Revolutionary superfood fights hunger and boosts health sustainably, study finds

A study presents a nutrient-rich freshwater microalga as a sustainable superfood to address global food security and environmental sustainability. Nutrition Insight speaks to researchers at the University of Birmingham about Chlorella vulgaris and its challenges in production, consumer acceptance, and nutrient bioavailability.

Published in the Journal of Food Science, the paper reveals the nutraceutical plant contains protein, lipids, carbohydrates, vitamins, and minerals while needing minimal land and water resources to grow. The green alga is beneficial for health, thanks to its antioxidant properties, immune support, and detoxifying effects.

According to the researchers, C. vulgaris can also capture carbon dioxide (CO2) and cleanse wastewater, promoting global sustainability goals. Due to challenges in consumer acceptance, they reveal mechanical milling, enzyme treatments, and ultrasonication methods are being used for better digestibility and sensory appeal.  

Challenges in scaling

Dr. Helen Onyeaka Ph.D., MSc, BSc, associate professor at the Department of Chemical Engineering, tells us three key points to keep in mind for scaling C. vulgaris production while ensuring sustainability.

Cultivation systems are the first challenge because “open pond systems, though cost-effective, are highly susceptible to contamination and environmental fluctuations, leading to inconsistent yields,” she says. “In contrast, closed photobioreactors offer greater control over growth conditions but come with significantly higher capital and operational costs.”

Additionally, managing resources, such as reliable supply of nutrients, light, and carbon dioxide, is important. “Integrating industrial CO2 emissions and wastewater-derived nutrients can enhance sustainability, but these approaches require stringent monitoring to prevent contamination and ensure food safety,” adds Onyeaka.

“Balancing the energy inputs required for mixing, harvesting, and processing with the energy output of the final product remains a critical consideration in achieving a positive energy balance.”

Dr. Taghi Miri, BSc, MSc, PhD, assistant professor at the School of Chemical Engineering.Improving taste and texture issues 

Dr. Taghi Miri, BSc, MSc, PhD, assistant professor at the School of Chemical Engineering, also tells us about the challenges to consumer acceptance due to C. vulgaris’ strong flavor and texture.

To improve palatability, Miri suggests incorporating C. vulgaris into familiar food products, such as bakery goods and smoothies, which can mask its strong flavor while enhancing nutritional value.

He adds that another method could target the processing techniques of mechanical milling, enzymatic hydrolysis, and ultrasonication, “which can reduce cell wall rigidity and modify flavor compounds, improving sensory appeal.”

Enhance nutrient bioavailability 

Onyeaka adds that cell disruption techniques and enzymatic treatments would be key to enhancing its nutrient bioavailability cost-effectively.

“Techniques such as high-pressure homogenization, mechanical milling, and ultrasonication break down C. vulgaris robust cell wall, significantly improving nutrient release and digestibility.”

She adds: “Application of cellullases and proteases can enhance the breakdown of cell wall components, increasing the bioavailability of proteins, vitamins, and minerals.”

Dr. Helen Onyeaka Ph.D., MSc, BSc, associate professor at the Department of Chemical Engineering.Balancing sustainability and production

Miri highlights environmental advantages when growing C. vulgaris, including carbon sequestration and wastewater treatment.

“It absorbs CO₂ during photosynthesis, contributing to carbon capture strategies in industrial applications,” he says. “C. vulgaris can be grown using wastewater as a nutrient source, aiding in nutrient recovery and reducing water pollution.”

“However, large-scale cultivation requires significant inputs, including water, energy, and nutrients. Sustainable practices — such as using non-arable land, optimizing nutrient recycling, and incorporating renewable energy — can help balance these resource demands and improve the overall sustainability of C. vulgaris production.”

Strength of clinical evidence for health claims 

Onyeaka flags that although C. vulgaris is high in nutrients and has been linked to several health advantages, the quality of the clinical evidence varies.

“Some clinical studies suggest C. vulgaris may support immune function, lower cholesterol, and improve antioxidant status. However, findings are often limited to small-scale studies.”

“Large-scale, well-controlled clinical trials are needed to substantiate health claims, determine optimal dosages, and assess long-term effects,” she adds.

Nutrition security in spotlight

A recent paper underscores that intensified sustainable agriculture is the foundation for universal food security and nutrition outcomes. However, its implementation faces challenges despite past Green Revolutions improving the food supply in Asia and sub-Saharan Africa. 

In other developments, researchers have proposed that millet, an underutilized but nutrient-dense and climate-resilient crop, is a solution for food insecurity at the Himalayan foothills.

Meanwhile, the AI Institute for Next-Generation Food Systems is aiming to transform the food system by developing and growing new varieties of food and nutrition.