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<p>Microalgae are emerging as a promising future food source due to their high nutritive value, sustainability and versatility. Among the microalgae, the red microalgae are underutilized, despite being a nutritional powerhouse. It offers a unique combination of high-quality protein, sulfated polysaccharides, polyunsaturated fatty acids, vitamins and minerals with potential benefits to health. In spite of being an excellent source of nutrients, there are only a few red microalgae-based products available in the market. Safety and sensory acceptability are the main concerns for the acceptance of microalgae-based products in public. Regular surveys, composition transparency, and public knowledge are the remedies to increase consumer approval of microalgae-based food products. This review discusses the nutritional composition, functional bioactive compounds, and therapeutic characteristics of red microalgae. Furthermore, future recommendations for technology advancements, improvements to growth conditions, and sensory acceptance are detailed based on the microalgae food sector.</p>

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Leveraging red microalgae as a potential functional food source: a comprehensive review

  • 期刊论文

  • 发表日期：

    2026年5月4日

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  • P. R. Vrinda,
  • Jenny Ann John

摘要

Microalgae are emerging as a promising future food source due to their high nutritive value, sustainability and versatility. Among the microalgae, the red microalgae are underutilized, despite being a nutritional powerhouse. It offers a unique combination of high-quality protein, sulfated polysaccharides, polyunsaturated fatty acids, vitamins and minerals with potential benefits to health. In spite of being an excellent source of nutrients, there are only a few red microalgae-based products available in the market. Safety and sensory acceptability are the main concerns for the acceptance of microalgae-based products in public. Regular surveys, composition transparency, and public knowledge are the remedies to increase consumer approval of microalgae-based food products. This review discusses the nutritional composition, functional bioactive compounds, and therapeutic characteristics of red microalgae. Furthermore, future recommendations for technology advancements, improvements to growth conditions, and sensory acceptance are detailed based on the microalgae food sector.