Algal Functional Foods And Nutraceuticals

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Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges

Avinash Mishra
Algal Functional Foods and Nutraceuticals Benefits Opportunities and Challenges Book PDF

Author : Avinash Mishra
Publisher : Bentham Science Publishers
Page : 529 pages
File Size : 48,6 Mb
Release : 2022-11-29
Category : Science
ISBN : 9789815051889

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Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges by Avinash Mishra Pdf

Edible algae, including seaweeds, are a source of functional food, dietary supplements, metabolites and bioactive compounds. Algal-based functional foods have potential health benefits, and their commercial value depends on their applications in the food and nutraceutical industries. This book covers several aspects of algal based functional foods. It informs the reader about algal cultivation techniques, environmental impact, habitat, nutraceutical potential, extraction of bioactive metabolites, functional-food composition, bio-prospection, culture-induced nutraceutical compounds, algae-based bio-packaging, algal-biorefinery, toxicity, trends and future prospects. The editors present the topics in a research-oriented format while citing scholarly references. This book is a comprehensive resource for anyone interested in the nutritional benefits and industrial utilization of algae as a sustainable food source.

Algal Functional Foods and Nutraceuticals

Avinash Mishra
Algal Functional Foods and Nutraceuticals Book PDF

Author : Avinash Mishra
Publisher : Bentham Science Publishers
Page : 0 pages
File Size : 50,9 Mb
Release : 2022-11-29
Category : Science
ISBN : 981505189X

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Algal Functional Foods and Nutraceuticals by Avinash Mishra Pdf

Edible algae, including seaweeds, are a source of functional food, dietary supplements, metabolites and bioactive compounds. Algal-based functional foods have potential health benefits, and their commercial value depends on their applications in the food and nutraceutical industries. This book covers several aspects of algal based functional foods. It informs the reader about algal cultivation techniques, environmental impact, habitat, nutraceutical potential, extraction of bioactive metabolites, functional-food composition, bio-prospection, culture-induced nutraceutical compounds, algae-based bio-packaging, algal-biorefinery, toxicity, trends and future prospects. The editors present the topics in a research-oriented format while citing scholarly references. This book is a comprehensive resource for anyone interested in the nutritional benefits and industrial utilization of algae as a sustainable food source.

Functional Ingredients from Algae for Foods and Nutraceuticals

Herminia Dominguez
Functional Ingredients from Algae for Foods and Nutraceuticals Book PDF

Author : Herminia Dominguez
Publisher : Elsevier
Page : 766 pages
File Size : 53,5 Mb
Release : 2013-09-30
Category : Technology & Engineering
ISBN : 9780857098689

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Functional Ingredients from Algae for Foods and Nutraceuticals by Herminia Dominguez Pdf

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

Functional Ingredients from Algae for Foods and Nutraceuticals

Herminia Dominguez,Leonel Pereira,Stefan Kraan
Functional Ingredients from Algae for Foods and Nutraceuticals Book PDF

Author : Herminia Dominguez,Leonel Pereira,Stefan Kraan
Publisher : Elsevier
Page : 784 pages
File Size : 51,7 Mb
Release : 2023-07-28
Category : Technology & Engineering
ISBN : 9780323986342

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Functional Ingredients from Algae for Foods and Nutraceuticals by Herminia Dominguez,Leonel Pereira,Stefan Kraan Pdf

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. 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

Functional Ingredients from Algae for Foods and Nutraceuticals

Herminia Dominguez
Functional Ingredients from Algae for Foods and Nutraceuticals Book PDF

Author : Herminia Dominguez
Publisher : Woodhead Publishing
Page : 768 pages
File Size : 41,5 Mb
Release : 2017-11-13
Category : Medical
ISBN : 0081014139

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Functional Ingredients from Algae for Foods and Nutraceuticals by Herminia Dominguez Pdf

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 microalgaeDiscusses methods for the extraction of bioactives from algaeDescribes the use of algae and products derived from them in the food and nutraceutical industries

Algae for Food

Rathinam Raja,Shanmugam Hemaiswarya,Kulanthaiyesu Arunkumar,Isabel S. Carvalho
Algae for Food Book PDF

Author : Rathinam Raja,Shanmugam Hemaiswarya,Kulanthaiyesu Arunkumar,Isabel S. Carvalho
Publisher : CRC Press
Page : 294 pages
File Size : 46,6 Mb
Release : 2021-10-25
Category : Science
ISBN : 9781000457100

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Algae for Food by Rathinam Raja,Shanmugam Hemaiswarya,Kulanthaiyesu Arunkumar,Isabel S. Carvalho Pdf

Algae for Food: Cultivation, Processing and Nutritional Benefits Algae are a primitive, living photosynthetic form and they are the oldest living organism. In the marine ecosystem, algae are the primary producers that supply energy required to a diverse marine organism and especially seaweed provides a habitat for invertebrates and fishes. There have been significant advances in many areas of phycology. This book describes the advances related to food and nutrition of algae achieved during the last decades, it also identifies gaps in the present knowledge and needs for the future. The 17 chapters, grouped into 6 parts, are written by phycologists. More insight on industrial exploitation of algae and their products is supported by current studies and will help academia. The first part explains new technologies to improve the microalgal biomass, strain improvement and different methods of seaweed cultivation. In the second part, food and nutraceutical applications of algae, food safety aspects, green nanotechnology and formulation methods for the extraction and isolation of algal functional foods are described. The third part deals with pigments and carotenoids while the fourth part exploits the isolation and application of hydrocolloids, nutritional implications of algal polysaccharides and the characterization and bioactivity of fucoidans. In the fifth part, the biomedical potential of seaweed followed by agricultural applications of algae are well described. The book is an important resource for scholars that provides knowledge on wide range of topics. Key Features Covers important fields of algae from biomass production to genetic engineering aspects of algae Useful in the field of algal biotechnology, aquaculture, marine micro and macrobiology, microbial biotechnology and bioprocess technology Focuses on the therapeutic and nutritional areas of algae

Algal Genetic Resources

Jeyabalan Sangeetha,Devarajan Thangadurai
Algal Genetic Resources Book PDF

Author : Jeyabalan Sangeetha,Devarajan Thangadurai
Publisher : CRC Press
Page : 398 pages
File Size : 52,8 Mb
Release : 2022-09-29
Category : Nature
ISBN : 9781000565324

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Algal Genetic Resources by Jeyabalan Sangeetha,Devarajan Thangadurai Pdf

This book focuses on the current and potential applications of microalgae and cyanobacteria in pharmaceuticals, nutraceuticals, and cosmeceuticals. The book deals with the very recent and advanced techniques and technologies in algal cultivation and extraction for its application. The chapters discuss the biological importance, properties, and uses of algal metabolites and microalgae-based compounds in drug development, in food nutrition enhancement, and in the development of cosmetics with medicinal properties. The chapter authors cover a range of diverse topics on algal biological resources, such as: algae as a nutraceutical and functional food ingredient the extraction of food bioactive compounds from microalgae spirulina-derived nutraceuticals and their applications in the food industry anticancer compounds from freshwater microalgae cosmetic applications of microalgal and cyanobacterial pigments and more This unique book, Algal Genetic Resources: Cosmeceuticals, Nutraceuticals, and Pharmaceuticals from Algae, will enlighten readers on the vast usefulness of microalgae and cyanobacteria as an important resource for the cosmeceutical, pharmaceutical and nutraceutical industries for their broad biotechnological potential industrial applications. The volume will be a valuable reference for scientists and researchers in these areas as well as for advanced students and faculty in ecology, phycology, botany, agriculture, biotechnology, microbiology, environmental biotechnology, plant science, and life sciences.

Recent Advances in Micro- and Macroalgal Processing

Gaurav Rajauria,Yvonne V. Yuan
Recent Advances in Micro and Macroalgal Processing Book PDF

Author : Gaurav Rajauria,Yvonne V. Yuan
Publisher : John Wiley & Sons
Page : 64 pages
File Size : 42,9 Mb
Release : 2021-04-15
Category : Technology & Engineering
ISBN : 9781119542612

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Recent Advances in Micro- and Macroalgal Processing by Gaurav Rajauria,Yvonne V. Yuan Pdf

Recent Advances in Micro- and Macroalgal Processing A comprehensive review of algae as novel and sustainable sources of algal ingredients, their extraction and processing This comprehensive text offers an in-depth exploration of the research and issues surrounding the consumption, economics, composition, processing and health effects of algae. With contributions from an international team of experts, the book explores the application of conventional and emerging technologies for algal processing. The book includes recent developments such as drying and milling technologies along with advancements in sustainable greener techniques. The text also highlights individual groups of compounds including polysaccharides, proteins, polyphenols, carotenoids, lipids and fibres from algae. The authors provide insightful reviews of the traditional and more recent applications of algae/algal extracts in food, feed, pharmaceutical and cosmetics products. Offering a holistic view of the various applications, the book looks at the economic feasibility, market trends and considerations, and health hazards associated with algae for industrial applications. This important book: Provides a comprehensive overview of algal biomolecules and the role of emerging processing technologies Explores the potential biological and health benefits of algae and their applications in food, pharmaceuticals and cosmetic products Includes a current review of algal bioactives and processing technologies for food and ingredient manufacturers Contains contributions from leading academic and industrial experts Written for food scientists, allied researchers and professional food technologists, Recent Advances in Micro- and Macroalgal Processing: Food and Health Perspectives offers a guide to the novel processing and extraction techniques for exploring and harnessing the immense potential of algae.

Marine Nutraceuticals and Functional Foods

Colin Barrow,Fereidoon Shahidi
Marine Nutraceuticals and Functional Foods Book PDF

Author : Colin Barrow,Fereidoon Shahidi
Publisher : CRC Press
Page : 508 pages
File Size : 51,7 Mb
Release : 2007-08-13
Category : Technology & Engineering
ISBN : 9781420015812

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Marine Nutraceuticals and Functional Foods by Colin Barrow,Fereidoon Shahidi Pdf

Two of the most popular nutraceutical products on the market, omega-3 oil and glucosamine, were originally derived from waste products. Discarded oil from the manufacture of fishmeal became wildly popular as omega-3, a polyunsaturated fat, and the fully hydrolyzed chitosan from shrimp and crab shell, glucosamine, found wide use in joint health. Hun

Handbook of Algal Technologies and Phytochemicals

Gokare A. Ravishankar,Ranga Rao Ambati
Handbook of Algal Technologies and Phytochemicals Book PDF

Author : Gokare A. Ravishankar,Ranga Rao Ambati
Publisher : CRC Press
Page : 364 pages
File Size : 43,9 Mb
Release : 2019-07-12
Category : Science
ISBN : 9780429623431

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Handbook of Algal Technologies and Phytochemicals by Gokare A. Ravishankar,Ranga Rao Ambati Pdf

Key features: The most comprehensive resource available on the biodiversity of algal species, their industrial production processes and their use for human consumption in food, health and varied applications. Emphasis on basic and applied research, addressing aspects of scale-up for commercial exploitation for the development of novel phytochemicals (phytochemicals from algae). Addresses the underexplored and underutilized potential of chemicals from marine sources for health benefits. Each chapter, written by expert contributors from around the world, includes Summary Points, Figures and Tables, as well as up-to-date references. The first book in this two-volume set explores the diversity of algal constituents for health and disease applications. The commercial value of chemicals of value to food and health is about $6 billion annually, of which 30 percent relates to micro and macro algal metabolites and products for health food applications. This comprenhensive volume looks in detail at algal genomics and metabolomics as well as mass production of microalgae. As a whole, the two-volume set covers all micro and macro algal forms and their traditional uses; their constituents which are of value for food, feed, specialty chemicals, bioactive compounds for novel applications, and bioenergy molecules. Bio-business and the market share of algae-based products are also dealt with, providing global perspectives.

Marine Products for Healthcare

Vazhiyil Venugopal
Marine Products for Healthcare Book PDF

Author : Vazhiyil Venugopal
Publisher : CRC Press
Page : 552 pages
File Size : 48,8 Mb
Release : 2008-10-20
Category : Science
ISBN : 9781420052640

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Marine Products for Healthcare by Vazhiyil Venugopal Pdf

Considered Mother Nature's medicine cabinet in many areas of the world, marine organisms have been known from time immemorial to possess curative powers. But until recently, their bioactive compounds, nutraceutical properties, and commercial potential remained undiscovered. Bringing together widely scattered literature, Marine Products for Healthca

Marine Medicinal Foods

Anonim
Marine Medicinal Foods Book PDF

Author : Anonim
Publisher : Academic Press
Page : 488 pages
File Size : 43,6 Mb
Release : 2011-11-03
Category : Technology & Engineering
ISBN : 9780123877000

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Marine Medicinal Foods by Anonim Pdf

This volume on medicinal foods from the sea narrates the bioactive principles of various marine floral (vertebrate and Invertebrate), faunal (Macro and Micro algal) and microbial sources. Contributions from eminent scientists worldwide explain about the latest advance implications in the development and application of marine originated functional foods, as potential pharmaceuticals and medicines for the benefit of humankind by meeting the present nutraceutical demands. The latest important information for food scientists and nutritionists Peer-reviewed articles by a panel of respected scientists The go-to series since 1948

Marine Nutraceuticals

Se-Kwon Kim
Marine Nutraceuticals Book PDF

Author : Se-Kwon Kim
Publisher : CRC Press
Page : 464 pages
File Size : 41,8 Mb
Release : 2013-03-25
Category : Medical
ISBN : 9781466513525

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Marine Nutraceuticals by Se-Kwon Kim Pdf

There is a great deal of consumer interest in natural bioactive substances due to their health benefits. Offering the potential to provide valuable nutraceuticals and functional food ingredients, marine-derived compounds are an abundant source of nutritionally and pharmacologically active agents, with both chemical diversity and complexity. Functio

Microbial Functional Foods and Nutraceuticals

Vijai Kumar Gupta,Helen Treichel,Volha (Olga) Shapaval,Luiz Antonio de Oliveira,Maria G. Tuohy
Microbial Functional Foods and Nutraceuticals Book PDF

Author : Vijai Kumar Gupta,Helen Treichel,Volha (Olga) Shapaval,Luiz Antonio de Oliveira,Maria G. Tuohy
Publisher : John Wiley & Sons
Page : 323 pages
File Size : 41,6 Mb
Release : 2017-12-26
Category : Technology & Engineering
ISBN : 9781119049012

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Microbial Functional Foods and Nutraceuticals by Vijai Kumar Gupta,Helen Treichel,Volha (Olga) Shapaval,Luiz Antonio de Oliveira,Maria G. Tuohy Pdf

Showcases the recent advances in microbial functional food applications across food science, microbiology, biotechnology, and chemical engineering Microbial technology plays a key role in the improvement of biotechnology, cosmeceuticals, and biopharmaceutical applications. It has turned into a subject of expanding significance because new microbes and their related biomolecules are distinguished for their biological activity and health benefits. Encompassing both biotechnology and chemical engineering, Microbial Functional Foods and Nutraceuticals brings together microbiology, bacteria, and food processing/mechanization, which have applications for a variety of audiences. Pharmaceuticals, diagnostics, and medical device development all employ microbial food technology. The book addresses the recent advances in microbial functional foods and associated applications, providing an important reference work for graduates and researchers. It also provides up-to-date information on novel nutraceutical compounds and their mechanisms of action—catering to the needs of researchers and academics in food science and technology, microbiology, chemical engineering, and other disciplines who are dealing with microbial functional foods and related areas. Microbial Functional Foods and Nutraceuticals is: Ground-breaking: Includes the latest developments and research in the area of microbial functional foods and nutraceuticals Multidisciplinary: Applicable across food science and technology, microbiology, biotechnology, chemical engineering, and other important research fields Practical and academic: An important area of both academic research and new product development in the food and pharmaceutical industries Microbial Functional Foods and Nutraceuticals is an ideal resource of information for biologists, microbiologists, bioengineers, biochemists, biotechnologists, food technologists, enzymologists, and nutritionists.

Functional Foods and Nutraceuticals

Chukwuebuka Egbuna,Genevieve Dable Tupas
Functional Foods and Nutraceuticals Book PDF

Author : Chukwuebuka Egbuna,Genevieve Dable Tupas
Publisher : Springer Nature
Page : 644 pages
File Size : 46,9 Mb
Release : 2020-08-24
Category : Technology & Engineering
ISBN : 9783030423193

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Functional Foods and Nutraceuticals by Chukwuebuka Egbuna,Genevieve Dable Tupas Pdf

Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and manufacturers understand the concepts underpinning functional foods and the opportunity they represent to improve human health, reduce healthcare costs, and support economic development worldwide. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations presents a guide to functional foods from experienced professionals in key institutions around the world. The text provides background information on the health benefits, bioavailability, and safety measurements of functional foods and nutraceuticals. Subsequent chapters detail the bioactive components in functional foods responsible for these health benefits, as well as the different formulations of these products and recent innovations spurred by consumer demands. Authors emphasize product development for increased marketability, taking into account safety issues associated with functional food adulteration and solutions to be found in GMP adherence. Various food preservation methods aimed at enhancing the quality and shelf life of functional food are also highlighted. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations is the first of its kind, designed to be useful to students, teachers, nutritionists, food scientists, food technologists and public health regulators alike.