Research Progress on Extraction Technology and Functional Characteristics of Active Components from <i>Porphyra</i>

LI Zhujia; XU Jingwen; ZHAO Yong

doi:10.13386/j.issn1002-0306.2021090301

Volume 43 Issue 20

Oct. 2022

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Science and Technology of Food Industry > 2022 > 43(20): 437-446. > DOI: 10.13386/j.issn1002-0306.2021090301

LI Zhujia, XU Jingwen, ZHAO Yong. Research Progress on Extraction Technology and Functional Characteristics of Active Components from Porphyra[J]. Science and Technology of Food Industry, 2022, 43(20): 437−446. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090301.

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Research Progress on Extraction Technology and Functional Characteristics of Active Components from Porphyra

LI Zhujia^1,,
XU Jingwen^{1, 2, 3, ,},
ZHAO Yong^{1, 2, 3, ,}

1.
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
2.
Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Shanghai 201306, China
3.
Laboratory of Food Quality and Safety Testing, Shanghai Ocean University, Shanghai 201306, China

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Received Date: September 25, 2021
Available Online: July 28, 2022

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Abstract

Abstract

Porphyra is an algae with important economic and research value in China. Its nutritional composition mainly contains polysaccharide, phycobiliprotein and active substances such as polyphenols, and has good antioxidant, antitumour, anti-cardiovascular disease and immunomodulatory effects. This review summarises the common extraction methods of nutrients such as polysaccharides, proteins and polyphenols from Porphyra and the latest research progress on bioactive functions such as antioxidant, antitumour and immune modulation under in vitro and in vivo models, which would provide reference for further high value development and utilization of Porphyra.
- Porphyra,
- bioactive compounds,
- polysaccharide,
- polypeptide,
- polyphenols,
- biological activities

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References (97)

References

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