Applications of Algal Biomass in Global Food and Feed Markets: From Traditional Usage to the Potential for Functional Products

Abstract

The many beneficial applications available from the wide diversity of algal species (both macro and micro) are only beginning to be unraveled. The list of known species used by humans is quite long. In this chapter we review the most functionally significant compounds identified in algae and their variations in concentration and structure. This chapter discusses the presence and value of structural components such as proteins, lipids, and polysaccharides, as well as the structure and function of molecules of commercial interest. The primary utilization of algae is in the form of raw biomass, either fresh or dried. Secondary use is in the form of their processed extracts that have interesting rheological or bioactive properties for the cosmetic, food supplement, and animal feed markets. The major utilization of macroalgae is in human food. An important application of seaweed extracts is based upon special marine colloids, with three main polysaccharide types: alginate, carrageenan, and agar. The primary functionality of colloids occurs in the processed food market, as texturizing and structural compounds in formulations. Given the great diversity of both algal species and the molecules they contain, the potential for their utilization in a broad range of applications is large and currently underexplored.