Content and bioavailability of iron from cyanobacteria and microalgae as food sources

The consumption of microalgae as a novel food in diets holds significant potential as a sustainable approach to addressing iron deficiency anaemia. The present study investigated the mineral content and bioavailability of iron from different cyanobacteria and microalgae samples. The bioaccessibility of the samples was analysed using in vitro simulated gastrointestinal digestion and quantified using inductively coupled plasma optical emission spectrometry (ICP-OES). The bioavailability of iron was measured using the Caco-2 cell model via inductively coupled plasma mass spectrometry (ICP-MS) and compared with that of beef and crickets. Notably, Tetraselmis chui exhibited the highest iron content (299 mg/100 g), while Dunaliella salina had the lowest iron content (0.71 mg/100 g). Three of the six cyanobacteria and microalgae samples had bioaccessible iron levels greater than 5 g/100 g. Arthrospira platensis exhibited the highest bioavailable Fe content (0.167 μg/mg protein). Therefore, cyanobacteria and microalgae could provide a sustainable and rich source of dietary iron in the diet.