3/16/2023 0 Comments Guso seaweeds![]() Ulva lactuca’s extract showed antimicrobial and photocatalytic activities, while an alkaloid called ‘caulerpin’, isolated from Caulerpa spp., showed antitumor activity. For example, green algae (Chlorophyta) possess several bioactive compounds that exhibit antioxidant, anticoagulant, antimutagenic, antibacterial, and anticancer activities which make them potential functional food supplements. Nutraceutical products, such as seaweed-based food, give nutritional value while also assisting in the prevention of health problems. Ĭarrageenans from family Gigartinaceae (Rhodophyta) are already present in the food market since they exhibit high viscosity in drinks. Agar is present in food products such as candy, fruit juice, frozen food, bakery icing, or meringues, but it is also widely employed for the production of biological culture media. Agar and carrageenan, extracted from red algae, and alginates, extracted from brown algae, are already employed in food and pharmaceutical industries as stabilizers. These biological molecules could be used to make novel and functional foods, as well as implemented in pharmacological and medicinal applications, due to their beneficial qualities. Polysaccharides from seaweeds, for example, have a beneficial effect on the intestinal tract, but, unlike fibers, they are calorie-free. Furthermore, the inclusion of vitamins, fibers, and proteins provides a high nutritional value, as well as various health benefits. In fact, seaweeds are considered a low-caloric food, which makes them attractive for the inclusion in the human daily diet. Since ancient times, marine algae have been consumed as a whole meal, particularly in Asian countries. Seaweed bioactive elements can help us not only improve our health, but also live a more environmentally friendly lifestyle which includes the utilization of sustainable food sources. ![]() , which possess powerful characteristics, namely antioxidant and anti-inflammatory properties. Seaweeds are rich in several bioactive compounds, such as polyphenols, sterols, alkaloids, flavonoids, tannins, proteins with essential amino-acids, polyunsaturated fatty acids, etc. Nowadays, many researchers are focused on seaweeds and their benefits to human health. Although further research has to be deployed in this field, the prebiotic and probiotic potential demonstrated by fermented seaweed can boost the development of new functional foods. However, fermentation of seaweed biomass remains an underdeveloped topic that nevertheless demonstrates high potential for the production of new alimentary products that hold and further improve the organoleptic and beneficial properties that these organisms are characterized for. Fermentation, especially performed by lactic acid bacteria, is a method used to produce functional foods. ![]() Seaweeds, because they require no arable land, no usage of fresh water, and they have high nutritious and bioactive content, can be further explored for the development of newer and functional food products. ![]() Regarding food production, there is an increasing interest in the development of novel foods that, at the same time, present high nutritious content and are sustainably developed. From whole consumption to small bioactive compounds, seaweeds have remarkable flexibility in their applicability, ranging from food production to fertilizers or usages in chemical industries. Seaweeds are gaining momentum as novel and functional food and feed products. ![]()
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