Bioactive Seaweeds for Food Applications: Natural Ingredients for Healthy Diets

Description

Bioactive Seaweed Substances for Functional Food Applications: Natural Ingredients for Healthy Diets presents various types of bioactive seaweed substances and introduces their applications in functional food products. Presenting summaries of the substances derived from seaweed, this book systematically explores new ingredients and the bioactive substances that are both environmentally friendly and highly beneficial to human health. This evidence-based resource offers an abundance of information on the applications of seaweed as a solution to meet an increasing global demand for sustainable food sources. It is an essential reference for anyone involved in seaweed substance research, seaweed processing, and food and health disciplines. Discusses the use of bioactive seaweed substances as a new class of food ingredientsOutlines the use of seaweed as gelling agents used for food restructuring, coating and encapsulationSystematically explores new ingredients and the bioactive substances that are both environmentally friendly and highly beneficial to human health Content: Front Cover Bioactive Seaweeds for Food Applications Bioactive Seaweeds for Food Applications: Natural Ingredients for Healthy Diets Copyright Contents List of Contributors Editor Description Preface Acknowledgments 1 -- Seaweed Bio-Resources and Bioactive Seaweed Substances 1 -- Seaweed Bioresources 1.1 Marine Biomass 1.2 Marine Algae 1.3 Seaweeds 1.3.1 Brown Seaweeds 1.3.2 Red Seaweeds 1.3.2.1 Carrageenan-Bearing Red Seaweeds 1.3.2.2 Agar-Bearing Red Seaweeds 1.4 Seaweed Cultivation 1.5 Commercial Applications of Seaweed Bioresources 1.5.1 Marine Functional Foods 1.5.2 Marine Nutraceuticals1.5.3 Marine Drugs and Health Products 1.5.4 Marine Cosmetics 1.5.5 Marine Biomedical Materials 1.5.6 Marine Fertilizers 1.6 Summary References Further Reading 2 -- Bioactive Seaweed Substances 2.1 Introduction 2.2 Carbohydrates 2.2.1 Polysaccharides 2.2.2 Oligosaccharides 2.3 Lipids 2.3.1 Ω-3 Fatty Acids 2.3.2 Glycolipids 2.3.3 Phospholipids 2.4 Pigments 2.4.1 Carotenoids 2.4.2 Chlorophylls 2.5 Secondary Metabolites References 3 -- Production of Seaweed-Derived Food Hydrocolloids 3.1 Introduction 3.2 Market Size and Value 3.3 Alginate Seaweeds and Alginate Production3.3.1 Extraction of Alginate From Brown Seaweeds 3.3.2 Basic Extraction Procedure 3.3.3 Alginic Acid Method 3.3.4 Calcium Alginate Method 3.3.5 Reactive Extrusion Method for Extracting Alginate From Seaweeds 3.4 Carrageenan Seaweeds and Carrageenan Production 3.4.1 Production Methods for Carrageenan 3.4.2 Refined and Filtered Carrageenan 3.4.3 Semirefined Carrageenan and Seaweed Flour 3.5 Agar Seaweeds and Agar Production 3.5.1 Manufacturing Processes 3.5.2 Seaweed Treatment Before Extraction 3.5.3 General Process Requirement 3.6 SummaryReferences Further Reading 4 -- Seaweed-Derived Sulfated Polysaccharides: Scopes and Challenges in Implication in Health Care 4.1 Introduction 4.2 Extraction, Purification, Modification, and Characterization 4.3 Validated Biological Effects 4.3.1 Antioxidant 4.3.2 Cytotoxicity and Antitumor 4.3.3 Immunomodulation and Antiinflammation 4.3.4 Anticoagulation and Complement System Inhibition 4.3.5 Hypolipemic 4.3.6 Antiprotozoal, Antimicrobial, and Antiviral 4.3.7 Osteoprotective and Angiogenic 4.3.8 Antivenomic and Antitoxic 4.4 Regenerative and Nanomedicine Scope 4.5 Insights, Hurdles, and Scopes4.6 Conclusion References 5 -- Seaweed-Derived Carotenoids 5.1 Introduction 5.2 Sources, Structure, and Classification of Seaweed Carotenoids 5.3 Processing Technology of Seaweed Carotenoids 5.3.1 Supercritical Fluid Extraction 5.3.2 Pressurized Liquid Extraction 5.3.3 Microwave-Assisted Extraction 5.3.4 Centrifugal Partition Chromatography 5.4 Potent Application of Seaweed-Derived Carotenoids in Functional Foods andâ#x80 Ānimal Feed 5.5 Future Trends 5.6 Conclusions References II -- Applications of Bioactive Seaweed Substances in Functional Food Products