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Foods with microalgae and seaweeds fostering consumers health: a review on scientific and market innovations

2020Journal article Restricted access
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dc.contributor.authorNova, Paulo
dc.contributor.authorMartins, Ana Pimenta
dc.contributor.authorTeixeira, Carla
dc.contributor.authorAbreu, Helena
dc.contributor.authorSilva, Joana Gabriela
dc.contributor.authorSilva, Ana Machado
dc.contributor.authorFreitas, Ana Cristina
dc.contributor.authorGomes, Ana Maria
dc.date.accessioned2020-06-30T16:29:08Z
dc.date.available2020-06-30T16:29:08Z
dc.date.issued2020
dc.description.abstractNutrition plays a crucial role in health promotion and disease prevention, and dietary-related factors are, in many cases, the leading risks for worldwide mortality and morbidity. Nowadays, consumer awareness of this fact has led to an increasing interest in food products that couple both these dimensions to an imperative third overall factor of interest—sustainability. Microalgae and seaweeds have in their composition a wide range of important multifunctional bioactive compounds which may possess cardiovascular protective, anti-inflammatory, anti-hypertensive, antioxidant, anti-coagulant, anti-proliferative, and/or antidiabetic activities. In addition, they can constitute excellent ingredients for the food industry to be used in the development of value-added food products. This review provides an overview on the current scientific and industrial developments regarding food products incorporating microalgae and seaweeds. Furthermore, technological, nutritional, sustainability, and health benefits resulting from their incorporation in different food matrixes are also exploredpt_PT
dc.description.versionN/Apt_PT
dc.identifier.citationNova, P., Martins, A. P., Teixeira, C., Abreu, H., Silva, J. G., Silva, A. M., ... & Gomes, A. M. (2020). Foods with microalgae and seaweeds fostering consumers health: a review on scientific and market innovations. Journal of Applied Phycologypt_PT
dc.identifier.doi10.1007/s10811-020-02129-wpt_PT
dc.identifier.eissn1573-5176
dc.identifier.issn0921-8971
dc.identifier.urihttp://hdl.handle.net/10400.14/30758
dc.identifier.wosWOS:000534722700003
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.relationPOCI-01-0247-FEDER-024517pt_PT
dc.relationCentre for Biotechnology and Fine Chemistry
dc.subjectAlgaept_PT
dc.subjectSeaweedspt_PT
dc.subjectBioactive compoundspt_PT
dc.subjectFunctional foodspt_PT
dc.subjectHealth benefitspt_PT
dc.titleFoods with microalgae and seaweeds fostering consumers health: a review on scientific and market innovationspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT
oaire.citation.titleJournal of Applied Phycologypt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameNova
person.familyNameMartins
person.familyNameCardoso Freitas Lopes de Freitas
person.familyNameGomes
person.givenNamePaulo
person.givenNameAna
person.givenNameAna Cristina
person.givenNameAna Maria
person.identifier162628
person.identifier.ciencia-id5D16-83EB-7725
person.identifier.ciencia-id1212-5AD7-4204
person.identifier.ciencia-id7F10-545A-7D05
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.orcid0000-0002-6723-4974
person.identifier.orcid0000-0002-6102-3922
person.identifier.orcid0000-0002-1430-9370
person.identifier.orcid0000-0001-7883-2446
person.identifier.ridB-9944-2013
person.identifier.scopus-author-id57204759788
person.identifier.scopus-author-id57194653949
person.identifier.scopus-author-id57190668768
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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