Spirulina: a superfood – nutritional insights, advancement in food applications and mitigation strategies for enhanced palatability

The rapid increase in population and global deficiencies of both macro- and micronutrients have led to a pressing need for sustainable food production and have shifted the focus toward microalgae-based foods. In this context, Spirulina (Arthrospira), a cyanobacterium, stands out due to its rich nutritional profile and various bioactive metabolites linked to diverse health benefits. Its nutritional composition and associated health benefits depend on the strain and cultivation conditions. Spirulina is a complete protein source, with a protein content of 50–70% on a dry-weight basis, making it a high-protein food with a biological value of 75–86. It provides a well-balanced omega-6 to omega-3 ratio of 1:1 to 1.5:1, featuring essential fatty acids like linoleic acid (LA), γ-Linolenic acid (GLA) and α-linolenic acid (ALA). Additionally, Spirulina is a rich source of B-complex vitamins, minerals (e.g., iron, calcium), and bioactive metabolites, including phycocyanin, polyphenols, and chlorophyll, that exhibit strong antioxidant and anti-inflammatory properties. Despite the rich nutritional profile and associated health benefits, the presence of strong volatile organic compounds leads to a strong odour and flavour, which contribute to low consumer acceptance. The low consumer acceptance and presence of thermolabile and photolabile bioactive metabolites, such as phycocyanin and polyphenols in Spirulina, necessitate technological intervention. This review focuses on the nutritional profile of Spirulina, along with its challenges, including poor stability and low consumer acceptability. It also highlights techniques to mitigate undesirable flavours and the effects of fermentation, solvent extraction, and the encapsulation of Spirulina (biomass and bioactive metabolites).