Unraveling the potential of cyanobacteria as food and investigating its production and nutritional properties

Abstract

Producing energy and food sustainably is essential in order to be eco-friendly, especially with the increasing global population and the depletion of natural energy sources. Cultivating cyanobacteria has gained worldwide interest because of their efficient use of CO₂ and solar energy. Cyanobacteria have the potential to serve as a viable substitute for food as they do not need fertile land for growth, have minimal nutritional requirements for maximum biomass production, and offer high nutritional value. Arthrospira (Spirulina) and Nostoc are often referred to as “single cell protein” due to their high protein content and are widely marketed as functional food globally. The carbohydrate levels in Nostoc commune and Scytonema bohneri surpass those in Arthrospira. Unlike other algal groups that have monounsaturated and saturated fatty acids, cyanobacteria boast high levels of polyunsaturated fatty acids (PUFA), which are advantageous for health and serve as an intriguing ingredient in cosmetics. Arthrospira is simple to produce on a large scale and has garnered interest in a wide range of uses including food, medicine, aquaculture, nano-technology, dyes, agriculture, cosmetics, and feed. Recent review highlighted the positive nutritional properties of Arthrospira, Nostoc and Aphanizomenon. The biochemical composition of Arthrospira and its potential as a food source were thoroughly discussed. In addition, this study provided a comprehensive study of the single cell protein, elucidating the production process and its limitations and rules and regulations governing the use of single cell proteins. The potential of cyanobacteria as a sustainable food source for future generations was confidently argued.