Unconventional microalgae species and potential for their use in the food industry

Abstract Microalgae are photosynthetic microorganisms that represent an important source of valuable compounds, including lipids, proteins, carbohydrates, minerals, vitamins, antioxidants, and a variety of pigments. Therefore these microorganisms denote a potential ecological and economical option for applications in various industries. There are more than 30,000 species of microalgae, of which only six are used safely in food. This chapter describes the benefits of microalgae incorporation into food, as well as the main strains used in food processing and various products that are currently in the market. Special emphasis is placed on the species that have been studied for nonfood purposes, like biofuels, bioremediation, pharmaceutics, or cosmetics. Also, the safety of their consumption and nutritional properties are described in order to demonstrate their potential applications as food additives.