Advances in Extraction Methods to Recover Added-Value Compounds from Seaweeds: Sustainability and Functionality

Seaweeds are a renewable natural source of valuable macro and micronutrients that have attracted the attention of the scientists in the last years. Their medicinal properties were already recognized in the ancient traditional Chinese medicine, but only recently there has been a considerable increase...

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Bibliographic Details
Published in:Foods 2021-03, Vol.10 (3), p.516
Main Authors: Matos, Gabriela S, Pereira, Sara G, Genisheva, Zlatina A, Gomes, Ana Maria, Teixeira, José A, Rocha, Cristina M R
Format: Article
Language:English
Subjects:
added-value compounds
Algae
Anticoagulants
Biorefineries
biorefinery
Carbohydrates
Dietary minerals
Environmental impact
Food
food applications
Food science
Herbal medicine
High temperature
Micronutrients
Pharmaceutical industry
Pigments
Proteins
Review
Seaweeds
sustainable technologies
Traditional Chinese medicine
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Summary:Seaweeds are a renewable natural source of valuable macro and micronutrients that have attracted the attention of the scientists in the last years. Their medicinal properties were already recognized in the ancient traditional Chinese medicine, but only recently there has been a considerable increase in the study of these organisms in attempts to demonstrate their health benefits. The extraction process and conditions to be used for the obtention of value-added compounds from seaweeds depends mainly on the desired final product. Thermochemical conversion of seaweeds, using high temperatures and solvents (including water), to obtain high-value products with more potential applications continues to be an industrial practice, frequently with adverse impact on the environment and products' functionality. However more recently, alternative methods and approaches have been suggested, searching not only to improve the process performance, but also to be less harmful for the environment. A biorefinery approach display a valuable idea of solving economic and environmental drawbacks, enabling less residues production close to the much recommended zero waste system. The aim of this work is to report about the new developed methods of seaweeds extractions and the potential application of the components extracted.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10030516