Applications of Seaweeds in Food and Nutrition

1st Edition - September 7, 2023

Editors: Daniel Ingo Hefft, Charles Oluwaseun Adetunji

Paperback ISBN:

9 7 8 - 0 - 3 2 3 - 9 1 8 0 3 - 9

eBook ISBN:

9 7 8 - 0 - 3 2 3 - 9 7 2 0 7 - 9

Applications of Seaweeds in Food and Nutrition provides an overview on the cultural, biological and engineering dimensions relating to seaweed as a food. With the need for… Read more

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Applications of Seaweeds in Food and Nutrition provides an overview on the cultural, biological and engineering dimensions relating to seaweed as a food. With the need for sustainable and healthy foods growing, this comprehensive resource explores how seaweeds can deliver not only nutritional benefits, but also antiviral and antibacterial properties as a food additive and within food processing and manufacturing. Recent developments show that the use of seaweed extracts as a compound can prevent browning. It use in other areas such as a thickening and gelling agents in foods and cosmetics is also encouraging.

There are hundreds of different varieties of seaweed known to mankind, yet very little literature is available on the processing of these "crops." This book provides these valuable and practical insights.

Cover image
Title page
Table of Contents
Copyright
List of contributors
About the editors
Preface
Chapter 1. History of seaweeds as a food
Introduction: What are seaweeds and why are they eaten?
Seaweeds as foods in human evolution
Seaweeds as a food in prehistoric times
Historical and traditional uses of seaweeds as food
Current seaweed market
Seaweeds in gastronomic innovation
Seaweed tradition and innovation in cookbooks
Seaweeds for future and sustainable eating: When blue is green
Chapter 2. Evolution, biology, and genetics of seaweeds
Introduction
Origin
Age
Red algae
Green algae
Brown algae
Multicellularity
Ecological implications of multicellularity
Life cycle
Seaweed genetics
Seaweed molecular genetics
Summary
Chapter 3. Impact of environmental and marine pollution on seaweed farming
Introduction
Marine pollution
Environmental pollution
Impact of pollutants on seaweeds
Discussion
Conclusion
Chapter 4. Seaweeds and the United Nations' Sustainable Development Goals 2 and 3—2022 and beyond
Introduction
SDG goals 2 and 3—Roles for seaweeds
Protein
Fats
Carbohydrates
Improved nutrition
Good health and well-being for all!
Discussion
Chapter 5. Impact of climate change on seaweeds and their future
Introduction
Impact of anthropogenic stressors on the marine ecosystem
Climate change factors that impact seaweeds
Response mechanism
Seaweed farming to reverse climate change
Discussion and way ahead
Conclusion
Chapter 6. Seaweed aquaculture for human foods in land based and IMTA systems
Definition of the subject and its importance
Introduction
Past and present use of seaweeds
Seaweed aquaculture
Introduction of the IMTA concept
Physiological considerations for the production of seaweeds in land-based cultivation systems
Examples of successful on-land cultivation enterprises
Future potential directions
Glossary
Chapter 7. Nutritional composition of selected seaweeds
Nutritional composition of selected seaweeds
Lipids and fatty acids in seaweed
Conclusion
Chapter 8. Alginate in food and beverage formulations
Introduction
Regulatory considerations of alginate in food
The rise of alginate in the food industry—a brief historic review
Alginate as a functional ingredient in food
Alginates in some selected products
Alginates in human diet
Conclusion
Chapter 9. Seaweed extracts-treated food and their benefits for shelf life and animal/human consumption
Introduction
Seaweed extracts boost plant nutritional value and provide biofortification
Seaweeds in the diets of various animals
Seaweed extracts against postharvest deterioration
Concluding remarks and future trends
Chapter 10. Proteins extracted from brown seaweed and their potential uses as foods and nutraceuticals
Introduction
Extraction of seaweed proteins
Nutritional quality of protein extracted from U. pinnatifida
Potential food and feed applications of protein extracted from U. pinnatifida
Potential nutraceutical value and applications of protein extracted from U. pinnatifida
Conclusions and futures perspectives
Chapter 11. Safety and allergenicity of seaweeds
Introduction
Toxicity concerns
Allergenicity and seaweed
Allergy treatment and seaweeds
Conclusion
Chapter 12. Processing of seaweeds in industrial food application
Introduction
Main components of seaweeds
Effect of seaweeds and seaweed extract incorporation on textural, nutritional, and organoleptic characteristics of food products
Conclusion
Chapter 13. Seaweed-derived snack foods: products and processing
Introduction
Seaweeds that are consumed as foods
The nutritional profile of seaweeds
Propensity to snacks
Seaweed-derived snack products
Advantages of consumption of seaweed-based snacks
Challenges of developing a seaweed-based snack
Conclusion
Chapter 14. Seaweeds derived by-products
Utilization of seaweeds
By-products from seaweeds: main products types and statistics
Chapter 15. Seaweed fermentation for the development of novel food products
Introduction
Seaweeds as a substrate for fermentation
The role of lactic acid bacteria in seaweed fermentation
The role of yeast in seaweed fermentation
The role of filamentous fungi in seaweed fermentation
Concluding remarks
Funding
Chapter 16. Potentials of robotics and AI techniques for monitoring seaweeds
Introduction
Available technologies and methods
Methods to collect raw data
Processing the collected data
Using AI for rapid and precise decisions
Use areas for AI in seaweed management
Future trends
Challenges
Way ahead
Conclusion
Chapter 17. Seaweed derived sustainable packaging
Introduction
Plastic pollution
Biodegradability standards
Types of packaging
Preparation of seaweed based films and coatings for food packaging
Applications of seaweeds in food packaging
Front runners in seaweed based food packaging
Regulations and bans on single use plastics
Drawbacks and resolutions
Conclusion and future perspective
Chapter 18. Seaweeds in food contact materials: properties, applications and migrations aspects
Introduction
Seaweeds as food contact materials
Effects of seaweeds on food contact materials
Applications of seaweed-based food contact materials
Migration of active compound from seaweeds
Conclusion and future perspective
Index

Daniel Ingo Hefft

Daniel Hefft is a food engineer from Germany. He is the team lead of the Product Research and Ingredients Team within the Consulting Technologies group at Campden BRI. He is also an Honorary Research Fellow of Chemical Engineering in the School of Chemical Engineering of the University of Birmingham. Prior to this appointment, Daniel lectured in Food Sciences, Dairy Technology/ Engineering, and Precision Agriculture at University Centre Reaseheath and served as the Academic Director of the Institute of Sustainability and Food Innovation. He got his undergraduate degree and food engineering qualification from Technische Hochschule Ostwestfalen-Lippe with specialisation in cereal technology. He has a MSc degree from the University of Reading and PhD in Chemical Engineering from the University Birmingham. He has been awarded Research Fellowships (2019) and a Research Affiliation in Nanoengineering (2020-2021) with the University of Birmingham. Further he has extensive years of experience in the food industry, having worked for a range of leading companies. His speciality are food process design and engineering. He was the founder and past CTO of Rheality Ltd (2020-2021), which utilises a novel and patented technology based on acoustic sensing and machine learning for live and in situ rheology measurements. He is also co-inventor of a new packaging system that extends shelf-life of fresh produce without the need of active cooling. Daniel is also the founder of the Engineering for Food and Drinks Special Interest group at the Institution of Agricultural Engineers and its current chair. Since 2018 he gained professional recognition as a Chartered Engineer with the Institution of Agricultural Engineers. He is further involved in the Association of German Food Technologists (GDL e.V.), a lifetime member of the Society of Dairy Technology, the International Society of Food Engineering, and the Institute of Physics (IOP). He is a Chartered Scientist with the IOP since 2021. His academic contributions include 60+ scientific publications in internationally recognised, high impact factor, peer-reviewed journals, and books. He has been awarded with the Distinguished Scientist award in Chemical Engineering by PCU in 2020. Further, there are two patents to his name relating to the invention of an in-line rheometry device and a novel composite packaging for primary and secondary application.

Affiliations and expertise

School of Chemical Engineering, University of Birmingham, Birmingham, United Kingdom; Product Research, Campden BRI, Chipping Campden, United Kingdom

Charles Oluwaseun Adetunji

Prof. Charles Oluwaseun Adetunji is an Associate Professor and lecturer in the Microbiology Department within the Faculty of Sciences at Edo State University Uzairue (EDSU), Nigeria. He formerly served as the Acting Director of Intellectual Property and Technology Transfer, Head of the Department of Microbiology, and Sub Dean of the Faculty of Science. Currently, he holds the positions of Chairman of the Grant Committee and Dean of the Faculty of Science at EDSU.

Prof. Adetunji is a Fellow of the Royal Society of Biology in the UK. Additionally, he serves as a Visiting Professor and the Executive Director of the Center for Biotechnology at Precious Cornerstone University, Nigeria. His research centers on applying biological techniques and microbial bioprocesses to achieve Sustainable Development Goals (SDGs) and contribute to advancements in agriculture.

Affiliations and expertise

Associate Professor, Edo State University Uzairue, Nigeria