{"id":290,"date":"2023-09-05T12:39:13","date_gmt":"2023-09-05T06:39:13","guid":{"rendered":"http:\/\/bsmrau.edu.bd\/amdadul\/?p=290"},"modified":"2023-09-05T12:59:51","modified_gmt":"2023-09-05T06:59:51","slug":"stabilization-of-seaweeds-polyphenols","status":"publish","type":"post","link":"https:\/\/gau.edu.bd\/amdadul\/stabilization-of-seaweeds-polyphenols\/","title":{"rendered":"Stabilization of seaweeds polyphenols"},"content":{"rendered":"<h2>Microencapsulated seaweed phenolics as natural, sustainable sources of bioactive ingredients<\/h2>\n<p style=\"text-align: justify\">Seaweeds are widely used in foods and as a source of hydrocolloids, functional polysaccharides, and biofertilizers.<a href=\"http:\/\/bsmrau.edu.bd\/amdadul\/wp-content\/uploads\/sites\/107\/2023\/08\/7.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-218 size-medium\" src=\"http:\/\/bsmrau.edu.bd\/amdadul\/wp-content\/uploads\/sites\/107\/2023\/08\/7-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" data-id=\"218\" srcset=\"https:\/\/gau.edu.bd\/amdadul\/wp-content\/uploads\/sites\/107\/2023\/08\/7-225x300.jpg 225w, https:\/\/gau.edu.bd\/amdadul\/wp-content\/uploads\/sites\/107\/2023\/08\/7-315x420.jpg 315w, https:\/\/gau.edu.bd\/amdadul\/wp-content\/uploads\/sites\/107\/2023\/08\/7.jpg 480w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><\/a><br \/>\nThey also contain potent health promoting antioxidants such as phenolics which are unstable and currently<br \/>\nunderutilised. Our aim is to sustainably recover phenolics from Australian seaweeds and microencapsulate them<br \/>\ninto stable bioactive powders suitable for incorporation into food, animal and aqua feeds as natural<br \/>\nreplacements for artificial food antioxidants.<br \/>\nThis project provides significant potential to expand the seaweed industry in Australia to benefit regional coastal<br \/>\ncommunities, positively impact upon climate change and ocean acidification and to capture additional value from<br \/>\nexisting applications of seaweeds.<\/p>\n<p>&nbsp;<\/p>\n<div id=\"attachment_293\" style=\"width: 460px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/bsmrau.edu.bd\/amdadul\/wp-content\/uploads\/sites\/107\/2023\/09\/F-group-e1693896768227.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-293\" class=\"wp-image-293\" src=\"http:\/\/bsmrau.edu.bd\/amdadul\/wp-content\/uploads\/sites\/107\/2023\/09\/F-group-e1693896768227.jpg\" alt=\"\" width=\"450\" height=\"481\" data-id=\"293\" srcset=\"https:\/\/gau.edu.bd\/amdadul\/wp-content\/uploads\/sites\/107\/2023\/09\/F-group-e1693896768227.jpg 652w, https:\/\/gau.edu.bd\/amdadul\/wp-content\/uploads\/sites\/107\/2023\/09\/F-group-e1693896768227-281x300.jpg 281w, https:\/\/gau.edu.bd\/amdadul\/wp-content\/uploads\/sites\/107\/2023\/09\/F-group-e1693896768227-393x420.jpg 393w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><\/a><p id=\"caption-attachment-293\" class=\"wp-caption-text\">Change of functional groups due to stabilization of seaweeds polyphenols using spray dryer<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Microencapsulated seaweed phenolics as natural, sustainable sources of bioactive ingredients Seaweeds are widely used in foods and as a source of hydrocolloids, functional polysaccharides, and biofertilizers. They also contain potent health promoting antioxidants such as phenolics which are unstable and currently underutilised. Our aim is to sustainably recover phenolics from Australian seaweeds and microencapsulate them [&hellip;]<\/p>\n","protected":false},"author":786126,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-290","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.8 - aioseo.com -->\n\t<meta name=\"description\" content=\"Microencapsulated seaweed phenolics as natural, sustainable sources of bioactive ingredients Seaweeds are widely used in foods and as a source of hydrocolloids, functional polysaccharides, and biofertilizers. They also contain potent health promoting antioxidants such as phenolics which are unstable and currently underutilised. Our aim is to sustainably recover phenolics from Australian seaweeds and microencapsulate them\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"amdadul\"\/>\n\t<link rel=\"canonical\" href=\"https:\/\/gau.edu.bd\/amdadul\/stabilization-of-seaweeds-polyphenols\/\" \/>\n\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 4.9.8\" \/>\n\t\t<meta property=\"og:locale\" content=\"en_US\" \/>\n\t\t<meta property=\"og:site_name\" content=\"Prof. Dr. Amdadul Haque - Department of Food Engineering\" \/>\n\t\t<meta property=\"og:type\" content=\"article\" \/>\n\t\t<meta property=\"og:title\" content=\"Stabilization of seaweeds polyphenols - Prof. Dr. Amdadul Haque\" \/>\n\t\t<meta property=\"og:description\" content=\"Microencapsulated seaweed phenolics as natural, sustainable sources of bioactive ingredients Seaweeds are widely used in foods and as a source of hydrocolloids, functional polysaccharides, and biofertilizers. They also contain potent health promoting antioxidants such as phenolics which are unstable and currently underutilised. Our aim is to sustainably recover phenolics from Australian seaweeds and microencapsulate them\" \/>\n\t\t<meta property=\"og:url\" content=\"https:\/\/gau.edu.bd\/amdadul\/stabilization-of-seaweeds-polyphenols\/\" \/>\n\t\t<meta property=\"article:published_time\" content=\"2023-09-05T06:39:13+00:00\" \/>\n\t\t<meta property=\"article:modified_time\" content=\"2023-09-05T06:59:51+00:00\" \/>\n\t\t<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n\t\t<meta name=\"twitter:title\" content=\"Stabilization of seaweeds polyphenols - Prof. Dr. Amdadul Haque\" \/>\n\t\t<meta name=\"twitter:description\" content=\"Microencapsulated seaweed phenolics as natural, sustainable sources of bioactive ingredients Seaweeds are widely used in foods and as a source of hydrocolloids, functional polysaccharides, and biofertilizers. They also contain potent health promoting antioxidants such as phenolics which are unstable and currently underutilised. Our aim is to sustainably recover phenolics from Australian seaweeds and microencapsulate them\" \/>\n\t\t<script type=\"application\/ld+json\" class=\"aioseo-schema\">\n\t\t\t{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"BlogPosting\",\"@id\":\"https:\\\/\\\/gau.edu.bd\\\/amdadul\\\/stabilization-of-seaweeds-polyphenols\\\/#blogposting\",\"name\":\"Stabilization of seaweeds polyphenols - Prof. Dr. Amdadul Haque\",\"headline\":\"Stabilization of seaweeds polyphenols\",\"author\":{\"@id\":\"https:\\\/\\\/gau.edu.bd\\\/amdadul\\\/author\\\/amdadul\\\/#author\"},\"publisher\":{\"@id\":\"https:\\\/\\\/gau.edu.bd\\\/amdadul\\\/#organization\"},\"image\":{\"@type\":\"ImageObject\",\"url\":\"http:\\\/\\\/bsmrau.edu.bd\\\/amdadul\\\/wp-content\\\/uploads\\\/sites\\\/107\\\/2023\\\/08\\\/7-225x300.jpg\",\"@id\":\"https:\\\/\\\/gau.edu.bd\\\/amdadul\\\/stabilization-of-seaweeds-polyphenols\\\/#articleImage\"},\"datePublished\":\"2023-09-05T12:39:13+06:00\",\"dateModified\":\"2023-09-05T12:59:51+06:00\",\"inLanguage\":\"en-US\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/gau.edu.bd\\\/amdadul\\\/stabilization-of-seaweeds-polyphenols\\\/#webpage\"},\"isPartOf\":{\"@id\":\"https:\\\/\\\/gau.edu.bd\\\/amdadul\\\/stabilization-of-seaweeds-polyphenols\\\/#webpage\"},\"articleSection\":\"Uncategorized\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/gau.edu.bd\\\/amdadul\\\/stabilization-of-seaweeds-polyphenols\\\/#breadcrumblist\",\"itemListElement\":[{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/gau.edu.bd\\\/amdadul#listItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/gau.edu.bd\\\/amdadul\",\"nextItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/gau.edu.bd\\\/amdadul\\\/category\\\/uncategorized\\\/#listItem\",\"name\":\"Uncategorized\"}},{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/gau.edu.bd\\\/amdadul\\\/category\\\/uncategorized\\\/#listItem\",\"position\":2,\"name\":\"Uncategorized\",\"item\":\"https:\\\/\\\/gau.edu.bd\\\/amdadul\\\/category\\\/uncategorized\\\/\",\"nextItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/gau.edu.bd\\\/amdadul\\\/stabilization-of-seaweeds-polyphenols\\\/#listItem\",\"name\":\"Stabilization of seaweeds polyphenols\"},\"previousItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/gau.edu.bd\\\/amdadul#listItem\",\"name\":\"Home\"}},{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/gau.edu.bd\\\/amdadul\\\/stabilization-of-seaweeds-polyphenols\\\/#listItem\",\"position\":3,\"name\":\"Stabilization of seaweeds polyphenols\",\"previousItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/gau.edu.bd\\\/amdadul\\\/category\\\/uncategorized\\\/#listItem\",\"name\":\"Uncategorized\"}}]},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/gau.edu.bd\\\/amdadul\\\/#organization\",\"name\":\"Prof. Dr. Amdadul Haque\",\"description\":\"Department of Food Engineering\",\"url\":\"https:\\\/\\\/gau.edu.bd\\\/amdadul\\\/\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/gau.edu.bd\\\/amdadul\\\/author\\\/amdadul\\\/#author\",\"url\":\"https:\\\/\\\/gau.edu.bd\\\/amdadul\\\/author\\\/amdadul\\\/\",\"name\":\"amdadul\",\"image\":{\"@type\":\"ImageObject\",\"@id\":\"https:\\\/\\\/gau.edu.bd\\\/amdadul\\\/stabilization-of-seaweeds-polyphenols\\\/#authorImage\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/2a53e7dd2d97c92970c8b84de067de351342622c1b2f6eb266f610450638c8e5?s=96&d=mm&r=g\",\"width\":96,\"height\":96,\"caption\":\"amdadul\"}},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/gau.edu.bd\\\/amdadul\\\/stabilization-of-seaweeds-polyphenols\\\/#webpage\",\"url\":\"https:\\\/\\\/gau.edu.bd\\\/amdadul\\\/stabilization-of-seaweeds-polyphenols\\\/\",\"name\":\"Stabilization of seaweeds polyphenols - Prof. Dr. Amdadul Haque\",\"description\":\"Microencapsulated seaweed phenolics as natural, sustainable sources of bioactive ingredients Seaweeds are widely used in foods and as a source of hydrocolloids, functional polysaccharides, and biofertilizers. 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