Fermentative valorization of edible algae: nutritional potential, food applications, safety considerations, and industrial challenges
4 affiliations
- 1Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University
- 2Tobacco Research Institute, Chinese Academy of Agricultural Sciences
- 3School of Life Science and Engineering, Lanzhou University of Technology
- 4Luzhou Laojiao Group Co., Ltd.
Abstract
Edible algae, including microalgae and macroalgae, are recognized as sustainable aquatic bioresources for future food systems, with high areal productivity, low reliance on arable land and freshwater, and rich nutrients including proteins, polyunsaturated fatty acids, pigments, minerals, vitamins and functional polysaccharides. Yet their wider application in mainstream foods is limited by low digestibility, rigid cell walls, marine off-flavors, variable safety and high processing costs. This review examines the nutritional potential, food applications, fermentation strategies, safety considerations and industrial bottlenecks of edible algae, focusing on fermentation-mediated valorization as an enabling strategy beyond conventional preservation. Lactic acid, alcoholic and mixed-culture fermentation can boost shelf stability, release intracellular nutrients, modulate sensory attributes, generate bioactive metabolites, and support circular use of residual algal biomass. Meanwhile, advanced technologies like enzyme-assisted extraction, non-thermal extraction, microfluidics and nanoencapsulation help enhance ingredient functionality and bioactive delivery. The review also notes that the future value of algae-based foods relies on matrix-specific formulation, standardized safety control for heavy metals and iodine, strain improvement, biorefinery integration and consumer-oriented sensory design. Overall, fermentative and precision-processing strategies offer a promising route to transform algae from niche supplements into safe, palatable, multifunctional ingredients for sustainable food innovation.
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BibTeX
@article{ma2026fermentative,
title = {{Fermentative valorization of edible algae: nutritional potential, food applications, safety considerations, and industrial challenges}},
author = {Donglin Ma and Chaokang Xia and Aiming Jia and Guilan Zhang and Yuzong Zhao and Haiwei Ren and Xiaogang Liu and Fengjun Li and Lilang Li and Ruibo Jia and Kuntai Li},
journal = {Frontiers in Microbiology},
year = {2026},
month = oct,
doi = {10.3389/fmicb.2026.1966638},
url = {https://www.frontiersin.org/articles/10.3389/fmicb.2026.1966638/full},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Fermentative valorization of edible algae: nutritional potential, food applications, safety considerations, and industrial challenges
AU - Donglin Ma
AU - Chaokang Xia
AU - Aiming Jia
AU - Guilan Zhang
AU - Yuzong Zhao
AU - Haiwei Ren
AU - Xiaogang Liu
AU - Fengjun Li
AU - Lilang Li
AU - Ruibo Jia
AU - Kuntai Li
PY - 2026
DA - 2026/10/26
JO - Frontiers in Microbiology
DO - 10.3389/fmicb.2026.1966638
UR - https://www.frontiersin.org/articles/10.3389/fmicb.2026.1966638/full
AB - Edible algae, including microalgae and macroalgae, are recognized as sustainable aquatic bioresources for future food systems, with high areal productivity, low reliance on arable land and freshwater, and rich nutrients including proteins, polyunsaturated fatty acids, pigments, minerals, vitamins and functional polysaccharides. Yet their wider application in mainstream foods is limited by low digestibility, rigid cell walls, marine off-flavors, variable safety and high processing costs. This review examines the nutritional potential, food applications, fermentation strategies, safety considerations and industrial bottlenecks of edible algae, focusing on fermentation-mediated valorization as an enabling strategy beyond conventional preservation. Lactic acid, alcoholic and mixed-culture fermentation can boost shelf stability, release intracellular nutrients, modulate sensory attributes, generate bioactive metabolites, and support circular use of residual algal biomass. Meanwhile, advanced technologies like enzyme-assisted extraction, non-thermal extraction, microfluidics and nanoencapsulation help enhance ingredient functionality and bioactive delivery. The review also notes that the future value of algae-based foods relies on matrix-specific formulation, standardized safety control for heavy metals and iodine, strain improvement, biorefinery integration and consumer-oriented sensory design. Overall, fermentative and precision-processing strategies offer a promising route to transform algae from niche supplements into safe, palatable, multifunctional ingredients for sustainable food innovation.
SN - 1664-302X
ER -