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Seaweeds are a rich source of number of metabolites such as polyphenols, polysaccharides, fatty acids, proteins, peptides, which can be used as functional ingredients in many industrial applications such as functional food, nutraceuticals, pharmaceuticals and cosmeceuticals. While chromatographic and spectroscopic techniques have made bioactives analysis easier than before, their successful analysis depends on extraction techniques used. The book covers various emerging technologies for the extraction and characterization of bioactive compounds from seaweeds. The book provides in-depth information about the technique, its benefits and disadvantages, and potential industrial applications.
List of contents
Overview of Seaweed Bioactives. Bioactive Compounds in Seaweeds: An Overview. Conventional Extraction Techniques for Seaweed Bioactives. Challenges and Prospects for Industrial Production of Seaweed Bioactives. Emerging Extraction Technologies. Subcritical Water Extraction of Seaweeds Bioactives. Super Critical Fluid Extraction of Seaweeds Bioactives. Pressurized Fluid Extraction of Bioactive Compounds from Seaweeds. Ultra-sonication Assisted Extraction of Seaweeds Bioactives. Microwave Assisted Extraction of Seaweeds Bioactives. Characterization Techniques. Novel HPLC Methods for Separation of Major Seaweed Bioactives. FTIR-ATR, NMR and FT-Raman Spectroscopy as a Tool for Seaweed Bioactive Identification. Dietary Fibre Extraction and Characterization from Edible Seaweeds. Spectroscopic and Optical Characterizations of Sodium Alginates and their Covalent and Ionic Derivatives. Recent Development in Seaweed Chlorophyll Characterization Using Mass Spectroscopy. Potential Applications. Potential Applications of Seaweed Polysaccharides. Potential Applications of Seaweed Polyphenols. Potential Applications of Seaweed Carotenoids. Potential Applications of Seaweed Proteins, Peptides and Amino Acids.
About the author
Amit Kumar Jaiswal is an assistant lecturer at the School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland. He earned his BSc (microbiology) from Andhra University, India, MSc (biotechnology) from Jiwaji University, and PhD in food technology from Dublin Institute of Technology, Dublin, Ireland. He has a broad background in food science and biotechnology. He is author of the book "Food Processing Technologies: Impact on Product Attributes," published by CRC Press, Boca Raton, Florida. He has coauthored numerous book chapters, peer-reviewed journal papers, and conference papers, and also presented his work at several national and international conferences. He is a frequent reviewer of several journals in the area of biotechnology and food science and technology. Dr. Jaiswal's research addresses the fundamentals of food science and engineering as it applies in the development of functional food ingredients, their extraction, and subsequent waste valorization.
Summary
Seaweeds are a rich source of number of metabolites such as polyphenols, polysaccharides, fatty acids, proteins, peptides, which can be used as functional ingredients in many industrial applications such as functional food, nutraceuticals, pharmaceuticals and cosmeceuticals. While chromatographic and spectroscopic techniques have made bioactives analysis easier than before, their successful analysis depends on extraction techniques used. The book covers various emerging technologies for the extraction and characterization of bioactive compounds from seaweeds. The book provides in-depth information about the technique, its benefits and disadvantages, and potential industrial applications.
