A type of green algae found in lakes and rivers may be on the verge of becoming a new ‘superfood,’ aiding in efforts to address global food scarcity while supporting eco-friendly practices, according to a recent study.
A green alga that thrives in lakes and rivers could be poised to become the next ‘superfood,’ assisting scientists in tackling global food security issues while fostering environmental sustainability, a new study indicates.
Chlorella Vulgaris is a freshwater microalga that is high in protein, fats, carbohydrates, vitamins, and minerals. Unlike traditional farming, which requires vast amounts of land and water, it can be grown sustainably with a minimal environmental impact.
This microalga can be added to various food products, boosting their nutritional content. With its antioxidant properties, immune-boosting capabilities, and detoxifying effects, Chlorella stands out as an exciting nutraceutical ingredient.
In their published research in the Journal of Food Science, scientists from the University of Birmingham suggest that despite Chlorella’s promising potential, there are ongoing challenges concerning large-scale production and how consumers perceive it.
The researchers highlight the necessity of improving cultivation methods, processing techniques, and sensory attributes to make it more appealing.
Co-author Dr. Helen Onyeaka stated: “As consumer demand for health-focused and sustainable products rises, Chlorella Vulgaris may become one of the superfoods that transform the future of food innovation. Our research emphasizes the vital role of applied research in tackling global food security challenges while advancing environmental sustainability.
“Our findings suggest that Chlorella not only meets the increasing need for sustainable food sources but also provides significant health and nutrition advantages. By overcoming the existing production obstacles with technological improvements, we can facilitate the widespread acceptance of Chlorella.”
Chlorella has been available as a nutritional supplement in powder and tablet forms, and incorporating it into food products can enhance flavors, textures, and appearances. However, the researchers stress that addressing current challenges and refining production methods is essential for the successful integration of the microalga into the food sector.
The scientists suggest that further studies should concentrate on enhancing Chlorella strains, creating effective cultivation systems, and resolving various issues to unlock its full potential as a sustainable and nutritious food source.
To industrialize Chlorella production, their report recommends developing new cultivation systems that could boost yield and lower costs—these would involve different bioreactor types, adjustments to light and nutrients, as well as sterile environments.
Techniques such as mechanical grinding, enzyme treatment, and ultrasonication can enhance nutrient absorption, while pulsed electric fields could improve digestibility in a cost-effective way. Sensory tests and consumer trials are essential to mask any undesirable flavors. Raising awareness and creating sustainable production methods could broaden Chlorella’s application in the food sector, enhancing product quality, safety, and sustainability.
An alternative rich in nutrients compared to conventional food sources, Chlorella contains high proportions of protein (43-58% dry weight), fats (5-58%), carbohydrates (12-55%), along with vital vitamins and minerals including vitamin B, calcium, and magnesium.
Apart from its nutritional benefits, C. vulgaris offers considerable environmental benefits, including carbon dioxide absorption and wastewater treatment, aligning with worldwide sustainability objectives.
Health advantages include anti-tumor effects, potential prevention of Alzheimer’s disease, and positive impacts on major depressive disorder.
