Valorising Seaweed By-Products



Series: Marine and Freshwater Biology
BISAC: SCI039000

Valorising Seaweed By-Products is a book that has been divided into 9 chapters, including information on the recovery of highly valuable compounds for microalgae. The authors of this volume discuss seaweed as a renewable and globally available feedstock with potential applications in the food and feed industries, as well as the agricultural, chemical, or pharmaceutical fields. The chapters include discussions on a wide range of topics including an overview of seaweed by-products, Algae and microalgae biorefineries, the potential use of seaweed by-products in various products and materials, color stability, and pigment contents of powdered laver (Pyropia yezoensis).

The text also includes the interactions of the algae Sargassum muticum with metals as a starting point for the valorisation of invasive seaweed species, as well as new insights into the nutrition and functionality of seaweed. Microalgae biomass as an ingredient to design added value in food products, as well as seaweed biomass for bioremediation or Ethanol creation are additional topics.
(Imprint: Nova)


Table of Contents

Table of Contents


Chapter 1. Overview of Seaweed By-Products
(María D. Torres and Herminia Domínguez, Department of Chemical Engineering, University of Vigo, Edificio Politécnico, As Lagoas, Ourense, Spain, and others)

Chapter 2. Algae and Microalgae Biorefinery
(Rocío Gallego, Mónica Bueno and Jose A. Mendiola, Foodomics Laboratory, Institute of Food Science Research, Madrid, Spain)

Chapter 3. Potential Uses of Seaweed By-Products in High-Value Products and Materials
(Jesús R. Rodríguez-Núñez, Elizabeth Ortíz-Vazquez and Tomás J. Madera-Santana, Universidad de Guanajuato, Colonia La Suiza, Celaya, Gto. México, and others)

Chapter 4. Color Stability and Pigment Contents of Powdered Laver (Pyropia yezoensis)
(Yoshiyuki Watanabe, Masakazu Ikeda, Atsushi Seno, Yu Murabayashi and Masato Nomura, Department of Biotechnology and Chemistry, Faculty of Engineering, Kindai University, Takaya, Higashi-Hiroshima, Japan)

Chapter 5. Understanding the Interactions of Sargassum muticum with Metals as a Starting Point for the Valorisation of Invasive Seaweed Species
(Pablo Lodeiro and Manuel E. Sastre de Vicente, Chemical Oceanography, GEOMAR Helmholtz Centre for Ocean Research Kiel, Kiel, Germany, and others)

Chapter 6. New Insights into Seaweeds on Nutrition and Functionality
(Antonio Jiménez-Escrig, PhD, Spanish National Research Council Madrid, Spain)

Chapter 7. Microalgae Biomass as a Food Ingredient to Design Added Value Products
(Anabela Raymundo, Maria Cristiana Nunes and Isabel Sousa, Linking Landscape Environment Agriculture and Food Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal)

Chapter 8. Seaweed By-Products for Food and Bioremediation
(Ali Skalli, Akodad Mustapha, Abdelmajid Moumen and Mourad Baghour, Laboratoire Observatoire de la Lagune Marchica de Nador et Région Limitrophes, Faculté Pluridisciplinaire de Nador, Université Mohammed Premier, Séloune, Nador, Morocco)

Chapter 9. Ethanol and Macro Algae: Where to Next?
(Stefan Kraan, The Seaweed Company Blue Turtle Ltd)


Additional Information

The book is intended to contribute the improvement understanding of the valorization of underused marine resources through the macroalgae characterization and performance in numerous application fields from the food to the non-food industries. Then, people related to the seaweeds extracts, especially bioactive or gelling biopolymer-based fractions could be interested in the book. Those researches who work on the revalorization of new materials, from food to non-food applications (biomedicine, pharmaceutical, automotive, among others).


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