Brown algae: food and feed processing

The nutritionally unique composition of brown algae, which includes high levels of omega oils, dietary fibers, polyphenols, and other bioactive compounds, makes it a promising proponent in the food and feed industries. Common species of brown seaweeds, particularly Undaria pinnatifida and Saccharina japonica algae, are already widely consumed, especially in East Asia. These algae have been successfully incorporated into grain, dairy, and meat products, enhancing their shelf life, nutritional value, and antioxidant content. For animal feed purposes, brown algae have been given to aquatic farmed organisms, ruminants, cattle, and swine with varying degrees of success. This practice has improved animal health and contributed to the nutritional value of human products, such as milk and meat. Notable compounds from brown algae, such as fucoxanthin, fucoidan, and alginate, can be extracted through solvent-based, enzymatic, chemical, and ultrasound-assisted methods. The yields and purity of these compounds vary greatly between methods, necessitating the implementation of standard protocols. These compounds offer several therapeutic effects, such as antioxidant, antiinflammatory, and antiobesity properties. However, sensory changes to texture and flavor on adding macroalgae to food remain a hurdle, as does the tendency for heavy metal accumulation in the algae. This highlights the need for robust safety regulations. Furthermore, research into extending the shelf life of brown algae biomass is still lacking, as currently available techniques, such as blanching, have a tendency to degrade sensitive biocompounds. Further research should focus on optimizing feed processing and extraction techniques.