Marine Algae, a Sustainable Food Resource

From Traditional Use to the Food of the Future
1. Auflage 2026
ISBN: 978-1-78945-229-7
Verlag: Wiley

Buch, Englisch, 256 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 540 g

Algae have long been exploited as a marine resource for human and animal consumption. Marine Algae, A Sustainable Food Resource provides an overview of the current uses of this renewable resource, while exploring its development prospects.

This book mainly focuses on macroalgae, which account for most of the biomass harvested worldwide, both through algaculture and gathering. It provides an analysis of the main biological and ecological characteristics of these organisms, as well as an in-depth examination of their biochemical composition, which is responsible for their specific nutritional properties.

The technological processes involved in transforming algae into food products are described in detail, as are the regulations governing their use in human food. This book also highlights the prospects for exploiting marine algae, particularly in the development of functional foods for human and animal nutrition.

Finally, several culinary suggestions are given to illustrate the potential of these products, helping to establish a concrete link between scientific knowledge and the gastronomic value of this resource, which is still relatively unknown in the West.

Autoren/Hrsg.

Fleurence, Joel

Fachgebiete

• Naturwissenschaften Agrarwissenschaften Tierhaltung Fischerei, Fischzucht, Aquakultur
• Naturwissenschaften Biowissenschaften Biowissenschaften Meeres- und Süßwasserökologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Preface ix

Chapter 1. Algae: Biological and Ecological Characteristics 1
1.1. The biology of algae 1
1.1.1. Definition and taxonomy 1
1.1.2. Development cycles and reproduction 6
1.1.3. Pigment composition 10
1.1.4. Size 15 1.2. Ecology of algae 16
1.3. References 19

Chapter 2. Algae Species Used in Human Nutrition 21
2.1. Phaeophyceae (brown algae) 21
2.2. Rhodophyceae (red algae) 27
2.3. Chlorophyceae (green algae) 31
2.4. Marine microalgae 34
2.5. References 36

Chapter 3. Production Methods 39
3.1. Context 39
3.2. Exploitation of natural fields 39
3.3. Algaculture 44
3.4. References 56

Chapter 4. Biochemical Composition and Nutritional Value of Marine Algae 59
4.1. Introduction 59
4.2. Carbohydrates 60
4.2.1. Carbohydrates in brown algae (Phaeophyceae) 60
4.2.2. Carbohydrates in red algae (Rhodophyceae) 66
4.2.3. Carbohydrates in green algae (Chlorophyceae) 70
4.3. Proteins 71
4.3.1. Brown algae proteins (Phaeophyceae) 71
4.3.2. Red algae proteins (Rhodophyceae) 72
4.3.3. Green algae proteins (Chlorophyceae) 78
4.4. Lipids and fatty acids 81
4.4.1. Lipids in brown algae (Phaeophyceae) 82
4.4.2. Fatty acids and sterols in brown algae (Phaeophyceae) 84
4.4.3. Lipids in red algae (Rhodophyceae) 87
4.4.4. Fatty acids and sterols in red algae (Rhodophyceae) 89
4.4.5. Lipids in green algae (Chlorophyceae) 90
4.4.6. Fatty acids and sterols in green algae (Chlorophyceae) 91
4.5. Minerals 92
4.6. Vitamins 95
4.6.1. Vitamins in unprocessed algae 95
4.6.2. Vitamins in processed algae 96
4.7. Nutritional quality 99
4.7.1. Dietary fiber 99
4.7.2. Proteins 102
4.7.3. Minerals 106
4.7.4. In vivo studies 108
4.8. References 112

Chapter 5. Processing Methods 119
5.1. Introduction 119
5.2. Drying 119
5.2.1. Sun drying or the traditional method 120
5.2.2. Ash drying 122
5.2.3. Drying by thermal heating 124
5.3. Appertization 126
5.4. Salting and brining 127
5.5. Fast freezing 131
5.6. Freeze-drying 134
5.7. Fermentation 135
5.8. Enzymatic liquefaction or enzymatic hydrolysis 141
5.9. Liquid extraction (maceration) 148
5.10. Maturation 150
5.11. Preservation in seawater 155
5.12. References 156

Chapter 6. Applications in Human Nutrition 161
6.1. Background. 161
6.2. Sea vegetables 161
6.3. Ingredients and intermediate food products 173
6.4. Dietary supplements 185
6.5. Some culinary preparations based on algae 186
6.6. Iodine intake from algae consumption 188
6.7. Phycocolloids (additives) 195
6.8. References 199

Chapter 7. Regulations Applicable to Algae and Their Use in Food 203
7.1. Background. 203
7.2. Regulations on seaweed farming 204
7.2.1. French regulations on the harvesting of shore seaweed 204
7.2.2. French regulations on the harvesting of algae growing in the sea 205
7.2.3. French regulations on the harvesting of stranded algae 205
7.2.4. Specific provisions for the Mediterranean 206
7.2.5. Foreign regulations 206
7.3. Regulations on the use of algae in food 207
7.3.1. French regulations 207
7.3.2. European regulations 213
7.3.3. US regulations (United States) 214
7.3.4. Other regulations 216
7.4. References 218

Chapter 8. Outlook 221
8.1. Background. 221
8.2. Algae: an alternative source of plant protein in human nutrition 222
8.3. Algae as functional foods: the specific case of hypoallergenic foods 223
8.4. Other cases 225
8.5. Algae: an alternative source of vegetable protein in animal feed 227
8.5.1. Feeding aquaculture animals (fish farming, abalone farming, pen farming) 228
8.5.2. Feeding livestock 233
8.6. References 235

Conclusion 239
Index 241

Über Autor(innen)

Joël Fleurence is a professor in the ISOMER laboratory at Nantes University, France. His research focuses on the use of algae in human nutrition. He has contributed to over a hundred international publications and has had several books published.