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Natural antioxidants from marine sources and their application in foods

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dc.contributor.authorSilva, Aurora
dc.contributor.authorCarpena, Maria
dc.contributor.authorGrosso, Clara
dc.contributor.authorBarciela, Paula
dc.contributor.authorPereira, Antía González
dc.contributor.authorCassani, Lucia
dc.contributor.authorBarroso, Maria F.
dc.contributor.authorSimal-Gandara, Jesus
dc.contributor.authorPrieto Lage, Miguel A.
dc.date.accessioned2025-02-11T16:17:45Z
dc.date.available2025-02-11T16:17:45Z
dc.date.issued2024
dc.description.abstractThis 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSilva, 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 978-0-443-15386-0pt_PT
dc.identifier.doi10.1016/B978-0-443-15386-0.00007-2pt_PT
dc.identifier.isbn978-0-443-15386-0
dc.identifier.urihttp://hdl.handle.net/10198/31175
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectCarotenoidspt_PT
dc.subjectChemical compoundpt_PT
dc.subjectChlorophyllspt_PT
dc.subjectFood chemistrypt_PT
dc.subjectMacroalgaept_PT
dc.subjectMarine invertebratespt_PT
dc.subjectMicroalgaept_PT
dc.subjectNatural resourcespt_PT
dc.subjectOxidative stresspt_PT
dc.subjectPhlorotanninspt_PT
dc.subjectPigmentspt_PT
dc.subjectSecondary metabolitespt_PT
dc.subjectVitamin Apt_PT
dc.subjectVitamin Cpt_PT
dc.titleNatural antioxidants from marine sources and their application in foodspt_PT
dc.typebook part
dspace.entity.typePublication
oaire.citation.endPage213pt_PT
oaire.citation.startPage177pt_PT
oaire.citation.titleNatural Antioxidants to Enhance the Shelf-Life of Foodpt_PT
person.familyNamePrieto
person.givenNameMiguel A.
person.identifier107688
person.identifier.ciencia-id221E-1E00-AB74
person.identifier.orcid0000-0002-3513-0054
person.identifier.ridG-4516-2011
person.identifier.scopus-author-id35937495700
rcaap.rightsrestrictedAccesspt_PT
rcaap.typebookPartpt_PT
relation.isAuthorOfPublication13260615-fd28-4b8b-9dd4-8a8466007579
relation.isAuthorOfPublication.latestForDiscovery13260615-fd28-4b8b-9dd4-8a8466007579

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