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Applications of Seaweeds in Food and Nutrition
- 1st Edition - September 7, 2023
- Editors: Daniel Ingo Hefft, Charles Oluwaseun Adetunji
- Language: English
- 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 susta… Read more
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Request a sales quoteApplications 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.
- Introduces the origin of seaweed consumption and its biology
- Examines common seaweed varieties of industrial interest and their chemical composition
- Explores the potential of robotics and AI techniques in seaweed aquaculture
- 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
- No. of pages: 334
- Language: English
- Edition: 1
- Published: September 7, 2023
- Imprint: Elsevier
- Paperback ISBN: 9780323918039
- eBook ISBN: 9780323972079
DH
Daniel Ingo Hefft
CA
Charles Oluwaseun Adetunji
Prof. Charles Oluwaseun Adetunji is a full Professor at the Department of Microbiology, Faculty of Sciences and the Director of Research and Innovation, Edo State University Uzairue (EDSU), Edo State, 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.