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Phytochemicals from Algae: Isolation, Analysis and Food Applications
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Phytochemicals from Algae: Isolation, Analysis and Food Applications

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".

Deadline for manuscript submissions: closed (31 January 2023) | Viewed by 9964

Special Issue Editors

Prof. Dr. Shuhao Huo

E-Mail Website
Guest Editor
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
Interests: algae cultivation; filamentous algae; high-added-value compounds; low-cost culture
Prof. Dr. Xiangyuan Deng

E-Mail Website
Guest Editor
School of Biotechnology, Jiangsu University of Science and Technology, 666 Changhui Road, Zhenjiang 212100, Jiangsu, China
Interests: wastewater cultivation; Chlorella; Phaeodactylum tricornutum; algae biological products; proteins; lipids

Special Issue Information

Dear Colleagues,

Algae are a large, incredibly diverse, and polyphyletic group of eukaryotic, photosynthetic organisms. There are two main groups of algae: multicellular algae (e.g., giant kelp and brown algae) and unicellular algae (e.g., Euglenophyta, Chlorophyta, and Dinoflagellates). Most algae grow in a moist or watery environment; hence, they do not need arable farmland. As a kind of autotrophic eukaryotic organism, unlike other land plants, they lack many structural components typically present in plants, such as leaves, shoots, and true stems. They produce nearly half of the atmospheric oxygen, and simultaneously consume the greenhouse gas carbon dioxide.

The phytochemicals produced by algae include a variety of high-added-value compounds, such as proteins, unsaturated fatty acids, pigments, and microalgal polysaccharides (chrysolaminarin). These high-added-value natural products usually have a variety of biological activities and can be used in medicine, nutraceuticals, and foods, and have high economic and social value. However, there are still some key obstacles that inhibit the development of the algal industry, which include insufficient biomass for commercialization, expensive and complicated harvesting, and a non-eco-friendly extraction method. This Special Issue focuses on the isolation, analysis, and food applications of algae-based phytochemicals, in order to fully understand this group of organisms and guide future algal-food industry.

Prof. Dr. Shuhao Huo
Prof. Dr. Xiangyuan Deng
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Algae-based phytochemicals
  • High-added-value compounds
  • Proteins
  • Unsaturated fatty acids
  • Pigments
  • Polysaccharides
  • Algae cultivation
  • Harvesting
  • Extraction
  • Algal-food industry

Published Papers (4 papers)

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Research

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14 pages, 3033 KiB  
Article
Extraction and Quantitation of Phytosterols from Edible Brown Seaweeds: Optimization, Validation, and Application
by Zhen Chen, Nianqiu Shen, Xunzhi Wu, Jiaping Jia, Yue Wu, Hitoshi Chiba and Shuping Hui
Foods 2023, 12(2), 244; https://doi.org/10.3390/foods12020244 - 05 Jan 2023
Cited by 4 | Viewed by 2150
Abstract
Brown seaweeds are known as important marine food sources, from which phytosterols have been recognized as functional food components with multiple health-beneficial effects. However, studies on phytosterol extraction and quantitation from edible brown seaweeds are limited. In the present work, extraction methods for [...] Read more.
Brown seaweeds are known as important marine food sources, from which phytosterols have been recognized as functional food components with multiple health-beneficial effects. However, studies on phytosterol extraction and quantitation from edible brown seaweeds are limited. In the present work, extraction methods for seaweed phytosterols were compared and optimized by one-factor-at-one-time method and response surface methodology. Moreover, the quantitation method of total sterols and major sterol components, including fucosterol, saringosterol, and ostreasterol, was established and validated using 1H NMR. Furthermore, the developed extraction and determination methods were applied to investigate three common edible seaweeds from Japan (Hijiki, Wakame, and Kombu). As a result, the finally optimized conditions were ultrasound-assisted extraction with CHCl3-MeOH 2:3 for 15 min followed by saponification with 1.65 mL of 1.85 M KOH for 14.5 h. Based on the developed methods, phytosterols in three seaweeds were compared, and Hijiki showed an abundant total sterol amount (2.601 ± 0.171 mg/g DW), significantly higher than Wakame (1.845 ± 0.137 mg/g DW) and Kombu (1.171 ± 0.243 mg/g DW). Notably, the composition of the sterol components varied in different seaweeds. These findings might help the nutritional investigation and functional food development concerning phytosterols from seaweeds. Full article
(This article belongs to the Special Issue Phytochemicals from Algae: Isolation, Analysis and Food Applications)
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12 pages, 1892 KiB  
Article
Improving the Thermal and Oxidative Stability of Food-Grade Phycocyanin from Arthrospira platensis by Addition of Saccharides and Sugar Alcohols
by Yan Huo, Xiaoyu Hou, Youzhi Yu, Xiaobin Wen, Yi Ding, Yeguang Li and Zhongjie Wang
Foods 2022, 11(12), 1752; https://doi.org/10.3390/foods11121752 - 14 Jun 2022
Cited by 9 | Viewed by 1878
Abstract
The water-soluble pigment protein phycocyanin (C-PC) from cyanobacteria Arthrospira sp. is an excellent natural food colorant and nutritional supplement with a brilliant blue color. However, C-PC is highly unstable, especially at high temperatures and when exposed to oxidative stress. The lack of simple [...] Read more.
The water-soluble pigment protein phycocyanin (C-PC) from cyanobacteria Arthrospira sp. is an excellent natural food colorant and nutritional supplement with a brilliant blue color. However, C-PC is highly unstable, especially at high temperatures and when exposed to oxidative stress. The lack of simple and economical methods for improving the stability of C-PC greatly limits the application of this functional protein in the food industry. This study investigated the effect of adding saccharides (glucose, mannose, galactose, and maltose) and sugar alcohols (mannitol and maltitol) on the stability of food-grade C-PC extracted from Arthrospira platensis; the relevant reaction kinetics were also analyzed. The results revealed that glucose, mannose, mannitol, galactose, and maltose could effectively improve the thermal stability of C-PC. This improvement was positively correlated with the concentration of the additives and decreased sharply when the temperature exceeded 60 °C. Furthermore, the results also revealed the instability of C-PC when subjected to oxidative stress and the effectiveness of glucose, mannose, mannitol, and maltose in preventing the oxidative degradation of C-PC. In general, this study demonstrates that glucose, mannose, mannitol, and maltose are promising compounds for promoting the thermal and oxidative stability of C-PC, providing an economical and effective method for C-PC preservation. Full article
(This article belongs to the Special Issue Phytochemicals from Algae: Isolation, Analysis and Food Applications)
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11 pages, 1838 KiB  
Article
Physiological Response of an Oil-Producing Microalgal Strain to Salinity and Light Stress
by Zhihao Ju, Tingting Feng, Jia Feng, Junping Lv, Shulian Xie and Qi Liu
Foods 2022, 11(2), 215; https://doi.org/10.3390/foods11020215 - 13 Jan 2022
Cited by 4 | Viewed by 1492
Abstract
By separating and extracting algae from the collected water samples, an oil-producing diatom strain was obtained. Microscopic observation of the strain revealed that its morphological characteristics were highly similar to those of the genus Cyclotella. The cloning of 18S rDNA and phylogenetic [...] Read more.
By separating and extracting algae from the collected water samples, an oil-producing diatom strain was obtained. Microscopic observation of the strain revealed that its morphological characteristics were highly similar to those of the genus Cyclotella. The cloning of 18S rDNA and phylogenetic analysis showed that the algae were clustered with Cyclotella menegheniana with a high support rate, indicating that the alga was C. menegheniana. The fatty acid content of the alga was determined and found to be mainly C14, C16, and C18 fatty acids, which were in accordance with the relevant standards for edible oil. In this study, different gradient levels of salinity and light were set to investigate the culture and bioactive substance production of C. menegheniana. The results showed that the best growth condition was achieved when the salinity was 15 g·L−1, and its biomass and oil content were the highest at 0.27 g·L−1 and 21%, respectively. The final biomass was the highest when the light intensity was 2000 Lux and the oil content was 18.7%. The results of the study provided a basis for the large-scale production of edible oils and biodiesel. Full article
(This article belongs to the Special Issue Phytochemicals from Algae: Isolation, Analysis and Food Applications)
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Review

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16 pages, 1351 KiB  
Review
Macroalgae-Derived Multifunctional Bioactive Substances: The Potential Applications for Food and Pharmaceuticals
by Jiameng Guo, Mei Qi, Hongyu Chen, Chengxu Zhou, Roger Ruan, Xiaojun Yan and Pengfei Cheng
Foods 2022, 11(21), 3455; https://doi.org/10.3390/foods11213455 - 31 Oct 2022
Cited by 15 | Viewed by 2628
Abstract
Macroalgae, as one of the important photosynthetic organisms in the marine environment are widely used in various fields, particularly in the production of food and pharmaceuticals. Given their wide distribution, easy accessibility and high efficiency in fixing carbon dioxide through the carbon concentrating [...] Read more.
Macroalgae, as one of the important photosynthetic organisms in the marine environment are widely used in various fields, particularly in the production of food and pharmaceuticals. Given their wide distribution, easy accessibility and high efficiency in fixing carbon dioxide through the carbon concentrating mechanism, they can produce abundant nutriments or metabolites. Moreover, macroalgae can assimilate nitrogen and phosphorus bases on the purification of wastewater, and thus further accumulate high levels of bioactive substances. This review mainly introduces the distribution characteristics of macroalgae and their unique bioactive applications in food, medicine and environmental remediation. Their functional ingredients and bioactive substances are beneficial in food production and/or medicine development. Resource utilization of macroalgae coupled with wastewater and waste gas treatment would provide a sustainable path for bioactive substances production. Full article
(This article belongs to the Special Issue Phytochemicals from Algae: Isolation, Analysis and Food Applications)
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