Seaweed sustainability: food and non-food applications
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Amsterdam [u.a.]
Acad. Press
2015
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVI, 470 S. Ill., graph. Darst. |
| ISBN: | 9780124186972 |
Internformat
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Datensatz im Suchindex
| _version_ | 1804174989395492864 |
|---|---|
| adam_text | Titel: Seaweed sustainability
Autor: Tiwari, Brijesh K
Jahr: 2015
Contents
List of Contributors.................................................................................................xiii
CHAPTER t Seaweed Sustainability - Food and Nonfood
Applications................................................................................1
1 Introduction........................................................................................1
1.1 History of Seaweeds....................................................................1
1.2 Relevance of Seaweeds...............................................................2
2 Book Objective..................................................................................4
3 Book Structure and Content...............................................................6
References..............................................................................................6
CHAPTER 2 World Seaweed Utilization....................................................7
1 Introduction........................................................................................7
2 Which Species and Where from?.......................................................9
2.1 Current Production....................................................................16
2.2 Trends in Production.................................................................19
2.3 Trends in Consumption.............................................................20
3 Economic Relevance of Seaweeds...................................................21
References............................................................................................22
CHAPTER 3 Farming of Seaweeds............................................................21
1 Introduction......................................................................................27
2 Seaweed Production and Use in Perspective...................................28
3 Primary Production: the Need and Means
to Increase It....................................................................................31
4 Seaweed Farming Principles............................................................32
5 Seaweed Cultivation Techniques.....................................................37
5.1 Propagule (Seedling) Production..............................................37
5.2 Farming.....................................................................................39
6 Wild Harvesting...............................................................................42
7 Harvesting of Cultivated Seaweeds.................................................43
8 Basic Postharvest Handling.............................................................44
9 Ecological and Environmental Impacts of Seaweed
Farming............................................................................................46
10 Economic and Social Considerations of Seaweed
Farming............................................................................................47
10.1 Economic Considerations for Carrageenan Farming
in Tropical Conditions.............................................................48
V
vi Contents
11 Opportunities and Challenges..........................................................49
12 Conclusions: An Idea Whose Time Has Come................................52
References..............................................................................................53
CHAPTER 4 Processing of Seaweeds......................................................61
1 Introduction......................................................................................61
2 Harvesting of Seaweeds...................................................................62
2.1 Manual Harvesting....................................................................63
2.2 Mechanical Harvesting..............................................................63
3 Storage of Seaweeds........................................................................64
4 Drying of Seaweeds.........................................................................66
5 Processing of Seaweeds for Bioactives............................................68
5.1 Pretreatment..............................................................................69
5.2 Methods of Extraction...............................................................69
6 Processing of Seaweeds for Feed.....................................................70
7 Processing for Biofuels....................................................................73
8 Conclusions......................................................................................73
References............................................................................................74
CHAPTER 5 Chemical Composition of Seaweeds................................79
1 Introduction......................................................................................79
2 Nutrients of Seaweeds.....................................................................80
2.1 Proteins......................................................................................80
2.2 Minerals.....................................................................................82
2.3 Lipids.........................................................................................82
2.4 Vitamins....................................................................................83
3 Various Secondary Metabolites........................................................84
3.1 Monoterpenes............................................................................84
3.2 Sesquiterpenes...........................................................................89
3.3 Diterpenes.................................................................................96
3.4 Meroterpenoids.......................................................................104
3.5 Cis-acetogenins.......................................................................106
3.6 Phlorotannins...........................................................................108
3.7 Steroids....................................................................................111
4 Conclusions....................................................................................113
References..........................................................................................113
CHAPTER 6 Seaweed Proteins, Peptides, and Amino Acids............125
1 Introduction....................................................................................125
2 Seaweed Protein Profile.................................................................126
3 Seaweed Amino Acid Profile.........................................................128
Contents vii
4 Seaweed Peptide Profile................................................................129
5 Purification Technique...................................................................131
6 Functional Properties of Seaweed Protein, Peptides,
and Amino Acids............................................................................132
6.1 Antihypertensive Activity........................................................132
6.2 Antioxidant Properties.............................................................134
6.3 Other Activities.......................................................................134
7 Potential Applications....................................................................135
7.1 Functional Foods and Nutraceuticals Applications.................135
7.2 Cosmeceuticals Applications..................................................136
7.3 Other Applications..................................................................137
8 Conclusions....................................................................................137
References..........................................................................................138
CHAPTER 7 Seaweed Carbohydrates.....................................................141
1 Introduction....................................................................................141
1.1 Brown Seaweed (Ochrophyta)................................................144
1.2 Red Seaweed (Rhodophyta)....................................................144
1.3 Green Seaweed (Chlorophyta)................................................145
2 Types of Carbohydrates.................................................................145
2.1 Storage Polysaccharides..........................................................145
2.2 Cell-Wall Polysaccharides.......................................................146
2.3 Fibers Definition......................................................................148
2.4 Food-Grade Polysaccharides...................................................149
2.5 Nonfood Grade Polysaccharides.............................................165
3 Conclusions....................................................................................176
References..........................................................................................177
CHAPTER 8 Seaweed Minor Constituents............................................193
1 Introduction....................................................................................193
2 Minor Constituents of Seaweeds...................................................193
3 Lipids.............................................................................................195
3.1 Fatty Acids Classification........................................................200
3.2 Other Classes of Lipids...........................................................202
3.3 Changes in Fatty Acid Profile with Environmental
and Seasonal Conditions.........................................................204
4 Nutritional and Functional Lipids..................................................204
4.1 Essential Fatty Acids...............................................................204
4.2 Definition of Sterol (Phytosterol)
and Derivative Sterols.............................................................205
4.3 Phytosterols in Seaweed..........................................................206
viii Contents
5 Bioactive Carbohydrates................................................................209
5.1 Fucoidan..................................................................................209
5.2 Fucoidan Extraction and Yield................................................210
5.3 Fucoidan Purification..............................................................213
5.4 Fucoidan Chemical Composition............................................216
5.5 The Chemical Structure of Fucoidan......................................217
5.6 Bioactivity of Fucoidan...........................................................218
6 Minerals.........................................................................................222
6.1 Edible Seaweeds......................................................................222
6.2 Spirulina (Blue-Green Seaweed).............................................223
7 Vitamins.........................................................................................223
7.1 Vitamin E or a-Tocopherol.....................................................223
7.2 Other Vitamins........................................................................226
7.3 Nori Rich in Vitamins..........................................................227
7.4 Seaweed Vitamins as Nutraceuticals.......................................228
8 Other Constituents and Bioactives.................................................228
8.1 Pigments in Seaweed...............................................................228
8.2 Chlorophyll A and B...............................................................230
8.3 Phycoerythrin..........................................................................230
9 Volatile Compounds in Seaweed....................................................232
10 Mannitol........................................................................................233
11 Conclusions...................................................................................234
References............................................................................................234
CHAPTER 9 Extraction of Biomolecules from Seaweeds................243
1 Introduction....................................................................................243
2 Traditional Extraction Methods for Biomolecules........................244
2.1 Polysaccharides.......................................................................244
2.2 Proteins and Peptides..............................................................249
2.3 Polyphenols.............................................................................250
2.4 Pigments..................................................................................250
3 Novel Extraction Techniques.........................................................251
3.1 Enzymes-Assisted Extraction (EAE)......................................251
3.2 Ultrasound-Assisted Extraction (UAE)...................................254
3.3 Microwave-Assisted Extraction..............................................255
3.4 Supercritical Fluid Extraction (SFE).......................................256
3.5 Ultrahigh Pressure Extraction (UPE) and Pressurized
Fluid Extraction (PFE)............................................................258
3.6 Pressurized Liquid Extraction (PLE)......................................258
3.7 Autohydrolysis........................................................................262
3.8 Conclusions.............................................................................263
References..........................................................................................263
Contents ix
CHAPTER 10 Analytical Techniques for Bioactives
from Seaweed........................................................................271
1 Introduction....................................................................................271
2 Sample Preparation........................................................................271
2.1 Solid-Liquid Extraction..........................................................272
2.2 Solid Phase Extraction (SPE)..................................................273
2.3 Precipitation............................................................................275
2.4 Membrane Dialysis.................................................................275
3 Chromatography............................................................................275
3.1 Thin Layer Chromatography (TLC)........................................276
3.2 High-Performance Liquid Chromatography...........................276
3.3 Ultrahigh-Performance Liquid Chromatography
(UPLC)....................................................................................281
3.4 Gas Chromatography..............................................................281
4 Hyphenated Chromatographic Techniques....................................282
4.1 LC-MS and MS/MS...............................................................283
4.2 LC-NMR.................................................................................283
4.3 LC-SPE-NMR........................................................................284
4.4 Gas Chromatography-Mass Spectrometry (GC-MS)............284
5 Conclusions....................................................................................284
References..........................................................................................285
CHAPTER 11 Seaweed and Food Security..............................................289
1 Introduction....................................................................................289
1.1 Asking More of the Oceans.....................................................289
1.2 Seaweeds as Food....................................................................291
2 The Food Security Threat..............................................................292
2.1 Land.........................................................................................292
2.2 Freshwater and Climate Change.............................................293
2.3 Fisheries..................................................................................294
3 Seaweed as a Food Staple..............................................................296
3.1 Market Development...............................................................297
3.2 Nutritional Equivalence...........................................................298
4 Seaweed Farming Opportunities and Challenges..........................301
4.1 Space in Coastal Waters..........................................................301
4.2 Development of Cost-Efficient Farm Systems........................302
4.3 Offshore Farms........................................................................303
4.4 Processing Seaweed to Maximize Value.................................303
5 Making a Start: an Experience in Tropical Seaweed Cultivation
and Use as Food.............................................................................305
5.1 Species Selection, Cooking, and Taste Trials..........................305
5.2 Cultivation Trials.....................................................................307
x Contents
6 Conclusions....................................................................................308
References..........................................................................................309
CHAPTER 12 Identification and Selection of Algae for Food,
Feed, and Fuel Applications..............................................315
1 Introduction....................................................................................315
2 Algal Biomass Production and Utilization....................................316
3 Biochemical Composition of Algae...............................................318
4 Selection Criteria of Algal Biomass for Food, Feed,
and Fuel Applications....................................................................321
5 Algae as a Component of Food......................................................323
6 Algae as a Component of Feed......................................................325
7 Algae as a Component of Fuel.......................................................327
7.1 Biodiesel..................................................................................329
7.2 Biogas......................................................................................330
8 Challenges and Future Prospects...................................................331
9 Conclusions....................................................................................334
References..........................................................................................334
CHAPTER 13 Seaweeds: A Sustainable Food Source.........................347
1 Introduction....................................................................................347
2 History of Seaweeds for Human Food...........................................347
3 Scope of Seaweed as a Sustainable Source...................................349
3.1 Nori or Purple Laver (Porphyra spp.)................................350
3.2 Aonori or Green Laver (Monostroma spp.
and Enteromorpha spp.)........................................................354
3.3 Kombu or Haidai (Laminaria japonica)........................354
3.4 Wakame, Quandai-cai (Undaria pinnatifida).................355
3.5 Hiziki (Hizikia fusiforme)..................................................355
3.6 Dulsc (Palmaria palmata).....................................................355
3.7 Mozuku (Cladosiphon okamuranus).....................................356
3.8 Sea Grapes or Green Caviar (Caulerpa lentillifera).............356
3.9 Irish Moss or Carrageenan Moss (C. crispus).......................356
3.10 Winged Kelp (A. esculenta)..................................................356
3.11 Ogo, Ogonori, or Sea Moss (Gracilaria spp.)................356
3.12 Callophyllis Variegata...........................................................357
3.13 Bladder Wrack {Fucus spp.)..................................................357
3.14 Sea Palm (Postelsia paimaeformis).......................................357
3.15 Arame (Eisenia bicyclis or Eisenia arborea)........................357
4 Seaweeds in the Food Chain..........................................................357
5 Safety Around Seaweed Consumption..........................................359
6 Challenges and Opportunities........................................................360
Contents xi
7 Conclusions....................................................................................361
References..........................................................................................362
CHAPTER 14 Seaweeds: A Nutraceutical and Health Food..............365
1 Introduction....................................................................................365
2 Generation of Macroalgal Protein Concentrates and Important
Techno-Functional Attributes........................................................367
2.1 Seaweed Hydrolysates............................................................368
2.2 In Silico Analysis and Bioactive Peptides
from Macroalgae.....................................................................369
2.3 Peptide Structure and Potential Prevention
of Hypertension.......................................................................370
3 Macroalgae in Healthcare and Cosmetic Applications..................375
3.1 Phlorotannins and Tyrosinase (EC 1.14.18.1) Inhibition........375
3.2 Phlorotannins and Antiallergic Effects....................................377
3.3 Phlorotannins as Antioxidants.................................................378
3.4 Glycine Betaine and Closely Related Osmolytic
Zwitterionic Compounds.........................................................378
3.5 Antimicrobial Activities of Seaweeds
and Seaweed Epibionts...........................................................379
4 Sustainability of Seaweed Supply.................................................379
5 Regulations Governing Macroalgal Use........................................380
6 Conclusions....................................................................................380
References..........................................................................................381
CHAPTER 15 Seaweeds: A Sustainable Feed Source
for Livestock and Aquaculture.........................................389
1 Introduction....................................................................................389
2 Scope of Seaweed as a Sustainable Feed Source...........................392
2.1 Animal Nutrient Requirements...............................................393
2.2 Nutritional Properties of Seaweed as Feed.............................393
2.3 Applications of Seaweeds as Animal Feed..............................395
2.4 Application of Seaweeds as Aquaculture Feed.......................404
3 Implications and Future Recommendations..................................411
4 Conclusions....................................................................................412
References..........................................................................................413
CHAPTER 16 Seaweeds: A Sustainable Fuel Source..........................421
1 Introduction....................................................................................421
2 Potential Seaweeds for Biofuel Production...................................424
2.1 Brown Seaweeds.....................................................................424
2.2 Green Seaweeds......................................................................426
xii Contents
2.3 Red Seaweeds..........................................................................426
2.4 Biorefinery of Seaweeds.........................................................427
3 Biofuel Conversion Technologies Suitable
for Seaweed Biomass.....................................................................428
3.1 Anaerobic Digestion................................................................429
3.2 Fermentation...........................................................................435
3.3 Hydrothermal Liquefaction.....................................................442
4 Conclusions....................................................................................448
References..........................................................................................448
Subject Index.........................................................................459
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| spellingShingle | Seaweed sustainability food and non-food applications Meeresalgen (DE-588)4114549-5 gnd Seetang (DE-588)4202114-5 gnd Ernte (DE-588)4152839-6 gnd Nutzung (DE-588)4120814-6 gnd |
| subject_GND | (DE-588)4114549-5 (DE-588)4202114-5 (DE-588)4152839-6 (DE-588)4120814-6 |
| title | Seaweed sustainability food and non-food applications |
| title_auth | Seaweed sustainability food and non-food applications |
| title_exact_search | Seaweed sustainability food and non-food applications |
| title_full | Seaweed sustainability food and non-food applications ed. by Brijesh K. Tiwari ... |
| title_fullStr | Seaweed sustainability food and non-food applications ed. by Brijesh K. Tiwari ... |
| title_full_unstemmed | Seaweed sustainability food and non-food applications ed. by Brijesh K. Tiwari ... |
| title_short | Seaweed sustainability |
| title_sort | seaweed sustainability food and non food applications |
| title_sub | food and non-food applications |
| topic | Meeresalgen (DE-588)4114549-5 gnd Seetang (DE-588)4202114-5 gnd Ernte (DE-588)4152839-6 gnd Nutzung (DE-588)4120814-6 gnd |
| topic_facet | Meeresalgen Seetang Ernte Nutzung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=028197371&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT tiwaribrijeshk seaweedsustainabilityfoodandnonfoodapplications |