[Chlorella (Chlorella sp.): composition, cultivation technologies and food safety]

Currently, production of food components, including proteins, fats, carbohydrates, vitamins, minerals and other bioactive compounds, from microalgae, including the use of the unicellular algae chlorella (Chlorella sp.) are increasing. The purpose of the article was to analyze the composition and biological properties of food ingredients obtained from chlorella, as well as to assess the effect of various biotechnological methods of producing this microalga on the safety of food manufactured using it.

The article presents the analysis of data from preclinical and clinical studies and reviews published over the past 10 years in peer-reviewed journals included in the international databases PubMed, Google Scholar, Web of Science and Semantic Scholar, reports of international organizations, regulatory and legislative documents of countries which substantiating the use of bioactive components of chlorella in the production of food, as well as data on the possible risks of using food from chlorella biomass obtained using various biotechnological methods.

Available information on the list of nutrients and bioactive compounds contained in chlorella biomass indicates the potential for its use in the food industry, including the production of fortified and specialized food. In the process of growing chlorella, various biotechnological methods are currently used (cultivation in open water bodies, in fermenters and photobioreactors, as well as the use of mutant and genetically modified strains). Each of these methods is characterized by certain advantages and risks to consumer health, which requires additional risk assessments in relation to previously unregulated indicators of quality and safety of food obtained from chlorella biomass, as well as an assessment of the possible safe use of mutant and genetically modified (GM) strains of these microorganisms.

Data on the risks of possible contamination of Chlorella sp. biomass which have been obtained using various biotechnological methods with substances of biological origin, as well as the use of mutant and GM-strains previously not used in the food industry, indicate the need for additional risk assessments and management regulation in the field of public health risks associated with the use of food made from chlorella.