Journal
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
Volume 23, Issue 4, Pages -Publisher
MDPI
DOI: 10.3390/ijms23042355
Keywords
macroalgae; nutritional composition; alternative bioenergy resource; functional ingredients; antioxidant activity; anti-inflammatory activity
Funding
- Ibero-American Program on Science and Technology [P317RT0003]
- Bio Based Industries Joint Undertaking (JU) [888003]
- European Union's Horizon 2020 research and innovation program
- Bio Based Industries Consortium
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This study evaluated the nutritional characteristics, thermochemical properties, and bioactivities of eight edible seaweeds. The results suggest that seaweeds have a rich nutritional profile, potential as an alternative biofuel source, and provide functional benefits.
Algae are underexplored resources in Western countries and novel approaches are needed to boost their industrial exploitation. In this work, eight edible seaweeds were subjected to their valorization in terms of nutritional characterization, thermochemical properties, and bioactive profile. Our results suggest that seaweeds present a rich nutritional profile, in which carbohydrates are present in high proportions, followed by a moderate protein composition and a valuable content of omega-3 polyunsaturated fatty acids. The thermochemical characterization of seaweeds showed that some macroalgae present a low ash content and high volatile matter and carbon fixation rates, being promising sources for alternative biofuel production. The bioactive profile of seaweeds was obtained from their phenolic and carotenoid content, together with the evaluation of their associated bioactivities. Among all the species analyzed, Porphyra purpurea presented a balanced composition in terms of carbohydrates and proteins and the best thermochemical profile. This species also showed moderate anti-inflammatory activity. Additionally, Himanthalia elongata extracts showed the highest contents of total phenolics and a moderate carotenoid content, which led to the highest rates of antioxidant activity. Overall, these results suggest that seaweeds can be used as food or functional ingredient to increase the nutritional quality of food formulations.
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