TECHNOLOGICAL INNOVATIONS IN SPIRULINA POWDER PRODUCTION AND ITS EXPLORATION INTO NEXT GENERATION FUNCTIONAL FOODS: A REVIEW

Abstract

The increasing global demand for sustainable, nutrient-dense and functional food ingredients has intensified interest in microalgae, particularly Spirulina (Arthrospira spp.), as a promising alternative protein source. Owing to its exceptional nutritional profile, Spirulina contains 60–70% high-quality protein, essential amino acids, vitamins, minerals, essential fatty acids and diverse bioactive compounds including phycocyanin, chlorophyll, carotenoids, phenolics and sulfated polysaccharides. These constituents confer significant antioxidant, anti-inflammatory, immunomodulatory, antidiabetic and cardioprotective properties, supporting its application in health-promoting foods. This review comprehensively summarizes recent advances in Spirulina powder production, highlighting innovations in cultivation systems, harvesting technologies and drying techniques aimed at improving biomass productivity, product quality and bioactive compound retention. The review further discusses the incorporation of Spirulina into next-generation functional foods, including bakery products, dairy and plant-based alternatives, functional beverages, snack foods and personalized nutrition products. Particular emphasis is given to the application of Spirulina-derived phycocyanin as a natural blue food colorant and recent stabilization strategies that enhance its industrial applicability. In addition, the review evaluates the sustainability advantages of Spirulina production, including reduced land and water requirements, carbon dioxide sequestration, wastewater valorization and integration into circular bioeconomy systems. Current challenges related to production cost, sensory attributes, regulatory compliance, consumer acceptance and large scale commercialization are critically examined, together with future research opportunities involving artificial intelligence-assisted cultivation, green extraction technologies, precision fermentation and advanced food processing. Overall, Spirulina represents a highly promising sustainable functional ingredient capable of contributing to future food security, environmental sustainability and the development of innovative clean-label functional foods.