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.

本研究揭示了海洋基资源尚未被充分发掘的应用潜力——涵盖5种大型藻类（macroalgae）、6种微型藻类（microalgae）以及1种水生植物——可作为可持续农业与先锋料理的天然环保解决方案。研究人员借助先进的萃取、发酵与蒸馏技术，发现了一类罕见于海洋生物的独特香气特征：包含甜香、果香、花香、焦糖香、巧克力香，乃至类似烘焙制品的香气。诸如反式-β-紫罗兰酮（trans-β-ionone）与D-柠檬烯（D-limonene）在内的关键活性化合物，构成了这类独特香气的核心来源。部分提取物还展现出强劲的抗氧化能力，尤以<em>四鞭藻（Tetraselmis chuii）</em>为突出；另有部分提取物具备卓越的生物农药活性，具体为地中海珊瑚藻（Corallina mediterranea）与绒毛松藻（Codium tomentosum）的乙醇提取物。上述研究发现为新型天然原料的开发铺平了道路，有望推动无化学添加的高端美食创新变革。