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Nannochloropsis sp. extract as a potential functional ingredient for food applications

2026-03-25Artigo de investigação Acesso aberto
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dc.contributor.authorMartins, Valter F. R.
dc.contributor.authorLopes, Ana I.
dc.contributor.authorMachado, Manuela
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorMorais, Rui M. S. C.
dc.contributor.authorMorais, Alcina M. M. B.
dc.date.accessioned2026-05-18T16:12:19Z
dc.date.available2026-05-18T16:12:19Z
dc.date.issued2026-03-25
dc.description.abstractThis present study provides a comprehensive and novel assessment of Nannochloropsis sp. extracts as multifunctional ingredients for food applications, combining lipid profiling, nutritional quality indices, and antimicrobial activity. The extracts were obtained by ultrasound-assisted hydroethanolic extraction (90% EtOH solution; 20 kHz pulses of 30 s during 10 min). Nannochloropsis sp. biomass exhibited a high lipid content (36.6%), and GC-FID analysis of its extract revealed high concentrations of palmitic acid, palmitoleic acid, and eicosapentaenoic acid (EPA). Nutritional quality indices—including the index of atherogenicity (AI), the index of thrombogenicity (TI), and the hypocholes- terolemic/hypercholesterolemic ratio (HH)—were favorable, and the health-promoting index (HPI) was high. Although the extract exhibited low antioxidant activity in ABTS, DPPH, and ORAC assays, it demonstrated inhibitory activity against Gram-negative (Yersinia enterocolitica, Escherichia coli, Salmonella enterica Serovar Enteritidis) and Gram- positive (Staphylococcus aureus, and Listeria monocytogenes) foodborne pathogens, with a minimal inhibitory concentration of 6.3–12.5 mg/mL. These findings highlight the novelty of positioning Nannochloropsis sp. extracts as multifunctional ingredients that couple favorable lipid nutrition with antimicrobial functionality, rather than as single-purpose bioactives. The results support their potential for application in healthy food formulations and shelf-life extension strategies.eng
dc.identifier.doi10.3390/blsf2026056025
dc.identifier.otherf53838e2-afcc-48e8-9c51-d7901efa697b
dc.identifier.urihttp://hdl.handle.net/10400.14/57740
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectMicroalgaeeng
dc.subjectNannochloropsiseng
dc.subjectNutritional compositioneng
dc.subjectEthanolic extractseng
dc.subjectUltrasound-assisted extractioneng
dc.subjectBioactive compoundseng
dc.subjectTotal phenolic contenteng
dc.subjectAntioxidant activityeng
dc.subjectMICeng
dc.subjectMBCeng
dc.titleNannochloropsis sp. extract as a potential functional ingredient for food applications
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.volume56
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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