The development of seaweed-derived bioactive compounds for use as prebiotics and nutraceuticals using enzyme technologies

Abstract

W. (2017). The development of seaweed-derived bioactive compounds for use as prebiotics and nutraceuticals using enzyme technologies. Trends in Food Science & Technology, 70, 20-33.

Potential Use of Marine Seaweeds as Prebiotics: A Review

“…Marine seaweeds constitute approximately 25,000-30,000 different species, with a great diversity of forms and sizes [8]. The taxonomic groups, which reflect their pigmentation, include red algae (Rhodophyceae), brown algae (Phaeophyceae) and green algae [8].…”

“…Marine seaweeds constitute approximately 25,000-30,000 different species, with a great diversity of forms and sizes [8]. The taxonomic groups, which reflect their pigmentation, include red algae (Rhodophyceae), brown algae (Phaeophyceae) and green algae [8]. Although they are still produced on a very modest scale relative to global food production, their worldwide cultivation has increased rapidly in the last decades, reaching a current yearly production of about 29 million tonnes [8].…”

“…The taxonomic groups, which reflect their pigmentation, include red algae (Rhodophyceae), brown algae (Phaeophyceae) and green algae [8]. Although they are still produced on a very modest scale relative to global food production, their worldwide cultivation has increased rapidly in the last decades, reaching a current yearly production of about 29 million tonnes [8]. Asian countries dominate world production, with 99% of the total, while most other maritime countries produce little or none [5].…”

“…Asian countries dominate world production, with 99% of the total, while most other maritime countries produce little or none [5]. Polysaccharides account for the majority of seaweed biomass (up to 76% of dry weight in some species; [8] and together with oligosaccharides have been the key focus of many studies of seaweed-derived compounds. Phenolic compounds and proteins from seaweeds have also attracted interest as potential functional ingredients [8].…”

“…Polysaccharides account for the majority of seaweed biomass (up to 76% of dry weight in some species; [8] and together with oligosaccharides have been the key focus of many studies of seaweed-derived compounds. Phenolic compounds and proteins from seaweeds have also attracted interest as potential functional ingredients [8]. Besides their consumption as an entire food, seaweeds or their polysaccharides are considered valuable additives in the food industry because of their rheological properties as gelling and thickening agents [2].…”