Bioactive Seaweeds for Food Applications

Description

Bioactive Seaweed Substances for Functional Food Applications: Natural Ingredients for Healthy Diets presents various types of bioactive seaweed substances and introduces their applications in functional food products. Presenting summaries of the substances derived from seaweed, this book systematically explores new ingredients and the bioactive substances that are both environmentally friendly and highly beneficial to human health. This evidence-based resource offers an abundance of information on the applications of seaweed as a solution to meet an increasing global demand for sustainable food sources. It is an essential reference for anyone involved in seaweed substance research, seaweed processing, and food and health disciplines.

Discusses the use of bioactive seaweed substances as a new class of food ingredients
Outlines the use of seaweed as gelling agents used for food restructuring, coating and encapsulation
Systematically explores new ingredients and the bioactive substances that are both environmentally friendly and highly beneficial to human health

Front Cover 2
Bioactive Seaweeds for Food Applications 3
Bioactive Seaweeds for Food Applications: Natural Ingredients for Healthy Diets 5
Copyright 6
Contents 7
List of Contributors 13
Editor Description 15
Preface 17
Acknowledgments 19
1 - Seaweed Bio-Resources and Bioactive Seaweed Substances 21
- 1 - Seaweed Bioresources 23
  - 1.1 Marine Biomass 23
  - 1.2 Marine Algae 24
  - 1.3 Seaweeds 25
    - 1.3.1 Brown Seaweeds 26

Front Cover 2
Bioactive Seaweeds for Food Applications 3
Bioactive Seaweeds for Food Applications: Natural Ingredients for Healthy Diets 5
Copyright 6
Contents 7
List of Contributors 13
Editor Description 15
Preface 17
Acknowledgments 19
1 - Seaweed Bio-Resources and Bioactive Seaweed Substances 21
- 1 - Seaweed Bioresources 23
  - 1.1 Marine Biomass 23
  - 1.2 Marine Algae 24
  - 1.3 Seaweeds 25
    - 1.3.1 Brown Seaweeds 26
    - 1.3.2 Red Seaweeds 30
      - 1.3.2.1 Carrageenan-Bearing Red Seaweeds 30
      - 1.3.2.2 Agar-Bearing Red Seaweeds 32
    - 1.4 Seaweed Cultivation 33
    - 1.5 Commercial Applications of Seaweed Bioresources 37
      - 1.5.1 Marine Functional Foods 38
      - 1.5.3 Marine Drugs and Health Products 39
      - 1.5.2 Marine Nutraceuticals 39
      - 1.5.5 Marine Biomedical Materials 40
      - 1.5.6 Marine Fertilizers 40
      - 1.5.4 Marine Cosmetics 40
    - References 41
      - Further Reading 43
    - 1.6 Summary 41
    - 2 - Bioactive Seaweed Substances 45
      - 2.1 Introduction 45
      - 2.2 Carbohydrates 46
        
        2.2.1 Polysaccharides 46
        
        2.2.2 Oligosaccharides 52
      - 2.3 Lipids 53
        
        2.3.1 Ω-3 Fatty Acids 54
        
        2.3.2 Glycolipids 54
        
        2.3.3 Phospholipids 55
      - 2.4 Pigments 55
        
        2.4.1 Carotenoids 56
        
        2.4.2 Chlorophylls 58
      - 2.5 Secondary Metabolites 58
      - References 62
    - 3 - Production of Seaweed-Derived Food Hydrocolloids 73
      - 3.1 Introduction 73
      - 3.2 Market Size and Value 74
      - 3.3 Alginate Seaweeds and Alginate Production 76
        
        3.3.1 Extraction of Alginate From Brown Seaweeds 77
        
        3.3.2 Basic Extraction Procedure 79
        
        3.3.3 Alginic Acid Method 79
        
        3.3.5 Reactive Extrusion Method for Extracting Alginate From Seaweeds 80
        
        3.3.4 Calcium Alginate Method 80
      - 3.4 Carrageenan Seaweeds and Carrageenan Production 81
        
        3.4.1 Production Methods for Carrageenan 82
        
        3.4.2 Refined and Filtered Carrageenan 83
        
        3.4.3 Semirefined Carrageenan and Seaweed Flour 84
      - 3.5 Agar Seaweeds and Agar Production 85
        
        3.5.1 Manufacturing Processes 86
        
        3.5.2 Seaweed Treatment Before Extraction 86
        
        3.5.3 General Process Requirement 87
      - 3.6 Summary 88
      - References 88
        
        Further Reading 89
      - 4 - Seaweed-Derived Sulfated Polysaccharides: Scopes and Challenges in Implication in Health Care 91
        
        4.1 Introduction 91
        
        4.2 Extraction, Purification, Modification, and Characterization 92
        
        4.3 Validated Biological Effects 95
        
        4.3.1 Antioxidant 95
        
        4.3.2 Cytotoxicity and Antitumor 96
        
        4.3.3 Immunomodulation and Antiinflammation 98
        
        4.3.4 Anticoagulation and Complement System Inhibition 100
        
        4.3.5 Hypolipemic 100
        
        4.3.6 Antiprotozoal, Antimicrobial, and Antiviral 101
        
        4.3.7 Osteoprotective and Angiogenic 103
        
        4.3.8 Antivenomic and Antitoxic 103
        
        4.4 Regenerative and Nanomedicine Scope 103
        
        4.5 Insights, Hurdles, and Scopes 104
        
        4.6 Conclusion 105
        
        References 106
      - 5 - Seaweed-Derived Carotenoids 115
        
        5.1 Introduction 115
        
        5.2 Sources, Structure, and Classification of Seaweed Carotenoids 116
        
        5.3 Processing Technology of Seaweed Carotenoids 118
        
        5.3.1 Supercritical Fluid Extraction 118
        
        5.3.2 Pressurized Liquid Extraction 119
        
        5.3.3 Microwave-Assisted Extraction 121
        
        5.3.4 Centrifugal Partition Chromatography 122
        
        5.4 Potent Application of Seaweed-Derived Carotenoids in Functional Foods and Animal Feed 122
        
        5.5 Future Trends 123
        
        5.6 Conclusions 124
        
        References 124
      - II - Applications of Bioactive Seaweed Substances in Functional Food Products 129
        
        6 - Applications of Bioactive Seaweed Substances in Functional Food Products 131
        
        6.1 Introduction 132
        
        6.2 Direct Consumption of Seaweeds as Marine Vegetables 134
        
        6.3 Bioactive Seaweed Substances for Functional Food Applications 138
        
        6.3.1 Seaweed-Derived Minerals and Their Applications in Functional Foods 139
        
        6.3.2 Seaweed Hydrocolloids and Their Applications in Functional Foods 139
        
        6.3.2.1 Fabricated Food Products 139
        
        6.3.2.1.1 FABRICATED FRUITS 139
        
        6.3.2.1.2 FABRICATED PIMIENTO STRIPS 141
        
        6.3.2.1.3 FABRICATED ONION RINGS 141
        
        6.3.2.2 Restructured Meat Products 142
        
        6.3.2.4 Cold Jellies 143
        
        6.3.2.3 Analog Food Products 143
        
        6.3.2.5 Fat Replacer 144
        
        6.3.2.6 Sausage Casing 144
        
        6.3.2.7 Dairy Products 146
        
        6.3.2.8 Other Functional Food Products 146
        
        6.3.3 Mannitol and Its Applications in Functional Foods 146
        
        6.3.4 Phlorotannins and Their Application in Functional Foods 147
        
        6.3.5 Fucoxanthin and Its Application in Functional Foods 147
        
        6.3.6 Sulfated Polysaccharides and Their Application in Functional Foods 148
        
        6.3.7 Other Seaweed-Derived Functional Food Ingredients 148
        
        6.4 Summary 150
        
        References 151
        
        Further Reading 152
        
        7 - Seaweed Hydrocolloids as Thickening, Gelling, and Emulsifying Agents in Functional Food Products 155
        
        7.1 Introduction 156
        
        7.2 Rheological Properties of Seaweed Hydrocolloid Solutions 157
        
        7.2.1 Effect of Molecular Weight on Solution Viscosity 157
        
        7.2.2 Effect of Concentration on Solution Viscosity 158
        
        7.2.3 Effect of Temperature on Solution Viscosity 158
        
        7.2.4 Effect of Shear Rate on Solution Viscosity 159
        
        7.2.7 Effect of Solvent on Solubility of Alginate 160
        
        7.2.5 Effect of Salt on Solution Viscosity 160
        
        7.2.6 Effect of pH on Solution Viscosity 160
        
        7.3 Gelling Properties of Seaweed Hydrocolloids 160
        
        7.4 Applications of Seaweed Hydrocolloids as Gelling Agents in Functional Foods 162
        
        7.4.1 Alginate as Gelling Agents in Functional Food Products 162
        
        7.4.2 Carrageenan as Gelling Agents in Functional Food Products 163
        
        7.4.2.1 Low-Calorie Dessert Gels 164
        
        7.4.2.6 Ice Cream 165
        
        7.4.2.4 Mousse 165
        
        7.4.2.2 Flan 165
        
        7.4.2.5 Whipped Toppings 165
        
        7.4.2.3 Light Puddings 165
        
        7.4.3 Agar as Gelling Agents in Functional Food Products 166
        
        7.5 Applications of Propylene Glycol Alginate as an Emulsifying Agent in the Food and Drink Industry 167
        
        7.5.1 Application of Propylene Glycol Alginate in Juices 168
        
        7.5.4 Application of Propylene Glycol Alginate in Yoghurt 169
        
        7.5.2 Application of Propylene Glycol Alginate in Beer 169
        
        7.5.3 Application of Propylene Glycol Alginate in Blending Type Acidic Milk Beverage 169
        
        7.5.6 Application of Propylene Glycol Alginate in Salad Dressing 170
        
        7.5.5 Application of Propylene Glycol Alginate in Ice Cream 170
        
        7.6 Summary 170
        
        References 171
        
        Further Reading 171
        
        8 - Seaweed-Derived Hydrocolloids as Food Coating and Encapsulation Agents 173
        
        8.1 Introduction 173
        
        8.2 Seaweed Hydrocolloids as Food Coating and Film Agents 175
        
        8.2.2 Functions of Edible Coatings and Films 175
        
        8.2.1 Edible Coatings and Films 175
        
        8.2.3 Applications of Seaweed Hydrocolloids in Edible Coatings and Films 177
        
        8.3 Seaweed-Derived Hydrocolloids as Food Encapsulation Agents 180
        
        8.3.1 Functions of Food Encapsulation 180
        
        8.3.2 Methods of Encapsulation 181
        
        8.3.2.2 Extrusion 182
        
        8.3.2.1 Spray Drying 182
        
        8.3.2.4 Complex Coacervation 183
        
        8.3.2.5 Impinging Aerosol 183
        
        8.3.2.3 Emulsification 183
        
        8.3.3 Application of Encapsulation With Seaweed Hydrocolloid Encapsulants 184
        
        8.4 Conclusions 188
        
        References 188
        
        III - Health Benefits of Bioactive Seaweed Substances 197
        
        9 - Health Benefits of Bioactive Seaweed Substances 199
        
        9.2 A Brief Description of the Bioactive Seaweed Substances 200
        
        9.1 Introduction 200
        
        9.3 Health Benefits of Dietary Seaweeds 201
        
        9.4 Health Benefits of Bioactive Seaweed Substances 203
        
        9.4.1 Antitumor Effects 203
        
        9.4.2 Immunoregulation Properties 207
        
        9.4.3 Antioxidant Properties 207
        
        9.4.6 Reduction of Blood Fat 208
        
        9.4.4 Reduction of Blood Pressure 208
        
        9.4.5 Reduction of Blood Sugar 208
        
        9.4.7 Anticoagulant and Antithrombotic Properties 209
        
        9.4.8 Antiinflammatory and Antiallergic Properties 209
        
        9.4.9 Antibacterial and Antiviral Properties 210
        
        9.4.10 Anti-HIV Properties 210
        
        9.4.11 Antifatigue Properties 210
        
        9.4.14 Suppression of Esophageal or Esophageal Reflux 211
        
        9.4.12 Antiaging Properties 211
        
        9.4.13 Absorption of Heavy Metal Ions 211
        
        9.4.15 Bulking of Fecal Contents and Relief of Constipation 212
        
        9.4.16 Slimming Properties 212
        
        9.4.17 Antidiabetic Properties 213
        
        9.4.18 Deodorant Properties 213
        
        9.4.19 Antiacne Properties 213
        
        9.4.20 Antidepression Properties 214
        
        9.4.21 Protection Against Radiation 214
        
        9.4.22 Inhibition of Matrix Metalloproteinase 215
        
        9.4.23 Skin Whitening Effect 215
        
        9.5 Summary 215
        
        References 216
        
        Further Reading 219
        
        10 - Antioxidant Properties of Seaweed-Derived Substances 221
        
        10.1 Introduction 221
        
        10.2 Antioxidants and Their Mechanisms 222
        
        10.3 Antioxidant Substances From Seaweed 223
        
        10.3.1 Carotenoids 223
        
        10.3.3 Phenolic Compounds 225
        
        10.3.4 Antioxidant Activity of Brown Algae Extracts 225
        
        10.3.2 Sulfated Polysaccharides 225
        
        10.4 Phlorotannins 226
        
        10.4.1 Structure and Classification 227
        
        10.4.2 Extraction of Phlorotannins 227
        
        10.4.3 Identification and Characterization of Phlorotannins 229
        
        10.4.4 Structure-Dependent Antioxidant Activity of Phlorotannins 230
        
        10.5 Antioxidant Strategies, Now and in the Future 232
        
        10.5.1 Antioxidant Strategies in Fish Oil–Enriched Foods 233
        
        10.5.2 Future Antioxidant Strategy—Phlorotannin-Rich Extracts From Seaweed 234
        
        References 237
        
        10.6 Future Perspective 237
        
        11 - Fucoidan and Its Health Benefits 243
        
        11.1 Introduction 243
        
        11.2 Extraction of Fucoidan From Brown Seaweeds 244
        
        11.2.1 Crude Extraction 244
        
        11.2.2 Purification 245
        
        11.3 Chemical and Physical Characteristics of Fucoidan 246
        
        11.4 Biological and Physiological Functions of Fucoidan 248
        
        11.4.1 Anticoagulant Activity 249
        
        11.4.2 Antitumor/Anticancer Activity 249
        
        11.4.3 Immunoregulation Activity 250
        
        11.4.4 Antioxidant Activity 250
        
        11.4.6 Antiinflammatory Activity 251
        
        11.4.5 Antiviral Activity 251
        
        11.4.7 Antihypertensive and Hypoglycemic Activity 252
        
        11.4.8 Gastric Protective Effect 252
        
        11.5 Health Benefits and Potential Applications of Fucoidan 253
        
        11.6 Summary 253
        
        References 254
        
        Further Reading 258
        
        12 - Antiobesity, Antidiabetic, Antioxidative, and Antihyperlipidemic Activities of Bioactive Seaweed Substances 259
        
        12.1 Introduction 259
        
        12.2 Antiobesity Activity of Bioactive Seaweed Substances 260
        
        12.2.2 Fucoidan as an Antiobesity Agent 261
        
        12.2.1 Alginate as an Antiobesity Agent 261
        
        12.2.3 Fucoxanthin as an Antiobesity Agent 262
        
        12.3 Antidiabetic Activity of Bioactive Seaweed Substances 263
        
        12.4 Antioxidative Activity of Bioactive Seaweed Substances 264
        
        12.6 Other Physiological Activities of Bioactive Seaweed Substances 266
        
        12.5 Antihyperlipidemic Activity of Bioactive Seaweed Substances 266
        
        12.7 Summary 267
        
        References 267
        
        13 - Absorption of Heavy Metal Ions by Alginate 275
        
        13.1 Introduction 275
        
        13.2 Heavy Metal Ion Toxicity 276
        
        13.2.3 Arsenic (As) 276
        
        13.2.1 Lead (Pb) 276
        
        13.2.2 Cadmium (Cd) 276
        
        13.2.4 Chromium (Cr) 277
        
        13.2.5 Strontium (Sr) 277
        
        13.3 Remedies for Heavy Metal Ion Contamination 277
        
        13.4 Absorption of Heavy Metal Ions by Seaweed Biomass 278
        
        13.4.1 Mechanisms of Biosorption 278
        
        13.4.1.1 Surface Complexation 278
        
        13.4.1.2 Ion Exchange Interaction 279
        
        13.4.2 Factors of Biosorption 279
        
        13.5 Removal of Heavy Metal Ions by Alginate 280
        
        13.5.1 Chemistry of Alginate 280
        
        13.5.2 Absorption of Heavy Metal Ions by Alginate 281
        
        13.5.3 Alginate-Based Composite Materials for Heavy Metal Absorption 282
        
        13.6 Removal of Heavy Metal Ions by Alginate as a Food Additive 282
        
        13.7 Summary 284
        
        References 285
        
        14 - Seaweeds and Cancer Prevention 289
        
        14.1 Introduction 289
        
        14.2 Effect of Seaweeds on Cancer Prevention 290
        
        14.3 Effect of Seaweed Extracts on Cancer Prevention 292
        
        14.4 Effect of Seaweed Polysaccharides on Cancer Prevention 294
        
        14.5 Effect of Seaweed Polyphenols on Cancer Prevention 298
        
        14.6 Effect of Seaweed Iodine on Cancer Prevention 300
        
        14.7 Other Seaweed-Derived Compounds With Antitumor Activities 300
        
        14.8 Summary 302
        
        References 302
        
        Further Reading 310
        
        Index 311
        
        A 311
        
        B 312
        
        C 313
        
        E 314
        
        D 314
        
        F 315
        
        H 316
        
        G 316
        
        J 317
        
        K 317
        
        I 317
        
        L 317
        
        M 318
        
        P 318
        
        N 318
        
        O 318
        
        S 319
        
        R 319
        
        T 321
        
        U 321
        
        V 322
        
        Z 322
        
        W 322
        
        X 322
        
        Back Cover 323

Natural Ingredients for Healthy Diets

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