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Journal Articles Plants Year : 2022

Algae: Study of Edible and Biologically Active Fractions, Their Properties and Applications

Olga Babich
Stanislav Sukhikh
  • Function : Author
Viktoria Larina
  • Function : Author
Olga Kalashnikova
Egor Kashirskikh
  • Function : Author
Alexander Prosekov
Svetlana Noskova
  • Function : Author
Svetlana Ivanova
Imen Fendri
Slim Smaoui
Slim Abdelkafi
Philippe Michaud
Vyacheslav Dolganyuk
  • Function : Author


The beneficial properties of algae make them perfect functional ingredients for food products. Algae have a high energy value and are a source of biologically active substances, proteins, fats, carbohydrates, vitamins, and macro- and microelements. They are also rich in polyunsaturated fatty acids, proteins, mycosporine-like amino acids, polysaccharides, polyphenols, carotenoids, sterols, steroids, lectins, halogenated compounds, polyketides, alkaloids, and carrageenans. Different extraction parameters are used depending on the purpose and the substances to be isolated. In this study, the following parameters were used: hydromodule 1:10 and an extraction duration of 1–2 h at the extraction temperature of 25–40 °C. A 30–50% solution of ethanol in water was used as an extractant. Algae extracts can be considered as potential natural sources of biologically active compounds with antimicrobial activity and antiviral properties. The content of crude protein, crude fat, and carbohydrates in U. Prolifera, C. racemosa var. peltata (Chlorophyta), S. oligocystum and S. fusiforme (SF-1) was studied. It was found that C. muelleri (Bacillariophyta), I. galbana (Haptophyta), and T. weissflogii (Bacillariophyta) contain about 1.9 times more omega-3 than omega-6 fatty acids. N. gaditana (Ochrophyta), D. salina (Chlorophyta), P. tricornutum (Bacillaryophyta) and I. galbana (Haptophyta) extracts showed inhibitory activity of varying intensities against E. coli or P. aeruginosa. In addition, algae and algae-derived compounds have been proposed to offer attractive possibilities in the food industry, especially in the meat sector, to evolve functional foods with myriad functionalities. Algae can increase the biological activity of food products, while the further study of the structure of compounds found in algae can broaden their future application possibilities.

Dates and versions

hal-03625783 , version 1 (31-03-2022)



Olga Babich, Stanislav Sukhikh, Viktoria Larina, Olga Kalashnikova, Egor Kashirskikh, et al.. Algae: Study of Edible and Biologically Active Fractions, Their Properties and Applications. Plants, 2022, 11 (6), pp.780. ⟨10.3390/plants11060780⟩. ⟨hal-03625783⟩
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