Much attention has been given to the use of microalgae to produce functional foods that have valuable bioactive chemicals, including essential amino acids, polyunsaturated fatty acids, vitamins, carotenoids, fiber, and minerals. Microalgal biomasses are increasingly being used to improve the nutritional values of foods because of their unique nutrient compositions that are beneficial to human health. Their protein content and amino acid composition are the most important components. The microalgal biomass used in the therapeutic supplement industry is dominated by bio-compounds like astaxanthin, β-carotene, polyunsaturated fatty acids like eicosapentaenoic acid and docosahexaenoic acid, and polysaccharides such as β-glucan. The popularity of microalgal supplements is growing because of the health benefits of their bioactive substances. Moreover, some microalgae, such as Dunaliella, Arthrospira (Spirulina), Chlorella, and Haematococcus, are commonly used microalgal species in functional food production. The incorporation of microalgal biomass leads not only to enhanced nutritional value but also to improved sensory quality of food products without altering their cooking or textural characteristics. Microalgae, because of their eco-friendly potential, have emerged as one of the most promising and novel sources of new functional foods. This study reviews some recent and relevant works, as well as the current challenges for future research, using different methods of chemical modification in foods with the addition of a few commercial algae to allow their use in nutritional and sensory areas. It can be concluded that the production of functional foods through the use of microalgae in foods has become an important issue.

The rising demand for functional foods has increased interest in natural additives that enhance the nutritional and sensory qualities of traditional products. This study is the first to investigate the enrichment of Cabernet Sauvignon wine with Arthrospira platensis (AP), a filamentous cyanobacterium, to improve its nutritional and functional attributes. Grapes harvested from Gaziantep Province (Türkiye) in 2022 were used to produce four wine variants: a control (0% AP) and three treatments with 0.1%, 0.2%, and 0.4% AP. AP addition significantly affected physicochemical properties, bioactive composition, and sensory attributes. AP‐enriched wines exhibited a gradual increase in pH over time, unlike the control. Total phenolic content rose sharply after opening, reaching 4107.9 mg·GAE/L in the 0.4% AP wine, while the control declined. Antioxidant capacity improved, with the highest DPPH radical scavenging activity (6.12 mg·TE/mL) in the 0.4% AP treatment. Concentrations of key phenolics—including gallic acid, resveratrol, quercetin, procyanidin, and chlorogenic acid—were significantly elevated. Principal component analysis further distinguished AP wines from the control, highlighting AP’s role in altering wine composition. Sensory evaluation revealed that 0.1% AP improved flavor, aroma, appearance, and color, whereas higher levels slightly reduced acceptance due to intense pigment and aroma characteristics, though scores remained within acceptable limits. These findings suggest that AP shows strong potential as a natural fortifying agent, improving the nutritional, functional, and sensory qualities of wine.