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The alginate industry processes more than hundred thousand tons per year of algae in Europe, discarding around 80% of the algae biomass as different solid/liquid residual streams. In this work, Saccharina latissima and Ascophyllum nodosum, their generated alginates and all residual fractions generated in the process were characterized in terms of lipid, ash, protein content, and the carbohydrate composition and antioxidant capacities analyzed. The first fraction after acid treatment (ca. 50% of the initial dry biomass) was rich in phlorotannins (15 mg GAE/g) and bioactive fucoidans (15-70%), with a high sulfation degree in A. nodosum. Two fractions generated from the solid residue, one soluble and another insoluble (Ra and Rb, respectively), constituted 9% and 5-8% of the initial biomass and showed great potential as a source of soluble protein (30% for S. latissima), and cellulose (70%) or fucoidan, respectively. Valorization strategies are suggested for these waste streams, evidencing their high potential as bioactive, texturizing or nutritional added-value ingredients for cosmetic, food, feed or pharmaceutical applications., This work acknowledges financial support from the Spanish Research agency (Ministry of Science and Innovation) through projects RTI-2018-094268-B-C22 and PID2020-117744RJ-I00. H. Bojorges acknowledges financial support from the Generalitat Valenciana for the award of a Santiago Grisolía grant (GRISOLIAP/2019/007).

The effects of the high hydrostatic pressure (HPP) pre-treatment on the alginate extraction were seen to greatly depend on the recalcitrant nature of two algae species. Alginates were deeply characterized in terms of composition, structure (HPAEC-PAD, FTIR, NMR, SEC-MALS), functional and technological properties. The pre-treatment significantly increased the alginate yield in the less recalcitrant A. nodosum (AHP) also favoring the extraction of sulphated fucoidan/fucan structures and polyphenols. Although the molecular weight was significantly lower in AHP samples, neither the M/G ratio nor the M and G sequences were modified. In contrast, a lower increase in alginate extraction yield was observed for the more recalcitrant S. latissima after the HPP pre-treatment (SHP), but it significantly affected the M/G values of the resulting extract. The gelling properties of the alginate extracts were also explored by external gelation in CaCl2 solutions. The mechanical strength and nanostructure of the hydrogel beads prepared were determined using compression tests, synchrotron small angle X-ray scattering (SAXS), and cryo-scanning electron microscopy (Cryo-SEM). Interestingly, the application of HPP significantly improved the gel strength of SHP, in agreement with the lower M/G values and the stiffer rod-like conformation obtained for these samples., Grants RTI-2018-094268-B-C22 and PID2020-117744RJ-I00 funded by MCIN/AEI/10.13039/501100011033 and, as appropriate, by “ERDF A way of making Europe”, by the “European Union” or by the “European Union NextGenerationEU/PRTR”. H. Bojorges acknowledges financial support from the Generalitat Valenciana for the award of a Santiago Grisolía grant (GRISOLIAP/2019/007).

The aim of this study was to develop an edible alginate‐based film produced with turmeric (EFT), as an active compound, and evaluate its antioxidant capacity for application in fresh pork loin, beef loin, and chicken breast. The EFT was characterized by barrier parameters, color, and mechanical, structural, and antioxidant properties. Meat samples with and without EFT were stored at 4°C and analyzed at 2‐day intervals. The meat samples with EFT showed significant differences (p, Incorporating turmeric into alginate‐based films produced interactions influenced the mechanical and barrier properties and have advantages told over traditional plastic containers.The addition of turmeric increased the antioxidant capacity, and the results indicate great potential to be applied as a packaging material.Edible film added with turmeric reduces the oxidation of lipids and extends the shelf life of pork (12 days), beef (16 days), and chicken (12 days) in refrigeration storage.