22 documents found, page 1 of 3

Chemical and antioxidant properties of solvent and enzyme-assisted extracts of ...

Extraction strategies impact the efficiency and nature of extracted compounds. This work assessed the chemical composition and antioxidant capacity of ethanolic, hydroethanolic, and aqueous versus enzyme-assisted extracts (isolated or with the sequential use of alcalase®, cellulase®, and viscozyme®) of the macroalgae Fucus vesiculosus (brown, Phaeophyceae) and Porphyra dioica (red, Rhodophyta. For both macroalg...

It comes from the sea: macroalgae-derived bioactive compounds with anti-cancer ...

Nature derived compounds represent a valuable source of bioactive molecules with enormous potential. The sea is one of the richest environments, full of skilled organisms, where algae stand out due to their unique characteristics. Marine macroalgae adapt their phenotypic characteristics, such as chemical composition, depending on the environmental conditions where they live. The compounds produced by these orga...

Enhancing storage stability of smoke-flavored horse mackerel filets using natur...

The Atlantic horse mackerel (Trachurus trachurus) is a globally favored fish due to its abundance, nutritional value, and aordability, but it faces quality preservation challenges. To address this, this study aimed to enhance its value by creating low-salt smoked products with natural bioactive compounds from seafood and forest sources. The fish filets were divided into four groups: one as a control, and the ot...

Enhancing storage stability of smoke-flavored horse mackerel filets using natur...

The Atlantic horse mackerel (Trachurus trachurus) is a globally favored fish due to its abundance, nutritional value, and affordability, but it faces quality preservation challenges. To address this, this study aimed to enhance its value by creating low-salt smoked products with natural bioactive compounds from seafood and forest sources. The fish filets were divided into four groups: one as a control, and the ...

Chemical composition and antioxidant potential of five algae cultivated in full...

In this study, the chemical composition and antioxidant profile of five edible macroalgae, Fucus vesiculosus, Palmaria palmata, Porphyra dioica, Ulva rigida, and Gracilaria gracilis, cultivated in fully controlled closed systems, were determined. Protein, carbohydrates, and fat contents ranged between 12.4% and 41.8%, 27.6% and 42.0%, and 0.1% and 3.4%, respectively. The tested seaweeds presented considerable a...

Enhancing storage stability of smoke-flavoured horse mackerel fillets using nat...

The Atlantic horse mackerel (Trachurus trachurus) is a globally favored fish due to its abundance, nutritional value, and affordability, but it faces quality preservation challenges. To address this, this study aimed to enhance its value by creating low-salt smoked products with natural bioactive compounds from seafood and forest sources. The fish filets were divided into four groups: one as a control, and the ...

Hydrolysates of mytilus galloprovincialis as a source of bioactive compounds

Mussel meat waste as a source of bioactive ingredients for industrial application

Mussels are considered a delicacy appreciated in several countries, including Portugal. For commercialization, mussels need to fulfil the market criteria, such as size and condition. Thus, before being commercialized, mussels need to be pre-selected according to the target market requirements. Consequently, broken mussels or those with size out of the established criteria are discarded, corresponding to about 2...

Bioactive hydrolysates from chlorella vulgaris: optimal process and bioactive p...

Microalgae have been described as a source of bioactive compounds, such as peptides. Microalgae are easy to produce, making them a sustainable resource for extracting active ingredients for industrial applications. Several microalgae species have interesting protein content, such as Chlorella vulgaris with around 52.2% of protein, making it promising for peptide hydrolysate production. Therefore, this work focu...

In vitro gastrointestinal digestion impact on the antioxidant activity of extra...

The interest in edible algae has been growing over the years due to their richness in molecules with nutritional and bioactive potential, such as proteins, essential amino acids, vitamins and minerals. Furthermore, due to their interesting protein content, they have been described as a source of bioactive peptides, with scientifically documented antioxidant, anti-hypertensive and antimicrobial properties. In th...