Title : Bioactive compounds from marine algae: Emerging functional ingredients for the future of food industry
Abstract:
Marine algae have emerged as a rich and sustainable source of bioactive compounds with significant promise for reshaping the food industry. These marine-derived metabolites particularly sulfated polysaccharides (e.g., fucoidan), phlorotannins, carotenoids, and phycobiliproteins have demonstrated multifunctional properties, including strong antioxidant, anti-inflammatory, immunomodulatory, antidiabetic, and gut microbiota-modulating effects. With growing consumer demand for natural, clean-label, and health-enhancing ingredients, these compounds are gaining momentum as novel functional agents in both preventive nutrition and food preservation.
Recent advances in green extraction methods (e.g., ultrasound-assisted and enzymatic extraction), along with nanoscale delivery technologies, have significantly enhanced the bioavailability, stability, and functionality of marine algal bioactives. Among these, fucoidan as a sulfated fucose-rich polysaccharide from brown algae has shown exceptional interfacial antioxidant activity in lipid-based systems by inhibiting oxidative reactions at the oil–water interface. Similarly, phycocyanin and other phycobiliproteins from red and blue-green algae have demonstrated potential as natural colorants with added antioxidant and anti-inflammatory benefits, suitable for emulsions, beverages, and functional snacks.
In addition to their physiological health effects, these compounds contribute to technological improvements in food systems, such as emulsion stability, texture enhancement, and oxidative protection, replacing synthetic additives and aligning with the global trend toward sustainable food production. The mechanisms of action of these compounds often involve radical scavenging, metal chelation, lipid peroxidation inhibition, and modulation of cellular antioxidant pathways.
This presentation will provide an in-depth overview of the latest findings on marine algae bioactives, with a focus on their physicochemical behavior, application potential in complex food matrices, and future opportunities for industrial-scale integration. By bridging marine biotechnology, functional nutrition, and green food innovation, these compounds are poised to play a central role in shaping the next generation of sustainable and health-promoting food products.
