Novel marine resources for agri-food applications

This study unveils the untapped potential of marine-based resources—five macroalgae, six microalgae, and one aquatic plant—as natural, eco-friendly solutions for sustainable agriculture and avant-garde cuisine. Using advanced extraction, fermentation, and distillation techniques, researchers discovered striking aromatic profiles—sweet, fruity, floral, caramel, chocolate, even bakery-like scents—rarely found in marine organisms. Notable compounds like trans-β-ionone and D-limonene contributed to these unique aromas. Several extracts also showed strong antioxidant power, especially <i>Tetraselmis chuii</i>, and remarkable biopesticide activity: ethanol extracts of <i>Corallina mediterranea</i> and <i>Codium tomentosum</i>. These findings pave the way for novel, natural ingredients that could revolutionize chemical-free and gourmet food innovation.