Abstract
The commercial viability of various algal species increases with the growing demand of natural food supplements. Utilisation of algal biomass as health supplements is paving new ways in the fields of nutraceutical and pharmaceutical industries. They also play a crucial nutritional role in livestock feed and aquaculture. Various algal species are rich sources of bioactive compounds like fatty acids, essential minerals, bioactive peptides, carotenoids, vitamins, etc. and thus has the potential to compete with their synthetic counterparts in the market. The increase in demand for high value health supplements and market trends has motivated researchers and industries in developing algal novel products containing functional ingredients. Some important algae that are used as human food, antioxidants, and nutritional supplements are reviewed in this chapter. This chapter also summarizes the role of algae in animal feed industry and aquaculture. Major challenges in the application of algae as nutraceuticals and food are also discussed along with possible future directions.
TopBackground
Algae are known for their capability of providing bioactive compounds for the production of novel medicinal and pharmaceutical products. Hence, they are widely studied for their use in human nutrition and also for its utilization in functional foods. Microalgae are a rich source of carbon compounds and hence it can be utilized as nutraceuticals, cosmetics, pharmaceuticals, food and feed supplements (Khan et al., 2018). They are defined as a “treasure house” of various biological activities and as a source for bioactive molecules with nutraceutical and potential pharmaceutical properties. They have also been reported as rich sources of omega 3 and 6 fatty acids, bioactive peptides, vitamins and minerals (Saha and Murray, 2018). Therefore because of their sustainability and ease of cultivation both indoors and outdoors, microalgae are considered as a cutting-edge to pharmaceutical and nutraceutical industries (Saha and Murray, 2018). Macroalgae such as red, green and brown seaweeds are also rich sources of bioactive compounds with potential applications in the field of medicine with therapeutic properties, such as anticancer, antiobesity, antidiabetic, antihypertensive, antihyperlipidemic, antioxidant, anticoagulant, anti-inflammatory, immunomodulatory, antiestrogenic, thyroid stimulating, neuroprotective, antiviral, antifungal, antibacterial and tissue healing properties (Khalid et al., 2018). Generally, algal species that are commonly used as food include Chlorella sp., Nannochloropsis sp., Tetraselmis sp., Porphyridium sp., Isochrysis sp., Ascophyllum nodosum, Fucus vesiculosus, Fucus serratus, Himanthalia elongate, Porphyra umbilicalis, Palmaria palmata and Haematococcus sp. (Raymundo et al., 2006) although only those foods that are formulated using Spirulina sp. and Hematococus pulvalis will be discussed in detail in the current paper.
Key Terms in this Chapter
Algae: Any of numerous groups of chlorophyll-containing, mainly aquatic eukaryotic organisms ranging from microscopic single-celled forms to multicellular forms 100 feet (30 meters) or more long, distinguished from plants by the absence of true roots, stems, and leaves and by a lack of nonreproductive cells in the reproductive structures: classified into the six phyla Euglenophyta, Crysophyta, Pyrrophyta, Chlorophyta, Phaeophyta, and Rhodophyta.
Dietary Supplements: A product taken orally that contains one or more ingredients (such as vitamins or amino acids) that are intended to supplement one's diet and are not considered food.
Animal Feed: Animal feed is food given to domestic animals, especially livestock, in the course of animal husbandry. There are two basic types: fodder and forage. Used alone, the word feed more often refers to fodder.
Aquaculture: The cultivation of aquatic animals and plants, especially fish, shellfish, and seaweed, in natural or controlled marine or freshwater environments; underwater agriculture.
Antioxidants: A substance that inhibits oxidation, especially one used to counteract the deterioration of stored food products.