ABSTRACT
Nowadays the demand for foods with increased nutritional value has increased. Consumers are more interested in food that provides well-being and helps to prevent diseases. In this context, microalgae biotechnology focused on biomass production for food development has increased. Studies focusing on microalgae cultivation and scale up to a commercial level showed that these microorganisms are promising. Previous research highlighted that during the cultivation, parameters such as nutrients, light, and temperature can influence the amount and type of compounds present in their biomass. Enriched foods such as snacks, pasta, and bakery products, can be developed with microalgae biomass. However, during food development, the microalga strain and the amount of biomass used in the formulation should be carefully 152evaluated to not compromise sensory and physical properties. Therefore, this chapter aims to report the latest research and potential commercial applications of microalgae and their biomolecules in different foods. Besides, aspects of the cultivation conditions, main challenges and future trends will be discussed.
