Microalgae as integrated platforms: A strain–process–function continuum for synergistic food and health applications

Microalgae are emerging as next generation protein sources that couple carbon capture with nutrient production. They offer substantially higher protein yields per hectare than soybeans based on annual protein productivity (e.g., photoautotrophic Chlorella up to ∼20 t ha -1 yr -1 vs. soybean 0.6–1.2 t ha -1 yr -1 protein). Moving from the laboratory to industrial reality has been difficult for microalgae because of the persistent challenges in regulatory approval, consumer acceptance (e.g., flavor and color), and cost effective scale-up. This challenge arises from the longstanding fractionation paradigm, which requires energy intensive downstream processes to disassemble biomass into purified components. This review outlines a new synergistic framework that conceptually redefines microalgae as compositionally tunable, multifunctional biomass resources, rather than solely as extractive feedstocks. Cross-analysis of quantitative outcomes from strain engineering, mild processing, and functional assays reveals that the strain design, processing, and function form a continuous synergistic framework. For strain design, the metabolic and structural engineering enable tunable allocation of carbon and nitrogen and compositional control (e.g., light programming doubles lysine in Chlorella pyrenoidosa ). During processing, the mild, cooperative, and fermentation methods preserve native assemblies of proteins, lipids and polysaccharides. Regarding function, the intact algal matrices deliver coordinated nutritional, physiological, and therapeutic effects. Together, these findings support the future development of microalgal foods and health applications through integrated design, processing, and evaluation.