Background Seaweeds (macroalgae) are marine bioresources rich in a range of valuable
ingredients that are used in food, pharmaceutical, cosmetic, and animal feed applications …

Freeze drying (FD) is a technique used to preserve the bioactive content and flavor of
samples. Foods with a short shelf life due to nature have been preserved via FD in recent …

This study aimed to compare the anti-inflammatory effects of fucoidans from brown
seaweeds (Saccharina japonica (SJ), Fucus vesiculosus (FV), Fucus distichus (FD), Fucus …

Fucus vesiculosus is one of the most prominent brown algae in the shallow waters of the
seas of the Arctic region (Barents (BS), White (WS), Norwegian (NS), and Irminger (IS)). The …

Sargassum fusiforme has been consumed as a healthy seaweed for thousands of years. To
maximally maintain its quality after harvest, the drying kinetics, physicochemical properties …

Durvillaea antarctica is the seaweed that is the most consumed by the Chilean population. It
is recognized worldwide for its high nutritional value in protein, vitamins, minerals, and …

Aegle marmelos (L.) is a seasonal fruit that contains significant amounts of bioactives like,
phenolic acids (gallic acids, 2, 3-dihydroxy benzoic acid, chlorogenic acid, p-coumaric acid …

The effect of seven drying methods (freeze (FD), hot air (HA), infrared (IR), microwave (MW),
hot air‐infrared (HA‐IR), hot air‐microwave (HA‐MW), and sun drying (SD) methods on the …

The increasing demand for nutraceuticals in the circular economy era has driven the
research toward studying bioactive compounds from renewable underexploited resources …

Conventional conservation techniques such as drying, salting or freezing do not allow for
preserving the original characteristics of seaweeds. The present work aims to study the …