Novel Technologies for Seaweed Polysaccharides Extraction and Their Use in Food with Therapeutically Applications—A Review
The use of seaweed for therapeutic purposes is ancient, but only in the last decade, with advanced technologies, has it been possible to extract seaweed’s bioactive compounds and test their potential properties. Algal metabolites possess nutritional properties, but they also exhibit antioxidant, ant...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/17/2654 |
| _version_ | 1797495397103435776 |
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| author | Silvia Lomartire Ana M. M. Gonçalves |
| author_facet | Silvia Lomartire Ana M. M. Gonçalves |
| author_sort | Silvia Lomartire |
| collection | DOAJ |
| description | The use of seaweed for therapeutic purposes is ancient, but only in the last decade, with advanced technologies, has it been possible to extract seaweed’s bioactive compounds and test their potential properties. Algal metabolites possess nutritional properties, but they also exhibit antioxidant, antimicrobial, and antiviral activities, which allow them to be involved in several pharmaceutical applications. Seaweeds have been incorporated since ancient times into diets as a whole food. With the isolation of particular seaweed compounds, it would be possible to develop new types of food with therapeutically properties. Polysaccharides make up the majority of seaweed biomass, which has triggered an increase in interest in using seaweed for commercial purposes, particularly in the production of agar, carrageenan, and alginate. The bio-properties of polysaccharides are strictly dependent to their chemical characteristics and structure, which varies depending on the species, their life cycles, and other biotic and abiotic factors. Through this review, techniques for seaweed polysaccharides extraction are reported, with studies addressing the advantages for human health from the incorporation of algal compounds as dietary supplements and food additives. |
| first_indexed | 2024-03-10T01:49:00Z |
| format | Article |
| id | doaj.art-5b6517ef82f64d7d895791150f57bf98 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T01:49:00Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-5b6517ef82f64d7d895791150f57bf982023-11-23T13:09:01ZengMDPI AGFoods2304-81582022-09-011117265410.3390/foods11172654Novel Technologies for Seaweed Polysaccharides Extraction and Their Use in Food with Therapeutically Applications—A ReviewSilvia Lomartire0Ana M. M. Gonçalves1University of Coimbra, MARE–Marine and Environmental Sciences Centre/ARNET–Aquatic Research Network, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, PortugalUniversity of Coimbra, MARE–Marine and Environmental Sciences Centre/ARNET–Aquatic Research Network, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, PortugalThe use of seaweed for therapeutic purposes is ancient, but only in the last decade, with advanced technologies, has it been possible to extract seaweed’s bioactive compounds and test their potential properties. Algal metabolites possess nutritional properties, but they also exhibit antioxidant, antimicrobial, and antiviral activities, which allow them to be involved in several pharmaceutical applications. Seaweeds have been incorporated since ancient times into diets as a whole food. With the isolation of particular seaweed compounds, it would be possible to develop new types of food with therapeutically properties. Polysaccharides make up the majority of seaweed biomass, which has triggered an increase in interest in using seaweed for commercial purposes, particularly in the production of agar, carrageenan, and alginate. The bio-properties of polysaccharides are strictly dependent to their chemical characteristics and structure, which varies depending on the species, their life cycles, and other biotic and abiotic factors. Through this review, techniques for seaweed polysaccharides extraction are reported, with studies addressing the advantages for human health from the incorporation of algal compounds as dietary supplements and food additives.https://www.mdpi.com/2304-8158/11/17/2654seaweed compoundsnutraceuticalfunctional foodhydrocolloids extraction |
| spellingShingle | Silvia Lomartire Ana M. M. Gonçalves Novel Technologies for Seaweed Polysaccharides Extraction and Their Use in Food with Therapeutically Applications—A Review Foods seaweed compounds nutraceutical functional food hydrocolloids extraction |
| title | Novel Technologies for Seaweed Polysaccharides Extraction and Their Use in Food with Therapeutically Applications—A Review |
| title_full | Novel Technologies for Seaweed Polysaccharides Extraction and Their Use in Food with Therapeutically Applications—A Review |
| title_fullStr | Novel Technologies for Seaweed Polysaccharides Extraction and Their Use in Food with Therapeutically Applications—A Review |
| title_full_unstemmed | Novel Technologies for Seaweed Polysaccharides Extraction and Their Use in Food with Therapeutically Applications—A Review |
| title_short | Novel Technologies for Seaweed Polysaccharides Extraction and Their Use in Food with Therapeutically Applications—A Review |
| title_sort | novel technologies for seaweed polysaccharides extraction and their use in food with therapeutically applications a review |
| topic | seaweed compounds nutraceutical functional food hydrocolloids extraction |
| url | https://www.mdpi.com/2304-8158/11/17/2654 |
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