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Novel marine sources of nutraceuticals and functional foods: The marine crustacean krill, macro- and microalgae

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posted on 2024-06-27, 15:32 authored by Janet Tou, Christopher Oldaker, Yvonne YuanYvonne Yuan

This chapter discusses the alternate novel marine sources of nutraceuticals and functional foods and the associated biological activities and health benefits. Krill (Order Euphausiacea) is a marine crustacean comprised of over 80 different species. Based on the nutrient composition, krill offer an attractive addition to the human diet. Macroalgae have been incorporated into traditional diets as fresh or blanched components of salads, soups, or garnishes in the Philippines, Indonesia, China, Japan, Korea, Taiwan, and Vietnam. The lipid component of the edible macroalgae was variable within Rhodophyta (0.2–6.2% dry wt), Chlorophyceae (0.1–2.9%), and Phaeophyceae (0.1–5%) within a small range. The marine macroalgal polysaccharides play a large role in the food industry as phycocolloids or hydrocolloids, namely as thickeners, stabilizers, and texturizing agents, are resistant to intestinal digestion enzymes, and therefore can be considered as part of the soluble dietary fiber fraction.

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English

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    Nutrition and Food

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