for foods and nutraceuticals

Transcription

1 Woodhead Publishing Series in Food Science, Technology and Nutrition: Number 256 Functional ingredients from algae for foods and nutraceuticals Edited by Herminia Dommguez WP WOODHEAD PUBLISHING Oxford Cambridge Philadelphia New Delhi

2 Contents Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition xix Preface xiii xxvii 1 Algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals 1 H. Dominguez, University of Vigo, Spain I. 1 Introduction Algae Functional foods and nutraceuticals Algae as a potential raw material for bioactive ingredients Conclusions References 15 Part I Structure and occurrence of the major algal components 21 2 Chemical structures of algal polysaccharides 23 A. I. UsovandN. D. Zelinsky, Institute of Organic Chemistry, Russian Academy of Sciences, Russian Federation 2.1 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 56

3 vi Contents 3 Algal lipids, fatty acids and sterols 87 P. Kumari, M. Kumar, C. R. K. Reddy and B. Jha, CSIR-Central Salt and Marine Chemicals Research Institute, India 3.1 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 135 E. Conde, E. M. Balboa, M. Parada and E. Falque, University of Vigo, Spain 4.1 Introduction Isolation strategies Analysis and quantitation Macroalgae Microalgae Conclusions and future trends References Phlorotannins 181 /. P. Singh and J. Sidana, National Institute of Pharmaceutical Education and Research (NIPER), India 5.1 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 205 S. Kraan, Ocean Harvest Technology, Ireland 6.1 Introduction Nutritional elements in macroalgae Pigments in macroalgae 209 Woodhead Publishing Limited, 2013

4 Contents vii 6.4 Minerals and trace elements Vitamins Factors influencing vitamin content of seaweed Conclusions and future trends References 239 Part II Biological properties of algae and algal components Antioxidant properties of algal components and fractions 255 J. Mancini-Filho, University of Sao Paulo, Brazil, A. Vidal-Novoa, University of Havana, Cuba and A. M. O. Silva, University of Sao Paulo, Brazil 7.1 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 287 N. Abu-Ghannam and G. Rajauria, College of Sciences and Health, Dublin Institute of Technology, Ireland 8.1 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 307 N. Sithranga Boopathy and K. Kathiresan, Annamalai University, India 9.1 Introduction Anticancer potential of marine algae Mechanisms of anticancer activity Conclusions Acknowledgements References 329

5 viii Contents 10 Anti-inflammatory properties of algae 338 M. J. Abad, Department ofpharmacology, Faculty of Pharmacy, University Complutense, Madrid, Spain 10.1 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 369 F. J. Sanchez-Muniz, Universidad Complutense de Madrid, Spain, A. Bocanegra de Juana, Universidad de Alcala de Henares, Spain and S. Bastida and J. Benedi, Universidad Complutense de Madrid, Spain 11.1 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 416 H. R. B. Raghavendran, University of Malaya, Malaysia, A. Sathivel, MAHSA University College, Malaysia and S. Rekha, Daejeon Oriental Hospital, Daejeon University, Republic of Korea 12.1 Introduction Algae constituents and hepatic lipid metabolism The benefits of brown alga and its components in liver diseases 421

6 Contents ix 12.4 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 453 H. Maeda, Hirosaki University, Japan 13.1 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 471 Part III Extraction of bioactive components from algae Conventional and alternative technologies for the extraction of algal polysaccharides 475 G. Hernandez-Carmona, Institute Politecnico National, Mexico, Y. Freile-Pelegnn, CINVESTAV-IPN, Unidad Merida, Mexico and E. Hemandez-Garibay, Centro Regional de Investigacion Pesquera de Ensenada, INAPESCA, Mexico 14.1 Introduction Alginates Conventional alginate extraction methods Agar Conventional agar extraction methods Carrageenan Conventional carrageenan extraction methods Conclusions References 509

7 x Contents 15 Enzymatic extraction of bioactives from algae 517 W. A. J. P. Wijesinghe and Y. J. Jeon, Jeju National University, Republic of Korea 15.1 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 534 M. Castro-Puyana, M. Herrero, J. A. Mendiola and E. Ibanez, Bioactivity and Food Analysis Department, Institute of Food Science Research (CIAL, CSIC-UAM), Spain 16.1 Introduction Principles of subcritical water extraction Equipment requirements Applications for the extraction of bioactive components from algae; comparison with conventional processes Conclusions and future trends References Supercritical C02 extraction of bioactive components from algae M. A. A. Meireles, University of Campinas, Brazil 17.1 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 585 S. Morais, REQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politecnico do Porto, Portugal 18.1 Introduction Microwave-assisted extraction (MAE) Ultrasonic-assisted extraction (UAE) 594

8 Contents xi 18.4 Conclusions and future trends Acknowledgement Sources of further information and advice References 601 Part IV Applications of algae and algal components in foods, functional foods and nutraceuticals Design of healthier foods and beverages containing whole algae 609 S. Cofrades, Institute of Food Science Technology and Nutrition (ICTAN-CSIC), Spain, M. Serdaroglu, Ege University, Turkey and F. Jimenez-Colmenero, Institute of Food Science Technology and Nutrition (ICTAN-CSIC), Spain 19.1 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 634 D. Ansorena and I. Astiasardn, Universidad de Navarra, Spain 20.1 Introduction Health benefits of omega-3 fatty acids Algae oils as sources of omega-3 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 657

9 xii Contents 21 Prebiotic properties of algae and algae-supplemented products 658 P. A. Iji, University of New England, Australia and M. M. Kadam, Nagpur Veterinary College, MAFSU, India 21.1 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 671 C. P. Champagne, Food R&D Center, Agriculture and Agri-food Canada, Canada 22 A 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 694 W. S. M. Senevirathne, Sabaragamuwa University of Sri Lanka, Sri Lanka and S.-K. Kim, Pukyong National University, Republic of Korea 23.1 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 712 Index 715