Pioneering Role of Marine Macroalgae in Cosmeceuticals

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Abstract

Cosmetics are broadly used by people to protect the skin from external environmental stresses and for beauty purposes globally. A recent trend towards cosmetics with natural formulations has emerged. The cosmetic industry uses the term ‘cosmeceutical’ to refer to a cosmetic formula that has drug-like applicative advantages. Recently, macroalgae have received increased attention as natural ingredients for cosmeceutical applications. Many marine algae are rich in biologically active components that have been reported to exhibit strong benefits to the skin, mainly for photoprotection, skin whitening, moisturization, anti-aging, anti-wrinkle, antioxidants, and antimicrobial uses. The present review provides a detailed study of the literature on the cosmetic potentials of marine algae-derived polysaccharides, peptides and amino acids, pigments, phenolic components, and fatty acids. We provide an overview of different types of macroalgae with their biologically active constituents and potential cosmetic benefits. In addition, the bioactive molecules of cosmetic products containing marine macroalgae as well as their mechanisms of action are briefly discussed.

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The promising future of microalgae: current status, challenges, and optimization of a sustainable and renewable industry for biofuels, feed, and other products

Muhammad Khan, Jin Shin, Jong Kim (2018)

Microalgae have recently attracted considerable interest worldwide, due to their extensive application potential in the renewable energy, biopharmaceutical, and nutraceutical industries. Microalgae are renewable, sustainable, and economical sources of biofuels, bioactive medicinal products, and food ingredients. Several microalgae species have been investigated for their potential as value-added products with remarkable pharmacological and biological qualities. As biofuels, they are a perfect substitute to liquid fossil fuels with respect to cost, renewability, and environmental concerns. Microalgae have a significant ability to convert atmospheric CO2 to useful products such as carbohydrates, lipids, and other bioactive metabolites. Although microalgae are feasible sources for bioenergy and biopharmaceuticals in general, some limitations and challenges remain, which must be overcome to upgrade the technology from pilot-phase to industrial level. The most challenging and crucial issues are enhancing microalgae growth rate and product synthesis, dewatering algae culture for biomass production, pretreating biomass, and optimizing the fermentation process in case of algal bioethanol production. The present review describes the advantages of microalgae for the production of biofuels and various bioactive compounds and discusses culturing parameters.

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Commercial applications of microalgae.

A Isambert, Pauline Spolaore, C Joannis … (2006)

The first use of microalgae by humans dates back 2000 years to the Chinese, who used Nostoc to survive during famine. However, microalgal biotechnology only really began to develop in the middle of the last century. Nowadays, there are numerous commercial applications of microalgae. For example, (i) microalgae can be used to enhance the nutritional value of food and animal feed owing to their chemical composition, (ii) they play a crucial role in aquaculture and (iii) they can be incorporated into cosmetics. Moreover, they are cultivated as a source of highly valuable molecules. For example, polyunsaturated fatty acid oils are added to infant formulas and nutritional supplements and pigments are important as natural dyes. Stable isotope biochemicals help in structural determination and metabolic studies. Future research should focus on the improvement of production systems and the genetic modification of strains. Microalgal products would in that way become even more diversified and economically competitive.

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Algae as nutritional and functional food sources: revisiting our understanding

Mark L Wells, Philippe Potin, James Craigie … (2016)

Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is a limited understanding of nutritional composition across algal species, geographical regions, and seasons, all of which can substantially affect their dietary value. The second issue is quantifying which fractions of algal foods are bioavailable to humans, and which factors influence how food constituents are released, ranging from food preparation through genetic differentiation in the gut microbiome. Third is understanding how algal nutritional and functional constituents interact in human metabolism. Superimposed considerations are the effects of harvesting, storage, and food processing techniques that can dramatically influence the potential nutritive value of algal-derived foods. We highlight this rapidly advancing area of algal science with a particular focus on the key research required to assess better the health benefits of an alga or algal product. There are rich opportunities for phycologists in this emerging field, requiring exciting new experimental and collaborative approaches. Electronic supplementary material The online version of this article (doi:10.1007/s10811-016-0974-5) contains supplementary material, which is available to authorized users.