Brown Marine Algae Mined for Functional Ingredients

Franck Hennequart and his colleagues at the National University of Ireland in Galway have developed a process to extract alginates, laminaran and fucoidans from brown algae. Alginates are currently used as low-cost thickening and viscosity stabilizers for such products as salad dressings, and for microencapsulated ingredients. Laminarans are used in horticulture, but otherwise have no other industrial applications, and fucoidans are used as bioactive agents in Asia.

The scientists began developing a way to commercially extract the laminarans and fucoidans from the algae after studies indicated both had potential uses as immuno-stimulant, anti-viral and anti-cancer agents. Some of the extracts were tested against nine pathogens, including E. coli, listeria, staphycococcus, and salmonella. The scientists have now produced and identified four different extracts from the seaweeds, standardized their composition and are now testing them on a range of drinks, including mineral water, orange juice and cold tea. Some of the extracts seem to have an anti-inflammatory effect, and so far no toxicity has been discovered. Some of the problems to be overcome include methods to ensure quality control. The studies and their conclusions will help guide the selection of candidate functional beverages for commercialization.

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