Marine Product A/497532 s for Healthcare · Marine ProductA/497532 s for Healthcare Functional and...
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A/497532 Marine Products for Healthcare Functional and Bioactive Nutraceutical Compounds from the Ocean Vazhiyil Venugopal CRC Press Taylor & Francis Group Boca Raton London New Yorfc CRC Press is an imprint of the Taylor & Francis Croup, an informa business
Transcript of Marine Product A/497532 s for Healthcare · Marine ProductA/497532 s for Healthcare Functional and...
A/497532
Marine Productsfor Healthcare
Functional and Bioactive NutraceuticalCompounds from the Ocean
Vazhiyil Venugopal
CRC PressTaylor & Francis Group
Boca Raton London New Yorfc
CRC Press is an imprint of theTaylor & Francis Croup, an informa business
ContentsForeword xviiPreface xixAuthor xxi
Chapter 1 Functional Foods: An Overview 1
1.1 Introduction 11.2 Functionality of Food and Food Components 21.3 Role of Diet in Health Protection 21.4 Nutraceuticals 4
1.4.1 Definition 41.4.2 Factors Influencing Consumer Selection
of Nutraceuticals and Food 51.5 Functional Food 6
1.5.1 Definition 61.5.2 Classification of Functional Foods 61.5.3 Recent Developments 71.5.4 Consumer Surveys on Functional Foods 91.5.5 Data Required for Design of Functional Foods 10
1.5.5.1 Food Consumption Pattern 101.5.5.2 Food Composition Database 101.5.5.3 Bioavailability of Nutrients 111.5.5.4 Reference Standards for Nutrients Intake
and International Recommendations 121.5.5.5 Safety and Regulation of Functional Foods 121.5.5.6 Marketing and Trade of Functional Foods 14
1.6 Marine Products as Functional Food: An Overview 16References 19
Chapter 2 Marine Habitat and Resources 23
2.1 Introduction 232.2 Marine Environment 232.3 Marine Fishery Products 25
2.3.1 Landing 262.3.2 Demand and Concerns 272.3.3 Underutilized Fisheries 292.3.4 Some Novel Species 29
2.3.4.1 Antarctic Krill and Other Deep-Sea Fauna 292.3.4.2 Sea Cucumbers 302.3.4.3 Newer Species 31
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2.3.5 Mariculture 312.3.6 Contribution of Seafood to Food Security 322.3.7 Global Consumption Pattern of Seafood 332.3.8 Changing Trends in Consumption 34
2.4 Coral Reef and Corals 392.4.1 Symbiotic Associations on the Reefs 402.4.2 Reef-Associated Fisheries 402.4.3 Bleaching and Other Problems with Coral Reefs 412.4.4 Efforts for Restoration of Corals 42
2.5 Seaweed 422.6 Microalgae 432.7 Marine Bacteria 45References 46
Chapter 3 Seafood Proteins: Functional Propertiesand Protein Supplements 51
3.1 Introduction 513.2 Seafood Proteins as Dietary Component 513.3 Protein Content of Raw Fish Muscle 523.4 Functional Properties of Proteins 54
3.4.1 Definition 543.4.2 Solubility 553.4.3 Emulsifying Capacity 553.4.4 Foaming Capacity 563.4.5 Gelation 56
3.4.5.1 Rheological Properties of Gel 573.5 Physical Functions of Proteins in Food 58
3.5.1 Modification of Functional Properties of Proteins 593.5.1.1 Chemical Modifications 603.5.1.2 Enzymatic Modifications 60
3.6 Functionality of Seafood Proteins 613.6.1 Postharvest Changes in Functional Properties 62
3.7 Functionally Active Marine Protein Supplements 633.7.1 Fish Meat Mince and Mince-Based Products 63
3.7.1.1 Surimi and Surimi-Based Products 653.8 Fish Protein Powders 70
3.8.1 Thermostable Protein Dispersions and Powders 713.8.2 Other Protein Supplements 75
3.8.2.1 Protein from Krill 753.8.2.2 Squid Proteins 753.8.2.3 Blood Proteins 75
3.8.3 Fish Protein Hydrolyzates 763.9 Fermented Fish Products 803.10 Animal Feed 813.11 Marine Connective Tissue Proteins 83
Contents vii
3.11.1 Collagen 833.11.2 Gelatin 85
3.11.2.1 Extraction of Gelatin from Marine Sources 863.11.2.2 Gelation Characteristics and Other Properties 883.11.2.3 Applications 91
3.12 Some Seafood Products of Consumer Interest 923.12.1 Food Flavorings 923.12.2 Sea Cucumber 923.12.3 Product from Jellyfish 923.12.4 Roe from Eggs and Its Powder 933.12.5 Commercial Aspects 93
References 94
Chapter 4 Seafood Proteins: Nutritional Value, BioactivePeptides, Marine and Cold-Adapted Enzymes 103
4.1 Introduction 1034.2 Dietary Protein Requirements 1034.3 Nutritive Value of Proteins 104
4.3.1 Methods for Evaluation of Nutritional Quality of Proteins 1044.4 Nutritive Value of Seafood Proteins 106
4.4.1 Influence of Processing on Nutritive Value 1074.5 Nutritive Value of Marine Protein Supplements 109
4.5.1 Seafood Protein Powders 1104.5.2 Nutritive Value of Fish Protein Hydrolyzates 1114.5.3 Fermented Fishery Products 114
4.6 Bioactive Peptides 1164.7 Bioactive Peptides from Seafood 117
4.7.1 Isolation of Seafood Peptides 1174.7.2 Functional Roles of Marine Peptides in Foods 119
4.7.2.1 Calcium-Binding Activity 1204.7.2.2 Obesity Control 1204.7.2.3 Antibacterial Activity , 1204.7.2.4 Antioxidant Activity 1214.7.2.5 Angiotensin I-Converting Enzyme Inhibitory
(Anti hypertensive) Activity 1224.7.2.6 Immunostimulant Activity 1244.7.2.7 Human Immunodeficiency Virus-I Protease
Inhibiting Activity 1254.7.2.8 Antithrombin 1254.7.2.9 Calcitonin 1254.7.2.10 Miscellaneous Physiological Functions
of Marine Proteins 1254.8 Marine Enzymes 127
4.8.1 Isolation 1274.8.2 Applications 129
viii Contents
4.9 Antifreeze Proteins 1304.9.1 Applications of Antifreeze Proteins 131
4.10 Cold-Adapted Enzymes 1314.10.1 Applications of Cold-Adapted Enzymes 132
4.11 Commercial Status 133References 135
Chapter 5 Polyunsaturated Fatty Acids and Their Therapeutic Functions 143
5.1 Introduction 1435.2 Marine Lipids 144
5.2.1 Fatty Acids 1455.2.2 Lipid Profile of Seafood 146
5.3 Oxidation of Fatty Acids 1505.3.1 Antioxidants 1525.3.2 Role of Antioxidants in Health Protection 1525.3.3 Lipid Oxidation in Marine Fishery Products 154
5.4 Nutritional Value of Lipids 1555.4.1 Health Benefits of Omega-3 Fatty Acids 155
5.4.1.1 Cellular Processes 1565.4.1.2 Blood Pressure 1565.4.1.3 Cardiovascular Disease 1565.4.1.4 Cancer 1585.4.1.5 Pregnancy and Infancy 1585.4.1.6 Obesity 1605.4.1.7 Asthma 1605.4.1.8 Behavioral Pattern 1605.4.1.9 Diabetes 1615.4.1.10 Bone Health 1615.4.1.11 Other Benefits 162
5.4.2 Mode of Action 1635.4.3 Indication 1655.4.4 Some Current Intake Levels of Omega-3 PUFA 1655.4.5 Recommended Consumption Levels of Omega-3 PUFA 166
5.5 Omega-3 PUFA-Rich Oils from Marine Fish 1685.5.1 Extraction 1685.5.2 Properties of Fish Oils 1705.5.3 Other Sources of Omega-3 PUFA 173
5.6 Squalene 1745.6.1 Functionality of Squalene 174
5.7 Commercial Aspects 175References 178
Chapter 6 Seafood Processing Wastes: Chitin, Chitosan,and Other Compounds 185
6.1 Introduction 1856.2 Major Compounds from Shellfish Processing Wastes 185
Contents ix
6.3 Chitin 1866.3.1 Isolation of Chitin 1876.3.2 Structure 1906.3.3 Properties 1906.3.4 Applications 191
6.4 Chitosan 1926.4.1 Structure 1926.4.2 Properties of Chitosan 1936.4.3 Applications 194
6.4.3.1 Food 1966.4.3.2 Antimicrobial Activity 1976.4.3.3 Antioxidant Activity 1986.4.3.4 Edible Films 1996.4.3.5 Role in Nutrition 2006.4.3.6 Medical Applications 2026.4.3.7 Biotechnology 203
6.4.3.8 Water Treatment 2036.4.3.9 Hydrogel 2036.4.3.10 Catalytic Support and Packaging 2046.4.3.11 Other Applications 204
6.4.4 Chitin Oligosaccharides 2046.5 Enzymes Degrading Chitin and Chitosan 207
6.5.1 Chitinases 2076.5.2 Chitosanases 2076.5.3 Safety and Regulatory Status 208
6.6 Glucosamine 2096.7 Shark Cartilage and Chondroitin Sulfate 209
6.7.1 Applications of Glucosamineand Chondroitin Sulfate 211
6.8 Commercial Products 213References 214
Chapter 7 Carotenoids 221
7.1 Introduction 2217.2 General Properties 2217.3 Units and Requirements 2227.4 Marine Sources of Carotenoids 223
7.4.1 Algal Sources 2237.4.2 Marine Fishery Sources 223
7.5 Isolation and Characterization 2237.5.1 Algal Sources 2237.5.2 Fishery Sources 224
7.6 Bioavailability of Carotenoids 2277.7 Functional Roles of Carotenoids 228
7.7.1 Antioxidant Activity 228
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7.7.1.1 Assay of Antioxidant Activity 2297.7.1.2 Antioxidant Activities of Carotenoids Containing
Marine Products 2297.7.2 Vitamin A Activity 230
7.8 Benefits of Dietary Carotenoids 2317.8.1 Hypercholesterolemic Activity 2317.8.2 Anticancer and Other Activities 2327.8.3 Functions of Carotenoids in Aquaculture 2327.8.4 Poultry Feed 2337.8.5 Biotechnology 234
7.9 Commercial Status 234References 235
Chapter 8 Marine Sources of Vitamins and Minerals 239
8.1 Introduction 2398.2 Vitamins ." 239
8.2.1 Vitamin Contents of Seafood 2418.2.2 Vitamins in Seaweeds 2438.2.3 Influence of Processing on Vitamins 243
8.3 Minerals 2438.3.1 Mineral Contents of Seafood 247
8.3.1.1 Fish Bone as a Source of Minerals 2498.3.1.2 Calcium from Fish Bone 250
8.3.2 Minerals from Seaweeds 2518.3.3 Bioavailability of Minerals 253
8.4 Bone Health in Human 2548.4.1 Functional Role of Fish Bone Components in Bone Health 255
8.5 Commercial Products 255References 256
Chapter 9 Seaweed: Nutritional Value, Bioactive Properties, and Uses 261
9.1 Introduction 2619.2 Processing of Seaweed 2619.3 Identification of Seaweed 2629.4 Proximate Composition 262
9.4.1 Proteins and Amino Acids 2649.4.2 Lipids 2669.4.3 Vitamins and Minerals 2669.4.4 Polysaccharides 267
9.5 Dietary Fiber 2689.5.1 Definition 2689.5.2 Health Benefits 2689.5.3 Fiber from Seaweed 2719.5.4 Enrichment of Fiber in Foods with Seaweed 2729.5.5 Seaweed as Dietary Supplements 272
Contents xi
9.5.6 Seaweed as Sources of Bioactive Compounds 2739.5.6.1 Antioxidant Activity 2739.5.6.2 Antibacterial and Antiviral Activities 2769.5.6.3 Platelet Aggregation 2779.5.6.4 Antitumor Activity 2779.5.6.5 Hyperoxaluria 2789.5.6.6 HIV Inhibition,. 2799.5.6.7 Enzyme Inhibition 279
9.6 Industrial Uses of Seaweed 2819.6.1 Agriculture 2819.6.2 Animal Feed 2829.6.3 Feed for Aquaculture 2839.6.4 Antifouling Agents 2849.6.5 Biosorption of Heavy Metals 2859.6.6 Other Miscellaneous Applications 285
9.7 Farming of Seaweed 2869.8 Commercial Products 2889.9 Regulatory Status 289References 289
Chapter 10 Seaweed Hydrocolloids 297
10.1 Introduction 29710.2 General Functional Properties of Seaweed Hydrocolloids 29710.3 Agar 299
10.3.1 Source 29910.3.2 Extraction 29910.3.3 Composition 30010.3.4 Properties 30010.3.5 Uses 300
10.4 Alginate 30110.4.1 Source 30110.4.2 Extraction 30110.4.3 Composition and Structure 30210.4.4 Properties 30210.4.5 Uses of Alginates in Food, Medicine, and Biotechnology 304
10.5 Carrageenan 30810.5.1 Extraction and Characterization 30810.5.2 Structure 31010.5.3 Properties 31110.5.4 Analysis 31110.5.5 Gelation of Carrageenan 313
10.5.5.1 Rheological Properties 31310.5.6 Applications of Carrageenans in Food Product Development 316
10.5.6.1 Modification of Textural Properties 31710.5.6.2 Reduction of Fat 318
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10.5.6.3 Reduction of Salt 32010.5.6.4 Flavor Perception 32010.5.6.5 Fortification with Fiber 32010.5.6.6 Control of Browning 32110.5.6.7 Cryoprotective Effect 32110.5.6.8 Miscellaneous Applications 321
10.5.7 Biological Activities of Carrageenan 32210.5.7.1 Antimicrobial Properties 32210.5.7.2 As Growth Factor Antagonist 32210.5.7.3 Antioxidant Activity 32310.5.7.4 Suppression of Immune Response 32310.5.7.5 Anticancer Activity 32410.5.7.6 Inactivation of Paralytic Shellfish Poison 32410.5.7.7 Elicitor of Plant Defense 324
10.5.8 Biotechnology 32410.5.8.1 Immobilization of Enzymes 32510.5.8.2 Enzyme Purification 325
10.5.9 Toxicology of Carrageenan 32510.5.10 Degradation of Carrageenan 327
10.6 Fucoidan 32710.6.1 Biological Activities 328
10.7 Laminarin 33010.8 Commercial Status 330References 331
Chapter 11 Marine Microalgae, Other Microorganisms, and Corals 339
11.1 Introduction 33911.2 Marine Microalgae 339
11.2.1 Nutritional Composition 34011.3 Major Components from Microalgae 341
11.3.1 Lipids 34111.3.2 Carotenoids and Other Pigments 34311.3.3 Sterols and Hydrocarbons 34311.3.4 Polysaccharides 34411.3.5 Vitamins 34411.3.6 Single Cell Proteins 344
11.4 Bioactive Compounds from Microalgae 34411.4.1 Antiviral Compounds 34511.4.2 Anticancer Compounds 34611.4.3 Antioxidant Compounds 34611.4.4 Antimicrobial Compounds 34711.4.5 Antihypertensive Peptides 34711.4.6 Other Bioactive Compounds 347
Conents xiii
11.5 Cultivation of Microalgae 34911.5.1 Cultivation of Microalgae for Lipids 35011.5.2 Cultivation for Carotenoids 351
11.6 Some Specific Examples of Algae 35211.6.1 Chlorella 35211.6.2 Spirulina 353
11.6.2.1 Nutritional Benefits 35411.6.2.2 Biological Functions 355
11.6.3 Dunaliella 35711.7 Microalgae as Feed for Aquaculture 35811.8 Marine Bacteria 359
11.8.1 Marine Bacteria as Sources of PUFA 36011.8.2 Microbial Biotechnology 361
11.9 Coral Reefs and Corals 36211.9.1 Biological Activity 363
11.10 Commercial Status 364References 365
Chapter 12 Drugs and Pharmaceuticals from Marine Sources 371
12.1 Introduction 37112.2 Prospects of Finding Drugs from Marine Organisms 371
12.2.1 Marine Secondary Metabolites and Their Functions 37212.3 Some Major Marine Drugs 373
12.3.1 Anticancer Agents 37512.3.2 Tuberculosis 37912.3.3 Malaria 37912.3.4 Osteoporosis 37912.3.5 Arthritis 38012.3.6 Antimicrobial and Antiviral Compounds 38012.3.7 Analgesic and Hypotensive Drugs 382
12.4 Marine Products Having Potential Bioactive Compounds. 38212.4.1 Corals 38212.4.2 Marine Microorganisms 38712.4.3 Marine Plants 38812.4.4 Marine Toxins as Drugs 39012.4.5 Fish and Shellfish 391
12.4.5.1 Sea Cucumber 39212.4.5.2 Jellyfish 39312.4.5.3 Bivalves 393
12.5 Marine Biotechnology 39412.6 Development of Marine Drugs 394
12.6.1 Problems in Marine Drug Development 39612.7 Global Interests and Commercial Status 398References 399
xiv Contents
Chapter 13 Marine Nutraceuticals for Food Fortification and Enrichment 405
13.1 Introduction 40513.2 Dietary Guidelines 40513.3 Supplementation 40613.4 Food Fortification and Enrichment 407
13.4.1 Requirements for Fortification 40813.5 Some Examples of Food Fortification 409
13.5.1 Iodine 40913.5.2 Vitamins 41013.5.3 Minerals 41113.5.4 Carotenoids 41213.5.5 Proteins and Amino Acids 41213.5.6 Probiotics 414
13.6 Marine Ingredients for Food Fortification and Supplementation 41513.6.1 Omega-3 Fatty Acids 415
13.6.1.1 Marine Oil-Fortified Products 41513.6.1.2 Process Optimization 41713.6.1.3 Therapeutic Benefits of PUFA-Fortified Products 41813.6.1.4 Regulatory Status 41913.6.1.5 Marketing Campaigns 419
13.6.2 Marine Proteins 42013.6.3 Minerals 42113.6.4 Glucosamine 42113.6.5 Chondroitin Sulfate 422
13.7 Commercial Status 422References 425
Chapter 14 Marine Macromolecules as Nutraceutical Carriers and Biofilms 429
14.1 Introduction 42914.2 Functions of a Delivery System 43014.3 Matrix Design for Delivery of Nutraceuticals 43014.4 Encapsulation 431
14.4.1 Classification 43214.4.2 Techniques of Encapsulation 432
14.4.2.1 Spray Drying 43214.4.2.2 Liposomes 43314.4.2.3 Microemulsion 433
14.5 Some Novel Delivery Systems 43414.5.1 Marine Macromolecules as Delivery Systems 434
14.6 Encapsulation of Marine Ingredients 43714.6.1 Polyunsaturated Fatty Acids 43714.6.2 Glucosamine and Chondroitin Sulfate 438
14.7 Biodegradable and Edible Films 43914.7.1 Edible Films 441
14.7.1.1 Properties 441
Contents xv
14.8 Marine Macromolecules as Food Coatings and Edible Films 44214.8.1 Marine Proteins 442
14.8.1.1 Collagen and Elastin 44414.8.1.2 Gelatin 445
14.8.2 Marine Polysaccharides 44614.8.2.1 Chitosan 44614.8.2.2 Carrageenan 44814.8.2.3 Alginate 448
14.8.3 Multicomponent Films 44914.8.4 Active Packaging 451
14.8.4.1 Marine Polysaccharides for Active Packaging 45114.8.4.2 Casting of Films 453
14.9 Nanotechnology 45414.9.1 Nanotechnology for Marine Polysaccharide
Films and Particles 45414.10 Hydrogels and Membranes for Therapeutic Applications 455
14.10.1 Marine Macromolecules as Hydrogels and Membranesfor Drug Delivery 455
14.10.2 Marine Polysaccharides as Scaffolds 45714.11 Commercial Status 459References 461
Chapter 15 Safety Hazards with Marine Products and Their Control 467
15.1 Introduction 46715.2 Food-Borne Hazards 46715.3 Types of Hazards of Marine Products 468
15.3.1 Microbiological Hazards 47015.3.1.1 Bacterial Pathogens 47015.3.1.2 Histamine Poisoning 475
15.3.2 Insects 47615.3.3 Algal Toxins 476
15.3.3.1 Paralytic Shellfish Poisoning 47915.3.3.2 Ciguatera Poisoning 48015.3.3.3 Puffer Fish Poisoning 48015.3.3.4 Diarrhetic Shellfish Poisoning 48015.3.3.5 Amnesic Shellfish Poisoning 48115.3.3.6 Other Biotoxins 48115.3.3.7 Implications of Biotoxins 481
15.3.4 Parasites 48315.3.5 Fungi and Others 48415.3.6 Chemical Hazards 48415.3.7 Seafood Allergy 486
15.4 Control of Hazards 48715.4.1 Control of Biotoxins 48715.4.2 Removal of Allergens 488
xvi Contents
15.4.3 Control of Parasites 48915.4.4 Control of Chemical Hazards 48915.4.5 Control of Microbiological Hazards 490
15.4.5.1 Food Irradiation 49015.4.6 Hazard Analysis Critical Control Point 493
References 494
Appendix 501
A.I Some International and National Organizations Relatedto Marine Products 501
A.2 Dietary Components and Composition of Foods 502A.3 Food Hazards and Safety 502A.4 Trade Related 503A.5 Fish Network 503A.6 Books 504A.7 Fish Composition and Consumption Guidelines 505A.8 Microbiological Standards 508
Index 511
