文章基本信息

标题：An Overview on Effects of Processing on the Nutritional Content and Bioactive Compounds in Seaweeds
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作者：Ana Rodríguez-Bernaldo de Quirós ; Julia López-Hernández ; Jean-Paul Vernoux 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：9
DOI：10.3390/foods10092168
语种：English
出版社：MDPI Publishing
摘要：The effect of the different processing technologies and the extraction techniques on the bioactive compounds and nutritional value of seaweeds is reviewed in this study. This work presents and discusses the main seaweeds treatments such as drying, heating, and culinary treatments, and how they affect their nutritional value, the bioactive compounds, and antioxidant capacity. Some examples of traditional and green extraction technologies for extracting seaweeds bioactive components are also presented. The last trends and research on the development of seaweed-based food products is also covered in this review. The use of environmentally friendly extraction procedures, as well as the development of new healthy seaweed-based foods, is expected to grow in the near future.
关键词：enseaweeds;processing technologies;extraction technologies;bioactive compounds;nutritional value;seaweed-based food products