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

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code needed.

Institutional subscription on ScienceDirect

Request a sales quote

Functional 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.

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

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, Spain

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 Coimbra

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

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Functional Ingredients from Algae for Foods and Nutraceuticals

Purchase options

Save 50% on book bundles

Institutional subscription on ScienceDirect

Herminia Dominguez

Leonel Pereira

Stefan Kraan