Division of Food Science and Technology, Faculty of Engineering and Technology, IPB University, Bogor, Indonesia
Email: saputrareza@apps.ipb.ac.id (R.S.); prangdimurti@apps.ipb.ac.id (E.P.); hnpalupi@apps.ipb.ac.id (N.S.P.)
*Corresponding author
Manuscript received April 27, 2026; accepted June 11, 2026; published July 23, 2026
Abstract—Marine and freshwater algae are emerging as sustainable sources of phenolic compounds and other bioactives for food and health applications. This systematic review evaluates 43 studies on phenolic-rich extracts from marine, coastal, and freshwater algae, focusing on species and phenolic profiles, extraction techniques, and antioxidant and health-related functions in food and digestion-related contexts. Green, red, and brown taxa provide substantial phenolic contents, including plant‑like phenolic acids and flavonoids as well as marine‑specific phlorotannins, often co-extracted with polysaccharides, proteins, pigments, and minerals that shape extract functionality. Conventional hydro-organic solid-liquid extraction remains the dominant method but is limited by long extraction times, high solvent use, and only partial alignment with green-processing principles, whereas ultrasound-assisted, microwave-assisted, subcritical-water, and hybrid techniques can achieve similar or higher phenolic yields more efficiently, depending on species and matrix. Across studies, higher phenolic or phlorotannin contents generally correspond to stronger antioxidant responses and, in some cases, anti-inflammatory, metabolic, anticancer, or antimicrobial activities, while evidence from in vitro digestion and in vivo models highlights gastrointestinal fate and microbiota interactions as key determinants of efficacy and supports the need for integrated green-extraction and delivery-system strategies for clean‑label functional foods.
Keywords—phenolic compound, antioxidant activity, functional foods, green extraction
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Cite: Reza Saputra, Endang Prangdimurti, and Nurheni Sri Palupi, "Green Extraction Techniques for Phenolic-rich Marine Algae for Food Applications: A Systematic Literature Review," International Journal of Chemical Engineering and Applications vol. 17, no. 2, pp. 26-32, 2026.
