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Applications of Seaweeds for enhanced shelf-life, quality and health benefits

Aquatic macroalgae or seaweeds are categorized based on pigmentation, nature of photosynthesis, and finally, their morphology. Typically, we can find blue-green algae, red algae, green algae, and brown algae. Many researchers have shown that these edible seaweeds have therapeutic, thickening, and gelling properties and contain antioxidant and antimicrobial properties. <br>Food Research Lab can help you solve these problems related to the formulation of products with seaweed. WANT TO KNOW MORE ABOUT: https://bit.ly/3zVep6u<br>Contact us:<br>Website: https://www.foodresearchlab.com/<br>

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Applications of Seaweeds for enhanced shelf-life, quality and health benefits

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  1. Applications of Seaweeds in the Food products for improved shelf-life, quality and health benefits An Academic presentation by Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab Group:  www.foodresearchlab.com Email: info@foodresearchlab.com

  2. TODAY'S DISCUSSION Introduction Chemical composition Antioxidant potential Antimicrobial properties Nutritional, textural, and organoleptic properties In sum

  3. INTRODUCTION Aquatic macroalgae or seaweeds are classified based on pigmentation, nature of photosynthesis and finally their morphology. Typically, we can find blue-green algae, red algae, green algae and brown algae. The edible seaweeds are a good source of vitamins, minerals, amino acids, dietary fibers, antioxidants, and polyunsaturated fatty acids (PUFA).

  4. Many researchers have shown that these edible seaweeds have therapeutic, thickening and gelling properties and contain antioxidant and antimicrobial properties. Dry seaweed powders are used against lipid oxidation and oxidative stress in foods and live tissues. Polysaccharides extracted from seaweed are a great source of soluble and insoluble dietary fibers, exhibiting high water holding capacity, proven better than cellulosic fibers. Contd...

  5. In addition to the functional properties, seaweeds also showcase health benefits such as dietary supplements, protection hypertension and diabetes. against obesity, For example bioactive peptides, anticoagulant and anticancer activities are seen in algal fucans, galactans and alginates. Our food product development and formulation consultant allows users to easily reformulate recipes based on industry trends by changing ingredients and modifying measurements. Contd...

  6. CHEMICAL COMPOSITION Seaweeds are rich in vitamins (A, B1, B6, B12, C, D and E), folic acid, and pantothenic acid, minerals (calcium (Ca), magnesium (Mg), Iron (Fe), zinc (Zn) Iodine (I) and manganese (Mn). In terms of macronutrients, seaweeds contain high amounts of macronutrients, such as proteins, carbohydrates, fibers and fats; among which polysaccharides have been proven to improve the structural strength of food product development.

  7. ANTIOXIDANT POTENTIAL Seaweed phlorotannins have shown to scavenge free radicals such as superoxide, ferrous ions, peroxyl and nitric radicals. In phlorotannins and α-tocopherol isolated from Eisenia bicyclis, Ecklonia cava, and Ecklonia kurome have enhanced (around 2–10 times) antioxidant activity. comparison to catechin, ascorbic acid, Water extract of Scytosiphon lomentaria resulted in strong antioxidant activity in linoleic acid peroxidation assay which was equalvalenbt to 22 mg of catechin/ g of dry sample.

  8. ANTIMICROBIAL PROPERTIES Seaweed extracts have evoked interest as sources of natural products with enhanced antimicrobial activities. The compound was responsible for antibacterial activity against Staphylococcus aureus, 1,8- dihydroxy. anthraquinone, was isolated from red algae Porphyra haitanensis. In Magnoliophyta antibacterial and antifungal activities. another study, was marine investigated macroalgae, for the Contd...

  9. Using organic and inorganic solvent extraction, the extracts were tested against Escherichia coli, Listeriamonocytogenes, Salmonella enterica, Agrobacterium tumefaciens, Pseudomonas aeruginosa, Saccharomyces cerevisiae, yeast and fungi. Similarly, E. cava (brown algae) extract was investigated for its antibacterial and synergistic activity against antibiotic-resistant species.

  10. HYDROCOLLOID PROPERTIES To obtain stable emulsions, suspensions, foams, increase gelation and hydrocolloids are employed. viscous behaviours Agar hydrocolloid is extracted from the red algae genera Gelidium and Gracilaria. Agar contains a high amount of soluble solids such as sugars and is mainly used for thickening and gelling properties. Contd...

  11. Due to its extreme melting temperatures, Agar can hold the sugar and prevent crystallization and is used for preparing glazing and icing in the bakery. The widely produced algal polysaccharides called alginates are extracted from brown seaweeds. Alginate is made up of 1,4-β-D-mannuronic acid and α-L-guluronic acid, making it a linear polymer. Contd...

  12. Unlike agar, alginates do not melt at extreme temperatures and form cross-linked gels and hence used extensively in meat and vegetable products. Carrageenans consist of sulphate polysaccharides that are produced in red seaweeds.

  13. Carrageenans are widely used in the dairy industry to stabilize ice creams, yoghurt and cheese. A food development company supporting clients with unique innovation, product development all the way to product launch.

  14. IN SUM The incorporation of seaweed into food systems can enhance shelf-life study, nutrition, textural and organoleptic properties. The effects are dependent on the amount and type of seaweed used in the formulation and thus careful optimization is required. Reviewing the composition of seaweed and its effects on obesity, hypertension and diabetes should be considered. Although tremendous applications exist, there are still challenges in their commercialization due to various aspects.

  15. Contact Us UNITED KINGDOM +44- 74248 10299 INDIA +91 9566299022 EMAIL info@foodresearchlab.com

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