Global population is estimated to reach about 9.22 billion by 2075. The increasing
knowledge on the relationship between food biochemistry and positive health gives an …

Humans are no strangers to the consumption of microalgae as already in the sixteenth
century Spirulina was harvested from Lake Texcoco and consumed in markets in …

The global demand for protein ingredients is continuously increasing owing to the growing
population, rising incomes, increased urbanization, and aging population. Conventionally …

Marine biota is a great source of ecosystem services. Recently, the involvement of marine
organisms in biotechnological applications has been discovered and become useful for the …

Microalgae are autotroph organisms that utilise light energy to synthesize various high-value
bioactive compounds such as polysaccharides, proteins and lipids. Due to its fast growth …

Bioactive compounds, eg, protein, polyunsaturated fatty acids, carotenoids, vitamins and
minerals, found in commercial form of microalgal biomass (eg, powder, flour, liquid, oil …

Microalgae have demonstrated potential to meet the population's need for a more
sustainable food supply, specifically with respect to protein demand. These promising …

Microalgae are receiving increased attention in the food sector as a sustainable ingredient
due to their high protein content and nutritional value. They contain up to 70% proteins with …

Many countries have been experienced an increase in protein consumption due to the
population growth and adoption of protein-rich dietaries. Unfortunately, conventional-based …

Chlorella and Spirulina are the two of the most well-known microalgae genus. Both
microalgae genus have a significant content of proteins, vitamins, pigments, fatty acids …