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Functional Ingredients from Algae for Foods and Nutraceuticals
- 2nd Edition - July 28, 2023
- Editors: Herminia Dominguez, Leonel Pereira, Stefan Kraan
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 8 8 1 9 - 3
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 8 6 3 4 - 2
Functional Ingredients from Algae for Foods and Nutraceuticals, Second Edition presents an overview on the composition, properties and potential to develop novel ingredients and ad… Read more
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Request a sales quoteFunctional Ingredients from Algae for Foods and Nutraceuticals, Second Edition presents an overview on the composition, properties and potential to develop novel ingredients and additives for functional foods and nutraceuticals. This revised edition includes recent data on the composition and biological properties of algae, along with examples of the development of novel algae products and their performance. It includes a new chapter on both conventional and green technologies for product development and will be of interest to nutrition researchers, food technologists and marine scientists, as well as those with an interest in natural product development.
- Addresses the chemical, nutritional and biological characterization of algae components
- Includes cases studies focused on bioactives and the development of novel food products
- Presents a new chapter on conventional and green technologies for product development
Nutrition researchers, food technologists, and marine scientists, as well as those with interest in natural products
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- Preface
- Section 1. Introduction
- Chapter 1. Algae as a source of bioactive ingredients for the formulation of functional foods and nutraceuticals
- 1.1. Introduction
- 1.2. Nutritional ingredients from selected edible macroalgae and their properties
- 1.3. Main industrial uses of phycocolloids
- Chapter 2. Green extraction of bioactive compounds from microalgae and seaweeds
- 2.1. Introduction
- 2.2. Innovative technologies for the extraction of high-value compounds from algae
- 2.3. PEF systems for extraction of high-value compounds
- 2.4. Combination of technologies
- 2.5. Biorefinery approach for algal exploitation
- 2.6. Conclusions
- Section 2. Major components
- Chapter 3. Algal polysaccharides
- 3.1. Introduction
- 3.2. Polysaccharides of some microalgae
- 3.3. Polysaccharides of some seaweeds
- 3.4. Conclusions and future trends
- Chapter 4. Marine phenolics
- 4.1. Introduction
- 4.2. Structure, biosynthetic aspects, and classification of phenolic compounds
- 4.3. Phenolic compounds extractions and purification methodologies
- 4.4. Seasonal and environmental variations of phenolic compounds
- 4.5. Seaweed phenolics: potential human-based applications
- 4.6. Future exploitation of the phenolic compounds
- 4.7. Conclusions and future perspectives
- Chapter 5. Algal proteins, peptides and amino acids
- 5.1. Introduction
- 5.2. Isolation strategies
- 5.3. Analysis and quantitation
- 5.4. Macroalgae
- 5.5. Microalgae
- 5.6. Conclusions and future trends
- Chapter 6. Algal lipids: structural diversity, analysis and applications
- 6.1. Diversity and features of algae
- 6.2. Lipids of algae
- 6.3. Extraction and analysis of lipids from algae
- 6.4. Algal lipids applications in food and nutraceuticals
- Chapter 7. Pigments and minor compounds in algae
- 7.1. Introduction
- 7.2. Nutritional elements in macroalgae
- 7.3. Pigments in macroalgae
- 7.4. Minerals and trace elements
- 7.5. Vitamins
- 7.6. Factors influencing vitamin content of seaweed
- 7.7. Conclusions and future trends
- Section 3. Biological properties
- Chapter 8. Antimicrobial protein and peptides from marine macroalgae
- 8.1. Introduction to antimicrobial peptides
- 8.2. Macroalgal proteins
- 8.3. Antimicrobial proteins identified from macroalgae
- 8.4. Dual functioning proteins with antimicrobial activity
- 8.5. Genomics and proteomics in macroalgae
- 8.6. Machine learning for AMP identification in macroalgae
- 8.7. Concluding marks
- Chapter 9. Algae and cardiovascular-health
- 9.1. Introduction
- 9.2. Antihyperlipidemic and hypocholesterolemic activities of dietary seaweeds and their extracts
- 9.3. Antihypertensive activities of seaweeds
- 9.4. The cardio-protective activity of edible seaweeds and their extracts
- 9.5. Hypoglycemic, anti-diabetic, and anti-obesity activities reported in some seaweeds
- 9.6. Conclusions
- Chapter 10. Marine seaweed polysaccharides in tissue engineering
- 10.1. Introduction
- 10.2. Polysaccharide and anti-inflammatory/immunomodulatory property
- 10.3. Bio-adhesive membranes
- 10.4. Polysaccharide and corneal application
- 10.5. Polysaccharide and cardiovascular application
- 10.6. Bone tissue engineering
- 10.7. Wound healing
- 10.8. Polysaccharide and skin tissue engineering
- 10.9. Polysaccharide for anti-viral/anti-bacterial application
- 10.10. Polysaccharide hydrogel for cartilage and muscle application
- 10.11. Polysaccharide scaling for 3D bioprinting
- 10.12. Polysaccharide and extracellular matrix
- 10.13. Marine polysaccharide and cancer
- 10.14. Marine polysaccharide and drug delivery
- 10.15. Conclusion
- Chapter 11. Neuroprotection
- 11.1. Introduction
- 11.2. Neurodegenerative diseases
- 11.3. Seaweeds and their neurophysiological activities
- 11.4. Conclusions
- Chapter 12. The efficacy of microalgae supplementation for exercise performance
- 12.1. Introduction
- 12.2. Early seminal work that inspired ergogenic thinking
- 12.3. Spirulina
- 12.4. Chlorella
- 12.5. Other novel algae
- 12.6. Future directions and conclusion
- 12.7. Appendix
- Chapter 13. Immunomodulatory properties of algae
- 13.1. Introduction
- 13.2. Components of the immune system. Innate and adaptive immune response
- 13.3. Immunomodulatory properties of algal components
- 13.4. Conclusions
- Section 4. Novel foods and nutraceuticals
- Chapter 14. Prebiotic properties of algae and algae-supplemented products
- 14.1. Introduction
- 14.2. Nondigestible carbohydrate contents of algae
- 14.3. In vitro and in vivo studies of algae-supplemented food products
- 14.4. Practical applications of prebiotic functional foods containing algae
- 14.5. The future of prebiotic functional foods containing algae
- 14.6. Conclusion
- Chapter 15. Development of nutraceuticals containing marine algae oils and carotenoids
- 15.1. Introduction
- 15.2. Health benefits of omega-3 fatty acids
- 15.3. Algae oils as sources of omega-3 fatty acids
- 15.4. Health benefits of carotenoids obtained from microalgae
- 15.5. Legal aspects of algae oil and carotenoid supplements
- 15.6. Market considerations
- 15.7. Conclusions and future trends
- 15.8. Sources of further information and advice
- 15.9. Appendix: Acronyms
- Chapter 16. Cosmeceuticals from algae
- 16.1. Introduction
- 16.2. Marine macroalgae derived bioactive compounds in cosmetics
- 16.3. Polysaccharides
- 16.4. Fatty acids
- 16.5. Phenolic compounds
- 16.6. Amino acids
- 16.7. Pigments
- 16.8. Minerals
- 16.9. Current status and challenges of marine algae-derived metabolites in cosmeceutical sectors
- 16.10. Conclusions
- Chapter 17. Seaweed fermentation
- 17.1. Introduction to fermentation
- 17.2. Methods to ferment seaweed
- 17.3. Fermentation conditions and challenges
- 17.4. Fermentation-derived compounds from seaweed
- 17.5. Applications as functional food and beverages
- 17.6. Conclusion and outlook
- Index
- No. of pages: 782
- Language: English
- Edition: 2
- Published: July 28, 2023
- Imprint: Woodhead Publishing
- Paperback ISBN: 9780323988193
- eBook ISBN: 9780323986342
HD
Herminia Dominguez
Dr. Herminia Domínguez received her PhD Degree in Chemistry from the University of Santiago de Compostela. She is professor of Chemical Engineering at University of Vigo (Spain), where she has been working on the extraction of bioactive compounds from underutilized and residual sources using green technologies, particularly pressurized solvents and membrane technology.
Affiliations and expertise
Professor, University of Vigo, SpainLP
Leonel Pereira
Dr. Leonel Pereira has a degree in Biology (Scientific branch), a PhD Degree in Biology (Cell Biology specialty) and an Aggregate title (Biosciences, specialty in Biotechnology), from the Faculty of Science and Technology of the University of Coimbra, where he is currently a Professor. In addition to teaching at this university, he is also an integrated researcher at MARE (Center for Marine and Environmental Sciences). His interests are mainly focused on the areas of Marine Biodiversity (algae), Marine Biotechnology (bioactive compounds from algae) and Marine Ecology (environmental assessment).
Affiliations and expertise
University of CoimbraSK
Stefan Kraan
Dr Kraan is co-founder and Director of R&D at Oceana Organic Products Ltd and Aquaceuticals Ltd, Ireland - two companies that focus on human food, food applications and ingredients using (edible) seaweeds. He moved to Ireland to pursue a PhD on phylogenetics and aquaculture of edible seaweeds at the National University of Ireland, Galway in 1998. He became manager of the Irish Seaweed Industry Organisation (1998), established the Irish Seaweed Centre (2001), and Ocean Harvest Technology (2009), a company dedicated in using seaweeds for animal health and production. After 8 years he resigned to pursue and develop some commercial ideas using seaweeds for a variety of purposes amongst them functional food ingredients for human food and novel algae cultivation systems for biomass production.
Affiliations and expertise
Co-founder and Director of R&D, Oceana Organic Products Ltd and Aquaceuticals Ltd, Ireland