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Functional Ingredients from Algae for Foods and Nutraceuticals

  • 2nd Edition - July 28, 2023
  • Latest edition
  • Editors: Herminia Dominguez, Leonel Pereira, Stefan Kraan
  • Language: English

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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Description

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.

Key features

  • 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

Readership

Nutrition researchers, food technologists, and marine scientists, as well as those with interest in natural products

Table of contents

Section 1: Introduction

1. Algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals

2. Challenges for the development of functional foods and nutraceuticals from algae

3. Seaweeds foods and their nutritional value

4.Green extraction of bioactive compounds from microalgae and seaweeds

Section 2: Major components

5. Algal polysaccharides

6. Phenolic compounds

7. Algal proteins, peptides and amino acids

8. Algal lipids, fatty acids and sterols

9. Minerals, pigments and minor compounds in algae

Section 3: Biological properties

10. Antioxidant activity of compounds isolated from algae

11. Antimicrobial activity of compounds isolated from algae

12. Anticancer agents derived from algae

13. Anti-inflammatory properties of algae

14. Algae and cardiovascular-health

15. Gastric and hepatic protective effects of algal components

16. Anti-obesity and anti-diabetic activities of algae

17. Neuroprotection

18. High-intensity energy performance

19. Inmunostimulant properites of algae

Section 4: Novel foods and nutraceuticals

20. Prebiotic properties of algae and algae-supplemented products

21. Development of nutraceuticals containing marine algal oils

22. Design of healthy foods and beverages containing whole algae

23. Algal hydrocolloids for the delivery of active compounds

24. Cosmeceuticals from algae

25. Algae for the formulation of gluten-free bakery products

26. Spirulina for the food and functional food industries

Product details

  • Edition: 2
  • Latest edition
  • Published: July 28, 2023
  • Language: English

About the editors

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, Spain

LP

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

SK

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

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