Functional Ingredients from Algae for Foods and Nutraceuticals.
Title:
Functional Ingredients from Algae for Foods and Nutraceuticals.
Author:
Dominguez, Herminia.
ISBN:
9780857098689
Personal Author:
Physical Description:
1 online resource (766 pages)
Series:
Woodhead Publishing Series in Food Science, Technology and Nutrition ; v.256
Woodhead Publishing Series in Food Science, Technology and Nutrition
Contents:
Cover -- Functional ingredients from algae for foods and nutraceuticals -- Copyright -- Contents -- Contributor contact details -- Woodhead Publishing Series in Food Science, Technology and Nutrition -- Preface -- 1 Algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals -- 1.1 Introduction -- 1.2 Algae -- 1.3 Functional foods and nutraceuticals -- 1.4 Algae as a potential raw material for bioactive ingredients -- 1.5 Conclusions -- 1.6 References -- Part I Structure and occurrence of the major algal components -- 2 Chemical structures of algal polysaccharides -- 2.1 Introduction -- 2.2 Polysaccharides of the red algae (Rhodophyta) -- 2.3 Polysaccharides of the brown algae (Phaeophyceae) -- 2.4 Polysaccharides of the green algae (Chlorophyta) -- 2.5 Polysaccharides of several microalgae -- 2.6 Conclusions and future trends -- 2.7 References -- 3 Algal lipids, fatty acids and sterols -- 3.1 Introduction -- 3.2 Structure and occurrence of algal lipids -- 3.3 Structure and occurrence of algal fatty acids, oxylipins and sterols -- 3.4 Recent advances in algal lipid methodology and lipidomics -- 3.5 Seasonal variations -- 3.6 Environmental variations -- 3.7 Nutritional implications -- 3.8 Conclusions and future trends -- 3.9 Sources of further information and advice -- 3.10 References -- 3.11 Appendix: acronyms -- 4 Algal proteins, peptides and amino acids -- 4.1 Introduction -- 4.2 Isolation strategies -- 4.3 Analysis and quantitation -- 4.4 Macroalgae -- 4.5 Microalgae -- 4.6 Conclusions and future trends -- 4.7 References -- 5 Phlorotannins -- 5.1 Introduction -- 5.2 Structure and classification -- 5.3 Detection and quantitation -- 5.4 Seasonal and environmental variations of phlorotannins -- 5.5 Isolation strategies -- 5.6 Structure elucidation -- 5.7 Pharmacological activities.
5.8 Conclusions and future trends -- 5.9 References -- 6 Pigments and minor compounds in algae -- 6.1 Introduction -- 6.2 Nutritional elements in macroalgae -- 6.3 Pigments in macroalgae -- 6.4 Minerals and trace elements -- 6.5 Vitamins -- 6.6 Factors influencing vitamin content of seaweed -- 6.7 Conclusions and future trends -- 6.8 References -- Part II Biological properties of algae and algal components -- 7 Antioxidant properties of algal components and fractions -- 7.1 Introduction -- 7.2 Determining antioxidant activity -- 7.3 Defining antioxidant behaviour through animal models -- 7.4 Mechanisms of action -- 7.5 Potential applications of active biological compounds from marine algae -- 7.6 Conclusions and future trends -- 7.7 References -- 8 Antimicrobial activity of compounds isolated from algae -- 8.1 Introduction -- 8.2 Factors affecting the efficacy of antimicrobial compounds extracted from seaweeds -- 8.3 Antimicrobial susceptibility testing -- 8.4 Efficacy of hydrophilic and lipophilic extracts on bacteria associated with food safety and quality -- 8.5 Screening and purification of antimicrobial crude seaweed extracts using thin layer chromatography (TLC)-bioautography -- 8.6 Conclusions -- 8.7 References -- 9 Anticancer agents derived from marine algae -- 9.1 Introduction -- 9.2 Anticancer potential of marine algae -- 9.3 Mechanisms of anticancer activity -- 9.4 Conclusions -- 9.5 Acknowledgements -- 9.6 References -- 10 Anti-inflammatory properties of algae -- 10.1 Introduction: inflammation mediators and the need for new anti-inflammatory agents -- 10.2 Anti-inflammatory properties of polysaccharides -- 10.3 Anti-inflammatory properties of polyphenols, tannins, peptides and related compounds -- 10.4 Anti-inflammatory properties of terpenes, steroids and other compounds.
10.5 Potential applications of algae in anti-inflammatory nutraceuticals -- 10.6 Conclusions and future trends -- 10.7 Acknowledgement -- 10.8 References -- 10.9 Appendix: abbreviations -- 11 Algae and cardiovascular health -- 11.1 Introduction -- 11.2 Major dietary factors affecting coronary heart disease (CHD) risk -- 11.3 Effects of seaweeds and algal compounds on cholesterol metabolism, lipoprotein levels and thrombosis -- 11.4 Effect of algae and algal compounds on blood pressure -- 11.5 Antioxidant properties of seaweeds and algal components -- 11.6 Interactions of seaweeds and drugs -- 11.7 Conclusions -- 11.8 Acknowledgements -- 11.9 References -- 11.10 Appendix: abbreviations -- 12 Gastric and hepatic protective effects of algal components -- 12.1 Introduction -- 12.2 Algae constituents and hepatic lipid metabolism -- 12.3 The benefits of brown alga and its components in liver diseases -- 12.4 The hepatoprotective role of green and red algae -- 12.5 The role of algae in the hepatic cytochrome system and hepatic stellate cells -- 12.6 Fucoxanthin, a unique carotenoid of brown algae -- 12.7 Algae and gastroprotection -- 12.8 The gastroprotective role of green and red algae -- 12.9 Brown algae's unique component fucoidan in gastroprotection -- 12.10 The gastroprotective role of alginate in pre-clinical and clinical trials -- 12.11 Conclusion -- 12.12 References -- 13 Anti-obesity and anti-diabetic activities of algae -- 13.1 Introduction -- 13.2 Anti-obesity and anti-diabetic effects of algal lipid components -- 13.3 Anti-obesity effect of fucoxanthin -- 13.4 Anti-diabetic effect of fucoxanthin -- 13.5 Fucoxanthin absorption, safety and storage stability -- 13.6 Conclusions and future trends -- 13.7 References -- 13.8 Appendix: abbreviations -- Part III Extraction of bioactive components from algae.
14 Conventional and alternative technologies for the extraction of algal polysaccharides -- 14.1 Introduction -- 14.2 Alginates -- 14.3 Conventional alginate extraction methods -- 14.4 Agar -- 14.5 Conventional agar extraction methods -- 14.6 Carrageenan -- 14.7 Conventional carrageenan extraction methods -- 14.8 Conclusions -- 14.9 References -- 15 Enzymatic extraction of bioactives from algae -- 15.1 Introduction -- 15.2 Principles of enzymatic extraction -- 15.3 Comparative advantages of enzymatic extraction and industrial relevance -- 15.4 Useful bioactive components from seaweeds as functional ingredients -- 15.5 Conclusions and future trends -- 15.6 References -- 16 Subcritical water extraction of bioactive components from algae -- 16.1 Introduction -- 16.2 Principles of subcritical water extraction -- 16.3 Equipment requirements -- 16.4 Applications for the extraction of bioactive components from algae -- comparison with conventional processes -- 16.5 Conclusions and future trends -- 16.6 References -- 17 Supercritical CO2 extraction of bioactive components from algae -- 17.1 Introduction -- 17.2 Supercritical fluid extraction (SFE) from solid matrices -- 17.3 Equipment, process variables and cost of manufacturing (COM) -- 17.4 SFE from algae -- 17.5 Conclusion -- 17.6 Sources of further information and advice -- 17.7 References -- 17.8 Appendix: symbols and acronyms -- 18 Ultrasonic-and microwave-assisted extraction and modification of algal components -- 18.1 Introduction -- 18.2 Microwave-assisted extraction (MAE) -- 18.3 Ultrasonic-assisted extraction (UAE) -- 18.4 Conclusions and future trends -- 18.5 Acknowledgement -- 18.6 Sources of further information and advice -- 18.7 References -- Part IV Applications of algae and algal components in foods, functional foods and nutraceuticals.
19 Design of healthier foods and beverages containing whole algae -- 19.1 Introduction -- 19.2 Algae as sources of nutrients and bioactive compounds in healthier foods and beverages: technological considerations -- 19.3 Whole algae versus algal components as healthy ingredients in foods and beverages -- 19.4 The use of whole algae as ingredients in healthy food formulations -- 19.5 The use of whole algae as ingredients in healthy beverage formulations -- 19.6 Market considerations -- 19.7 Conclusions and future trends -- 19.8 Acknowledgements -- 19.9 References -- 20 Development of nutraceuticals containing marine algae oils -- 20.1 Introduction -- 20.2 Health benefits of omega-3 fatty acids -- 20.3 Algae oils as sources of omega-3 fatty acids -- 20.4 Health benefits of other lipidic bioactive compounds (carotenoids) obtained from microalgae -- 20.5 Legal aspects of algae oil and carotenoid supplements -- 20.6 Market considerations -- 20.7 Conclusions and future trends -- 20.8 Sources of further information and advice -- 20.9 Acknowledgements -- 20.10 References -- 20.11 Appendix: acronyms -- 21 Prebiotic properties of algae and algae-supplemented products -- 21.1 Introduction -- 21.2 Non-digestible carbohydrate contents of algae -- 21.3 In vitro and in vivo studies of algae-supplemented food products -- 21.4 Practical applications of prebiotic functional foods containing algae -- 21.5 The future of prebiotic functional foods containing algae -- 21.6 Conclusion -- 21.7 References -- 22 Algal hydrocolloids for the production and delivery of probiotic bacteria -- 22.1 Introduction -- 22.2 Polymers used for the microencapsulation of probiotic bacteria -- 22.3 Encapsulation techniques applied to probiotics: droplet extrusion -- 22.4 Encapsulation techniques applied to probiotics: emulsions -- 22.5 Improving on algal gels.
22.6 The production of concentrated cultures in algal gels.
Abstract:
Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae. After a chapter introducing the concept of algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals, part one explores the structure and occurrence of the major algal components. Chapters discuss the chemical structures of algal polysaccharides, algal lipids, fatty acids and sterols, algal proteins, phlorotannins, and pigments and minor compounds. Part two highlights biological properties of algae and algal components and includes chapters on the antioxidant properties of algal components, anticancer agents derived from marine algae, anti-obesity and anti-diabetic activities of algae, and algae and cardiovascular health. Chapters in part three focus on the extraction of compounds and fractions from algae and cover conventional and alternative technologies for the production of algal polysaccharides. Further chapters discuss enzymatic extraction, subcritical water extraction and supercritical CO2 extraction of bioactives from algae, and ultrasonic- and microwave-assisted extraction and modification of algal components. Finally, chapters in part four explore applications of algae and algal components in foods, functional foods and nutraceuticals including the design of healthier foods and beverages containing whole algae, prebiotic properties of algae and algae-supplemented products, algal hydrocolloids for the production and delivery of probiotic bacteria, and cosmeceuticals from algae. Functional ingredients from algae
for foods and nutraceuticals is a comprehensive resource for chemists, chemical engineers and medical researchers with an interest in algae and those in the algaculture, food and nutraceutical industries interested in the commercialisation of products made from algae. Provides an overview of the major compounds in algae, considering both macroalgae (seaweeds) and microalgae Discusses methods for the extraction of bioactives from algae Describes the use of algae and products derived from them in the food and nutraceutical industries.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
Genre:
Electronic Access:
Click to View