Seaweeds for Food and Industrial Applications
By B. Kılınç, S. Cirik, Gamze Turan, Hatice Tekoğul, Edis Koru. 2013
172 citations recorded by the source corpus.
Marine macroalgae, or the term seaweeds, are plant-like organisms that generally live attached to rock or other hard substrata in coastal areas. The classification into divisions is based on various properties such as pigmentation, chemical nature of photosynthetic storage product, the organization of photosynthetic membranes, and other morphological fea‐ tures. Traditionally, they belong to four different groups, empirically distinguished since the mid-nineteenth century on the basis of color: blue-green algae (phylum: Cyanophyta, up to 1500 species), red algae (phylum: Rhodophyta, about 6000 species), brown algae (phylum: Ochrophyta, classes: Phaeophyceae, about 1750 species), and green algae (phylum: Chlorophyta, classes: Bryopsidophyceae, Chlorophyceae, Dasycladophyceae, Prasinophy‐ ceae, and Ulvophyceae, about 1200 species). However, each of these groups has microscop‐ ics, if not unicellular, represantatives. All seaweeds at some stage in their life cycles are unicellular, as spores or zygotes, and may be temporarily planktonic. The blue-green algae are widesperead on temperate rocky and sandy shores and have occasionally been acknowledged in seaweed floras. Seaweeds are found growing throughouth the world oceans and seas none is found to be poisonous (Bold and Wyne, 1985; Guiry, 2009; Lobban and Harrison, 2000). Why seaweed is important? Most people don’t realize how impor‐ tant marine macroalgae are, both ecologically and commercially. In fact, seaweeds are crucial primary producer in oceanic aquatic food webs. They are rich both in minerals and essential trace elements, and raw materials for the pharmaceutical and cosmetics industry (Chap‐ man, 1970). Seaweed is a very versatile product widely used for food in direct human consumption. Its classified taxonomically as algae and they represent a food group that is not normally ingested in unprocessed form to any great extent in Western societies. Humankind is no strangers to the use of algae as a food source. Even if seaweeds have been used as a human food since ancient times, particularly in the region bounded by China, the
Subfields: Aquatic Science, Oceanography, Renewable Energy, Sustainability and the Environment
View Paper: https://www.semanticscholar.org/paper/e4c5a25e9ebe4e3cc162445b7b1d0ef4e646c3ed
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Citations in the corpus
- Sustainable harvesting of wild seaweed resources (2017, background): “…for the pharmaceutical industry (Hurtado et al., 2014; Chellaram et al., 2015; Liu et al., 2016), harvesting of seaweeds in western countries is typically rooted in providing biomass for industrial processes, primarily as animal feed, fertilizers and thickening agents (Kılınç et al., 2013).”
- Biochemical composition, nutritional value, and antioxidant properties of seven seaweed species from the Madeira Archipelago (2017, background): “Seaweeds represent an excellent raw material of nutrients and bioactive compounds such as minerals, dietary fiber, protein, essential fatty acids, vitamins, and carotenoids (Hold and Kraan 2011; Kılınç et al. 2013).”