer development or allergic reac-
tions. Thus, the trend in the food industry will be to use
natural additives [36], and microalgae are potential actors
in this scenario. Despite the rich biochemical composition
of several microalgae, only a few genera are commercially
available for consumption, including Chlorella, Dunaliella,
Spirulina and Nostoc [37].
Several species are cultivated commercially and biomass
produced has been used as source of products for appli-
cation in the food industry. The main microalgae grown
commercially are species of genus Chlorella and Spirulina
for addition in natural foods, Dunaliella salina to obtain b-
carotene and Haematococus pluvialis to obtain astaxanthin
[38].
The microalgae Spirulina, Chlorella and Dunaliella are
used as functional foods, being found on the market in
the form of pills, tablets and capsules. These microalgae
were also integrated into the nutritional formula of pasta,
snacks, sweets and drinks [18].
Chlorella vulgaris is marketed as a food supplement,
additive [39,40], dye and food emulsion [41]. Spirulina
is a microalgae with blue-green coloring and multicellular
filaments, and, according to Food and Agriculture Orga-
nization (FAO), this microalgae is used in many countries
in Africa as food from natural waters. In parts of Asia, this
microalgae is widely used as food for human health.
Spirulina may be used in foods because it is a source for
proteins, unsaturated fatty acids, group B vitamins and
several minerals [42]. In addition to chlorophyll, Spiru-
lina contains phycocyanin, which is a blue pigment with
an interesting antioxidant power [36].
More recent studies have attempted to improve the
nutritional properties of food products by adding micro-
algae biomass. Fradique et al. [40] incorporated micro-
algae biomass, such as from Chlorella vulgaris and
Spirulina maxima, which yielded products with better
chemical composition without affecting baking quality.
According to Morais et al. [43], Spirulina can be a
suitable source of protein for malnourished people. These
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Microalgae in food supplements Vaz et al. 75
authors developed chocolate biscuits fortified with S.
platensis and evaluated the product’s physical, chemical
and sensory characteristics as well as digestibility. The
food with 5.0% biomass added exhibited a protein con-
tent 7.7% higher than the control. Biscuits with 1.0% of S.
platensis added showed 86.9% digestibility and better
acceptance by the judges (compared with other cookies
added the microalgae).
Various foods with microalgal Spirulina biomass added
have been developed in the Laboratory of Biochemical
Engineering — LEB (Figure 1). The products were
developed in the Spirulina Food Enrichment Center
(CEAS) located in the Federal University of Rio Grande
— FURG.
To offer gluten-free bread to consumers with celiac
syndrome, Figueira et al. [44] developed products with
rice flour to replace wheat flour. The authors found that
the gluten-free breads produced using rice flour with
2.0 to 5.0% of S. platensis added showed higher protein
content (an increase of 15.59 and 39.04% in breads with
3.0 and 5.0% of the microalga, respectively). They also
exhibited a better amino acid composition compared with
the control without microalgae with significant increases
in 11 amino acids, four of which are essential (threonine,
methionine, isoleucine and leucine). In a sensory analysis,
the preference for the gluten-free bread with 5.0% of
microalgal biomass added did not differ from the bread
with 3.0% added.
Another study related to Spirulina was proposed by
Rabelo et al. [45]. The authors found that adding different
concentrations of S. platensis improved the nutritional
quality of the products produced with respect to protein,
minerals, fibers and lipids. Sensory testing showed that
Figure 1
(a) (b)
(c) (d)
(e) (f)
Current Opinion in Food Science
Food enriched with Spirulina sp.: isotonic beverages (a), cereal bars
(b), instant soups (c), pudding (d) cake powder mix (e) and biscuits (f).
Current Opinion in Food Science 2016, 7:73–77
76 Food bioprocessing
food developed with S. platensis added was accepted by
consumers, wherein 5.4% biomass and 10.0% inverted
sugar were added to a cassava formulation.
Therefore, microalgae, Spirulina in particular, is a prom-
ising food source. Microalgae do not require arable land
and can be grown in regions where land use change is not
a concern [46]. Thus, based on the demand for micro-
algal biomass added to food, it may be an important and
sustainable resource for future generations.
Conclusion
Microalgae is a source of active ingredients with potential
applications in functional food supplements as well as
nutraceutical, cosmetic and pharmaceutical products.
This potential capacity for human nutrition and clinical
applications is due to its biological functions with benefi-
cial effects on health. Thus, producing functional foods
with bioactive compounds from microalgae promotes
future prospects with the potential for sustainable devel-
opment.
Acknowledgments
The authors are grateful to CAPES (Coordination for the Improvement of
Higher Education Personnel), CNPq (National Council of Technological
and Scientific Development), CGTEE (Company of Thermal Generation
of Electric Power), and MCTI (Ministry of Science Technology and
Innovation) for the financial support that made this research possible and for
the Program to Support Production of Publication Academic/PROPESP/
FURG/2015.
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Current Opinion in Food Science 2016, 7:73–77