• Rohini Umesh Wadibhasme
• Tejas Rajendra Burile
• Prachi G. Yelne
• Sachin S Padole
• Anil G. Dhawade

Nutraceutical is "a food or part of food" that provides nutrition or health advantages, such as illness prevention and treatment. Spirulina, a blue-green algae that is a member of the Oscillatoriaceae family, is derived from Spirulina maxima or Spirulina platensis. There are several different ways to cultivate spirulina, including open ponds, hybrid systems, vertical column PBR, flat plate PBR, tubular PBR, and internally illuminated PBR. Spirulina, an algae rich in nutrients, is becoming more and more well-liked. Indian companies have started producing spirulina for human consumption and aquaculture improvement. India is producing spirulina, a nutrient-rich algae, for human consumption and to help with fish farming. The hybrid system is the simplest culture method. can also use it in the space. Scientists are searching for a stem transplant in nutraceuticals to be found in spirulina in the future. In an effort to improve the quality and quantity of Spirulina biomass production, the key growth parameters have been investigated. Spirulina is able to offer more oxygen than other plants in space stations, therefore cultivate it correctly using the above-mentioned cultivation procedure, we can cultivate the maximum quantity of nutrients in spirulina.

Spirulina, Nutrition, PBR (photobioreactor), Nutraceutical, Prebiotic, Probiotic.

"Spirulina as a Functional Food: A Review of Nutraceutical Properties", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 2, page no.c104-c124, February-2024, Available :http://www.jetir.org/papers/JETIR2402215.pdf

"Spirulina as a Functional Food: A Review of Nutraceutical Properties", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 2, page no. ppc104-c124, February-2024, Available at : http://www.jetir.org/papers/JETIR2402215.pdf