Seaweed Antimicrobials : Isolation, Characterization, and Potential Use in Functional Foods

Tan, Shiau Pin and O'Sullivan, Laurie and Luz Prieto, Maria and Mcloughlin, Peter and Lawlor, Peadar G. and Hughes, Helen and Gardiner, Gillian E. (2013) Seaweed Antimicrobials : Isolation, Characterization, and Potential Use in Functional Foods. In: Bioactive Compounds from Marine Foods : Plant and Animal Sources. Wiley-Blackwell, pp. 269-312. ISBN 9781118412848

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Abstract

Seaweeds are known to contain a range of bioactive compounds, including ones with antimicrobial activity. Some studies have succeeded in isolating, purifying, and identifying seaweed-derived antimicrobial compounds. Although this is a challenging process, it is crucial if a compound is to be exploited commercially. This chapter reviews the different extraction, separation, isolation, purification, and identification techniques used for seaweed antimicrobials. It also summarizes the outcomes of in vitro and in vivo studies conducted to evaluate the safety and efficacy of these agents and discusses the potential for the use of seaweed-derived antimicrobials in functional foods.

Item Type:	Book Section
Additional Information:	Publisher Copyright: © 2014 by John Wiley & Sons, Ltd. All rights reserved.
Uncontrolled Keywords:	/dk/atira/pure/subjectarea/asjc/2200
Departments or Groups:
Depositing User:	Admin SSL
Date Deposited:	19 Oct 2022 23:17
Last Modified:	07 Jun 2023 18:39
URI:	http://repository-testing.wit.ie/id/eprint/5096

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