Microalgae as a potential raw material for plant-based seafood alternatives: A comprehensive review

Abstract

Microalgae presents an inducing potential as a primary raw material in crafting plant-based seafood alternatives, revolutionizing the landscape of sustainable food production. These microscopic organisms display a rich nutritional profile, presenting an array of nutrients such as essential amino acids, polyunsaturated fatty acids, vitamins, and minerals comparable to those found in seafood. Their versatile nature allows for the replication of seafood flavors and textures, addressing the sensory aspects crucial to consumer acceptance of substitutes. Furthermore, microalgae cultivation requires minimal land and resources, making it an environmentally friendly and scalable option for meeting the increasing demand for sustainable protein sources. The biochemical diversity within microalgae species provides a wide spectrum of options for developing various seafood substitutes. Moreover, advancements in biotechnology and processing techniques continue to enhance the feasibility and palatability of these alternatives. Modern technologies, such as 3D printing, provide convenient and efficient technological options to reproduce the identical texture properties of seafood. As society gravitates toward eco-conscious food choices, the exploration of microalgae as a core ingredient in plant-based seafood alternatives aligns with the quest for ethical, environmentally sustainable, and nutritious food sources. This expanding field holds immense potential for reshaping the future of food by offering appealing, cruelty-free alternatives while reducing dependence on traditional, unsustainable modes of seafood production.