Deakin University
Browse

File(s) under permanent embargo

Recovery and utilization of seaweed pigments in food processing

Version 2 2024-06-06, 12:09
Version 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 science

Volume

19

Pagination

113 - 119

Publisher

Elsevier

Location

Amsterdam, The Netherlands

ISSN

2214-7993

Language

eng

Publication classification

C Journal article; C1 Refereed article in a scholarly journal

Copyright notice

2018, Elsevier

Usage metrics

    Research Publications

    Categories

    No categories selected

    Exports

    RefWorks
    BibTeX
    Ref. manager
    Endnote
    DataCite
    NLM
    DC