In recent years, algae have been viewed in several strategically important fields at once: environmental cleanup, the production of sustainable foods, and the creation of new materials. This attention is explained by these organisms' unique properties: rapid growth, high biochemical activity, and minimal resource requirements.
One of the most discussed directions is environmental technology. A recent study from the University of Missouri showed how a genetically modified strain of microalgae can remove up to 91% of microplastics from water in just one hour. The algae synthesize limonene, which makes the cell surface water-repellent. Microplastic particles begin to stick to them, forming dense aggregates and settling to the bottom, after which they can be easily removed. The algae also actively absorb excess nitrogen and phosphorus from water — exactly the substances that cause algal blooms and worsen water quality.
The role of algae in future food systems is also being widely discussed. Some species of microalgae contain up to 70% protein by dry mass. In terms of amino acid composition, this protein is comparable to egg or soy protein. The digestibility of such proteins is in the range of 0.75–1.0, making them a complete source of amino acids. In addition, they contain omega-3 fatty acids. These substances are traditionally associated with fish and seafood, but in fact microalgae are their primary source. Clinical studies also indicate that algae protein may stimulate muscle protein synthesis, support the immune system, and affect the blood lipid profile.
Widespread adoption of algae technologies still remains a task for the future. However, in the coming decades, these microscopic organisms may become one of the most practical tools for environmental transformation.
