Publicação
Nannochloropsis sp. extract as a potential functional ingredient for food applications
| dc.contributor.author | Martins, V. F. R. | |
| dc.contributor.author | Lopes, A. I. | |
| dc.contributor.author | Machado, M. | |
| dc.contributor.author | Pintado, M. E. | |
| dc.contributor.author | Morais, R. M. S. C. | |
| dc.contributor.author | Morais, A. M. M. B. | |
| dc.date.accessioned | 2026-02-10T10:20:46Z | |
| dc.date.available | 2026-02-10T10:20:46Z | |
| dc.date.issued | 2025-10-29 | |
| dc.description.abstract | Introduction & aim: Microalgae, particularly Nannochloropsis sp., have gained attention due to their rich composition in lipids, carbohydrates, proteins and bioactive compounds, such as polyunsaturated fatty acids (PUFAs) carotenoids, and phenolic compounds. These molecules are associated with heath promoting effects including antioxidant, anti- inflammatory, antimicrobial properties and prevention of coronary heart disease, making them promising candidates for nutraceutical and functional food applications. The extraction of bioactive compounds from Nannocloropsis sp. using green technologies allows a sustainable up-scale to use this extract as a functional food ingredient. Exploring Nannochloropsis sp. bioactive rich-extract can contribute not only to sustainable food innovation but also to the development of bioactive ingredients capable of supporting human health and disease prevention. | eng |
| dc.identifier.citation | Martins, V. F. R., Lopes, A. I., Machado, M., & Pintado, M. E. et al. (2025). Nannochloropsis sp. extract as a potential functional ingredient for food applications. 1-1. Poster session presented at The 6th International Electronic Conference on Foods. | |
| dc.identifier.doi | 10.34632/d37c4512-186d-4485-909a-786fcf150ad9 | |
| dc.identifier.other | d37c4512-186d-4485-909a-786fcf150ad9 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/56976 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.rights.uri | N/A | |
| dc.title | Nannochloropsis sp. extract as a potential functional ingredient for food applications | eng |
| dc.type | conference poster not in proceedings | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 1 | |
| oaire.citation.startPage | 1 | |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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