Functional Ingredients from Algae for Foods and Nutraceuticals

Informationen zum Autor 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. Klappentext 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. This book reviews key topics in these areas! encompassing both macroalgae (seaweeds) and microalgae. Zusammenfassung 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. This book reviews key topics in these areas! encompassing both macroalgae (seaweeds) and microalgae. Inhaltsverzeichnis 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. ...

Autorentext
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.

Klappentext

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. This book reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae.

Inhalt

Part 1 Structure and occurrence of the major algal components: Algal polysaccharides; Phlorotannins; Algal proteins, peptides and amino acids; Algal lipids, fatty acids and sterols; Pigments and minor compounds. Part 2 Biological properties of algae: Anticoagulant and antithrombotic agents; Antimicrobial and antiviral compounds; Antioxidant properties; Anticancer agents; Antiinflammatory properties; Algae and cardiovascular health; Gastric and hepatic protective effects; Anti-obesity and anti-diabetic activities. Part 3 Extraction of bioactive components: Extraction of polysaccharides; Subcritical water extraction; Supercritical CO2 extraction; Enzymatic extraction; Ultrasonic and microwave-assisted extraction; Fractionation and purification. Part 4 Applications in foods and nutraceuticals: Prebiotic properties; Nutraceuticals containing marine algal oils; Design of feeds and foods; Design of healthier foods; Algal hydrocolloids; Cosmeceuticals.