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Utilization of seaweed derived ingredients as potential antioxidants and functional ingredients in the food industry: An overview

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Abstract

Recently, a great deal of interest has been developed to isolate novel bioactive compounds from marine resources because of their numerous health beneficial effects. Among marine resources, marine algae are valuable sources of structurally diverse bioactive compounds with potential to be used against artificial food ingredients. This mini-review focuses on seaweed-derived bioactive compounds such as phlorotannins, sulfated polysaccharides, carotenoid pigments, and fucosterol with their potential antioxidant effect in the food industry as functional ingredients.

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Authors and Affiliations

  1. Marine Bioprocess Research Center, Pukyong National University, Busan, 608-737, Korea

    Se-Kwon Kim

  2. Marine Biochemistry Laboratory, Department of Chemistry, Pukyong National University, Busan, 608-737, Korea

    Yong-Xin Li & Se-Kwon Kim

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  1. Yong-Xin Li
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  2. Se-Kwon Kim
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Correspondence to Se-Kwon Kim.

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Li, YX., Kim, SK. Utilization of seaweed derived ingredients as potential antioxidants and functional ingredients in the food industry: An overview. Food Sci Biotechnol 20, 1461–1466 (2011). https://doi.org/10.1007/s10068-011-0202-7

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  • DOI: https://doi.org/10.1007/s10068-011-0202-7

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