Bioactivity and Digestibility of Microalgae Tetraselmis sp. and Nannochloropsis sp. as Basis of Their Potential as Novel Functional Foods

It is estimated that by 2050, the world's population will exceed 10 billion people, which will lead to a deterioration in global food security. To avoid aggravating this problem, FAO and WHO have recommended dietary changes to reduce the intake of animal calories and increase the consumption of sustainable, nutrient-rich, and calorie-efficient products. Moreover, due to the worldwide rising incidence of non-communicable diseases and the demonstrated impact of diet on the risk of these disorders, the current established food pattern is focused on the consumption of foods that have functionality for health. Among promising sources of functional foods, microalgae are gaining worldwide attention because of their richness in high-value compounds with potential health benefits. However, despite the great opportunities to exploit microalgae in functional food industry, their use remains limited by challenges related to species diversity and variations in cultivation factors, changes in functional composition during extraction procedures, and limited evidence on the safety and bioavailability of microalgae bioactives. The aim of this review is to provide an updated and comprehensive discussion on the nutritional value, biological effects, and digestibility of two microalgae genera, Tetraselmis and Nannochloropsis, as basis of their potential as ingredients for the development of functional foods.

Automated summary

It is estimated that the world's population will exceed 10 billion people by 2050, leading to a decline in global food security. To address this issue, the FAO and WHO have recommended dietary changes to reduce animal calorie intake and increase the consumption of sustainable and nutrient-rich products. Microalgae, such as Tetraselmis and Nannochloropsis, have gained attention as potential sources of functional foods due to their high-value compounds with potential health benefits. However, their use is limited by challenges related to species diversity, cultivation factors, extraction procedures, and limited evidence on safety and bioavailability of microalgae bioactives.