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Review
. 2025 Jan;90(1):e17618.
doi: 10.1111/1750-3841.17618. Epub 2025 Jan 9.

Algal lipids: A review on current status and future prospects in food processing

Sameer Ahmad  1 , Amit Singh  2 , Wasim Akram  3 , Ashutosh Upadhyay  4 , Ghan Shyam Abrol  5
Affiliations
Review

Algal lipids: A review on current status and future prospects in food processing

Sameer Ahmad et al. J Food Sci. 2025 Jan.

Abstract

The consumer demand for functional foods derived from natural sources has been enhanced due to health-promoting effects. Algae are widely available globally as a sustainable source of proteins, lipids, and carbohydrates. Algal lipids are underexplored natural sources that exhibit several nutraceutical effects and applications in fortification, cosmetics, and pharmaceuticals. Both macro- and microalgae are composed of high-quality lipids. These latter involve polar lipids, nonpolar lipids, and essential fatty acids. Therefore, this review aimed to bring out knowledge on the chemistry of various lipids isolated and identified from micro- and macroalgae. Further, their extraction using traditional thermal (solid-liquid, and liquid-liquid) and advanced nonthermal (supercritical fluid, microwave-, ultrasound-, and enzyme-assisted) techniques has been explored. Along with this, bioactivities of algal lipids have been discussed. This study explored algal lipids in advancing sustainable food processing technologies that contribute positively to environmental sustainability and global health, in line with United Nations Sustainable Development GroupUnited Nations Sustainable Development Group UNSDGs.

Keywords: algae; docosahexaenoic acid; eicosapentaenoic acid; linolenic acid; lipid.

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References

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