Health Benefits of Seaweed Bioactives and Potential Food Applications

Dr. Amit K. Jaiswal is a lecturer at Technological University Dublin (TU Dublin)—City Campus, Ireland, where he teaches undergraduate and postgraduate courses in food engineering, food processing technology, and industrial biotechnology in the School of Food Science and Environmental Health. He also serves as the chair of the MSc program in Sustainable Food Safety Management at TU Dublin-City Campus. Dr. Jaiswal earned an MSc degree from Jiwaji University in India in 2005, a PhD in Food Technology from TU Dublin in Ireland in 2012, and an MBA in 2015. His research focuses on valorisation of lignocellulosic biomass into biofuels, biomaterials, and biochemicals through innovative process development and techno-economic analysis. He also studies novel food processing technologies for extracting functional and nutritional ingredients from natural resources and is involved in the development of biodegradable and compostable materials for packaging. Dr Swarna Jaiswal is a Lecturer in Applied Microbiology and Packaging Technology at TU Dublin-City Campus, Ireland. She obtained a Biotechnology (Hon’s) from B. R. Ambedkar Bihar University, India in 2005 and received a master’s in biotechnology from Bangalore University, India in 2007 and was awarded PhD in 2012 by Technological University Dublin, Ireland. Upon completion of PhD, she worked as a research scientist at Enterprise Ireland Technology Gateway Centre, CREST, TU Dublin, for 5 years. Dr Swarna finished a Postgraduate Certificate in Third Level Learning and Teaching from TU Dublin in 2021. As a research professional, she has focused on applied microbiological coatings/film projects with industry partners and providing research support to industries. Dr Swarna has published more than 50 peer-reviewed articles and 25 book chapters. She is also a frequent reviewer for more than 15 journals. Her research work was presented at numerous national and international conferences/symposiums.

Part 1: Seawood Bioactives
1. Overview of bioactive phenolic compounds in seaweeds
2. Bioactive phenolic compounds from seaweed: Phlorotannins
3. Seaweeds as a source of bioactive proteins, peptides and amino acids
4. Lipid and fatty acid profile of major seaweeds
5. Sulfated and non-sulfated polysaccharides from seaweeds
6. Minerals in edible seaweeds

Part 2: Health Benefits
7. Anti-inflammatory properties of seaweeds
8. Anti-allergic properties of seaweeds
9. Anti-obesity and anti-diabetic effects of seaweed bioactives
10. Antimicrobial potential of seaweeds bioactives
11. Antioxidant Potential and free radical scavenging properties of seaweed bioactives
12. Anticancer, antineoplastic and antiproliferative potential of seaweeds bioactives
13. Acetylcholinesterase inhibitory activity of seaweeds bioactive
14. Seaweed bioactives as potential anti-acne agent
15. Seaweeds as preventive agents for cardiovascular diseases
16. Seaweed’s intake and reduce the risk of heart disease
17. The potential risks of excessive seaweed ingestion

Part 3: Potential Applications
18. Seaweed bioactives: nutraceuticals and functional food applications.
19. Potential cosmeceutical applications of seaweed bioactives
20. Pigments in seaweed: Potential applications in food industry.
21. Seaweed proteins: nutritional value, functional properties and potential food applications