A comprehensive review on algae oil: Resources, production, encapsulation and application in food

Algae oil is highly favored due to its high content of docosahexaenoic acid and a variety of functions. This paper comprehensively discusses the resources, production and encapsulation systems of algae oil, and the potential solutions for its food application are also provided. Current studies demonstrate that the primary sources of algae oil include Schizochytrium sp., Ulkenia sp., and Crypthecodinium cohnii, and recent research has primarily focused on increasing DHA content, such as using hydrodynamic cavitation technology (improving the microalgae cell disruption efficiency) and urea complexation (enriching DHA). Because of low water-solubility, poor oxidative stability, and low bioavailability, emulsions and microcapsules are the most used encapsulation methods for the development of algae oil products, which can significantly enhance their stability. Soft capsules and drops are the most popular forms of algae oil products, and they are also widely used in dairy products, gel candy and other foods. However, its industrial application is still limited by high costs and insufficient research on the synergistic effects of other food matrices. This article proposes that in the future, attention should be focused on optimizing the high-density cultivation process of algae in the laboratory, developing hybrid encapsulation technologies (such as the synergy of liposomes and microcapsules), innovatively designing low-cost functional foods, and verifying clinical bioavailability, to promote the wide application of algae oil in the food industry.