Seaweed Caulerpa sp position as functional food

Autor:	Fredrik Rieuwpassa, Alfonsina Marthina Tapotubun, Eirene G. Fransina, Theodora E.A.A. Matrutty, Elizabeth Juleny Tapotubun, Beni Setha, Welly Angela Riry, Meigy Nelce Mailoa, Johan Riry
Rok vydání:	2020
Předmět:	Ingredient food.ingredient food Algae biology Functional food Food additive Botany Caulerpa biology.organism_classification Relevant information
Zdroj:	IOP Conference Series: Earth and Environmental Science. 517:012021
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/517/1/012021
Popis:	Green seaweed Caulerpa sp is found in several coastal waters in Indonesia and is used as fresh vegetables by people in the growing habitat area. This study aimed to conduct a review of the potential of Caulerpa sp as functional food. The development of this paper is a literature review of relevant writings to determine the position of sea grapes Caulerpa sp as functional food. Data and relevant information are displayed in the form of figures and tables. Caulerpa seaweed grows naturally and is available throughout the year. Caulerpa contains crude fiber and secondary metabolites which positions Caulerpa as a functional food ingredient. The components of superior nutrition in Caulerpa are minerals, proteins, fats, and carbohydrates. The superiority of Caulerpa as a food ingredient is its processing which is very simple and brief and does not require food additives in the form of dyes and essences.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3d7e30ae728260a2e953228cca7d3ecf https://doi.org/10.1088/1755-1315/517/1/012021 Zobrazit plný text záznamu