This item is in: Food Science > Functional foods and nutrition

Functional ingredients from algae for foods and nutraceuticals

Edited by H Dominguez, University of Vigo, Spain

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 256

 - 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

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.

ISBN 0 85709 512 9
ISBN-13: 978 0 85709 512 1
September 2013
704 pages  234 x 156mm  hardback  
Approx. £200.00 / US$340.00 / €240.00

Not yet published

An e-book version of this title will be available from Woodhead Publishing Online. To view the current titles available visit Woodhead Publishing Online

About the editor

Herminia Domínguez is Professor of Chemical Engineering at the University of Vigo, Spain.

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Contents

PART 1 STRUCTURE AND OCCURRENCE OF THE MAJOR ALGAL COMPONENTS
PART 2 BIOLOGICAL PROPERTIES OF ALGAE AND ALGAL COMPONENTS
PART 3 EXTRACTION OF BIOACTIVE COMPONENTS FROM ALGAE
PART 4 APPLICATIONS OF ALGAE AND ALGAL COMPONENTS IN FOODS, FUNCTIONAL FOODS AND NUTRACEUTICALS

Algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals
H Domínguez, University of Vigo, Spain
 - Introduction
 - Algae
 - Functional foods and nutraceuticals
 - Algae as a potential raw material for bioactive ingredients
 - Conclusions
 - References

PART 1 STRUCTURE AND OCCURRENCE OF THE MAJOR ALGAL COMPONENTS

Chemical structures of algal polysaccharides
A I Usov, N D Zelinsky Institute of Organic Chemistry, Russian Academy of Sciences, Russian Federation
 - Introduction
 - Polysaccharides of the red algae (Rhodophyta)
 - Polysaccharides of the brown algae (Phaeophyceae)
 - Polysaccharides of the green algae (Chlorophyta)
 - Polysaccharides of several microalgae
 - Conclusions and future trends
 - References

Algal lipids, fatty acids and sterols
P Kumari, M Kumar, C R K Reddy and B Jha, CSIR-Central Salt and Marine Chemicals Research Institute, India
 - Introduction
 - Structure and occurrence of algal lipids
 - Structure and occurrence of algal fatty acids, oxylipins and sterols
 - Recent advances in algal lipid methodology and lipidomics
 - Seasonal variations
 - Environmental variations
 - Nutritional implications
 - Conclusions and future trends
 - Sources of further information and advice
 - References
 - Appendix: Acronyms

Algal proteins, peptides and amino acids
E Conde, E M Balboa, M Parada and E Falqué, University of Vigo, Spain
 - Introduction
 - Isolation strategies
 - Analysis and quantitation
 - Macroalgae
 - Microalgae
 - Conclusions and future trends
 - References

Phlorotannins
I P Singh and J Sidana, National Institute of Pharmaceutical Education and Research (NIPER), India
 - Introduction
 - Structure and classification
 - Detection and quantitation
 - Seasonal and environmental variations of phlorotannins
 - Isolation strategies
 - Structure elucidation
 - Pharmacological activities
 - Conclusions and future trends
 - References

Pigments and minor compounds in algae
S Kraan, Ocean Harvest Technology, Ireland
 - Introduction
 - Nutritional elements in macroalgae
 - Pigments in macroalgae
 - Minerals and trace elements
 - Vitamins
 - Factors influencing vitamin content of seaweed
 - Conclusions and future trends
 - References

PART 2 BIOLOGICAL PROPERTIES OF ALGAE AND ALGAL COMPONENTS

Antioxidant properties of algal components and fractions
J Mancini-Filho, University of São Paulo, Brazil, A Vidal-Novoa, University of Havana, Cuba, and AMO Silva, University of São Paulo, Brazil
 - Introduction
 - Determining antioxidant activity
 - Defining antioxidant behaviour through animal models
 - Mechanisms of action
 - Potential applications of active biological compounds from marine algae
 - Conclusions and future trends
 - References

Antimicrobial activity of compounds isolated from algae
N Abu-Ghannam and G Rajauria, College of Sciences and Health, Dublin Institute of Technology, Ireland
 - Introduction
 - Factors affecting the efficacy of antimicrobial compounds extracted from seaweeds
 - Antimicrobial susceptibility testing
 - Efficacy of hydrophilic and lipophilic extracts on bacteria associated with food safety and quality
 - Screening and purification of antimicrobial crude seaweed extracts using thin layer chromatography (TLC)-bioautography
 - Conclusions
 - References

Anticancer agents derived from marine algae
N S Boopathy and K Kathiresan, Annamalai University, India
 - Introduction
 - Anticancer potential of marine algae
 - Mechanisms of anticancer activity
 - Conclusions
 - Acknowledgements
 - References

Anti-inflammatory properties of algae
M J Abad, Department of Pharmacology, Faculty of Pharmacy, University Complutense, Madrid, Spain
 - Introduction: inflammation mediators and the need for new anti-inflammatory agents
 - Anti-inflammatory properties of polysaccharides
 - Anti-inflammatory properties of polyphenols, tannins, peptides and related compounds
 - Anti-inflammatory properties of terpenes, steroids and other compounds
 - Potential applications of algae in anti-inflammatory nutraceuticals
 - Conclusions and future trends
 - Acknowledgement
 - References
 - Appendix: Abbreviations

Algae and cardiovascular health
F J Sánchez-Muniz, Universidad Complutense de Madrid, Spain, A Bocanegra de Juana, Universidad de Alcalá de Henares, Spain, and S Bastida and J Benedí, Universidad Complutense de Madrid, Spain
 - Introduction
 - Major dietary factors affecting coronary heart disease (CHD) risk
 - Effects of seaweeds and algal compounds on cholesterol metabolism, lipoprotein levels and thrombosis
 - Effect of algae and algal compounds on blood pressure
 - Antioxidant properties of seaweeds and algal components
 - Interactions of seaweeds and drugs
 - Conclusions
 - Acknowledgements
 - References
 - Appendix: Abbreviations

Gastric and hepatic protective effects of algal components
H R B Raghavendran, University of Malaya, Malaysia, A Sathivel, MAHSA University College, Malaysia and SRekha, Daejeon Oriental Hospital, Daejeon University, Republic of Korea
 - Introduction
 - Algae constituents and hepatic lipid metabolism
 - The benefits of brown alga and its components in liver diseases
 - The hepatoprotective role of green and red algae
 - The role of algae in the hepatic cytochrome system and hepatic stellate cells
 - Fucoxanthin, a unique carotenoid of brown algae
 - Algae and gastroprotection
 - The gastroprotective role of green and red algae
 - Brown algae’s unique component fucoidan in gastroprotection
 - The gastroprotective role of alginate in pre-clinical and clinical trials
 - Conclusion
 - References

Anti-obesity and anti-diabetic activities of algae
H Maeda, Hirosaki University, Japan
 - Introduction
 - Anti-obesity and anti-diabetic effects of algal lipid components
 - Anti-obesity effect of fucoxanthin
 - Anti-diabetic effect of fucoxanthin
 - Fucoxanthin absorption, safety and storage stability
 - Conclusions and future trends
 - References
 - Appendix: Abbreviations

PART 3 EXTRACTION OF BIOACTIVE COMPONENTS FROM ALGAE

Conventional and alternative technologies for the extraction of algal polysaccharides
G Hernández-Carmona, Instituto Politécnico Nacional, México, Y Freile-Pelegrín, CINVESTAV-IPN, Unidad Mérida, México and E Hernández-Garibay, Centro Regional de Investigación Pesquera de Ensenada, INAPESCA, México
 - Introduction
 - Alginates
 - Conventional alginate extraction methods
 - Agar
 - Conventional agar extraction methods
 - Carrageenan
 - Conventional carrageenan extraction methods
 - Conclusions
 - References

Enzymatic extraction of bioactives from algae
W A J P Wijesinghe and Y J Jeon, Jeju National University, Republic of Korea
 - Introduction
 - Principles of enzymatic extraction
 - Comparative advantages of enzymatic extraction and industrial relevance
 - Useful bioactive components from seaweeds as functional ingredients
 - Conclusions and future trends
 - References

Subcritical water extraction of bioactive components from algae
M Castro-Puyana, M Herrero, J A Mendiola and E Ibáñez, Institute of Food Science Research (CIAL, CSIC-UAM), Spain
 - Introduction
 - Principles of subcritical water extraction
 - Equipment requirements
 - Applications for the extraction of bioactive components from algae; comparison with conventional processes
 - Conclusion and future trends
 - References

Supercritical CO2 extraction of bioactive components from algae
M A A Meireles, University of Campinas, Brazil
 - Introduction
 - Supercritical fluid extraction (SFE) from solid matrices
 - Equipment, process variables and cost of manufacturing (COM)
 - SFE from algae
 - Conclusion
 - Sources of further information and advice
 - References
 - Appendix: Symbols and acronyms

Ultrasonic- and microwave-assisted extraction and modification of algal components
S Morais, REQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Portugal
 - Introduction
 - Microwave-assisted extraction (MAE)
 - Ultrasonic-assisted extraction (UAE)
 - Conclusions and future trends
 - Acknowledgement
 - Sources of further information and advice
 - References

PART 4 APPLICATIONS OF ALGAE AND ALGAL COMPONENTS IN FOODS, FUNCTIONAL FOODS AND NUTRACEUTICALS

Design of healthier foods and beverages containing whole algae
S Cofrades, Institute of Food Science Technology and Nutrition (ICTAN-CSIC), Spain, M Serdaroğlu, Ege University, Turkey, and F Jiménez-Colmenero, Institute of Food Science Technology and Nutrition (ICTAN-CSIC), Spain
 - Introduction
 - Algae as sources of nutrients and bioactive compounds in healthier foods and beverages: technological considerations
 - Whole algae versus algal components as healthy ingredients in foods and beverages
 - The use of whole algae as ingredients in healthy food formulations
 - The use of whole algae as ingredients in healthy beverage formulations
 - Market considerations
 - Conclusions and future trends
 - Acknowledgements
 - References

Development of nutraceuticals containing marine algae oils
D Ansorena and I Astiasarán, Universidad de Navarra, Spain
 - Introduction
 - Health benefits of omega-fatty acids
 - Algae oils as sources of omega-fatty acids
 - Health benefits of other lipidic bioactive compounds (carotenoids) obtained from microalgae
 - Legal aspects of algae oil and carotenoid supplements
 - Market considerations
 - Conclusions and future trends
 - Sources of further information and advice
 - Acknowledgements
 - References
 - Appendix: Acronyms

Prebiotic properties of algae and algae-supplemented products
P A Iji, University of New England, Australia and M M Kadam, Nagpur Veterinary College, MAFSU, India
 - Introduction
 - Non-digestible carbohydrate contents of algae
 - In vitro and in vivo studies of algae-supplemented food products
 - Practical applications of prebiotic functional foods containing algae
 - The future of prebiotic functional foods containing algae
 - Conclusion
 - References

Algal hydrocolloids for the production and delivery of probiotic bacteria
C P Champagne, Food R& D Center, Agriculture and Agri-food Canada, Canada
 - Introduction
 - Polymers used for the microencapsulation of probiotic bacteria
 - Encapsulation techniques applied to probiotics: droplet extrusion
 - Encapsulation techniques applied to probiotics: emulsions
 - Improving on algal gels
 - The production of concentrated cultures in algal gels
 - Algal-based microencapsulated probiotics in nutraceuticals and foods
 - Conclusions and future trends
 - References

Cosmeceuticals from algae
M Senevirathne and S-K Kim, Pukyong National University, Republic of Korea
 - Introduction
 - Production of potential cosmeceuticals from algae
 - Biological activities of cosmeceuticals from algae
 - Market considerations
 - Conclusions and future trends
 - Sources of further information and advice
 - References
 - Appendix: Abbreviations