Algae utilization as food and in food production: Ascorbic acid, health food, food supplement and food surrogate

Algae, besides being edible, are valuable in other areas of human endeavors that span agriculture, pharmaceuticals, medicine, dietetics, and industries. Advancements on their consumption benefits are expanding to their functionality, reaffirming them as a sustainable bioresource with future promise in global bioeconomic development and amelioration of hunger. The potential benefits of algae as a food and in food processing are the subject of this chapter. Many edible algae which comprise micro- and macroalgae are found to be rich in proteins, carbohydrates, polyunsaturated fatty acids, fiber, vitamins and minerals. This is in addition to their applications in the production of algal-based bioplastic, biopesticides, biofertilizers, and bioproducts like flavoring, thickeners, sweeteners and confectioneries. The innate vitamin B complexes, bioactive ingredients and phytochemicals expressed by algae make them attractive to humans as delicacies and for culinary purposes. Furthermore, these components, when consumed in the food matrix, were found to increase human wellbeing by rejuvenating the physiological mechanisms that underpin antioxidants' activities, photosynthesis, hormone biosynthesis and enzymological functions. Also, application of algae in the food industry may be as supplements or surrogates, suggesting their combination with other food products and molecules for optimum beneficial outcomes. Therefore, promoting the sustainable application of algae in diverse ways for future human benefits or harnessing the opportunities they offer humanity is propelled by research intensity, technological advancement, a cultural shift towards algae acceptance, and pro-environmental behavior.