The use of microalgae in the technology of functional food compositions

Search of innovative approaches in development of health food products rich in essential food nutraceuticals is becoming increasingly important in the modern world. Microalgae as a source of biologically active compounds have shown a high potential to meet the needs of the population from a therapeutic, prophylactic and environmental point of view. The article analyzes the main nutraceuticals of microalgae (Arthrospira platensis (cyanobacterium), Dunaliella salina, Diacronema lutheri, Tetraselmis viridis), formulates food compositions of functional orientation with their use (food seasoning for minced fish and jelly concentrate), recommendations for use in health-improving diets were given.