Abstract
Two thirds of the world is covered by oceans, whose upper layer is inhabited by algae. This means that there is a large extension to obtain these photoautotrophic organisms. Algae have undergone a boom in recent years, with consequent discoveries and advances in this field. Algae are not only of high ecological value but also of great economic importance. Possible applications of algae are very diverse and include anti-biofilm activity, production of biofuels, bioremediation, as fertilizer, as fish feed, as food or food ingredients, in pharmacology (since they show antioxidant or contraceptive activities), in cosmeceutical formulation, and in such other applications as filters or for obtaining minerals. In this context, algae as food can be of help to maintain or even improve human health, and there is a growing interest in new products called functional foods, which can promote such a healthy state. Therefore, in this search, one of the main areas of research is the extraction and characterization of new natural ingredients with biological activity (e.g., prebiotic and antioxidant) that can contribute to consumers’ well-being. The present review shows the results of a bibliographic survey on the chemical composition of macroalgae, together with a critical discussion about their potential as natural sources of new functional ingredients.
Highlights
Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo – Ourense Campus, E32004 Ourense, Spain
Much of the literature agrees that macroalgae can be divided into 3 large groups: The Chlorophytas, commonly known as green algae, the Rhodophytas or red algae, both included in the Plantae kingdom; and the Ochrophytas, mostly classified in the Phaeophyceae class
While algae are cultivated, the levels of nutrients in the water are reduced, so its acceptance is much greater by users and those who are positioned against aquaculture, since the presence of seaweed provides advantages in the aquaculture system, such as minimal environmental adverse effects and reduction of costs, due to the utilization of wastes to feed other levels [31]
Summary
We live on a planet of which ~72% of the surface is water. Since all the necessary elements for life are found in seawater, every form of life emerged from that immense original matrix. The microalgae, Protista microorganisms that are classed as phytoplankton, are important in nature because they represent the first trophic level in the food chain, serving as nutrients to thousands of marine species They are essential in chlorophyll function, since they are primary producers, being responsible for 30%–50% of the oxygen contained in the atmosphere [4]. Much of the literature agrees that macroalgae can be divided into 3 large groups: The Chlorophytas, commonly known as green algae, the Rhodophytas or red algae, both included in the Plantae kingdom; and the Ochrophytas, mostly classified in the Phaeophyceae class. These are called brown seaweed and belong to the Protista kingdom, as well as the microalgae kingdom.
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