Unveiling the potential of freshwater edible algae: Innovative extractions and functional food applications

Abstract

Freshwater edible algae have gained significant attention as a potential source of high-value compounds for food sectors. Their unique biochemical composition, including high protein content, vitamins, and minerals, makes them a promising source of nutrients and biologically active compounds. Recent studies have highlighted the potential of freshwater algae in addressing global issues such as food insecurity, water scarcity, and climate change. As a result, there is a need for a comprehensive review of the current state of research on freshwater edible algae, including their sources, extraction methods, and applications in various sectors. Thus, this review summarizes algae cultivation systems, extraction strategies, biochemical composition, and bioactivity data for food applications. The review revealed the existence of standardized cultivation and extraction processes to improve productivity and efficiency and reduce the environmental impact of algal biomass production. Freshwater algae have the potential to be used as biofertilizers, biostimulants, and other food applications. However, more research is still required to optimize the cultivation and extraction processes and fully exploit these algae potential in the realm of the food industry.