Functional Ingredients from Algae for Foods and Nutraceuticals

Herminia Dominguez (Edited by)

9780857095121, Elsevier Science

Hardback, published 30 September 2013

768 pages
23.4 x 15.6 x 3.9 cm, 1.25 kg

"Editor Domiínguez…offers this reference on nutritional roles for various kinds of algae and their extractives…Aqueous, supercritical, and enzymatic extractions are discussed, and the marketing and legal concerns associated with various formulations are addressed. Chapters are summaries rather than individual studies, but retain the information density of a primary research article." --ProtoView.com, February 2014

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.

Algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals. Part 1 Structure and occurrence of the major algal components: Chemical structures of algal polysaccharides
Algal lipids, fatty acids and sterols
Algal proteins, peptides and amino acids
Phlorotannins
Pigments and minor compounds in algae. Part 2 Biological properties of algae and algal components: Antioxidant properties of algal components and fractions
Antimicrobial activity of compounds isolated from algae
Anticancer agents derived from marine
Anti-inflammatory properties of algae
Algae and cardiovascular health
Gastric and hepatic protective effects of algal components
Anti-obesity and anti-diabetic activities of algae. Part 3 Extraction of bioactive components from algae: Conventional and alternative technologies for the extraction of algal polysaccharides
Enzymatic extraction of bioactives from algae
Subcritical water extraction of bioactive components from algae
Supercritical CO2 extraction of bioactive components from algae
Ultrasonic- and microwave-assisted extraction and modification of algal components. Part 4 Applications of algae and algal components in foods, functional foods and nutraceuticals: Design of healthier foods and beverages containing whole algae
Development of nutraceuticals containing marine algae oils
Prebiotic properties of algae and algae-supplemented products
Algal hydrocolloids for the production and delivery of probiotic bacteria
Cosmeceuticals from algae.

Subject Areas: Food & beverage technology [TDCT]