Biotechnological processes applied to edible seaweeds: What perspectives?

Abstract

Seaweeds are traditionally consumed by human populations since a long time ago. The knowledge progress of biochemical, nutritional and organoleptic properties of the algal resource given by the food biochemical research propose new perspectives of valorization in human and animal nutrition. The relevance to use algae as protein sources for feeding can be re-discussed with the development of processes such as enzymatic hydrolysis, fermentation and saccharification. These biotechnological approaches, which improve the availability of algal proteins by removing of anti-nutritional factors, also allow the production of oligo-saccharides and other food compounds (eg alcohol). The putative prebiotic activity of oligosaccharides liberated also appears as a new way of valorization. The effects of these processes on the changes of edible seaweed organoleptic properties show interesting opportunities for the development of new flavors. All these recent advances are favorable to a development of new foods and ingredients from algae.