000			01946nam a2200169 4500
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005			20241023120629.0
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100			_aGayatri Pandey
245			_aScope and challenges of seaweed utilization in food and nutraceutical industry in India: a review
300			_ap230–241,
520			_aSeaweeds are an excellent source of unique antioxidant phytochemicals, dietary fibres, essential amino acids, vitamins, polyunsaturated fatty acids and minerals. The presence of such structurally diverse and high value bioactive compounds has led to popularization of seaweed as functional food ingredient in global health supplement market. India, with a long coastline of 8100 km and exclusive economic zone of 2.17 million km2, is rich in diverse seaweed resources belonging to almost 700 species. However, food and nutraceutical application of Indian seaweed is highly constrained. Apart from Kappaphycus alvarezii, there is no systematic commercial cultivation of seaweed in India. The regulatory framework for use of seaweed as food is still developing and consumer acceptance is still low. However, there is a timely and renewed interest from different government agencies and research organisations to develop a thriving food and nutraceutical industry using India’s vast seaweed resources. The review briefly describes the nutritional and functional food potential of the seaweed and goes on to discuss the scope of seaweed utilization in food and nutraceutical industry in India. Further, the review has identified the regulatory challenges and quality control requirements for use of seaweeds in food and nutraceuticals.
654			_aNutraceutical _aFunctional food _aSulphated polysaccharide _aFucoxanthin _aHydrocolloids _aPolyphenols
773	0		_080310 _9110087 _dGermany Springer _oJP354 _tJournal of Food Science and Technology _x0022-1155
942			_cJA
942			_2ddc
999			_c129880 _d129880