Spirulina in the Food Industry and Nutrition

Abstract

Cyanobacteria, also known as blue-green algae, are described as microscopic organisms with the ability to photosynthesize. In contrast to algae, these organisms possess a prokaryotic structure. Cyanobacteria, owing to their photosynthetic capabilities, have played a crucial role in the foundation of human life by converting carbon dioxide into organic matter over millions of years. These bacteria encompass species such as Arthrospira platensis and Arthrospira maxima and constitute a significant portion of total microalgal biomass production. This resource also contains valuable compounds such as chlorophylls, carotenoids, and phycobiliproteins. These compounds are used not only for coloring purposes in the food industry but also offer health benefits.Microalgae have been incorporated into many food formulations. Most of this integration aims to utilize microalgae as a marketing strategy or as a colorant. However, spirulina and its derived compounds have the potential to serve as valuable ingredients in the creation of new functional foods, aligning with one of the major trends in the food industry. Spirulina can be used across a wide spectrum of food products, ranging from snacks to pasta, ice cream, yogurt, and milk. Rich in nutritional value, spirulina contains essential compounds such as proteins, essential amino acids, minerals, essential fatty acids, vitamins, and antioxidants. These components provide significant health advantages, including anti-hypertensive, anti-diabetic, anti-obesity, and antioxidant activities. Spirulina also plays a role in the development of functional foods and has a positive impact on health. It is expected that spirulina will play an even more significant role in the food industry in the future.In this paper, we assess the place of spirulina, an important microalga, in the food industry and its contributions to nutrition.