Exploring the Potential of Haematococcus pluvialis as a Source of Bioactives for Food Applications: A Review

Author: mycolabadmin
11/16/2025
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Summary

Haematococcus pluvialis is a tiny green algae that produces astaxanthin, a powerful natural antioxidant that gives it a bright red color when stressed. Beyond astaxanthin, this microalga is rich in proteins, healthy fats, and vitamins, making it useful for creating functional foods and supplements. Researchers are developing better ways to grow this algae and extract its beneficial compounds using environmentally friendly methods, with potential applications in foods ranging from beverages to meat alternatives.

Background

Haematococcus pluvialis is a unicellular green microalga recognized as the richest natural source of astaxanthin, a potent carotenoid with antioxidant, anti-inflammatory, and neuroprotective properties. Beyond astaxanthin, H. pluvialis provides high-value proteins, essential fatty acids, polysaccharides, and vitamins that expand its potential applications in food production. Growing global demand for sustainable and health-promoting food ingredients has positioned microalgae as promising candidates for functional food development.

Objective

This review consolidates current knowledge on H. pluvialis as a source of bioactives for food applications, examining biological and physiological aspects, cultivation strategies, extraction methods, and potential food industry applications. The review aims to identify research gaps and future challenges while providing a critical and integrative perspective on the role of this microalga in developing functional ingredients and overcoming barriers of cost, stability, and regulation.

Results

H. pluvialis accumulates up to 5.5% astaxanthin dry weight in red stage, with protein content of 29-45% in green stage and 17-25% in red stage. Environmental stress factors including light intensity, nutrient deprivation, and salinity effectively induce astaxanthin biosynthesis. Emerging green extraction technologies including supercritical CO2, ultrasound-assisted, and microwave-assisted extraction show competitive yields (25-40 mg/g) with reduced environmental impact compared to conventional organic solvents.

Conclusion

H. pluvialis demonstrates significant potential as a sustainable source of bioactives for functional food applications, with astaxanthin being the primary compound of interest alongside proteins, lipids, and polysaccharides. Integration of advanced cultivation strategies, biotechnological tools including CRISPR-Cas gene editing, and green extraction technologies can enhance production efficiency and sustainability. Industrial adoption requires addressing regulatory approval, cost reduction through biomass valorization, and large-scale implementation of circular economy approaches.

Published in:Microorganisms,
Study Type:Review,
Source: PMID: 41304290, DOI: 10.3390/microorganisms13112606