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Seaweed is a naturally rich source of nutrients and exhibits techno-functional properties that are under study for their potential as ingredients in meat products. However, seaweed is associated with a particular flavor profile, and optimization of the sensory profile should be conducted alongside technical performance. This study investigated the feasibility of the application of sea spaghetti (Himanthalia elongata) in the production of low-salt beef patties and recorded the associated sensory profile and consumer hedonic-emotional response. Eight beef patty formulations with varying salt (0–1%) and seaweed (0–5%) contents were subjected to quantitative descriptive analysis via a trained sensory panel (n = 8) and six the formulations were selected for consumer testing (liking, emotional associations, saltiness perception, and purchase intent) by a group of 105 Irish resident consumers. The trained panel results showed that the intensity of seaweed odor, flavor, and visual presence in burgers was negatively related to the intensity of beef odor and flavor and that seaweed addition (5%) significantly increased the saltiness perception of low-salt burgers. Burgers with 1% added seaweed, although perceived by consumers as less salty, could substitute NaCl in low-salt beef patties without deterioration of their liking among regular burger consumers. Consumers associated all seaweed-containing samples, especially those containing 1% of sea spaghetti, with being good, pleasant, satisfied, and warm. The higher inclusion of sea spaghetti (2.5%) led to significantly lower overall liking and reduced purchase intent, while consumers associated this formulation with emotions such as being more adventurous, aggressive, and wild. Consumers who rejected seaweed burgers had the highest level of food neophobia and avoided foods with additives. The results demonstrate that 1% sea spaghetti seaweed can be successfully incorporated into low-salt beef patties, resulting in hedonic and emotional benefits without significantly increasing the salt content. [ABSTRACT FROM AUTHOR]

Seaweed is a naturally rich source of nutrients and exhibits techno-functional properties that are under study for their potential as ingredients in meat products. However, seaweed is associated with a particular flavor profile, and optimization of the sensory profile should be conducted alongside technical performance. This study investigated the feasibility of the application of sea spaghetti (Himanthalia elongata) in the production of low-salt beef patties and recorded the associated sensory profile and consumer hedonic-emotional response. Eight beef patty formulations with varying salt (0–1%) and seaweed (0–5%) contents were subjected to quantitative descriptive analysis via a trained sensory panel (n = 8) and six the formulations were selected for consumer testing (liking, emotional associations, saltiness perception, and purchase intent) by a group of 105 Irish resident consumers. The trained panel results showed that the intensity of seaweed odor, flavor, and visual presence in burgers was negatively related to the intensity of beef odor and flavor and that seaweed addition (5%) significantly increased the saltiness perception of low-salt burgers. Burgers with 1% added seaweed, although perceived by consumers as less salty, could substitute NaCl in low-salt beef patties without deterioration of their liking among regular burger consumers. Consumers associated all seaweed-containing samples, especially those containing 1% of sea spaghetti, with being good, pleasant, satisfied, and warm. The higher inclusion of sea spaghetti (2.5%) led to significantly lower overall liking and reduced purchase intent, while consumers associated this formulation with emotions such as being more adventurous, aggressive, and wild. Consumers who rejected seaweed burgers had the highest level of food neophobia and avoided foods with additives. The results demonstrate that 1% sea spaghetti seaweed can be successfully incorporated into low-salt beef patties, resulting in hedonic and emotional benefits without significantly increasing the salt content.

Algae contain high-quality proteins, dietary fiber, minerals, and phenolic compounds, making them promising alternative ingredients. Since pasta is consumed worldwide, it can be an effective vehicle for incorporating algae. This study compares the nutritional and antioxidant composition of whole-wheat pasta without and with enrichment of an algae mixture (containing Himanthalia elongata and Spirulina) and ascertains the influence of the cooking procedure on their features. Spirulina and H. elongata were also analyzed in parallel for comparison purposes. Macronutrients, chlorides and salt, total and free amino acid profiles, and antioxidant properties (total phenolic content and ferric reducing antioxidant power) were analyzed using AOAC, Mohr's, high performance liquid chromatography with fluorescence detection, and spectrophotometric methods, respectively. The results show a significant increase in fat (70.4%), protein (29.7%), ash (26.5%), and total amino acid (except for serine, tryptophan, isoleucine, and threonine) contents in the raw algae-enriched pasta. The antioxidant activity was also higher (4.15 versus 3.68 g ferrous sulfate eq./g dw, respectively). After cooking, protein, dietary fiber, total amino acids (except threonine) and antioxidant activity were stable in the algae-enriched pasta. Thus, algae can be an excellent ingredient for food applications with health benefits. [ABSTRACT FROM AUTHOR]

Himanthalia elongata is a brown seaweed containing several nutritional compounds and bioactive substances including antioxidants, dietary fibre, vitamins, fatty acids, amino acids, and macro- and trace- elements. A variety of bioactive compounds including phlorotannins, flavonoids, dietary fucoxanthin, hydroxybenzoic acid, hydroxycinnamic acid, polyphenols and carotenoids are also present in this seaweed. Multiple comparative studies were carried out between different seaweed species, wherein H. elongata was determined to exhibit high antioxidant capacity, total phenolic content, fucose content and potassium concentrations compared to other species. H. elongata extracts have also shown promising anti-hyperglycaemic and neuroprotective activities. H. elongata is being studied for its potential industrial food applications. In new meat product formulations, it lowered sodium content, improved phytochemical and fiber content in beef patties, improved properties of meat gel/emulsion systems, firmer and tougher with improved water and fat binding properties. This narrative review provides a comprehensive overview of the nutritional composition, bioactive properties, and food applications of H. elongata. [ABSTRACT FROM AUTHOR]

Algae contain high-quality proteins, dietary fiber, minerals, and phenolic compounds, making them promising alternative ingredients. Since pasta is consumed worldwide, it can be an effective vehicle for incorporating algae. This study compares the nutritional and antioxidant composition of whole-wheat pasta without and with enrichment of an algae mixture (containing Himanthalia elongata and Spirulina) and ascertains the influence of the cooking procedure on their features. Spirulina and H. elongata were also analyzed in parallel for comparison purposes. Macronutrients, chlorides and salt, total and free amino acid profiles, and antioxidant properties (total phenolic content and ferric reducing antioxidant power) were analyzed using AOAC, Mohr’s, high performance liquid chromatography with fluorescence detection, and spectrophotometric methods, respectively. The results show a significant increase in fat (70.4%), protein (29.7%), ash (26.5%), and total amino acid (except for serine, tryptophan, isoleucine, and threonine) contents in the raw algae-enriched pasta. The antioxidant activity was also higher (4.15 versus 3.68 g ferrous sulfate eq./g dw, respectively). After cooking, protein, dietary fiber, total amino acids (except threonine) and antioxidant activity were stable in the algae-enriched pasta. Thus, algae can be an excellent ingredient for food applications with health benefits.

Considering the significantly lower TPhC of the digested extracts compared with their non-digested counterparts, as observed in Section 3.3., a reduction of the anti-inflammatory capacity of the digested extracts, measured as the capacity to inhibit the production of NO SP • sp in LPS-stimulated macrophages, was expected, especially in the EtOAc extract. However, most of the studies performed on phlorotannins' bioactivities were carried out on pure compounds and/or phlorotannin-rich extracts, without taking into consideration the possible effects and alterations that gastrointestinal digestion may exert on these compounds before they reach their target. Keywords: brown macroalgae; Himanthalia elongata; marine bioactives; phenolic compounds; phlorotannins; gastrointestinal digestion; stability; anti-inflammatory; antioxidant EN brown macroalgae Himanthalia elongata marine bioactives phenolic compounds phlorotannins gastrointestinal digestion stability anti-inflammatory antioxidant N.PAG N.PAG 12 08/29/22 20220801 NES 220801 1. Indeed, our previous studies have already shown how gastrointestinal digestion affects the stability and bioaccessibility of I Fucus vesiculosus' i phlorotannin-rich extracts, and how these compounds may modulate the gut microbiota's growth and activity [[6]]. [Extracted from the article]

A phlorotannin extract was obtained from Himanthalia elongata, revealing a profile rich in fucophlorethol-type and carmalol-type compounds. When subjected to simulated gastrointestinal digestion, its levels of total phlorotannins and antioxidant activity, measured in vitro via NO● and O2●− scavenging assays, were reduced, thus suggesting that these compounds’ integrity and bioactivity are negatively affected by the digestive process. Nevertheless, when undigested vs. digested extracts were used on lipopolysaccharide-stimulated Raw 264.7 macrophages, both showed a strong inhibitory effect on the cellular NO● production. In fact, although not statistically significant, the digested extract revealed a tendentially stronger effect compared to its undigested counterpart, suggesting that even though there is a decrease in the phlorotannins’ concentration after digestion, with a consequent loss of their scavenging properties, the possible degradation products being formed may exert their effects through the modulation of the intracellular signaling mechanisms. Overall, this study not only contributes to a better understanding of the phlorotannins’ composition of the species H. elongata, but also shows that, although the digestive process may affect the integrity and concentration of these compounds, this does not necessarily translate into loss of bioactivity, in particular the anti-inflammatory activity, probably owing to the bioactive effects that the degradation products of these phenolics may have at an intracellular level.

Algae are a complex, polyphyletic group of organisms, affordable and naturally rich in nutrients, but also valuable sources of structurally diverse bioactive substances such as natural pigments. The aim of this work was to evaluate the polar and non-polar pigment contents of different commercial dried algae (brown: Himanthalia elongata, Undaria pinnatifida, Laminaria ochroleuca; red: Porphyra spp.; and a blue-green microalga: Spirulina spp.). The pigment extraction was carried out using different solvents (100% methanol, 100% methanol acid free, 100% ethanol, 90% acetone, N,N-dimethylformamide, dimethyl sulfoxide-water (4:1, v/v) and pH 6.8 phosphate buffer), selected according to their affinity for each class of pigments. Acetone proved to be an efficient solvent to extract chlorophylls from brown and red algae, but not from Spirulina spp. Porphyra spp. presented considerably higher levels of all pigments compared to brown algae, although Spirulina spp. presented significantly higher (p < 0.05) levels of chlorophylls, carotenoids and phycobiliproteins, compared to all macroalgae. The content of fucoxanthin extracted from the three brown algae was highly correlated to the carotenoid content. Within this group, Himanthalia elongata presented the highest fucoxanthin/total carotenoids ratio. Although the yield of extraction depended on the solvent used, the algae studied herein are an interesting source of pigments of great value for a wide range of applications.

Himanthalia elongata is a brown oceanic seaweed rich in bioactive compounds. It could play an important role in food production because of its antimicrobial and antioxidant properties. Three strains belonging to the Lactobacillus casei group (Lactobacillus casei, Lactobacillus paracasei, and Lactobacillus rhamnosus) and a Bacillus subtilis strain were used for the solid-state fermentation of commercial seaweeds, and bacterial growth was monitored using the plate count method. High-pressure processing (HPP) was also employed (6000 bar, 5 min, 5 °C) before extraction. The antimicrobial activity of the extracts was tested in terms of the main food pathogenic bacteria (Salmonella spp., Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Bacillus cereus), and the phenolic content was estimated using the Folin−Ciocalteau method. In addition, targeted UHPLC-MS2 methods were used to unravel the profile of phlorotannins. H. elongata allowed the growth of the L. casei group strains and B. subtilis, showing the fermentability of this substrate. Significant antimicrobial activity toward L. monocytogenes was observed in the extracts obtained from unfermented samples, but neither fermentation nor HPP enhanced the natural antimicrobial activity of this seaweed species. The content in the phenolic compounds decreased because of the fermentation process, and the amount of phenolics in both the unfermented and fermented H. elongata extracts was very low. Despite phlorotannins being related to the natural antimicrobial activity of this brown seaweed, these results did not support this association. Even if fermentation and HPP were not proven to be effective tools for enhancing the useful compounds of H. elongata, the seaweed was shown to be a suitable substrate for L. casei group strains as well as for B. subtilis growth, and its extracts exhibited antimicrobial activity toward foodborne pathogens.

Several studies have demonstrated the antioxidant capacity of seaweeds, which can be used for the development of biopharmaceuticals with extensive medical application. Antioxidant therapies appear to attenuate the organic deterioration originated by an excessive oxidative stress, which could prevent the harmful effects of various injuries such as ischemia-reperfusion (I/R) among others. Marine brown seaweeds play a significant role, as they are the only organisms on earth producing phlorotannins, which are polyphenols that exhibit important biological activity. To ensure obtaining an extract with the greatest antioxidant activity, some variables that affect the extraction of polyphenols are optimized, including seaweed amount, type of solvent, and time and temperature of extraction. Subsequently, the total phenolic content (TPC) and the antioxidant activity have been determined. The optimized condition was obtained for 6 g of seaweed, ethanol: water proportion of 60:40 and 2 h/60 °C, achieving 548.33 mg AG/100 g seaweed and 76% of antioxidant activity. The characterization of the extracted polyphenols was made by HPLC/DAD. 11 polyphenols were identified in the extract: Phloroglucinol, Gallic Acid, Catechin, Rutin, Gentisic Acid, Chlorogenic Acid, Caffeic Acid, Coumaric, Ferulic, Myricetin and Quercetin. [ABSTRACT FROM AUTHOR]

Lipophilic compounds present in dichloromethane extracts of five brown macroalgae from the Portuguese coast were analyzed by gas chromatography-mass spectrometry (GC-MS). Their dicarboxylic acids, long-chain aliphatic alcohols, and monoglyceride profile are reported for the first time. Additionally, other new compounds were also first reported: 24-methylene-cholesterol in Himanthalia elongata, Laminaria ochroleuca, and Undaria pinnatifida; desmosterol and brassicasterol in H. elongata, L. ochroleuca, Sargassum muticum, and U. pinnatifida; fucosterol and campesterol in S. muticum; and cholest-5-en-3-ol-(3β)-3-phenyl-2-propenoate in Cystoseira tamariscifolia. Brown macroalgae dichloromethane extracts are mainly composed of fatty acids (463.4-3089.0 mg kg of dry material) and sterols (75.5-442.7 mg kg of dry material). High amounts of polyunsaturated fatty acids were found, with the ω-6/ω-3 ratios of all species lower than 3. Cystoseira tamariscifolia, H. elongata, and S. muticum showed to be also promising sources of fucosterol. These results seem to uphold the incorporation of these macroalgae in a more balanced diet, as well as their use in the nutraceutical industry, as long as they are coupled with sustainable management of these natural resources. [ABSTRACT FROM AUTHOR]

Biodiesel is renewable and environmental friendly, with calorific value equivalent to regular fossil fuel. This fuel can be produced from a variety of feedstocks, such as first-generation biodiesel feedstock (corn, peanut, soybean), second generation (jatropha, animal fats, waste cooking oils, macroalgae), and third generation (microalgae). Among these feedstocks, biodiesel production from microalgae has drawn special attention for different reasons: they have high lipid content and high growth rates; they are tolerant to severe environmental conditions; they offer the possibility of sequester carbon dioxide from the flue gases; their harvesting and transportation are economical compared to other crops; and they have very high photosynthetic yields compared to other terrestrial plants. The advantage of using macroalgae recollected on the beaches as raw material is that allows to obtained energy from a residue. Microwave-assisted extraction and transesterification of microalgae is being researched as a solution for biodiesel production by its benefits, such as shorter reaction times and less amount of heat energy to obtain biodiesel. It is due to the fact that microwaves can easily penetrate through the cell wall structure to extract and transesterify the oils into biodiesel. The aim of this research was to explore the possibility of carrying out the microwave-assisted transesterification of three marine macroalgae (brown and green). Different experimental runs were carried out with different process parameters such as macroalgae-to-methanol ratio, reaction time and catalyst concentrations. Based on the obtained results, the best conditions for microwave-assisted transesterification reaction were macroalgae-to-methanol ratio of 1:15 (wt/vol), sodium hydroxide concentration of 2 wt% and reaction time of 3 min. [ABSTRACT FROM PUBLISHER]

Background and Aims Brown algae are photosynthetic multicellular marine organisms evolutionarily distant from land plants, with a distinctive cell wall. They feature carbohydrates shared with plants (cellulose), animals (fucose-containing sulfated polysaccharides, FCSPs) or bacteria (alginates). How these components are organized into a three-dimensional extracellular matrix (ECM) still remains unclear. Recent molecular analysis of the corresponding biosynthetic routes points toward a complex evolutionary history that shaped the ECM structure in brown algae. Methods Exhaustive sequential extractions and composition analyses of cell wall material from various brown algae of the order Fucales were performed. Dedicated enzymatic degradations were used to release and identify cell wall partners. This approach was complemented by systematic chromatographic analysis to study polymer interlinks further. An additional structural assessment of the sulfated fucan extracted from Himanthalia elongata was made. Key Results The data indicate that FCSPs are tightly associated with proteins and cellulose within the walls. Alginates are associated with most phenolic compounds. The sulfated fucans from H. elongata were shown to have a regular α-(1→3) backbone structure, while an alternating α-(1→3), (1→4) structure has been described in some brown algae from the order Fucales. Conclusions The data provide a global snapshot of the cell wall architecture in brown algae, and contribute to the understanding of the structure–function relationships of the main cell wall components. Enzymatic cross-linking of alginates by phenols may regulate the strengthening of the wall, and sulfated polysaccharides may play a key role in the adaptation to osmotic stress. The emergence and evolution of ECM components is further discussed in relation to the evolution of multicellularity in brown algae. [ABSTRACT FROM PUBLISHER]

Extracts from marine sources exhibit antimicrobial and antioxidant properties in vitro and there has been great interest within the food industry to move towards natural methods of food preservation. Natural extracts from seaweeds could potentially have a multiple functionality within the food industry to increase safety and enhance the quality of food products. The present study is aimed to assess the antimicrobial activity of a hydrophilic extract from the fucoid brown alga Himanthalia elongata in model food systems. Carbohydrate and protein model food systems (CMFS and PMFS, respectively) were studied at varying concentrations (1 %, 5 % and 10 %) and bacterial inhibition of the extract was investigated against Salmonella abony and Listeria monocytogenes. The extract provided up to 100 % inhibition of the bacteria with a bactericidal effect in CMFS, while a bacteriostatic effect was seen in PMFS. In general, there was a significant difference ( P < 0.05) between the efficacies of the extract against S. abony as compared to L. monocytogenes with higher inhibition for S. abony. In terms of antioxidants; the extract had a total phenolic content of 34.0 mg GAE g of extract and a DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of 139.8 mg AAE g of extract. The results of the present study are promising as it provides an insight for the inclusion of seaweed extracts into real food systems. [ABSTRACT FROM AUTHOR]

Abstract: Geographical range shifts of two canopy-forming seaweeds, Himanthalia elongata (L.) S.F. Gray and Fucus serratus L. were investigated at their southern range boundary in Northern Spain from the end of nineteenth century to 2009. Given the good dispersal abilities of H. elongata and its short life-span, we hypothesize that this species will track environmental changes at a faster rate than the perennial and short-distance disperser F. serratus. Our results show a continuous and drastic westward retraction of H. elongata, which has nowadays virtually vanished in Northern Spain, whereas F. serratus is still found in the westernmost area. Despite this, the first species is still relatively abundant in the Iberian Peninsula, whereas the presence of the latter is scattered and reduced. Overall, range shifts fit with the warming trend in sea surface temperature (SST), whereas it is unlikely that increases in grazing pressure or coastal pollution have driven the observed changes, particularly the rapid trend in recent years. Differences in species traits are linked to range dynamics. The higher persistence of F. serratus at eastern shores may thus be related to its longer life span and its greater thermal tolerance. The presence of sporadic populations of H. elongata outside the zone of continuous distribution can be attributed to long-distance dispersal events during cold pulses. Relict populations in isolated and estuarine locations were left behind in the contracting range margins, particularly for F. serratus. In Northern Spain, the westward retreat of large canopy-forming algae seems to be a general phenomenon, involving other species such as kelps. Therefore, an evident reorganization of coastal assemblages is expected, though the temporal extent of changes and the consequences for ecosystem services need to be evaluated. [Copyright &y& Elsevier]

Abstract: The effect of temperature (20, 40, 60, 80 and 100 °C) on the rehydration kinetics and phytochemical constituents of dried edible Irish brown seaweed, Himanthalia elongata, were studied. The moisture content of fresh and dried seaweed was 4.07 and 0.07 g water/g dry basis, representing a 98.1% reduction in water content. All rehydration moisture curves had a clear exponential tendency, and it was observed that the rehydration time decreased when temperature was increased. Although restoration of the product to its original moisture content was achieved, rehydration resulted in losses in phytochemical content. Moisture equilibrium was achieved fastest at 100 °C (40 min) with losses of 83.2 and 93% in the total phenol and total flavonoid contents, respectively. The moisture content was fitted to empirical kinetic models; Weibull, Peleg’s, first-order and exponential association. Activation energies of 4.03, 4.28 and 3.90 kJ/mol were obtained for the parameters of Peleg’s, first-order and exponential models, respectively. [Copyright &y& Elsevier]

Nowadays microwave radiation is being researched to produce biodiesel from different raw materials due to the many advantages that this technology presents compared to traditional transesterification, such as shorter reaction times and less amount of heat energy to obtain biodiesel. The aim of this research was to explore the possibility of carrying out the microwave-assisted transesterification of macroalgae and compare the results with the traditional transesterification. For that reason, some experiences were conducted using sunflower oil and macroalgae as raw material. Based on the obtained results, the best conditions for microwave-assisted transesterification reaction were macroalgae to methanol ratio of 1:15 (wt/vol), sodium hydroxide concentration of 2 wt % and reaction time of 3 min. [ABSTRACT FROM AUTHOR]

Pressurized liquid extraction (PLE), an environmentally friendly technique, was used to obtain antiviral compounds from the edible seaweed Himanthalia elongata. The antiviral properties of PLE extracts (hexane, ethanol, and water) were evaluated against herpes simplex virus type 1 (HSV-1) at different stages during viral infection. Pre-treatment of Vero cells with 75 μg mL of ethanol extract inhibited virus infection by approximately 90%, whereas the same concentration of water and hexane extracts reduced the virus infectivity to 78% and 70%, respectively. Moreover, ethanol extract was also more effective against HSV-1 intracellular replication than water and hexane extracts. The antiviral activity of water PLE extract was found to correlate with polysaccharides, since the polysaccharide-rich fraction isolated from this extract showed higher antiviral activity than the original water extract. A GC-MS characterization of the hexane and ethanol extracts showed that the antiviral activity of the hexane extract seemed to be related with the presence of fucosterol; meanwhile, in the case of the ethanol extract, other compounds, besides fucosterol, could be involved in this activity. Results demonstrated that PLE was an appropriate technique to obtain antiviral agents from H. elongata. These antiviral compounds were in addition to polysaccharides, which are the antiviral agents usually proposed when studying seaweeds. [ABSTRACT FROM AUTHOR]

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In dense monospecific stands of plants intraspecific competition usually results in self-thinning, the concurrent increase in biomass and decrease in density over time. Self-thinning may also result in a change in the spatial pattern of individuals, but so far the spatial dynamics of marine plants has not been investigated. The brown alga Himanthalia elongata (L.) S. F. Gray forms dense monospecific stands on many northern temperate rocky shores, and various attributes (including its simple form) facilitated the study of the spatial dynamics of this species. The spatial pattern of settling zygotes was examined in the laboratory. In the absence of water movement, substratum heterogeneity, and a point source, zygotes usually settled in clumps rather than randomly. Within the clumps zygotes appeared to be regularly distributed at a scale similar to the size of the zygotes themselves. Furthermore, the clumps themselves seemed to be regularly distributed. On the shore, well-established stands of "button-stage" Himanthalia populations were examined during a period of extensive growth a d self-thinning. Individual plants were initially highly regular in spatial pattern but became less so over time. The pattern of plants buying during self-thinning was also highly regular and probably reflected existing spatial regularity. However, using a hypothesis of mortality as a random event, I found that smaller plants had a less than average survival potential, while larger plants had a greater than average chance. A consideration of the spatial pattern of plants alive at the end of the study revealed regularity at a scale of 2-7 mm but a random spatial pattern at larger scales which might indicate a small sphere of influence of competing individuals. The best predictor of mean nearest neighbor distances in the populations was mean plant diameter. [ABSTRACT FROM AUTHOR]

Himanthalia elongata is a brown oceanic seaweed rich in bioactive compounds. It could play an important role in food production because of its antimicrobial and antioxidant properties. Three strains belonging to the Lactobacillus casei group (Lactobacillus casei, Lactobacillus paracasei, and Lactobacillus rhamnosus) and a Bacillus subtilis strain were used for the solid-state fermentation of commercial seaweeds, and bacterial growth was monitored using the plate count method. High-pressure processing (HPP) was also employed (6000 bar, 5 min, 5 °C) before extraction. The antimicrobial activity of the extracts was tested in terms of the main food pathogenic bacteria (Salmonella spp., Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Bacillus cereus), and the phenolic content was estimated using the Folin–Ciocalteau method. In addition, targeted UHPLC-MS2 methods were used to unravel the profile of phlorotannins. H. elongata allowed the growth of the L. casei group strains and B. subtilis, showing the fermentability of this substrate. Significant antimicrobial activity toward L. monocytogenes was observed in the extracts obtained from unfermented samples, but neither fermentation nor HPP enhanced the natural antimicrobial activity of this seaweed species. The content in the phenolic compounds decreased because of the fermentation process, and the amount of phenolics in both the unfermented and fermented H. elongata extracts was very low. Despite phlorotannins being related to the natural antimicrobial activity of this brown seaweed, these results did not support this association. Even if fermentation and HPP were not proven to be effective tools for enhancing the useful compounds of H. elongata, the seaweed was shown to be a suitable substrate for L. casei group strains as well as for B. subtilis growth, and its extracts exhibited antimicrobial activity toward foodborne pathogens. [ABSTRACT FROM AUTHOR]