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Recent Advances in Micro- and Macroalgal Processing
A comprehensive review of algae as novel and sustainable sources of algal ingredients, their extraction and processing
This comprehensive text offers an in-depth exploration of the research and issues surrounding the consumption, economics, composition, processing and health effects of algae. With contributions from an international team of experts, the book explores the application of conventional and emerging technologies for algal processing. The book includes recent developments such as drying and milling technologies along with advancements in sustainable greener techniques.
The text also highlights individual groups of compounds including polysaccharides, proteins, polyphenols, carotenoids, lipids and fibres from algae. The authors provide insightful reviews of the traditional and more recent applications of algae/algal extracts in food, feed, pharmaceutical and cosmetics products. Offering a holistic view of the various applications, the book looks at the economic feasibility, market trends and considerations, and health hazards associated with algae for industrial applications. This important book:
* Provides a comprehensive overview of algal biomolecules and the role of emerging processing technologies
* Explores the potential biological and health benefits of algae and their applications in food, pharmaceuticals and cosmetic products
* Includes a current review of algal bioactives and processing technologies for food and ingredient manufacturers
* Contains contributions from leading academic and industrial experts
Written for food scientists, allied researchers and professional food technologists, Recent Advances in Micro- and Macroalgal Processing: Food and Health Perspectives offers a guide to the novel processing and extraction techniques for exploring and harnessing the immense potential of algae.
List of contents
Acknowledgments v
About the IFST Advances in Food Science Book Series xvii
List of Contributors xix
Preface xxiii
Section I Composition and Extraction Technologies For Algal Bioactives
1 Algae: A Functional Food with a Rich History and Future Superfood 3
Gaurav Rajauria, and Yvonne V. Yuan
1.1 Introduction 3
1.2 History of Macro- and Microalgae Consumption 4
1.3 Economic Relevance of Macro- and Microalgae 6
1.4 Book Objectives 7
1.5 Book Structure 7
References 11
2 Influence of Seasonal Variation on Chemical Composition and Nutritional Profiles of Macro- and Microalgae 14
K. Suresh Kumar, Sushma Kumari, Kamleshwar Singh, and Pratibha Kushwaha
2.1 Introduction 14
2.2 Influence of Seasonal Variation on Biochemical Composition of Micro- and Macroalgae 22
2.3 Pigments 24
2.4 Carbohydrates/Polysaccharides 31
2.5 Fiber Content 36
2.6 Proteins 38
2.6.1 Mycosporine-Like Amino Acids (MAAs) 46
2.6.2 Phycobiliproteins and Lectins 47
2.7 Lipids and PUFAs 48
2.8 Inorganic Elements and Minerals 52
2.9 Vitamins 56
2.10 Phenolic Compounds 57
2.11 Other Compounds 59
2.12 Conclusion 59
References 60
3 Advances in Drying and Milling Technologies for Algae 72
K.Y. Show, Y.G. Yan, and Duu-Jong Lee
3.1 Introduction 72
3.2 Algal Cell Drying Technologies 74
3.2.1 Solar Drying 74
3.2.2 Oven Drying 76
3.2.3 Freeze Drying 77
3.2.4 Rotary Drum Drying 77
3.2.5 Incinerator Drying 78
3.2.6 Spray Drying 78
3.2.7 Heat Circulation Drying 79
3.2.8 Microwave Drying 80
3.2.9 Polypropylene Nonwoven Membrane Drying 80
3.2.10 Refractance Window(r) Drying 81
3.3 Algal Cell Milling Technologies 81
3.3.1 Vortex-Bead Milling 81
3.3.2 Shake-Bead Milling 83
3.3.3 High-Pressure Homogenization 84
3.3.4 High-Speed Homogenization 86
3.3.5 Liquid Nitrogen Grinding 86
3.4 Challenges and Prospects 87
3.4.1 Processing Technology 87
3.4.2 Energy Requirement 87
3.4.3 Product Quality 88
3.4.4 Environmental Impacts 88
3.4.5 Future Directions 89
3.5 Conclusion 89
References 89
4 Recent Advances in the Use of Greener Extraction Technologies for the Recovery of Valuable Bioactive Compounds from Algae 96
Marco Garcia-Vaquero, Torres Sweeney, John O'Doherty, and Gaurav Rajauria
4.1 Introduction 96
4.2 Green Extraction Technologies and Applications 98
4.2.1 Pulsed Electric Field (PEF) 98
4.2.2 Supercritical Fluid Extraction (SFE) 101
4.2.3 Pressurized Liquid Extraction (PLE) 106
4.2.4 Microwave Assisted Extraction (MAE) 108
4.2.5 Ultrasound Assisted Extraction (UAE) 110
4.3 Combination Techniques 112
4.4 Challenges and Future Perspectives 115
Acknowledgments 116
References 116
5 Extraction Technologies for Functional Lipids 123
Calle Niemi and Francesco G. Gentili
5.1 Introduction 123
5.2 Conventional Extraction Techniques for Functional Lipids 124
5.3 Application of Novel Extraction Technologies for Functional Lipids 127
5.3.1 Algal Cell Disruption Methods 127
5.3.2 Novel Extraction Methods 129
5.4 Future Recommendations 134
Acknowledgments 134
References 135
6 Extraction Technologies for Proteins and Pep
About the author
About the EditorsGaurav Rajauria, Natural Product Chemist, School of Agriculture and Food Science, University College Dublin, Ireland
Yvonne V. Yuan, Associate Professor, School of Nutrition, Ryerson University, Toronto, Canada
