Recent Advances in Micro- and Macroalgal Processing

Name: Recent Advances in Micro- and Macroalgal Processing | Food and Health Perspectives
Brand: Wiley
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Food and Health Perspectives

Gaurav Rajauria Yvonne V. Yuan(Herausgeber*in)

Wiley (Verlag)

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Erschienen am 6. April 2021

672 Seiten

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978-1-119-54262-9 (ISBN)

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Inhalt

Cover
Title Page
Copyright
Contents
Chapter 1 Algae: A Functional Food with a Rich History and Future Superfood
1.1 Introduction
1.2 History of Macro- and Microalgae Consumption
1.3 Economic Relevance of Macro- and Microalgae
1.4 Book Objectives
1.5 Book Structure
1.5 References
Chapter 2 Influence of Seasonal Variation on Chemical Composition and Nutritional Profiles of Macro- and Microalgae
2.1 Introduction
2.2 Influence of Seasonal Variation on Biochemical Composition of Micro- and Macroalgae
2.3 Pigments
2.4 Carbohydrates/Polysaccharides
2.5 Fiber Content
2.6 Proteins
2.6.1 Mycosporine-Like Amino Acids (MAAs)
2.6.2 Phycobiliproteins and Lectins
2.7 Lipids and PUFAs
2.8 Inorganic Elements and Minerals
2.9 Vitamins
2.10 Phenolic Compounds
2.11 Other Compounds
2.12 Conclusion
2.12 References
Chapter 3 Advances in Drying and Milling Technologies for Algae
3.1 Introduction
3.2 Algal Cell Drying Technologies
3.2.1 Solar Drying
3.2.2 Oven Drying
3.2.3 Freeze Drying
3.2.4 Rotary Drum Drying
3.2.5 Incinerator Drying
3.2.6 Spray Drying
3.2.7 Heat Circulation Drying
3.2.8 Microwave Drying
3.2.9 Polypropylene Nonwoven Membrane Drying
3.2.10 Refractance Window® Drying
3.3 Algal Cell Milling Technologies
3.3.1 Vortex-Bead Milling
3.3.2 Shake-Bead Milling
3.3.3 High-Pressure Homogenization
3.3.4 High-Speed Homogenization
3.3.5 Liquid Nitrogen Grinding
3.4 Challenges and Prospects
3.4.1 Processing Technology
3.4.2 Energy Requirement
3.4.3 Product Quality
3.4.4 Environmental Impacts
3.4.5 Future Directions
3.5 Conclusion
3.5 References
Chapter 4 Recent Advances in the Use of Greener Extraction Technologies for the Recovery of Valuable Bioactive Compounds from Algae
4.1 Introduction
4.2 Green Extraction Technologies and Applications
4.2.1 Pulsed Electric Field (PEF)
4.2.2 Supercritical Fluid Extraction (SFE)
4.2.3 Pressurized Liquid Extraction (PLE)
4.2.4 Microwave Assisted Extraction (MAE)
4.2.5 Ultrasound Assisted Extraction (UAE)
4.3 Combination Techniques
4.4 Challenges and Future Perspectives
4.4 Acknowledgments
4.4 References
Chapter 5 Extraction Technologies for Functional Lipids
5.1 Introduction
5.2 Conventional Extraction Techniques for Functional Lipids
5.3 Application of Novel Extraction Technologies for Functional Lipids
5.3.1 Algal Cell Disruption Methods
5.3.2 Novel Extraction Methods
5.4 Future Recommendations
5.4 Acknowledgments
5.4 References
Chapter 6 Extraction Technologies for Proteins and Peptides
6.1 Introduction
6.2 Conventional Extraction Techniques for Proteins and Peptides
6.2.1 Cell Disruption Methods
6.2.2 Chemical Extraction
6.2.3 Enzymatic Processes
6.2.4 Recovery/Enrichment Techniques
6.2.5 Protein Extraction Methods in Proteomics
6.3 Emerging Technologies for Proteins and Peptides
6.3.1 Microwave Assisted Extraction (MAE)
6.3.2 Pulsed Arc Technology
6.3.3 Pressurized Liquid Extraction (PLE)
6.3.4 Sub- and Supercritical Fluid Extraction (SFE)
6.3.5 High Hydrostatic Pressure (HHP) and Ultra-high Pressure Extraction (UHP)
6.4 Conclusion and Future Outlook
6.4 References
Chapter 7 Extraction Technologies to Recover Dietary Polyphenols from Macro- and Microalgae
7.1 Introduction
7.2 Conventional Extraction Techniques for Polyphenols
7.2.1 Liquid-Liquid Extraction (LLE)
7.2.2 Solid-Liquid Extraction (SLE)
7.3 Innovative Extraction Technologies for Isolation of Polyphenols from Macroalgae
7.3.1 Enzyme-Assisted Extraction (EAE)
7.3.2 Microwave Assisted Extraction (MAE)
7.3.3 Pressurized Liquid Extraction (PLE)
7.3.4 Subcritical Water Extraction (SWE)
7.3.5 Supercritical Fluid Extraction (SFE)
7.3.6 Ultrasound Assisted Extraction (UAE)
7.4 Factors Affecting Extraction
7.4.1 pH
7.4.2 Solvents
7.5 Challenges and Future Recommendations
7.5 Acknowledgments
7.5 References
Chapter 8 Extraction Technologies for Bioactive Polysaccharides
8.1 Introduction
8.2 Polysaccharides in Seaweed
8.3 Conventional Technologies for Polysaccharide Extraction
8.4 Advanced Technologies for Polysaccharide Extraction
8.4.1 Microwave Assisted Extraction (MAE)
8.4.2 Ultrasound Assisted Extraction (UAE)
8.4.3 Pressurized Liquid Extraction (PLE)
8.4.4 Enzyme Assisted Extraction (EAE)
8.5 Conclusion
8.5 References
Chapter 9 Potential Biological Activities Associated with Algal Derived Compounds
9.1 Introduction
9.2 Antioxidant and Anticarcinogenic Activities of Macro- and Microalgal Constituents
9.2.1 Mycosporine-like Amino Acids (MAAs)
9.2.2 Scytonemins
9.2.3 Pterins
9.2.4 Carotenes and Xanthophylls
9.3 Antiobesogenic Biological Activities of Macroalgal Constituents
9.4 Antidiabetic Biological Activities of Macroalgal Constituents
9.5 Prebiotic Biological Activities of Macroalgal Constituents
9.6 Immune System Biological Activities of Macroalgal Constituents
9.7 Conclusion and Future Work
9.7 Acknowledgments
9.7 References
Chapter 10 Algal Polysaccharides and Their Biological Properties
10.1 Introduction
10.2 Structure of Marine Algae Polysaccharides
10.2.1 Agar
10.2.2 Alginates
10.2.3 Carrageenan
10.2.4 Cellulose
10.2.5 Fucoidans
10.2.6 Laminarans
10.2.7 Mannans
10.2.8 Sulfated Rhamnans
10.2.9 Ulvans
10.2.10 Xylans
10.3 Isolation and Purification of Polysaccharides from Algae
10.3.1 Isolation
10.3.2 Purification
10.4 Health-Promoting Activities of MAP
10.4.1 Antioxidant Activity
10.4.2 Immunomodulatory Activity
10.4.3 Anticancer Activity
10.4.4 Antiviral Activity
10.4.5 Antihyperlipidemic Activity
10.4.6 Anticoagulant Activity
10.4.7 Antimicrobial Activity
10.5 Conclusion and Future Trends
10.5 References
Chapter 11 Marine Algal Derived Phenolic Compounds and their Biological Activities for Medicinal and Cosmetic Applications
11.1 Introduction
11.2 Types and Structures of Phenolic Compounds from Algae
11.2.1 Phenolic Compounds from Marine Cyanobacteria and Microalgae
11.2.2 Phenolic Compounds from Green and Red Macroalgae
11.2.3 Phenolic Compounds from Brown Macroalgae
11.2.4 Variability of Phenolic Content in Space and Time
11.3 Isolation and Purification of Phenolic Compounds from Algae
11.3.1 Importance of the Pretreatment of the Biomass
11.3.2 Extraction Procedures
11.3.3 Quantification and Analyses of Phenolic Compounds
11.4 Biological Properties of Phenolic Compounds in Health, Well-Being, and Cosmetics
11.4.1 Antioxidant Properties
11.4.2 Antiallergenic and Anti-inflammatory Properties
11.4.3 Antidiabetic, Antiobesity Properties and Cardiovascular Protection
11.4.4 Antiproliferative and Anticancer Properties
11.4.5 Antimicrobial and Antiparasite Properties
11.4.6 Antiviral Activities
11.4.7 Mineralogenic and Osteogenic Activities
11.4.8 Photoprotective Properties
11.4.9 Biological Properties Specific to Cosmetics or Cosmeceuticals
11.5 Potential Commercial Applications
11.5.1 Interest in Health and Nutraceutical Ingredients
11.5.2 Interest in Cosmetics and Cosmeceutical Ingredients
11.6 Conclusions and Future Trends
11.6 Acknowledgments
11.6 References
Chapter 12 Algal Carotenoids: Recovery and their Potential in Disease Prevention
12.1 Introduction
12.2 Types and Structure of Carotenoids in Microalgae
12.2.1 General Occurrence
12.2.2 Carotenoids Isolated from Seaweeds
12.3 Isolation and Purification of Carotenoids from Algae
12.3.1 Conventional Solid-Liquid Extraction (SLE)
12.3.2 Microwave and Ultrasound Promoted Extraction
12.3.3 Super Critical Fluid Extraction
12.3.4 Adsorbent Assisted Carotenoid Extraction
12.3.5 Ionic Liquid Mediated Carotenoid Extraction
12.3.6 Surfactant Assisted Extraction Methods
12.4 Biological Properties of Carotenoids and Possible Health Effects
12.4.1 Cancer Prevention
12.4.2 Antioxidant Activities
12.4.3 Antidiabetic Activity
12.4.4 Skin Diseases
12.4.5 Antimicrobial Activities
12.4.6 Wound Healing
12.4.7 Miscellaneous Biological Activities
12.5 Potential Commercial Applications
12.5.1 Microalgal Carotenoids in Commercial Applications
12.5.2 Commercial Applications of Astaxanthin and Lutein
12.5.3 Macroalgal Carotenoids in Commercial Applications
12.5.4 Nutraceutical Supplements
12.5.5 Commercial Application of Algal Carotenoids in Feed
12.6 Conclusions and Future Recommendations
12.6 Acknowledgments
12.6 References
Chapter 13 Algal Derived Functional Lipids and their Role in Promoting Health
13.1 Introduction
13.2 Types and Structures of Fatty Acids from Algae
13.3 Isolation and Purification of FAs from Algae
13.3.1 Isolation of FAs from Algae
13.3.2 Purification of FAs from Algae
13.4 Health Properties of FAs
13.4.1 Lipids, FAs from Seaweeds and Cosmetic or Cosmeceutical Uses
13.4.2 Preventive Effects of n-3 PUFAs on CVD and Metabolic Syndrome
13.4.3 Contribution of n-3 PUFAs in Cancer Risk Factor Prevention and/or Therapy
13.4.4 Antiviral Activities
13.5 Potential Commercial Applications
13.6 Conclusion and Future Trends
13.6 Acknowledgments
13.6 References
Chapter 14 Algal Proteins and Peptides: Current Trends and Future Prospects
14.1 Introduction
14.2 Isolation and Purification of Proteins from Algae
14.3 Structural Characteristics of Micro- and Macroalgae Peptides
14.3.1 Structures of Peptides from Microalgae
14.3.2 Structure of Protein and Peptides from Macroalgae
14.4 Protein and Peptide Extraction Methods from Algae
14.4.1 Physical Processes
14.4.2 Enzymatic Hydrolysis
14.4.3 Enzyme Assisted Extraction (EAE)
14.4.4 Ultrasound Assisted Extraction
14.4.5 Pulsed Electric Field
14.4.6 Microwave Assisted Extraction
14.4.7 Membrane Filtration
14.4.8 High Hydrostatic Pressure (HHP)
14.5 Biological Properties of Micro- and Macroalgal Peptides and Possible Health Effects
14.5.1 Antihypertensive Peptides
14.5.2 Anticancer Peptides and Proteins
14.5.3 Antioxidant Micro- and Macroalgal Peptides
14.5.4 Anti-Inflammatory Peptides
14.5.5 Algal Proteins and Peptides on Immunomodulation
14.5.6 Antiobesity Peptides
14.5.7 Antidiabetic Proteins and Peptides
14.5.8 Antimicrobial Algal Peptides
14.5.9 Biological Value of Algal Proteins in Human Nutrition
14.6 Potential Commercial Applications of Micro- and Macroalgal Peptides and Proteins
14.6.1 Microalgae Peptides and Proteins in Commercial Applications
14.6.2 Macroalgal Peptides and Proteins in Commercial Applications
14.7 Conclusion and Future Recommendations
14.7 Acknowledgments
14.7 References
Chapter 15 Algal Dietary Fiber and its Health Benefits
15.1 Introduction
15.2 Dietary Fiber
15.2.1 Algae as a Source of Dietary Fiber
15.2.2 Marine Algal Polysaccharides
15.3 Physical Properties of Dietary Fiber (Dispersibility, Viscosity, Binding Capacity, Fermentability)
15.3.1 Dispersibility
15.3.2 Viscosity (&rmeta
)
15.3.3 Binding Capacity
15.3.4 Fermentability
15.4 Therapeutic Effect of Algal Dietary Fibers
15.4.1 Antihypertensive Effects
15.4.2 Antiobesity Attributes
15.4.3 Diabetes Control
15.5 Potential Commercial Applications
15.6 Conclusions and Future Recommendations
15.6 References
Chapter 16 Applications of Algae and Algae Extracts in Human Food and Feed
16.1 Introduction
16.2 Nutritional Composition of Algae
16.3 Application of Whole Algae in Food Products
16.3.1 Muscle-Based Foods
16.3.2 Dairy Products
16.3.3 Cereal-Based Food Products
16.3.4 Beverages
16.4 Application of Whole Algae in Feed
16.5 Algal Extracts as Ingredients in Food Products
16.5.1 Proteins
16.5.2 Polysaccharides
16.5.3 Lipids
16.5.4 Pigments
16.5.5 Phenolic Compounds
16.6 Conclusion and Future Recommendations
16.6 References
Chapter 17 Role of Algal Compounds for Human Health
17.1 Introduction
17.2 Classification of Algae
17.2.1 Euglenophyta
17.2.2 Chrysophyta
17.2.3 Pyrrophyta
17.2.4 Chlorophyta (Green Algae)
17.2.5 Rhodophyta (Red Algae)
17.2.6 Phaeophyta (Brown Algae)
17.2.7 Xanthophyta
17.3 Proximate Composition of Algae
17.3.1 Algal Carbohydrates
17.3.2 Proteinaceous Biomolecules in Algae
17.3.3 Algal Lipids
17.3.4 Algal Minerals
17.3.5 Algal Vitamins
17.4 Commercial Importance of Macroalgae in Human Nutrition
17.4 References
Chapter 18 Advancements in Algae in Nutraceutical and Functional Food
18.1 Introduction
18.2 Algal Derived Molecules
18.2.1 Carbohydrates
18.2.2 Lipids
18.2.3 Proteins
18.2.4 Pigments
18.3 Perspectives
18.3 References
Chapter 19 Role of Algal Derived Compounds in Pharmaceuticals and Cosmetics
19.1 Introduction
19.2 Algae as a Source of Active Ingredients for Pharmaceutical Products
19.2.1 Sulfated Polysaccharides and Other Phycocolloids
19.2.2 Phlorotannins and Other Polyphenols
19.2.3 Sterols
19.2.4 PUFAs and Other Lipidic Compounds
19.2.5 Carotenoids and Other Pigments
19.2.6 Peptides and Proteins
19.2.7 Other Bioactive Compounds
19.3 Potential Pharmaceutical Formulations from Algae
19.3.1 Potential Anticancer, Cytotoxic, and Antiproliferative Pharmaceutical Formulations
19.3.2 Potential Antithrombotic, Anticoagulant, and Antihypertensive Pharmaceutical Formulations
19.3.3 Potential Antilipidemic and Anticholesterolemic Pharmaceutical Formulations
19.3.4 Potential Antiobesity and Antidiabetic Pharmaceuticals Formulations
19.3.5 Potential Antibacterial, Antiviral, and Antifungal Pharmaceutical Formulations
19.3.6 Potential Immunomodulatory Anti-Inflammatory Pharmaceutical Formulations
19.3.7 Potential Neuroprotective Pharmaceutical Formulations for a Healthy Nervous System
19.3.8 Other Potential Pharmacological Formulations from Algae
19.4 Algae as a Source of Active Ingredients for Cosmeceuticals
19.4.1 Polysaccharides
19.4.2 Phenols and Polyphenols
19.4.3 Terpenes
19.4.4 Pigments
19.4.5 PUFAs and Other Lipid Compounds
19.4.6 Proteins and Amino Acids
19.4.7 Other Compounds
19.4.8 Algal Extracts
19.5 Potential Cosmeceutical Formulations from Algae
19.5.1 Moisturizing Cosmeceutical Formulations
19.5.2 Antiaging and Photoageing Cosmeceutical Formulations
19.5.3 Skin Whitening Cosmeceutical Formulations
19.5.4 Other Potential Cosmeceutical Formulations
19.6 Conclusion and Future Trends
19.6 References
Chapter 20 Economic Status of Seaweed: Production, Consumption, Commercial Applications, Hazards, and Legislations
20.1 Introduction
20.2 World Seaweed Utilization
20.2.1 World Seaweed Production
20.2.2 Trends in Seaweed Production and Consumption
20.2.3 Economic Relevance of Seaweed
20.3 Commercial Usage of Seaweed and Seaweed Functional Components
20.3.1 Food Applications of Seaweed
20.3.2 Nonfood Applications of Seaweed
20.4 Hazards Associated with Seaweed Applications
20.5 Legislation
20.6 Conclusion
20.6 References
Index
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