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- Seaweed polysaccharides: emerging extraction technologies, chemical modifications and bioactive propertiesPublication . Otero, Paz; Carpena Rodríguez, María; Garcia-Oliveira, Paula; Echave Álvarez, Javier; Soria-Lopez, Anton; García-Pérez, Pascual; Fraga-Corral, Maria; Cao, Hui; Nie, Shaoping; Xiao, Jianbo; Simal-Gandara, Jesus; Prieto Lage, Miguel A.Nowadays, consumers are increasingly aware of the relationship between diet and health, showing a greater preference of products from natural origin. In the last decade, seaweeds have outlined as one of the natural sources with more potential to obtain bioactive carbohydrates. Numerous seaweed polysaccharides have aroused the interest of the scientific community, due to their biological activities and their high potential on biomedical, functional food and technological applications. To obtain polysaccharides from seaweeds, it is necessary to find methodologies that improve both yield and quality and that they are profitable. Nowadays, environmentally friendly extraction technologies are a viable alternative to conventional methods for obtaining these products, providing several advantages like reduced number of solvents, energy and time. On the other hand, chemical modification of their structure is a useful approach to improve their solubility and biological properties, and thus enhance the extent of their potential applications since some uses of polysaccharides are still limited. The present review aimed to compile current information about the most relevant seaweed polysaccharides, available extraction and modification methods, as well as a summary of their biological activities, to evaluate knowledge gaps and future trends for the industrial applications of these compounds. Key teaching points: Structure and biological functions of main seaweed polysaccharides. Emerging extraction methods for sulfate polysaccharides. Chemical modification of seaweeds polysaccharides. Potential industrial applications of seaweed polysaccharides. Biological activities, knowledge gaps and future trends of seaweed polysaccharides.
- Biological action mechanisms of fucoxanthin extracted from algae for application in food and cosmetic industriesPublication . Lourenço-Lopes, Catarina; Fraga-Corral, Maria; Jiménez López, Cecília; Carpena Rodríguez, María; González Pereira, Antía; García-Oliveira, Paula; Prieto Lage, Miguel A.; Simal-Gandara, JesusBackground: Fucoxanthin is a pigment present in diverse marine organisms such as micro and macro-algae. The most relevant source of fucoxanthin has been described to be the group of the brown macroalgae, also known as Phaeophyceae. The presence of the fucoxanthin, a xanthophyll, found as an accessory pigment in the chloroplasts of the brown algae is responsible for providing them their characteristic color. The market size of this carotenoid, expected to reach US$ 120 million by 2022, reflects its industrial importance, especially remarkable as a food or cosmetic ingredient. Scope and approach: Therefore, it is critical to recognize the main sources of fucoxanthin as well as the most efficient extraction and purification methods that allow obtaining the best production ratio for such a valuable molecule. Throughout this review very different preventive properties of the fucoxanthin have been included, such as antioxidant, anticancer, antiangiogenic, anti-inflammatory, cytoprotective, antiobesity, neuroprotective and its skin protective effects. The stability, bioavailability and toxicity of the fucoxanthin have also been reviewed through diverse biological, in vitro and in vivo assays. Key findings and conclusions: Thus, the main aim of this work is to provide a wide and global vision of the fucoxanthin in terms of productive species, efficient recovery techniques and multiple industrial applications.
- Evaluation of macroalgae as a source of nutrients for nutraceutical foodsPublication . García-Oliveira, Paula; Carreira Casais, Anxo; Pereira, Eliana; Caleja, Cristina; Barral Martínez, Marta; Garcia Perez, Pascual; Barros, Lillian; Prieto Lage, Miguel A.; Simal-Gandara, Jesus; Ferreira, Isabel C.F.R.Macroalgae are responsible for most of the production in aquatic ecosystems, playing an important role in the biosphere [1]. Although the consumption of macroalgae as foods is typical of Asian countries, these products are gaining popularity in Europe and North America [2]. Macroalgae are known for their excellent nutritional value, specially due to their high levels of protein and low lipid and caloric content. Furthermore, they are rich in numerous bioactive compounds, such as vitamins, essential fatty acids and phenolic compounds, which have been demonstrated to provide important health benefits to consumers [3]. This work aims to determine proteins, fat ash, carbohydrates and energy contents, and also the composition in organic acids and fatty acids of some seaweeds species, namely Himanthalia elongata L., S.F. Gray; Laminaria ochroleuca Bach.Pyl.; Saccharina latissima L.; Porphyra sp. C.Agardh; and Palmaria palmata (L.) Kuntze. The nutritional aspects were determined using official methodologies for food analysis, while organic acids by UPFLC-PDA and fatty acids by GC-FID. Proteins where the main macronutrients present with values ranging between 6 and 30 g/100 g of dry weight (dw) for S. latissima and Porphyra sp., respectively. On the other hand, a low lipid content was evident in all the studied seaweed species with values below 1 g/100 g dw. The energy values ranged from 218 and 370 kcal/100 g dw for L. ochrouleuca and Porphyra sp, respectively. Furthermore, several compounds of interest were identified. Among organic acids, oxalic acid was the only molecule present in all species. Regarding fatty acid content, saturated, unsaturated and polyunsaturated fatty acids were also determined, showing a clear heterogeneity of concentrations depending on the species. To conclude, the present study demonstrates the great potential of the selected macroalgae as source of non-animal protein and also some molecules with interesting properties. Thus, the incorporation of this macroalgae in the daily diet will have several benefits for consumers.
- By-products of agri-food industry as tannin-rich sources: a review of tannins’ biological activities and their potential for valorizationPublication . Fraga-Corral, Maria; Otero, Paz; Echave Álvarez, Javier; García-Oliveira, Paula; Carpena Rodríguez, María; Jarboui, Amira; Núñez Estévez, Bernabé; Simal-Gandara, Jesus; Prieto Lage, Miguel A.During recent decades, consumers have been continuously moving towards the substitution of synthetic ingredients of the food industry by natural products, obtained from vegetal, animal or microbial sources. Additionally, a circular economy has been proposed as the most efficient production system since it allows for reducing and reutilizing different wastes. Current agriculture is responsible for producing high quantities of organic agricultural waste (e.g., discarded fruits and vegetables, peels, leaves, seeds or forestall residues), that usually ends up underutilized and accumulated, causing environmental problems. Interestingly, these agri-food by-products are potential sources of valuable bioactive molecules such as tannins. Tannins are phenolic compounds, secondary metabolites of plants widespread in terrestrial and aquatic natural environments. As they can be found in plenty of plants and herbs, they have been traditionally used for medicinal and other purposes, such as the leather industry. This fact is explained by the fact that they exert plenty of different biological activities and, thus, they entail a great potential to be used in the food, nutraceutical and pharmaceutical industry. Consequently, this review article is directed towards the description of the biological activities exerted by tannins as they could be further extracted from by-products of the agri-food industry to produce high-added-value products.
- Traditional applications of tannin rich extracts supported by scientific data: chemical composition, bioavailability and bioaccessibilityPublication . Fraga-Corral, Maria; Otero, Paz; Cassani, Lucia; Echave Álvarez, Javier; Garcia-Oliveira, Paula; Carpena Rodríguez, María; Chamorro Rivo, Franklin Noel; Lourenço-Lopes, Catarina; Prieto Lage, Miguel A.; Simal-Gandara, JesusTannins are polyphenolic compounds historically utilized in textile and adhesive industries, but also in traditional human and animal medicines or foodstuffs. Since 20th-century, advances in analytical chemistry have allowed disclosure of the chemical nature of these molecules. The chemical profile of extracts obtained from previously selected species was investigated to try to establish a bridge between traditional background and scientific data. The study of the chemical composition of these extracts has permitted us to correlate the presence of tannins and other related molecules with the effectiveness of their apparent uses. The revision of traditional knowledge paired with scientific evidence may provide a supporting background on their use and the basis for developing innovative pharmacology and food applications based on formulations using natural sources of tannins. This traditional-scientific approach can result useful due to the raising consumers’ demand for natural products in markets, to which tannin-rich extracts may pose an attractive alternative. Therefore, it is of interest to back traditional applications with accurate data while meeting consumer’s acceptance. In this review, several species known to contain high amounts of tannins have been selected as a starting point to establish a correlation between their alleged traditional use, tannins content and composition and potential bioaccessibility.
- Biological properties and potential of compounds extracted from red seaweedsPublication . Carpena Rodríguez, María; García-Pérez, Pascual; García-Oliveira, Paula; Chamorro Rivo, Franklin Noel; Otero, Paz; Lourenço-Lopes, Catarina; Cao, Hui; Simal-Gandara, Jesus; Prieto Lage, Miguel A.Macroalgae have been recently used for different applications in the food, cosmetic and pharmaceutical industry since they do not compete for land and freshwater against other resources. Moreover, they have been highlighted as a potential source of bioactive compounds. Red algae (Rhodo- phyta) are the largest group of seaweeds, including around 6000 different species, thus it can be hypoth- esized that they are a potential source of bioactive compounds. Sulfated polysaccharides, mainly agar and carrageenans, are the most relevant and exploited compounds of red algae. Other potential molecules are essential fatty acids, phycobiliproteins, vitamins, minerals, and other secondary metabolites. All these compounds have been demonstrated to exert several biological activities, among which antioxidant, anti- inflammatory, antitumor, and antimicrobial properties can be highlighted. Nevertheless, these properties need to be further tested on in vivo experiments and go in-depth in the study of the mechanism of action of the specific molecules and the understanding of the structure–activity relation. At last, the extraction technologies are essential for the correct isolation of the molecules, in a cost-effective way, to facilitate the scale-up of the processes and their further application by the industry. This manuscript is aimed at describing the fundamental composition of red algae and their most studied biological properties to pave the way to the utilization of this underused resource.
- Evolution of flavors in extra virgin olive oil shelf-lifePublication . García-Oliveira, Paula; Jiménez López, Cecília; Lourenço-Lopes, Catarina; Chamorro Rivo, Franklin Noel; González Pereira, Antía; Carreira Casais, Anxo; Fraga-Corral, Maria; Carpena Rodríguez, María; Simal-Gandara, Jesus; Prieto Lage, Miguel A.Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.
- Plant antioxidants from agricultural waste: synergistic potential with other biological properties and possible applicationsPublication . Carpena Rodríguez, María; García-Oliveira, Paula; González Pereira, Antía; Soria-Lopez, Anton; Chamorro Rivo, Franklin Noel; Collazo, Nicolas; Jarboui, Amira; Simal-Gandara, Jesus; Prieto Lage, Miguel A.The increasing world population entails a great necessity to produce large amounts of food, leading to an increase in organic waste. Unlike traditional agriculture, based on the circular sustainability, modern agriculture produces tons of residues, which are accumulated in landfills or, in some cases, burnt. Numerous studies have demonstrated that agricultural residues are rich in bioactive compounds, particu- larly phenolic compounds, with antioxidant properties. Antioxidant activity has been widely related with protective effects and prevention potential for different diseases. Also, the scavenging and protective effects of antioxidant compounds have shown a connection and synergistic effect with other biological properties, such as anti-inflammatory, anti-tumor, anti-aging, neuroprotective, cardio- protective, or antidiabetic. These compounds can be applied in several fields, including food, cosmetic, and pharmaceutical industry. This chapter will be focused on the interconnected bioactive properties and possible applications of plant-origin compounds with antioxidant potential to valorize different agricultural waste.
- The use of seaweed in daily diets as a source of nutrientesPublication . García-Oliveira, Paula; Carreira Casais, Anxo; Pereira, Eliana; Caleja, Cristina; Lourenço-Lopes, Catarina; Barros, Lillian; Pérez-Juste, Jorge; Prieto Lage, Miguel A.; Simal-Gandara, Jesus; Ferreira, Isabel C.F.R.Seaweed plays an important role in the biosphere being responsible for most of the production in aquatic ecosystems [1]. Although commonly consumed since ancient times in Asia, their consumption has been increasing in Europe and North America [2]. These species are known for their excellent nutritional value, especially as a protein sources and low lipid and caloric content. In addition, they are rich in several bioactive compounds, such as vitamins, essential fatty acids and phenolic compounds, providing important health benefits to consumers [3]. This work aims to determine ash, proteins, fat, carbohydrates and energy contents, as also the composition in free sugars, organic acids and fatty acids of some seaweeds species, namely Himanthalia elongate L., S.F. Gray; Laminaria ochroleuca Bach.Pyl.; Saccharina latissima L.; Porphyra sp. C.Agardh; Palmaria palmata (L.) Kuntze, and Undaria pinnatifida (Harvey) Suringar. The nutritional aspects were determined using official methodologies for food analysis, while free sugars were identified by HPLC-RI, organic acids by UPFLC-PDA and fatty acids by GC-FID. Proteins stood out as the main macronutrients present, with values that oscillated between 6 and 30 g/100 g of dry weight (dw) for S. latissima and Porphyra sp., respectively. On the other hand, a low lipid content was evident in all the studied seaweed species with values below 1 g/100 g dw, as well as low carbohydrates’ content. The energy values ranged from 218 and 370 kcal/100 g dw for L. ochrouleuca and Porphyra sp, respectively. Furthermore, several compounds of interest were identified, namely free sugars and organic acids, in this case being oxalic acid the only molecule present in all species. Saturated, unsaturated and polyunsaturated fatty acids were also determined, showing a clear heterogeneity of concentrations depending on the species. The present study demonstrates the high potential of these seaweed species as an alternative source of non-animal protein, as well as some molecules with bioactive properties. Thus, the incorporation of this food into the daily diet will contribute for the improvement of a number of functionalities.
- Seafood processing, preservation, and analytical techniques in the age of industry 4.0Publication . Hassoun, Abdo; Siddiqui, Shahida Anusha; Smaoui, Slim; Ucak, İlknur; Arshad, Rai Naveed; García-Oliveira, Paula; Prieto Lage, Miguel A.; Aït-Kaddour, Abderrahmane; Perestrelo, Rosa; Câmara, José S.; Bono, GioacchinoFish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems.