Nutritional Value and Applications of Spirulina in Functional Foods: A Comprehensive Review

Humans use microalgae and cyanobacteria (blue-green algae) as their food sources. Owing to their potential applications in biotechnology, they have garnered significant attention in recent years. Microalgae and cyanobacteria are remarkable sources of a variety of valuable compounds, which includes biologically active compounds with antifungal, antiviral, anticancer and antibacterial properties. There are two species of spirulina viz. S. platensis and S. maxima, are consumed as food by humans because of their high content of protein. Spirulina, a microalga that explodes in saline water, has become a widely recognized “superfood” owing to its diverse nutrient content, which includes proteins, minerals, carbohydrates and a variety of phytopigments. It is an abundant source of various bioactive components, including phenolic acids, phytocyanins and β-carotene. Additionally, it contains flavonoids with potent antioxidant, anti-inflammatory, immunomodulatory and anticancer properties. Spirulina is already present in a variety of dairy and food products such as beverages, dried foods, snacks, pasta and yogurt. However, Spirulina presents numerous challenges, including the need for technological advancements in food safety, processing difficulties and concerns about contamination and safety. Recent research has suggested that addressing these issues could potentially resolve malnutrition, hidden hunger and specific chronic diseases. The current review concentrate on the nutritive value of Spirulina, its numerous health benefits and its incorporation into numerous food products, which underscores its status as a sustainable solution for human health and nutrition.