Science and Engineering of Marine Phenolics

Science and Engineering of Marine Phenolics

Characterization, Extraction and Applications

1st Edition - November 1, 2022

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  • Editors: Jose Correa, Raquel Mateos, Herminia Dominguez
  • Paperback ISBN: 9780128235898

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Description

Science and Engineering of Marine Phenolics: Characterization, Extraction and Applications is a comprehensive resource on these secondary metabolites. Phenolic compounds are secondary metabolites with increasing scientific, commercial and general population interest for their wide distribution, variety and potential applications Less studied than terrestrial sources, marine organisms contain highly interesting phenolic compounds due to their exclusive structures. In addition, the distinctive features of the marine solid matrix, requires novel process technology approaches. The high productivity of marine biomass makes it a renewable source of valuable components with potential for commercial applications.

Key Features

  • Includes a section on chemical characterization of highly variable structures from marine phenolics
  • Provides the chemical composition and structure of these important marine compounds
  • Presents the bioavailability and bioactivities of marine phenolics to help facilitate the design of new products
  • Contains contributions from a global team of experts who address the challenges of working with marine phenolic compounds

Readership

Academics, researchers, entrepreneurs and professionals of diverse areas: marine, food, feed, cosmetics, pharmaceuticals. Academics, researchers, postgraduate students, and professionals of diverse areas: chemical analysis, natural products, nutrition, food technology

Table of Contents

  • Part I. Chemical characterization and classification
    1. Clean and green analytical techniques
    2. Sources and relevance of marine phenolics
    3. Chemical characterization and classification of potentially bioactive phlorotannins
    4. Bromophenols

    Part II. Extraction and purification
    5. Thermodynamics Aspects of Phenolics Extraction
    6. Extraction at low pressures
    7. Extraction using compressed fluids
    8. Purification using solid phase technology

    Part III. Bioavailability and Bioactivity
    9. Interaction with other macromolecules
    10. Encapsulation
    11. Bioavailability and biotransformation paths
    12. Antioxidant activity
    13. Photoprotection
    14. Gut microbiota
    15. Antimicrobial

    Part IV. Health and Food
    16. Cardiovascular diseases: lipidemia and endothelial function
    17. Inflammation and hypertension
    18. Obesity, diabetes and metabolic syndrome
    19. Neurodegenerative diseases
    20. Cancer
    21. Applications of marine polyphenols in food

Product details

  • No. of pages: 650
  • Language: English
  • Copyright: © Elsevier 2022
  • Published: November 1, 2022
  • Imprint: Elsevier
  • Paperback ISBN: 9780128235898

About the Editors

Jose Correa

Dr. José Ricardo Pérez Correa received his PhD Degree in Chemical Engineering from Imperial College (London, UK). He is professor of the Chemical and Bioprocess Engineering Department at Pontificia Universidad Católica de Chile (Santiago, Chile). He has been working on extraction and purification of bioactive compounds from local foods and agroindustrial discards using green technologies, particularly hot pressurized liquids and solid phase extraction.

Affiliations and Expertise

Professor of Chemical and Bioprocess Engineering Department at Pontificia Universidad Católica de Chile, Santiago, Chile

Raquel Mateos

Dr. Raquel Mateos received her PhD Degree in Chemistry from the University of Seville. She is a Tenured Scientist at the Institute of Food Science, Technology and Nutrition (ICTAN) belonging to the Spanish National Research Council (CSIC). She has been working on diseases prevention through the consumption of foods rich in bioactive molecules, such as phenolic compounds. Dr. Mateos is particularly interested in widening the understanding of metabolic pathways and biological activity.

Affiliations and Expertise

Tenured Scientist at the Institute of Food Science, Technology and Nutrition (ICTAN) belonging to the Spanish National Research Council (CSIC), Spain

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

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