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AuthorYashaswini, Devi G. V.
AuthorVenkatesan, Jayachandran
AuthorAnil, Sukumaran
Available date2024-07-24T10:13:51Z
Publication Date2021
Publication NameAlgae for Food: Cultivation, Processing and Nutritional Benefits
ResourceScopus
URIhttp://dx.doi.org/10.1201/9781003165941-13
URIhttp://hdl.handle.net/10576/57060
AbstractHydrocolloids are natural polymeric substances which are commonly isolated from marine macroalgae. From the last four decades, hydrocolloids have played a significant role in food, cosmeceuticals, nutraceuticals, and pharmaceutical applications due to their excellent properties as thickeners, for hydrogel formation, for moisture retention, etc. As concern with the global food demand grows, these hydrocolloids play a vital role in the next generation food industries to meet global food consumption. Major hydrocolloids from the marine macroalgae are alginate, agar, carrageenan, etc. In this chapter, we discuss the isolation procedure, common sources, chemical composition, and structural and physio-chemical properties of hydrocolloids derived from marine macroalgae. Different kinds of isolation techniques and applications are also discussed. In conclusion, the proper isolation techniques and appropriate utilization of these hydrocolloids will be promising in food-related applications.
Languageen
PublisherCRC Press
SubjectEnvironment & Agriculture
Food Science & Technology
TitleHydrocolloids from Marine Macroalgae: Isolation and Applications
TypeBook chapter
Pagination185-199
dc.accessType Abstract Only


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