The World of Algae - Franco - Ecotech (2024)

  • October 17, 2024
  • 3 min read

Algae are extraordinary organisms, part of a world as ancient as it is diverse, existing for billions of years. Belonging to various kingdoms of life, they can be found in both marine and freshwater environments and range from microscopic unicellular algae, such as diatoms, to towering kelp forests, extending tens of meters in length.

One of their most fascinating traits is their ability to adapt to extreme conditions: they thrive in deep waters where light is scarce, in the icy polar seas, or in saline environments where few other life forms can survive. Algae are considered among the primary oxygen producers on the planet, contributing to about 50% of the oxygen we breathe!

Moreover, the world of algae is incredibly diverse. There are green, red, brown, and blue-green algae, each with a unique set of pigments that allow them to photosynthesize in different light conditions. Some algae are exploited for renewable energy production through bioenergy, while others form the basis of innovative biotechnological applications, such as the production of bioplastics or food additives. Certain species, like spirulina and chlorella, are highly valued for their nutritional content, being rich in proteins, vitamins, and minerals.

But their contribution goes beyond oxygen production or food. Algae play a crucial role in marine ecosystems, providing shelter and nourishment to many forms of life and helping to maintain the balance of the oceans. Every time we delve into the world of algae, we discover new possibilities and applications, realizing just how incredible their capacity is to influence life on our planet.

The cultivation of Algae

Algae cultivation is an agricultural practice that involves the controlled growth of algae, either in open environments or in artificial setups such as photobioreactors. Cultivation techniques vary depending on the type of algae and the final purpose, whether it be food, energy, pharmaceuticals, etc.

Cultivated algae can be divided into two main categories: microalgae and macroalgae. Each type has different uses and requires specific cultivation and harvesting processes.

Microalgae

Microalgae are microscopic organisms that live in both marine and freshwater environments. Some of the most well-known species include spirulina, chlorella, and haematococcus (a source of astaxanthin). Microalgae are particularly prized for their high protein content and richness in essential fatty acids, such as omega-3, as well as pigments useful in various industries.

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Microalgae Cultivation

Microalgae are primarily cultivated in closed systems like photobioreactors or in open ponds, known as raceway ponds (channel-shaped basins with continuous mixing).

  • Photobioreactors: These are closed and controlled systems used to cultivate high-value commercial species (e.g., spirulina).
  • Open ponds: These are outdoor ponds where algae are cultivated with a continuous flow of water and nutrients. It is the most economical method but carries a higher risk of contamination.

Harvesting and Uses

Harvesting algae involves separating them from the aqueous solution, which can be quite complex given their microscopic size. The main methods are:

  • Filtration: Algae are filtered using membrane systems or pressure filters.
  • Centrifugation: A traditional method to separate water from algae using centrifugal force.
  • Flocculation: By adding agents that cause microalgae to aggregate, they can be easily separated from the water and harvested.

Microalgae are highly valued for their nutritional benefits (such as supplements like spirulina and chlorella) but are also used in the production of biofuels, cosmetics, and food additives.

Macroalgae

Macroalgae are larger organisms, visible to the naked eye, and grow predominantly in marine environments. Common species include kelp (brown algae), nori (red algae), and wakame. Macroalgae are mainly used in cooking but also have applications in the pharmaceutical industry and for biofuel production.

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Macroalgae Cultivation

Macroalgae are usually cultivated in open seas using methods that require physical structures for the plants to grow on:

  • Rope structures: Algae are anchored to ropes or nets submerged in water and left to grow under natural sunlight and nutrients present in the sea.
  • Floating rafts: Structures where algae are suspended to facilitate access to water and sunlight. These are common in coastal aquaculture.

Harvesting and Uses

Harvesting macroalgae is easier than microalgae but varies based on size and type:

  • Manual: In cases where algae grow near the coast, they can be harvested manually by detaching them from structures or collecting them from the surface.
  • Mechanical: In large-scale aquaculture, machines are used to cut the algae directly from their supports without damaging new growth.

Macroalgae have a wide range of uses, especially in the food industry, with varieties like nori, kombu, and wakame used as ingredients for seasonings and additives. They can also be utilized as biofuels due to their ability to accumulate sugars and carbohydrates, which can be transformed into bioethanol and biogas. The pharmaceutical and cosmetic industries also take advantage of these algae to extract polysaccharides and bioactive compounds with anti-inflammatory and antioxidant effects, making them an excellent addition to health and beauty products.

In the next article, we will delve deeper into the contribution of both macroalgae and microalgae in the generation of renewable energy and biofuels, exploring their potential as an ecological and innovative alternative to fossil fuels.

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Harvesting and Uses

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The World of Algae - Franco - Ecotech (2024)

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