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Vol. 10, Special Issue 8 (2021)

Application of seaweeds and functional properties

Hauzoukim, Sagarika Swain, Anwesha Roy and Subal Kumar Ghosh
Seaweed has been eaten throughout Asia since the dawn of time. Marine algae have been used as raw materials in the production of numerous seaweed food products in Japan, such as jam, cheese, wine, tea, soup, and noodles, and as a source of polysaccharides for food and medicinal uses in Western nations. Since ancient times, seaweeds have been a valuable source of food, fodder, fertiliser, and medicine. Seaweed Protein Concentrates (PCs) have become more significant for the food sector, particularly in developed countries, because to its high protein concentration. Most seaweeds have a lot of ash (which implies a lot of different minerals), a lot of fibre, a little protein, and a modest quantity of fatty acids. Members of the Rhodophyta have a high protein content (32%), whereas those of the Chlorophyta have the greatest carbohydrate content of 35%. Padina Spp., Porphyra Spp., Laminaria Spp. and Undaria Spp., are the most prevalent edible seaweeds in Asian nations. Sea weeds are a great way to boost the nutritional value of a variety of meals.
Pages: 350-357  |  438 Views  162 Downloads
How to cite this article:
Hauzoukim, Sagarika Swain, Anwesha Roy and Subal Kumar Ghosh. Application of seaweeds and functional properties. The Pharma Innovation Journal. 2021; 10(8S): 350-357.

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