Document Type

Book Chapter

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This item is available under a Creative Commons License for non-commercial use only

Publication Details

Chapter 3. In - Microbial Functional Foods and Nutraceuticals pgs 39–64. This book chapter is the copyright of John Wiley & Sons Ltd, Chichester, UK. Permission to upload the chapter to the Technological University Dublin educational, non-commercial repository has kindly been granted by the Publishers © 2018 John Wiley & Sons Ltd. The full book is available at Wiley Online Library: http://onlinelibrary.wiley.com/doi/10.1002/9781119048961.ch3/summary

Abstract

Fucoxanthin is a bioactive compound found in one of the most prolific and sustainable organisms on the planet, alga. Its efficacy and potential in terms of health applications have been widely reported in clinical studies. Technical modifications, such as encapsulation, and sensory trials must be undertaken before fucoxanthin can be successfully utilised as a functional food ingredient. Factors to consider include solubility in the food matrix, organoleptic effects, stability, preservation against oxidation, consumer acceptability, bioavailability, and toxicity risk. Possible solutions may include the development of more efficient and greener extraction technologies, which require shorter extraction times and less solvent, and have a more specific and higher extraction yield. The sustainability of potential seaweed cultivars must be assessed before large-scale harvesting, to ensure the preservation of this precious marine resource.

DOI

https://doi.org/10.1002/9781119048961.ch3/summary

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