Health Benefits of Seaweed Bioactives and Potential Food Applications

Langue : Anglais

Coordonnateurs : Jaiswal Amit K., Jaiswal Swarna

Résumé
Sommaire
Biographie
Commentaire

Health Benefits of Seaweed Bioactives and Potential Food Applications explores the current development and broad application of seaweed in the food industry and beyond, including the bioactives available from seaweed, their associated health benefits, and potential applications. Broken into three parts, this book covers a range of topics, including seaweed as a source of bioactive proteins, peptides, and amino acids, anti-inflammatory properties of seaweed, and nutraceutical and functional food applications. Written for food and nutrition researchers, manufacturers, producers, and academics, this book will be a handy reference for those who want to use seaweed in high-value food products.

Part 1: Seawood Bioactives 1. Overview of bioactive phenolic compounds in seaweeds 2. Bioactive phenolic compounds from seaweed: Phlorotannins 3. Seaweeds as a source of bioactive proteins, peptides and amino acids 4. Lipid and fatty acid profile of major seaweeds 5. Sulfated and non-sulfated polysaccharides from seaweeds 6. Minerals in edible seaweeds Part 2: Health Benefits 7. Anti-inflammatory properties of seaweeds 8. Anti-allergic properties of seaweeds 9. Anti-obesity and anti-diabetic effects of seaweed bioactives 10. Antimicrobial potential of seaweeds bioactives 11. Antioxidant Potential and free radical scavenging properties of seaweed bioactives 12. Anticancer, antineoplastic and antiproliferative potential of seaweeds bioactives 13. Acetylcholinesterase inhibitory activity of seaweeds bioactive 14. Seaweed bioactives as potential anti-acne agent 15. Seaweeds as preventive agents for cardiovascular diseases 16. Seaweed’s intake and reduce the risk of heart disease 17. The potential risks of excessive seaweed ingestion Part 3: Potential Applications 18. Seaweed bioactives: nutraceuticals and functional food applications. 19. Potential cosmeceutical applications of seaweed bioactives 20. Pigments in seaweed: Potential applications in food industry. 21. Seaweed proteins: nutritional value, functional properties and potential food applications

Dr. Amit K. Jaiswal is a lecturer at Technological University Dublin (TU Dublin)—City Campus, Ireland, where he teaches undergraduate and postgraduate courses in food engineering, food processing technology, and industrial biotechnology in the School of Food Science and Environmental Health. He also serves as the chair of the MSc program in Sustainable Food Safety Management at TU Dublin-City Campus. Dr. Jaiswal earned an MSc degree from Jiwaji University in India in 2005, a PhD in Food Technology from TU Dublin in Ireland in 2012, and an MBA in 2015.

His research focuses on valorisation of lignocellulosic biomass into biofuels, biomaterials, and biochemicals through innovative process development and techno-economic analysis. He also studies novel food processing technologies for extracting functional and nutritional ingredients from natural resources and is involved in the development of biodegradable and compostable materials for packaging.

Dr Swarna Jaiswal is a Lecturer in Applied Microbiology and Packaging Technology at TU Dublin-City Campus, Ireland. She obtained a Biotechnology (Hon’s) from B. R. Ambedkar Bihar University, India in 2005 and received a master’s in biotechnology from Bangalore University, India in 2007 and was awarded PhD in 2012 by Technological University Dublin, Ireland. Upon completion of PhD, she worked as a research scientist at Enterprise Ireland Technology Gateway Centre, CREST, TU Dublin, for 5 years. Dr Swarna finished a Postgraduate Certificate in Third Level Learning and Teaching from TU Dublin in 2021. As a research professional, she has focused on applied microbiological coatings/film projects with industry partners and providing research support to industries. Dr Swarna has published more than 50 peer-reviewed articles and 25 book chapters. She is also a frequent reviewer for more than 15 journals. Her research work was presented at numerous national and international conferences/symposiums.

Explores the use of seaweed as a worldwide and ideal sustainable food source
Highlights seaweed’s major compounds, including polysaccharides, polyunsaturated fatty acids, polyphenols, vitamins, and minerals
Presents seaweed’s health benefits, including their anti-bacterial, anti-fungal, anticancer, anti-diabetic, and anti-obesity properties
Offers a comprehensive reference for calf producers, including dairymen, calf ranches, and veal growers, as well as allied industries, such as feed company nutritionists, sales and marketing personnel, and independent nutritionists and veterinarians who work with dairies and calf producers