Publicação
Natural antioxidants from marine sources and their application in foods
| Resumo: | This chapter provides an overview of recent studies assessing the antioxidant potential of marine organisms and their bioactive compounds to be incorporated into food products and supplements. Emphasis was given to marine flora, especially micro- and macroalgae and marine invertebrates, namely sponges, seagrasses, sea cucumbers, jellyfishes, crustaceans, and mollusks. The most relevant compounds such as vitamins A and C, polysaccharides, peptides and amino acids, phenolic compounds, and pigments (carotenoids and chlorophylls) were highlighted. Due to their biologically active compounds, these species have already been incorporated into food products available in the market like dairy products, yogurts, cookies, bread, pasta, and sausages, among others, creating a more sustainable and healthier alternative to synthetic preservatives and additives. |
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| Autores principais: | Silva, Aurora |
| Outros Autores: | Carpena, Maria; Grosso, Clara; Barciela, Paula; Pereira, Antía González; Cassani, Lucia; Barroso, Maria F.; Simal-Gandara, Jesus; Prieto Lage, Miguel A. |
| Assunto: | Antioxidant activity Carotenoids Chemical compound Chlorophylls Food chemistry Macroalgae Marine invertebrates Microalgae Natural resources Oxidative stress Phlorotannins Pigments Secondary metabolites Vitamin A Vitamin C |
| Ano: | 2024 |
| País: | Portugal |
| Tipo de documento: | capítulo de livro |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| Resumo: | This chapter provides an overview of recent studies assessing the antioxidant potential of marine organisms and their bioactive compounds to be incorporated into food products and supplements. Emphasis was given to marine flora, especially micro- and macroalgae and marine invertebrates, namely sponges, seagrasses, sea cucumbers, jellyfishes, crustaceans, and mollusks. The most relevant compounds such as vitamins A and C, polysaccharides, peptides and amino acids, phenolic compounds, and pigments (carotenoids and chlorophylls) were highlighted. Due to their biologically active compounds, these species have already been incorporated into food products available in the market like dairy products, yogurts, cookies, bread, pasta, and sausages, among others, creating a more sustainable and healthier alternative to synthetic preservatives and additives. |
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