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Applied Sciences
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Applications of Algae and Their Metabolites in Industry and Agriculture
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Applications of Algae and Their Metabolites in Industry and Agriculture

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Agricultural Science and Technology".

Deadline for manuscript submissions: 20 September 2025 | Viewed by 4078

Special Issue Editor

Dr. Monica Almeida Vieira

E-Mail Website
Guest Editor
School of Health, Polytechnic University of Porto, Porto, Portugal
Interests: medical biotechnology; analytical chemistry

Special Issue Information

Dear Colleagues,

There has been increasing interest in algae, due to their potential for application in a vast range of interesting areas, such as medicines, pharmaceutical, cosmetics, paper and nutraceutical industries. Algae have been gaining attention mostly due to their ability to provide green fuel but also algal extracts due to their antioxidant, anticancer, antiviral, antihypertensive, cholesterol-reducing and thickening properties.

Emerging technologies in biomass valorization tend to reduce the significant cost burden in large-scale operations precisely associated with the pre-treatment, downstream processing and waste management processes. In order to enhance the economic feasibility of algal products in the global market, comprehensive extraction of multi-algal product biorefinery is envisaged as a promising strategy.

Algae contain diverse bioactive compounds—phenolic acids, flavonoids, carbohydrates, proteins, vitamins, carotenoids and minerals—with potential applications in the food, feed and pharmaceutical sectors.

In this Special Issue, the authors intend to provide the newest discoveries concerning algae applications in health, food, fuel and other areas of interest.

Dr. Monica Almeida Vieira
Guest Editor

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Keywords

  • algae applications
  • pharmaceutical products
  • food products
  • industrial products

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Published Papers (3 papers)

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Research

18 pages, 2344 KiB  
Article
Optimised Extraction and Purification of Dual-Function Cosmetic-Grade Phycocyanin and Allophycocyanin from Dried Arthrospira platensis Biomass Using Conventional Methods
by Ugnė Krakauskaitė, Shahana Aboobacker, Vaida Kitrytė-Syrpa and Michail Syrpas
Appl. Sci. 2025, 15(2), 532; https://doi.org/10.3390/app15020532 - 8 Jan 2025
Cited by 1 | Viewed by 1074
Abstract
Arthospira platensis is a filamentous cyanobacterium considered an important source of phycobiliproteins (PBP), a class of water-soluble pigments with a wide range of applications. Although several extraction and purification techniques of PBP have been reported, there is still a need for strategies that [...] Read more.
Arthospira platensis is a filamentous cyanobacterium considered an important source of phycobiliproteins (PBP), a class of water-soluble pigments with a wide range of applications. Although several extraction and purification techniques of PBP have been reported, there is still a need for strategies that achieve a balance between simplicity, cost-effectiveness, and scalability. To address this need, this study systematically evaluated conventional extraction methods—homogenisation, freeze–thaw cycles, and maceration. Maceration showed the best balance between yield purity and recovery among the tested techniques, and under optimal conditions (three cycles, 2 h/cycle, 0.1 M phosphate buffer), 55.9 mg/g of biomass of phycocyanin (PC) and 24.9 mg/g of biomass of allophycocyanin (APC) with notable antioxidant capacity (Folin-Ciocalteu’s and ABTS●+ assays) were yielded. Among the tested purification techniques, ammonium sulphate fractionation achieved a purity of 2.3 with recoveries of 92.9% and 79.9% for PC and APC, respectively, while purification with 0.5% activated carbon resulted in an extract purity of 2.5 and recoveries of 90.9% (PC) and 87.2% (APC). The suggested procedures could be considered a fast and cost-effective way to obtain cosmetic-grade PBP, thus offering an accessible solution for industries prioritising sustainable and economically viable production pipelines. Full article
(This article belongs to the Special Issue Applications of Algae and Their Metabolites in Industry and Agriculture)
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12 pages, 1040 KiB  
Article
Blanching Temperature and Time Effects on the Chemical Composition of Sargassum horneri and Its Rumen Fermentation Characteristics and Greenhouse Gas Emissions
by Arrynda Rachma Dyasti Wardani, Myeong-Ji Seo, Hyun-Chul Kim, Il-Ki Hwang, Shin-Kwon Kim, Chang-Hyun Baeg, Ji-Yoon Kim and Sam-Churl Kim
Appl. Sci. 2024, 14(23), 11313; https://doi.org/10.3390/app142311313 - 4 Dec 2024
Viewed by 893
Abstract
This study aimed to improve the nutritional value of Sargassum horneri (SH) and evaluate its effect on rumen fermentation characteristics and greenhouse gas emissions. The first trial estimated the effects of blanching temperatures (21, 60, 70, and 80 °C) and durations (1, 2, [...] Read more.
This study aimed to improve the nutritional value of Sargassum horneri (SH) and evaluate its effect on rumen fermentation characteristics and greenhouse gas emissions. The first trial estimated the effects of blanching temperatures (21, 60, 70, and 80 °C) and durations (1, 2, and 3 min) on the chemical and mineral content of SH. The second trial evaluated the effects of SH supplementation levels (0, 1, 3, and 5%) and blanching temperatures (21 and 70 °C) on in vitro rumen fermentation characteristics and greenhouse gas emissions. As the blanching temperature and time increased, the dry matter and crude ash content decreased (p < 0.05), and the ether extract, neutral detergent fiber, and acid detergent fiber content increased (p < 0.05). There were significant reductions in Na, K, and As (p < 0.01) when the blanching temperatures increased. As the SH supplementation levels increased, in vitro digestibility of both dry and organic matter decreased (p < 0.001) and the methane production reduced (p < 0.001). Therefore, this study shows that blanching SH at 70 °C for 3 min optimized its nutritional value and improved its potential as a feed source that has methane mitigation characteristics at 3 to 5% supplementation levels. Full article
(This article belongs to the Special Issue Applications of Algae and Their Metabolites in Industry and Agriculture)
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9 pages, 263 KiB  
Article
Characterization of Beer Produced with the Addition of Brown Macroalgae Fucus virsoides
by Kristina Habschied, Zdenko Lončarić, Stela Jokić, Krunoslav Aladić, Vinko Krstanović and Krešimir Mastanjević
Appl. Sci. 2024, 14(20), 9594; https://doi.org/10.3390/app14209594 - 21 Oct 2024
Viewed by 1634
Abstract
Marine macroalgae are organisms rich in bioactive compounds such as polysaccharides, polyphenols, and various minerals. Macroalgae are increasingly being added to the human diet precisely because they contain useful compounds that can also be used in the pharmaceutical industry. Previous research describes their [...] Read more.
Marine macroalgae are organisms rich in bioactive compounds such as polysaccharides, polyphenols, and various minerals. Macroalgae are increasingly being added to the human diet precisely because they contain useful compounds that can also be used in the pharmaceutical industry. Previous research describes their addition to meat products, yogurt, bread, and baby food. However, data on the addition of algae to beer have been scarce. The goal of this work was to produce beer with the addition of brown macroalgae (Fucus virsoides) from the Adriatic Sea. In addition, the basic physical–chemical parameters (color, pH, ethanol, extract, and polyphenols) were determined. The most important premise is the transfer of selenium (Se) to beer, since Se is deficient in human food chain. The transfer of different metals, namely, S (sulfur), Mg (magnesium), P (phosphorus), K (potassium), Ca (calcium), Cr (chromium), Mn (manganese), Fe (iron), Co (cobalt), Ni (nickel), Cu (copper), Zn (zinc), As (arsenic), Se (selenium), Mo (molybdenum), Cd (cadmium), Hg (mercury), and Pb (lead), from algae to beer was determined using inductively coupled plasma–mass spectrometry (ICP−MS). The results, however, were not satisfactory regarding metal transfer. In particular, Se was detected in beer, but other metals such as As, Cd, and Pb were not. Alga addition contributed to extract values, and the original extract reached 14.3 °P in wort with alga addition, as opposed to 12.8 °P in the control sample. Such high extract content, however, resulted in beer with low alcohol content, <4% v/v for both beers. This could be explained by the high levels of unfermentable extract. pH values showed statistical difference between samples, meaning that the addition of algae significantly affected the pH value of beer, reducing acidity by almost 5%. Full article
(This article belongs to the Special Issue Applications of Algae and Their Metabolites in Industry and Agriculture)
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