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Recovery and utilization of seaweed pigments in food processing
Version 2 2024-06-06, 12:09Version 2 2024-06-06, 12:09
Version 1 2018-05-03, 16:53Version 1 2018-05-03, 16:53
journal contribution
posted on 2018-02-01, 00:00 authored by A N Aryee, D Agyei, Taiwo Akanbi© 2018 Elsevier Ltd The seaweed industry is a multi-billion venture, owing to the plethora of products that can be obtained from it, including hydrocolloids (as thickening and gelling agent); biomass for fuel, fertilizer, animal feed additives; biomolecules for cosmetics; and food-grade pigments. Seaweeds such as red algae, brown algae, and green algae are an excellent source of a large range of natural food colours which imparts sensorial and health properties to food. The type, amount, and biochemical compositions, and biological properties of seaweed pigment are highly variable, and these characteristics affect the choice of protocol useful for extracting these pigments. Techniques for the recovery of seaweed pigments in worthwhile owing to the growth in interest of natural food colours that also provide health benefits.
History
Journal
Current opinion in food scienceVolume
19Pagination
113 - 119Publisher
ElsevierLocation
Amsterdam, The NetherlandsPublisher DOI
ISSN
2214-7993Language
engPublication classification
C Journal article; C1 Refereed article in a scholarly journalCopyright notice
2018, ElsevierUsage metrics
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