Marine Microalgae: The Future of Functional Foods and Sustainability

¹ Assistant Professor, School of Health Sciences and Technology, UPES, Dehradun, India
² Assistant Professor, Department of Food and Nutrition, Government General Degree College, Narayangarh, Rathipur, West Midnapore, West Bengal, India

^* Correspondence author: imana.pal@ddn.upes.ac.in

Abstract

With their abundance of vital nutrients and bioactive substances, marine microalgae are becoming a viable source of functional foods that can help achieve the Sustainable Development Goals (SDGs) of the United Nations. The high amounts of protein, polysaccharides, antioxidants, vitamins (B12, K, C, and E), and omega-3 fatty acids (DHA and EPA) found in types like Spirulina, Chlorella, Nannochloropsis, Haematococcus pluvialis, and Dunaliella salina are making them more popular. These nutrients offer numerous health benefits, such as reducing inflammation, strengthening immunological function, and enhancing metabolic and cardiovascular health. The therapeutic potential of bioactive substances, including phycocyanin, astaxanthin, fucoxanthin, and sulphated polysaccharides, is currently being studied extensively. Microalgae are integral to addressing global issues including food insecurity, climate change, and health, thereby directly supporting SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-being), SDG 8 (Decent Work and Economic Growth), SDG 12 (Responsible Consumption and Production), and SDG 13 (Climate Action). A more environmentally friendly option to conventional protein sources is microalgae, which enhance food systems and mitigate adverse environmental effects. Moreover, their integration into functional foods, dietary supplements, and medications enhances health outcomes and supports economic growth. Biotechnological innovations are improving the bioavailability and production efficiency of marine microalgae, rendering them essential for attaining the SDGs and promoting sustainable nutrition and food innovation for the future.