REVIEW article
Front. Bioeng. Biotechnol.
Sec. Bioprocess Engineering
Microalgae biotechnology and its role in sustainable and healthy food design
Provisionally accepted
Adriane Terezinha Schneider
Richard Luan Silva MachadoDarissa Alves DutraEduarda Funari MachadoRosangela Rodrigues Dias
Mariany Costa DepráLeila Queiroz Zepka
Eduardo Jacob-Lopes*- Federal University of Santa Maria, Santa Maria, Brazil
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Current food systems face a paradox: although scientific and technological advances have increased production capacity, they still cannot ensure nutritious and sustainable diets for everyone worldwide. In this context, microalgae stand out as promising bioresources due to their nutritional value, functional properties, and environmental benefits. This review critically examines the current state of microalgae biotechnology for food usesapplications, focusing on cultivation methods, processes, techno-functional properties, regulatory challenges, and consumer perceptions. The analysis indicates that, despite notable progress in cultivation systems and approaches to integration and intensification, high production costs and inconsistent methods of characterizing microalgal biomass remain major obstacles thato limit large-scale competitiveness. Additionally, legislation and consumer acceptance issues create a gap between laboratory innovations and industrial implementation. To make microalgae a mainstream ingredient, it is essential to: (i) align safety standards and regulations; (ii) incorporate economic feasibility and sustainability; and (iii) develop strategic approaches that translate scientific advancements into practical consumer benefits. Therefore, this study, which explores the intersection of biotechnology, nutrition, and economics, offers a valuable framework to help turn microalgae from a promising idea into a practical solution within global food systems.
Keywords: Microalgae, Food regulation, Functional Foods, consumer acceptance, sustainability
Received: 30 Sep 2025; Accepted: 20 Nov 2025.
Copyright: © 2025 Schneider, Machado, Dutra, Machado, Dias, Deprá, Zepka and Jacob-Lopes. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Eduardo Jacob-Lopes, ejacoblopes@gmail.com
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.