Algae-derived compounds: Bioactivity, allergenicity and technologies enhancing their values

Area of Science:

• Marine biotechnology
• Food science
• Nutraceuticals

Background:

• Algae are rich sources of diverse bioactive compounds with significant health benefits.
• Potential allergenicity of algal components limits their application in food and pharmaceutical industries.

Purpose of the Study:

• To review algal bioactive compounds, their health benefits, and production methods.
• To explore advanced processing techniques for reducing allergenicity and enhancing bioactivity/bioavailability of algal compounds.

Main Methods:

• Comprehensive literature review of algal bioactive compounds and their health benefits.
• Focus on advanced processing technologies: precision fermentation, encapsulation, cold plasma, high-pressure processing, pulsed electric field, and subcritical water.

Main Results:

• Algal compounds exhibit antioxidant, antidiabetic, cardioprotective, anti-inflammatory, and immunomodulatory properties.
• Selected advanced processing methods show potential in mitigating allergenicity while improving compound efficacy.

Conclusions:

• Algae-derived compounds hold vast potential for food, nutraceutical, and pharmaceutical applications.
• Advanced processing is key to overcoming allergenicity challenges and unlocking the full potential of algal bioactive compounds.