In recent years, spirulina has emerged from the shadows of niche health food markets to become a focal point in the broader discourse surrounding sustainable nutrition and functional food development. The latest comprehensive review by Yaishana et al. delves deeply into spirulina’s multifaceted composition, elucidating its biochemical properties and exploring innovative methods for protein extraction, particularly through ultrasonication. The findings not only underscore the nutritional prowess of spirulina but also chart a promising path for its expanded application in the food industry, heralding a future where superfoods meet cutting-edge technology to address global dietary challenges.
Spirulina, a cyanobacterium often mischaracterized as algae, boasts an extraordinary nutrient profile that has fascinated scientists and health advocates alike. Rich in proteins, vitamins, minerals, and antioxidants, spirulina stands out for its dense nutritional content relative to its biomass. The review meticulously catalogs the intricate composition of spirulina, emphasizing its significance as a complete protein source, containing all essential amino acids. This attribute alone positions spirulina as a formidable candidate for addressing protein deficiencies in various populations worldwide, especially in regions grappling with food insecurity.
Beyond mere nutritional content, spirulina harbors a suite of bioactive compounds exerting diverse physiological effects. Phycocyanin, a unique pigment-protein complex responsible for spirulina’s characteristic blue-green hue, exhibits potent antioxidant and anti-inflammatory properties. Yaishana and colleagues highlight recent advances in isolating and quantifying these compounds, indicating their potential to be harnessed not only for direct consumption but also as natural food colorants and nutraceutical ingredients. This dual functionality amplifies spirulina’s appeal within the food industry, marrying health benefits with aesthetic enhancements in product formulation.
However, tapping into spirulina’s full potential requires innovative extraction techniques. Traditional methods often face limitations — prolonged processing times, protein denaturation, and inefficiencies in yield restrict scalability and commercial viability. The review’s focus on ultrasonication-based protein extraction addresses these challenges head-on. Ultrasonication utilizes high-frequency sound waves to induce cavitation, disrupting cell walls and facilitating the release of intracellular proteins without compromising their structural integrity. This technique represents a significant leap in processing technology, offering enhanced extraction efficiency, reduced energy consumption, and improved preservation of protein functionality.
Intriguingly, the review presents comparative analyses demonstrating that ultrasonication surpasses conventional mechanical and chemical extraction methods in both yield and protein quality. The authors reference experimental data illustrating optimal sonication parameters tailored to spirulina biomass, fine-tuning process variables such as frequency, power, and duration to maximize output. The capacity to selectively extract proteins without generating harmful byproducts or extensive denaturation positions ultrasonication as a revolutionary technique for sustainable protein recovery.
From a food application standpoint, the implications of efficient spirulina protein extraction are profound. The extracted proteins exhibit excellent solubility, emulsifying capacity, and gelation behavior — properties crucial for their integration into diverse food matrices. Whether incorporated into plant-based meat alternatives, functional beverages, or fortified snacks, spirulina proteins promise to enhance nutritional profiles while contributing to desirable sensory attributes. This aligns with burgeoning consumer demand for clean-label, plant-derived ingredients that simultaneously promote health and satisfy gastronomic expectations.
Moreover, spirulina’s adaptability and environmental credentials magnify its relevance in the context of planetary health. Unlike conventional protein sources that often require intensive land and water resources, spirulina cultivation can occur in controlled aquatic systems with minimal ecological footprint. The review underscores the scalability of closed-system spirulina farms, capable of producing large biomass quantities under optimized growth conditions. This intersection of nutritional excellence and sustainable production technology embodies a paradigm shift towards resilient food systems capable of addressing the twin crises of malnutrition and environmental degradation.
The authors do not overlook the challenges that must be surmounted to facilitate spirulina’s widespread adoption. Issues related to taste, textural acceptance, and regulatory approval are discussed candidly. Spirulina’s characteristic flavor, sometimes described as earthy or seaweed-like, can pose sensory hurdles in certain applications. However, advances in refining extraction methods, including ultrasonication, hold promise in mitigating unwelcome organoleptic traits. Additionally, regulatory frameworks are gradually evolving to accommodate the unique status of spirulina-derived ingredients, paving the way for novel product developments within established safety standards.
It’s also noteworthy that the review addresses the synergy of spirulina proteins with other bioactive components inherent in the biomass. The presence of polyphenols, vitamins, and essential fatty acids augments the functional properties of spirulina-based products. These compounds act in concert to exert antioxidant, immunomodulatory, and metabolic benefits, enriching the consumer experience beyond basic nutrition. The holistic approach adopted by Yaishana et al. highlights spirulina’s potential as a multi-dimensional food ingredient delivering health-promoting attributes through integrated bioactivity.
Technological innovations extending beyond ultrasonication are briefly touched upon, indicating a dynamic research landscape exploring enzymatic hydrolysis, pulsed electric fields, and supercritical fluid extraction. These complementary or alternative methodologies are poised to further refine the extraction and functionalization of spirulina proteins and phytochemicals. The review situates ultrasonication within this evolving toolkit, emphasizing its current prominence and practical advantages while acknowledging ongoing advancements that may shape future applications.
As the world faces unprecedented challenges related to nutrition security, chronic disease prevalence, and environmental sustainability, spirulina emerges as a beacon of hope. The comprehensive examination presented in this review consolidates current knowledge and charts a roadmap for leveraging spirulina’s multifaceted capabilities in food science and biotechnology. By integrating advanced extraction technologies with a deep understanding of spirulina’s compositional nuances, researchers and industry stakeholders are well-positioned to unlock new horizons in functional food development.
In conclusion, the extensive review by Yaishana and colleagues offers a compelling narrative that transcends disciplinary boundaries, linking microbiology, biochemistry, process engineering, and nutrition science. Spirulina’s ascendancy from traditional health food to mainstream functional ingredient is propelled by scientific rigor and technological innovation, with ultrasonication-based protein extraction exemplifying this trend. As spirulina-infused products gain traction in global markets, this research provides a foundational framework supporting sustainable expansion and consumer acceptance.
Given these insights, the broader implications extend into policy-making and education, where awareness of spirulina’s benefits and processing capabilities can stimulate investment, regulatory clarity, and consumer enthusiasm. The review ultimately crystallizes a vision where spirulina contributes meaningfully to resilient food systems, equitable nutrition, and environmental stewardship in the decades ahead.
Subject of Research: Spirulina composition, biochemical properties, protein extraction via ultrasonication, and food industry applications.
Article Title: A comprehensive review on spirulina composition, properties, extraction of protein using ultrasonication and its food application.
Article References:
Yaishana, T., Bora, S., Afzia, N. et al. A comprehensive review on spirulina composition, properties, extraction of protein using ultrasonication and its food application.
Food Sci Biotechnol (2025). https://doi.org/10.1007/s10068-025-01957-1
Image Credits: AI Generated
DOI: https://doi.org/10.1007/s10068-025-01957-1
