Functional Ingredients from Algae for Foods and Nutraceuticals

Functional Ingredients from Algae for Foods and Nutraceuticals

2nd Edition - February 1, 2023

Write a review

  • Editors: Herminia Dominguez, Leonel Pereira, Stefan Kraan
  • Paperback ISBN: 9780323988193

Purchase options

Purchase options
Available for Pre-Order
Sales tax will be calculated at check-out

Institutional Subscription

Free Global Shipping
No minimum order


Functional Ingredients from Algae for Foods and Nutraceuticals, Second Edition presents an overview on the composition, properties and potential to develop novel ingredients and additives for functional foods and nutraceuticals. This revised edition includes recent data on the composition and biological properties of algae, along with examples of the development of novel algae products and their performance. It includes a new chapter on both conventional and green technologies for product development and will be of interest to nutrition researchers, food technologists and marine scientists, as well as those with an interest in natural product development.

Key Features

  • Addresses the chemical, nutritional and biological characterization of algae components
  • Includes cases studies focused on bioactives and the development of novel food products
  • Presents a new chapter on conventional and green technologies for product development


Nutrition researchers, food technologists, and marine scientists, as well as those with interest in natural products

Table of Contents

  • Section 1: Introduction
    1. Algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals
    2. Challenges for the development of functional foods and nutraceuticals from algae
    3. Seaweeds foods and their nutritional value
    4.Green extraction of bioactive compounds from microalgae and seaweeds

    Section 2: Major components
    5. Algal polysaccharides
    6. Phenolic compounds
    7. Algal proteins, peptides and amino acids
    8. Algal lipids, fatty acids and sterols
    9. Minerals, pigments and minor compounds in algae

    Section 3: Biological properties
    10. Antioxidant activity of compounds isolated from algae
    11. Antimicrobial activity of compounds isolated from algae
    12. Anticancer agents derived from algae
    13. Anti-inflammatory properties of algae
    14. Algae and cardiovascular-health
    15. Gastric and hepatic protective effects of algal components
    16. Anti-obesity and anti-diabetic activities of algae
    17. Neuroprotection
    18. High-intensity energy performance
    19. Inmunostimulant properites of algae

    Section 4: Novel foods and nutraceuticals
    20. Prebiotic properties of algae and algae-supplemented products
    21. Development of nutraceuticals containing marine algal oils
    22. Design of healthy foods and beverages containing whole algae
    23. Algal hydrocolloids for the delivery of active compounds
    24. Cosmeceuticals from algae
    25. Algae for the formulation of gluten-free bakery products
    26. Spirulina for the food and functional food industries

Product details

  • No. of pages: 700
  • Language: English
  • Copyright: © Woodhead Publishing 2023
  • Published: February 1, 2023
  • Imprint: Woodhead Publishing
  • Paperback ISBN: 9780323988193

About the Editors

Herminia Dominguez

Dr. Herminia Domínguez received her PhD Degree in Chemistry from the University of Santiago de Compostela. She is professor of Chemical Engineering at University of Vigo (Spain), where she has been working on the extraction of bioactive compounds from underutilized and residual sources using green technologies, particularly pressurized solvents and membrane technology.

Affiliations and Expertise

Professor, University of Vigo, Spain

Leonel Pereira

Dr. Leonel Pereira has a degree in Biology (Scientific branch), a PhD Degree in Biology (Cell Biology specialty) and an Aggregate title (Biosciences, specialty in Biotechnology), from the Faculty of Science and Technology of the University of Coimbra, where he is currently a Professor. In addition to teaching at this university, he is also an integrated researcher at MARE (Center for Marine and Environmental Sciences). His interests are mainly focused on the areas of Marine Biodiversity (algae), Marine Biotechnology (bioactive compounds from algae) and Marine Ecology (environmental assessment).

Affiliations and Expertise

University of Coimbra

Stefan Kraan

Dr Kraan is co-founder and Director of R&D at Oceana Organic Products Ltd and Aquaceuticals Ltd, Ireland - two companies that focus on human food, food applications and ingredients using (edible) seaweeds. He moved to Ireland to pursue a PhD on phylogenetics and aquaculture of edible seaweeds at the National University of Ireland, Galway in 1998. He became manager of the Irish Seaweed Industry Organisation (1998), established the Irish Seaweed Centre (2001), and Ocean Harvest Technology (2009), a company dedicated in using seaweeds for animal health and production. After 8 years he resigned to pursue and develop some commercial ideas using seaweeds for a variety of purposes amongst them functional food ingredients for human food and novel algae cultivation systems for biomass production.

Affiliations and Expertise

Co-founder and Director of R&D, Oceana Organic Products Ltd and Aquaceuticals Ltd, Ireland

Ratings and Reviews

Write a review

There are currently no reviews for "Functional Ingredients from Algae for Foods and Nutraceuticals"