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Orientador(es)
Resumo(s)
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.
Descrição
Palavras-chave
Antioxidant activity Carotenoids Chemical compound Chlorophylls Food chemistry Macroalgae Marine invertebrates Microalgae Natural resources Oxidative stress Phlorotannins Pigments Secondary metabolites Vitamin A Vitamin C
Contexto Educativo
Citação
Silva, Aurora; Carpena, Maria; Grosso, Clara; Barciela, Paula; Pereira, Antia G.; Cassani, Lucia; Barroso, Maria F.; Simal-Gandara, Jesus; Prieto, Miguel A. (2024). Natural antioxidants from marine sources and their application in foods. In Natural Antioxidants to Enhance the Shelf-Life of Food. London: Elsevier, p. 177-213. ISBN 978-0-443-15386-0
Editora
Elsevier