Recent advances in microalgal pigments as a source of natural colors and their application in next-generation functional foods

Abstract

Microalgae-derived pigments represent promising natural alternatives to synthetic food colouring agents, meeting the growing demand for sustainable, clean-label ingredients. As the demand for clean-label, plant-based, and functional food products grows, microalgal pigments are being explored as promising natural alternatives to synthetic dyes. These pigments, including phycobiliproteins (PBPs), carotenoids, and chlorophylls, offer multifunctional applications without synthetic dye-related risks. Sustainably sourced from microalgae, they support eco-friendly production aligned with circular economy principles. Pigment-rich microalgal biomass is being incorporated into next-generation functional foods such as protein bars, dairy alternatives, and beverages, contributing both color and nutritional value. The bioactive potential of microalgal pigments includes antioxidant, anti-inflammatory, and anticancer properties. Integrating microalgae pigments into food manufacturing presents both challenges and opportunities, requiring the optimization of extraction techniques. Extraction technologies such as microwave-assisted and pressurized liquid extraction are advancing, but require further improvement to enhance their stability, yield, and cost-efficiency. Techno-economic analyses emphasize production costs, scalability, and regulatory compliance as important for commercial viability. Techno-economic assessments highlight key factors such as production costs, scalability, and profitability. Current extraction methods need refinement to improve their yield and cost-efficiency. Microalgae pigments hold great promise as sustainable colorants. However, challenges still remain in terms of pigment stability during processing and sensory acceptance in food applications. Nevertheless, current biotechnological and downstream processing advancements are increasing the practicality of microalgal pigment functional foods in smart food systems. This review explores their potential for smart food applications, analysing their production costs, market prospects, and regulatory aspects.