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

<em>Chlorella sorokiniana</em> (<em>C. sorokiniana</em>) 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, <em>C. sorokiniana</em> has emerged as a desirable and innovative resource for developing novel food and functional products. Furthermore, using <em>C. sorokiniana</em> 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 <em>C. sorokiniana</em> microalgae.