By Herminia Dominguez
Algae have an extended historical past of use as meals and for the creation of meals constituents. there's additionally expanding curiosity of their exploitation as assets of bioactive compounds to be used in useful meals and nutraceuticals. practical components from algae for meals and nutraceuticals stories key issues in those components, encompassing either macroalgae (seaweeds) and microalgae.
After a bankruptcy introducing the concept that of algae as a resource of biologically lively elements for the formula of useful meals and nutraceuticals, half one explores the constitution and incidence of the most important algal parts. Chapters speak about the chemical buildings of algal polysaccharides, algal lipids, fatty acids and sterols, algal proteins, phlorotannins, and pigments and minor compounds. half highlights organic homes of algae and algal elements and contains chapters at the antioxidant houses of algal parts, anticancer brokers derived from marine algae, anti-obesity and anti-diabetic actions of algae, and algae and cardiovascular health and wellbeing. Chapters partly 3 specialise in the extraction of compounds and fractions from algae and canopy traditional and replacement applied sciences for the creation of algal polysaccharides. extra chapters talk about enzymatic extraction, subcritical water extraction and supercritical CO2 extraction of bioactives from algae, and ultrasonic- and microwave-assisted extraction and amendment of algal parts. eventually, chapters partly 4 discover functions of algae and algal elements in meals, useful meals and nutraceuticals together with the layout of more healthy meals and drinks containing entire algae, prebiotic homes of algae and algae-supplemented items, algal hydrocolloids for the construction and supply of probiotic micro organism, and cosmeceuticals from algae.
Functional components from algae for meals and nutraceuticals is a entire source for chemists, chemical engineers and scientific researchers with an curiosity in algae and people within the algaculture, foodstuff and nutraceutical industries attracted to the commercialisation of goods made up of algae.
- Provides an summary of the main compounds in algae, contemplating either macroalgae (seaweeds) and microalgae
- Discusses tools for the extraction of bioactives from algae
- Describes using algae and items derived from them within the nutrients and nutraceutical industries
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Additional info for Functional ingredients from algae for foods and nutraceuticals
Example text
1995; Barsanti and Gualteri, 2006). Brown (Phaeophyceae) is the largest type of algae, the brown or yellow-brown colour is due to fucoxanthin; red algae (Rhodophyceae) often have brilliant colour due to phycoerythrin and phycocyanin, which are dominant over the other pigments, chlorophyll a, β-carotene and a number of xanthophylls; green algae (Chlorophyceae) contain chlorophyll a and b in the same proportion as in higher plants. © Woodhead Publishing Limited, 2013 Algae as a source of biologically active ingredients Empire Prokaryota Eukaryota Kingdom 3 Phylum (1) Bacteria Cyanobacteria Chromista Cryptophyta Haptophyta Dynophyta (2) Ochrophyta Plantae Protozoa Charophyta Chlorophyta (3) Rhodophyta (4) Choanozoa Euglenophyta 0 5000 10 000 15 000 20 000 25 000 Number of species Fig.
The chemical composition of natural macroalgal populations is highly influenced © Woodhead Publishing Limited, 2013 Algae as a source of biologically active ingredients 5 by environmental conditions but successful design of algae-based human functional foods requires sustainable and standardized production with quality assurance, traceability and security of supply. , 2012). , 2012). Seaweed hydrocolloids (agar, alginates and carrageenans) are the traditional commercial extracts, used as thickeners and stabilizers in foods.
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