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286 Wild Edible Plants
10.6 CONCLUSIONS
The rose hip Rosa canina is a widely distributed and available source of bioactive
compounds, which makes it a remarkably enriching raw material for the production of
health food products, including bread as a product of daily consumption. In baking, rose
hip extracts, powders, and oil are used as fortiers, regulators of technological properties and product quality. However, the nutritional potential of rose hip by- products
is underutilized for these purposes. Rose hip meal, a by- product of rose hip oil production, contains signicant amounts of antioxidants, vitamins, minerals, and dietary
ber. Recent studies indicate that incorporating it into the production of rye- wheat bread
enhances the gluten strength of wheat our, improves the rheological properties of the
dough, and positively affects both the physical- chemical and sensory quality indicators,
as well as the nutritional value of the nal product. This underscores the potential of
utilizing rose hip meal in functional bread technologies and paves the way for further
research in this eld.
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Wild Edible Brown
Algae Laminaria
11
and Iron Oxide
Nanoparticles
as a Combined Food
Additive
Iryna Tsykhanovska, Olena Stabnikova,
Viktoria Yevlash, and Sergey Gubsky
11.1 INTRODUCTION
In today’s realities of the modern environmental situation and educated consumers, the
development of functional food with health properties based on staple food products
such as bakery, meat, and others is a very relevant area. Fortifying agents can be
ingredients of plant origin from the wild due to the presence of bioactive components
in their chemical composition. The latter should also include seaweed as one of the
most promising resources due to its remarkable adaptability, short development period
and resource sustainability (Adeyemi & Fawole, 2023; Buschmann et al., 2017). This
sustainability is evidenced by the steady growth in production and demand for seaweed worldwide. Over the past 20 years, the process of growing and producing seaweed
has increased signicantly. According to the Food and Agriculture Organization (FAO,
2022), global seaweed production (both aquaculture and wild) has increased more than
3 times (2000 to 2020) and has risen to 35.1 million tonnes (for both food and non- food
294
DOI: 10.1201/9781003486794-11
Wild Edible Brown Algae Laminaria and Iron Oxide Nanoparticles 295
uses). Although farmed seaweed dominates global seaweed production, mainly in Asian
countries, 95% of seaweed in North America, and 96% in Europe is obtained from wild
resources (Zhang et al., 2022).
The difference in chemical composition as a classifying criterion allows the entire
diversity of macroalgae to be divided into three main groups, namely Phaeophyceae
(brown algae), Rhodophyceae (red algae), and Chlorophyceae (green algae). The
following discussion will focus on one of the most common genus of brown algae,
Laminaria. Laminaria, commonly called as “kelp”, includes 31 species with a halo
of distribution throughout the Atlantic and Pacic oceans at depths of approximately
20– 30 m (Smale et al., 2013). According to Leandro et al. (2020), it is one of the two
(Laminaria and Undaria) leading species of brown algae in terms of consumption.
The uses of this algae are varied and quite widely covered in the literature. Among the
domain applications, the following should be highlighted (Figure 11.1):
• direct consumption as a food in the human daily diet (Cotas et al., 2021; Holdt
& Kraan, 2011; Leandro et al., 2020);
• animals feed (Corino et al., 2019; Evans & Critchley, 2014; Leandro et al.,
2020; Makkar et al., 2016);
• as raw materials for the pharmaceutical industry (Alisha et al., 2019; Eom
et al., 2012; Okolie et al., 2017; Shannon & Abu- Ghannam, 2016; Vijayabaskar
et al., 2012);
FIGURE 11.1 Industrial applications of Laminaria.
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