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Chlorella sorokiniana biomass as an alternative ingredient in food (Review)

  • Authors:
    • Jadess Lorraine Z. Fusio
    • Marlon Subido Alejos
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    Affiliations: School of Technology, University of the Philippines Visayas, Miagao, Iloilo 5023, Philippines, School of Agri‑Fisheries, Department of Fisheries, Biliran Province State University, Biliran, Biliran 6549, Philippines
    Copyright: © Fusio et al. This is an open access article distributed under the terms of Creative Commons Attribution License [CC BY 4.0].
  • Article Number: 80
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    Published online on: June 20, 2025
       https://doi.org/10.3892/wasj.2025.368
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Abstract

Chlorella sorokiniana (C. sorokiniana) is a freshwater green microalga belonging to the Chlorophyta division. The analysis of the dry biomass of microalgae C. sorokiniana has revealed a typical physicochemical composition of 48% protein, 13‑22% lipid content, 30‑38% carbohydrates and 80% unsaturated fatty acid content. The biomass is also high in physiologically active phytochemicals, including chlorophylls and carotenoids. Due to its considerable potential, C. sorokiniana has emerged as a desirable and innovative resource for developing novel food and functional products. Furthermore, using C. sorokiniana microalgae as functional components can effectively enhance the nutritional composition of food products. It can positively impact human health by improving overall well‑being and quality of life, while reducing the potential risks associated with illness and diseases. The present review discusses the biomass characteristics, bioactive substances, functional components, biomass‑based food products and health advantages linked to the consumption of C. sorokiniana microalgae.
View Figures

Figure 1

The path of chemicals to bioefficacy,
including a schematic representation of methodologies for
determining algal compounds' bioaccessibility, bioactivity and
bioavailability, as previously demonstrated (3).
View References

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Copy and paste a formatted citation
Spandidos Publications style
Fusio JZ and Alejos MS: Chlorella sorokiniana biomass as an alternative ingredient in food (Review). World Acad Sci J 7: 80, 2025.
APA
Fusio, J.Z., & Alejos, M.S. (2025). Chlorella sorokiniana biomass as an alternative ingredient in food (Review). World Academy of Sciences Journal, 7, 80. https://doi.org/10.3892/wasj.2025.368
MLA
Fusio, J. Z., Alejos, M. S."Chlorella sorokiniana biomass as an alternative ingredient in food (Review)". World Academy of Sciences Journal 7.5 (2025): 80.
Chicago
Fusio, J. Z., Alejos, M. S."Chlorella sorokiniana biomass as an alternative ingredient in food (Review)". World Academy of Sciences Journal 7, no. 5 (2025): 80. https://doi.org/10.3892/wasj.2025.368
Copy and paste a formatted citation
x
Spandidos Publications style
Fusio JZ and Alejos MS: Chlorella sorokiniana biomass as an alternative ingredient in food (Review). World Acad Sci J 7: 80, 2025.
APA
Fusio, J.Z., & Alejos, M.S. (2025). Chlorella sorokiniana biomass as an alternative ingredient in food (Review). World Academy of Sciences Journal, 7, 80. https://doi.org/10.3892/wasj.2025.368
MLA
Fusio, J. Z., Alejos, M. S."Chlorella sorokiniana biomass as an alternative ingredient in food (Review)". World Academy of Sciences Journal 7.5 (2025): 80.
Chicago
Fusio, J. Z., Alejos, M. S."Chlorella sorokiniana biomass as an alternative ingredient in food (Review)". World Academy of Sciences Journal 7, no. 5 (2025): 80. https://doi.org/10.3892/wasj.2025.368
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