Diversity of Bioactive Compounds in Microalgae: Key Classes and Functional Applications

Mycosporine-like amino acids (MAAs) represent a suite of small molecules which have unique ultraviolet-absorbing capacities, based on their common cyclohexenone or cyclohexenimine conjugated arrangements. MAAs also have strong antioxidant properties, and participate in the osmotic equilibrium of the numerous and diverse marine organisms that produce them, especially in photosymbiotic partnerships. In this chapter a historical introduction is provided to the discovery of MAAs, together with details of their primary and secondary functions. Details are also provided of isolation and spectral information, illustrated by pertinent examples, and aspects of biosynthesis and the modulating environmental factors involved in the production and degradation of MAAs. Two contrasting biological models models are described: lichens, which are mostly terrestrial and extremophiles; and shallow-water tropical reef corals, which are marine and stenotolerant; these have one point in common, namely a permanent exposure to direct sunlight. Finally, brief details are provided of the medical, cosmetological and biotechnological applications of these primary metabolites with secondary roles, that were most likely instrumental in the adaptation of early cyanobacterial life forms to surface conditions. Useful practical information for structural chemists is included in an Appendix. Water-soluble and photostable Low-MW compounds (usually less than 400 Da) No proven toxicity Strong anti-UV absorption, especially between λ = 310–340 nm, with molar absorptivities (ε) at around 40 000 l mol−1 cm−1. Widely known as natural sunscreens, they also act as osmolytes and/or antioxidants with secondary metabolite characteristics that are mostly, but not exclusively, aquatic.

MICROALGAE: A SUSTAINABLE STRATEGY IN THE TRANSFORMATION AND OBTAINING OF ORGANIC COMPOUNDS. The present review presents the biotechnological potential of microalgae, highlighting its applications in biofuels, bioremediation, production of bioactive compounds, biocatalysts, and biofertilizers. Microalgae are photosynthetic microorganisms that combine characteristics of plants and heterotrophic microorganisms, such as yeasts, bacteria, and fungi. They can be considered biotechnological agents of extreme versatility and metabolic adaptability. Its photosynthetic efficiency can absorb large volumes of anthropogenic CO2 and convert it into biomass rich in compounds of high biological and energetic value, enabling the development of sustainable bioremediation processes and the production of third-generation biofuels and biofertilizers. In addition, its biomass has aroused interest in obtaining compounds with biological action, such as carotenoids, mycosporine-like amino acids, polyunsaturated fatty acids, sterols, phycocolloids, carbohydrates, and proteins. The biotechnological potential of microalgae does not end with the production and extraction of its biomass. Its dynamic and adaptive metabolism allows its use in the biotransformation of xenobiotic substrates and the production of compounds of chemical and pharmaceutical interest. In this perspective, microalgae have application qualities as a biotechnological platform in developing synergistic processes between the environment, society, and industry, thus contributing to the expansion and use of Green Chemistry and strengthening the circular economy.

Fats and lipids have always had a primary role in the history of humankind, from ancient civilisations to the modern and contemporary time, going from domestic and cosmetic uses, to the first medical applications and later to the large-scale industrial uses for food, pharmaceutical, cosmetics, and biofuel production. Sources and uses of those have changed during time following the development of chemical sciences and industrial technological advances. Plants, fish, and animal fats have represented the primary source of lipids and fats for century. Nowadays, the use of fatty acid sources has taken a turn: industries are mainly interested in polyunsaturated fatty acids (PUFAs), which have beneficial properties in human health; and also, for high-value fatty acids product for innovative and green production of biofuel and feedstocks. Thus, the constant increase in demand of fatty acids, the fact that marine and vegetable sources are not adequate to meet the high level of fatty acids required worldwide and climate change, have determined the necessity of the search for renewable and sustainable sources for fatty acids. Biotechnological advances and bioengineering have started looking at the genetic modification of algae, bacteria, yeasts, seeds, and plants to develop cell factory able to produce high value fatty acid products in a renewable and sustainable manner. This innovative approach applied to FA industry is a peculiar example of how biotechnology can serve as a powerful mean to drive the production of high value fatty acid derivatives on the concept of circular bioeconomy, based on the reutilisation of organic resources for alternative and sustainable productive patterns that are environmentally friendly.

Food and agricultural security are important elements of sustainable development, especially in developing countries. This is because progress in agriculture is fundamental to the structural transformation of developing economies while food security is an important indicator of progress made in economic development. Indeed, agricultural security and food security are intrinsically linked in the development process, as recognized by the Sustainable Development Goals (SDGs) of the United Nations. The nexus between food and agricultural security is so vast. This special issue only attempts to highlight two important dimensions: (a) the role of resilience in mitigating the impacts of shocks on food and agricultural security and (b) unique challenges faced in sustainable agriculture development and the analysis of best practices. The other nine articles in this special issue cover a wide range, including (a) food security, sustainability and the achievement of SDG goals; resilience and conflict; forced displacement and agriculture; and shocks and structural transformation in sub-Saharan African (SSA) countries; and, beyond SSA, (b) food self-sufficiency, public perceptions about good agricultural practices, environmental impacts of alternate crops, gender issues in agroforestry systems and food system transformation. Collectively, these articles highlight the link between food and agriculture security, environmental sustainability and resilience.

Food security exists when all people at all times have physical, social and economic access to sufficient, safe and nutritious food. Food security is built on four pillars: availability, access, utilization and stability. Food and nutrition security embraces meeting energy, protein and nutrient needs for healthy life. Food systems overlap with agricultural systems in the area of food production, but also comprise the diverse set of institutions, technologies and practices that govern the way food is marketed, processed, transported, accessed and consumed. The food system activities are grouped into four categories: producing food, processing and packaging food, distributing and retailing food, and consuming food. The review paper aims at highlighting the connections and linkages between food sustainability and food security. There are very strong linkages between food and nutrition security, responsible environmental stewardship and greater fairness in food management. They intersect in agricultural and food systems at the global, national and local levels. Today, the main concern for the food and agricultural sector is to provide simultaneously enough food, in quantity and quality, to meet the nutritional needs of a growing population and to conserve natural resources for future generations. A sustainable food system supports food security, makes optimal use of natural and human resources, is culturally acceptable and accessible, environmentally sound and economically fair and viable, and provides the consumer with nutritionally adequate, safe, healthy and affordable food for present and future generations. Changes in both food consumption and food production are important to ensure more sustainable food systems and to achieve food and nutrition security in the Mediterranean region. Since diets sustainability is of paramount importance for achieving food and nutrition security, there is an urgent need to design and implement appropriate policies to improve the economic, environmental and social sustainability of the current food consumption patterns.

Milk fat as a source of bioactive compounds

BiotecVisions 2012, April

Food security is unquestionably crucial to society's well-being. The world is experiencing unprecedented global shocks; therefore, it is critical to protect the agri-food systems. This concept is broad and complex, with various interpretations around the globe. The problems of social equity, environmental sustainability, and food security are interconnected and are rarely best addressed separately. The failure to address the farming sector, particularly that of women farmers, is the basis of the current discussion. Creating sustainable food systems requires moving from an agriculture-centred to a food system policy and research framework. This will be fundamental to fostering the complex and holistic transformation necessary to achieve sustainable food systems, which is, in turn, a prerequisite to achieving sustainable food and nutrition security. Therefore, the current study aims to establish the link between women's empowerment and food security. The study used a systematic literature review approach based on secondary data available in relevant and contemporary literature. The findings showed the scarcity of research in areas of gender response to climate change and coping strategies and cultural biases against women.Moreover, most policies designed to improve and expand local communities’ capacity for adaptation are gender-neutral. Interdisciplinary research and innovation are likely to be the most effective methods for tackling food insecurity while considering its complex social, economic, and environmental components. The objective is to advance sustainable solutions. Therefore, in addition to academic thought, a focused approach to the issue is required; one must act following reality.

Food and nutrition security builds resilience in a society when people have access to safe and nutritious foods. The Barents region, covering the Northern parts of Finland, Norway, and Sweden, and the North-western part of Russia, seeks common goals that include the well-being of the region’s inhabitants by ensuring preservation of local culture and social and environmental sustainability. This paper reviews existing literature on food and nutrition security in relation to building resilience and promoting well-being in the region. Amongst the local communities, traditional foods have served as a major source of healthy diet that ensures food security. Access to secure, nutritious, and healthy food is one of the aspects offering greater human security and societal stability. Traditional food has served as a major source of healthy diet, in particular, in the remote sparsely populated Barents region and amongst the local communities of the region. However, there is concern about global climate change and its effect on the region and pollution from human activities, such as the extractive industrial activities, that are detrimental to safe and secure food supply chain. In this paper, I highlight the contribution of traditional foods to food security in the Barents region. In addition, the paper emphasized that value addition to these traditional foods will help to stimulate the economy by creating new jobs. Ultimately, ensuring food and nutrition security in a sustainable way within the region will help to build resilience and promote culture and ecology with a view to offering greater human and societal security.

Synergistic conservation approaches for nurturing soil, food security and human health towards sustainable development goals

The Australian health promotion sector has made significant advances in food security over the years through recognition of social and economic factors. The incorporation of ecological determinants within health promotion practice to address food insecurity, however, is uncommon. This paper explores the potential of health promotion to use environmental sustainability principles to guide the development of health promotion food security programs in Australia. A mixed-methods approach guided by a pragmatic framework was adopted for this study. A national online survey (n=61) and semi-structured interviews (n=16) targeting Australian health promotion practitioners was utilised. Triangulation involved seven stages to develop points of convergence and corroboration of the data. Practitioners were adopting principles of environmental sustainability such as ecological integrity and biodiversity protection to guide food security practice. The use of such principles demonstrates their compatibility within health promotion practice. This study, however, reveals that environmental sustainability principles were a relatively new area of practice for health promotion practitioners. The possibilities for integrating health promotion and environmental sustainability principles are promising for addressing multifaceted issues inherent within food security practice. At present, a lack of principles exist for guiding the sector to address food security that is cognisant of both human health and the environment. SO WHAT?: This study indicates a lack of integration between environmental sustainability and health promotion principles to guide food security practice. It would be pertinent for the sector to consider the development of a set of principles that considers both health promotion and environmental sustainability to ensure future food security and planetary health. Capacity building of current practitioners and pre-service graduates around the use of such principles to guide practice could assist the sector in this process.

This paper examines the consequences of the greening of aid – specifically the conditions which can be imposed on aid flows to render them more environmentally acceptable – for food and livelihood security policies. Differing time preferences and goals of food security and environmental policies can lead to conflict. ‘Environment‐first’ approaches have characterized many environmental aid policies, where as food security goals have tended to stress economic not environmental sustainability. In order to reduce conflict between the pursuit of these two sets of obectives, a more ‘people‐first’ approach is required. Examples of green conditionality are discussed and policy options to minimize some of its adverse consequences considered. The paper draws on examples from Sahelian Africa, but raises tentative arguments and possible scenarios, rather than tested results, seeking to provoke further discussion.

Food waste has been identified as one of the major factors that constitute numerous anthropogenic activities, especially in developing countries. There is a growing problem with food waste that affects every part of the waste management system, from collection to disposal; finding long-term solutions necessitates involving all participants in the food supply chain, from farmers and manufacturers to distributors and consumers. In addition to food waste management, maintaining food sustainability and security globally is crucial so that every individual, household, and nation can always get food. “End hunger, achieve food security and enhanced nutrition, and promote sustainable agriculture” are among the main challenges of global sustainable development (SDG) goal 2. Therefore, sustainable food waste management technology is needed. Recent attention has been focused on global food loss and waste. One-third of food produced for human use is wasted every year. Source reduction (i.e., limiting food losses and waste) and contemporary treatment technologies appear to be the most promising strategy for converting food waste into safe, nutritious, value-added feed products and achieving sustainability. Food waste is also employed in industrial processes for the production of biofuels or biopolymers. Biofuels mitigate the detrimental effects of fossil fuels. Identifying crop-producing zones, bioenergy cultivars, and management practices will enhance the natural environment and sustainable biochemical process. Traditional food waste reduction strategies are ineffective in lowering GHG emissions and food waste treatment. The main contribution of this study is an inventory of the theoretical and practical methods of prevention and minimization of food waste and losses. It identifies the trade-offs for food safety, sustainability, and security. Moreover, it investigates the impact of COVID-19 on food waste behavior.

As environmental sustainability becomes a growing worldwide need, understanding the mental and social components behind eco-friendly buyer behavior is critical, particularly in differing territorial settings like Madhya Pradesh, India. In spite of increased awareness of environmental issues, an outstanding disparity continues between buyer eagerly and genuine eco-friendly purchasing behavior. This study addresses this crevice by looking at five interconnected develops: consumer awareness and knowledge (CAK), attitudes toward eco-friendly products (ATEP), influencing factors, purchase intention (PI), and regional purchase behavior (RPB). Drawing upon behavioral and environmental psychology, a conceptual framework was created and tried utilizing Partial Least Squares Structural Equation Modeling (PLS-SEM) on information collected from 207 respondents through an organized overview. The results affirm that CAK altogether improves ATEP, which both ATEP and In case emphatically influence PI. In turn, PI unequivocally predicts RPB, whereas ATEP moreover includes a coordinate impact on RPB, showing both intervened and coordinate pathways. This paper progresses existing models by joining region-specific experiences into eco-conscious consumer behavior. Essentially, the discoveries give significant direction for policymakers and marketers to create focused on interventions and awareness methodologies to drive the adoption of sustainable products in semi-urban Indian markets.

The demand for biofuels has been rising, which has led developing countries to focus on production of feedstocks for biodiesel and bioethanol production. This has caused concerns for the impacts on food security, food prices and environmental sustainability. This paper examines a hypothetical case of cassava-based bioethanol production in southern Mali, assessing its environmental, economic and social sustainability. Results demonstrate that environmental sustainability of cassava-based bioethanol production depends on the ‘baseline’ chosen: Compared to the situation before the decline in cotton production 10 years ago, the carbon stocks will increase. However, if compared to the current situation, where considerable carbon stocks have accumulated in fallow fields, the loss of carbon will be substantial. Increased cassava production will create greater incomes and better temporal distribution of labour input. Analysis of the significance of current cassava production for food security shows that bioethanol production should be based on the attiéké variety of cassava, thereby avoiding interference with the important role of the bonouma in assuring food security in northern Mali. The key factor determining the economic feasibility is whether local farmers will be willing to supply cassava at a realistic price. The results indicate that this is likely to be the case.