High-value bioproducts from microalgae: advancing human health and nutrition Charu Deepika, Ben Hankamer Institute of Molecular Bioscience, The University of Queensland, Australia
In a world where feeding and nourishing an ever-expanding global population sustainably is becoming increasingly challenging, identifying alternative and sustainable sources for food and energy production is an immediate imperative [1, 2]. With the global population projected to exceed 10 billion by 2050, the quest for providing healthy diets and meeting per capita energy demands has never been more urgent. Microalgae, with their unique ability to harness solar energy for converting atmospheric CO 2 into a diverse array of valuable bioproducts, hold a pivotal role in addressing this challenge [3-6]. The escalating environmental concerns and sustainability issues associated with synthetic pigments have spurred a growing demand for natural pigment production, fuelling a shift towards eco-friendly alternatives [1,7,8]. Microalgae, being renewable, sustainable, and economically viable sources of biofuels, bioactive medicinal compounds, and food ingredients, have garnered significant global interest. Their applications span across the renewable energy, biopharmaceutical, and nutraceutical industries [9,10]. Exploring the structural and molecular biology of microalgae provides an opportunity to delve into the intricate molecular blueprints of photosynthetic systems, fine-tuned over billions of years of evolution [11,12]. This study elucidates the comprehensive framework required to drive the future of microalgae platforms. It encompasses essential steps such as strain purification and characterization, cryopreservation, optimization of growth parameters, metabolic engineering, high-value product development and screening, photobioreactor and raceway system design, technoeconomic analysis encompassing business models and market analysis, and strategies for scaling up operations. References 1. UN-SDG, Sustainable development goals. The energy progress report. Tracking SDG, 2019. 7. 2. Sweden, G.O.o., Strategy for Sustainable Consumption. 2016. 3. Saini, D.K., et al., Enhancing production of microalgal biopigments through metabolic and genetic engineering. Critical reviews in food science and nutrition, 2020. 60(3): p. 391-405. 4. Jacob-Lopes, E., et al., Bioactive food compounds from microalgae: an innovative framework on industrial biorefineries. Current Opinion in Food Science, 2019. 25: p. 1-7. 5. Koyande, A.K., et al., Microalgae: A potential alternative to health supplementation for humans. Food Science and Human Wellness, 2019. 8(1): p. 16-24. 6. Soni, R.A., K. Sudhakar, and R. Rana, Spirulina–From growth to nutritional product: A review. Trends in food science & technology, 2017. 69: p. 157-171. 7. Deepika, C., et al., Sustainable Production of Pigments from Cyanobacteria. Advances in biochemical engineering/ biotechnology, 2022. 8. Dahiya, S., et al., Biobased Products and Life Cycle Assessment in the Context of Circular Economy and Sustainability. Materials Circular Economy, 2020. 2(1): p. 1-28. 9. Balakrishnan, J., T. Sekar, and K. Shanmugam, Marine-Microalgae as a Potential Reservoir of High Value Nutraceuticals , in Marine Niche: Applications in Pharmaceutical Sciences . 2020, Springer. p. 221-236. 10. Udayan, A., M. Arumugam, and A. Pandey, Nutraceuticals from algae and cyanobacteria , in Algal Green Chemistry . 2017, Elsevier. p. 65-89. 11. Kumar, A., et al., Climate Change, Photosynthesis and Advanced Biofuels. 2020. 12. Fischer, W.W., J. Hemp, and J.E. Johnson, Evolution of oxygenic photosynthesis. Annual Review of Earth and Planetary Sciences, 2016. 44: p. 647-683.
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