The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value

Autores
Gomez Zavaglia, Andrea; Prieto Lage, Miguel Ángel; Jiménez López, Cecilia; Mejuto, Juan Carlos; Simal Gándara, Jesús
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Two thirds of the world is covered by oceans, whose upper layer is inhabited by algae. This means that there is a large extension to obtain these photoautotrophic organisms. Algae have undergone a boom in recent years, with consequent discoveries and advances in this field. Algae are not only of high ecological value but also of great economic importance. Possible applications of algae are very diverse and include anti-biofilm activity, production of biofuels, bioremediation, as fertilizer, as fish feed, as food or food ingredients, in pharmacology (since they show antioxidant or contraceptive activities), in cosmeceutical formulation, and in such other applications as filters or for obtaining minerals. In this context, algae as food can be of help to maintain or even improve human health, and there is a growing interest in new products called functional foods, which can promote such a healthy state. Therefore, in this search, one of the main areas of research is the extraction and characterization of new natural ingredients with biological activity (e.g., prebiotic and antioxidant) that can contribute to consumers? well-being. The present review shows the results of a bibliographic survey on the chemical composition of macroalgae, together with a critical discussion about their potential as natural sources of new functional ingredients.
Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Prieto Lage, Miguel Ángel. Universidad de Vigo; España
Fil: Jiménez López, Cecilia. Universidad de Vigo.; España
Fil: Mejuto, Juan Carlos. Universidad de Vigo. Facultad de Ciencias de Ourense; España
Fil: Simal Gándara, Jesús. Universidad de Vigo; España
Materia
Seaweeds
Macroalgae
Invasive species
Prebiotics
Antioxidants
Functional foods
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/105469
Acceder
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spelling The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant ValueGomez Zavaglia, AndreaPrieto Lage, Miguel ÁngelJiménez López, CeciliaMejuto, Juan CarlosSimal Gándara, JesúsSeaweedsMacroalgaeInvasive speciesPrebioticsAntioxidantsFunctional foodshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Two thirds of the world is covered by oceans, whose upper layer is inhabited by algae. This means that there is a large extension to obtain these photoautotrophic organisms. Algae have undergone a boom in recent years, with consequent discoveries and advances in this field. Algae are not only of high ecological value but also of great economic importance. Possible applications of algae are very diverse and include anti-biofilm activity, production of biofuels, bioremediation, as fertilizer, as fish feed, as food or food ingredients, in pharmacology (since they show antioxidant or contraceptive activities), in cosmeceutical formulation, and in such other applications as filters or for obtaining minerals. In this context, algae as food can be of help to maintain or even improve human health, and there is a growing interest in new products called functional foods, which can promote such a healthy state. Therefore, in this search, one of the main areas of research is the extraction and characterization of new natural ingredients with biological activity (e.g., prebiotic and antioxidant) that can contribute to consumers? well-being. The present review shows the results of a bibliographic survey on the chemical composition of macroalgae, together with a critical discussion about their potential as natural sources of new functional ingredients.Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Prieto Lage, Miguel Ángel. Universidad de Vigo; EspañaFil: Jiménez López, Cecilia. Universidad de Vigo.; EspañaFil: Mejuto, Juan Carlos. Universidad de Vigo. Facultad de Ciencias de Ourense; EspañaFil: Simal Gándara, Jesús. Universidad de Vigo; EspañaMDPI2019-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/105469Gomez Zavaglia, Andrea; Prieto Lage, Miguel Ángel; Jiménez López, Cecilia; Mejuto, Juan Carlos; Simal Gándara, Jesús; The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value; MDPI; Antioxidants; 8; 9; 9-2019; 406-4362076-3921CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3390/antiox8090406info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2076-3921/8/9/406info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:18:44Zoai:ri.conicet.gov.ar:11336/105469instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:18:44.644CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value
title The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value
spellingShingle The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value
Gomez Zavaglia, Andrea
Seaweeds
Macroalgae
Invasive species
Prebiotics
Antioxidants
Functional foods
title_short The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value
title_full The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value
title_fullStr The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value
title_full_unstemmed The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value
title_sort The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value
dc.creator.none.fl_str_mv Gomez Zavaglia, Andrea
Prieto Lage, Miguel Ángel
Jiménez López, Cecilia
Mejuto, Juan Carlos
Simal Gándara, Jesús
author Gomez Zavaglia, Andrea
author_facet Gomez Zavaglia, Andrea
Prieto Lage, Miguel Ángel
Jiménez López, Cecilia
Mejuto, Juan Carlos
Simal Gándara, Jesús
author_role author
author2 Prieto Lage, Miguel Ángel
Jiménez López, Cecilia
Mejuto, Juan Carlos
Simal Gándara, Jesús
author2_role author
author
author
author
dc.subject.none.fl_str_mv Seaweeds
Macroalgae
Invasive species
Prebiotics
Antioxidants
Functional foods
topic Seaweeds
Macroalgae
Invasive species
Prebiotics
Antioxidants
Functional foods
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Two thirds of the world is covered by oceans, whose upper layer is inhabited by algae. This means that there is a large extension to obtain these photoautotrophic organisms. Algae have undergone a boom in recent years, with consequent discoveries and advances in this field. Algae are not only of high ecological value but also of great economic importance. Possible applications of algae are very diverse and include anti-biofilm activity, production of biofuels, bioremediation, as fertilizer, as fish feed, as food or food ingredients, in pharmacology (since they show antioxidant or contraceptive activities), in cosmeceutical formulation, and in such other applications as filters or for obtaining minerals. In this context, algae as food can be of help to maintain or even improve human health, and there is a growing interest in new products called functional foods, which can promote such a healthy state. Therefore, in this search, one of the main areas of research is the extraction and characterization of new natural ingredients with biological activity (e.g., prebiotic and antioxidant) that can contribute to consumers? well-being. The present review shows the results of a bibliographic survey on the chemical composition of macroalgae, together with a critical discussion about their potential as natural sources of new functional ingredients.
Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Prieto Lage, Miguel Ángel. Universidad de Vigo; España
Fil: Jiménez López, Cecilia. Universidad de Vigo.; España
Fil: Mejuto, Juan Carlos. Universidad de Vigo. Facultad de Ciencias de Ourense; España
Fil: Simal Gándara, Jesús. Universidad de Vigo; España
description Two thirds of the world is covered by oceans, whose upper layer is inhabited by algae. This means that there is a large extension to obtain these photoautotrophic organisms. Algae have undergone a boom in recent years, with consequent discoveries and advances in this field. Algae are not only of high ecological value but also of great economic importance. Possible applications of algae are very diverse and include anti-biofilm activity, production of biofuels, bioremediation, as fertilizer, as fish feed, as food or food ingredients, in pharmacology (since they show antioxidant or contraceptive activities), in cosmeceutical formulation, and in such other applications as filters or for obtaining minerals. In this context, algae as food can be of help to maintain or even improve human health, and there is a growing interest in new products called functional foods, which can promote such a healthy state. Therefore, in this search, one of the main areas of research is the extraction and characterization of new natural ingredients with biological activity (e.g., prebiotic and antioxidant) that can contribute to consumers? well-being. The present review shows the results of a bibliographic survey on the chemical composition of macroalgae, together with a critical discussion about their potential as natural sources of new functional ingredients.
publishDate 2019
dc.date.none.fl_str_mv 2019-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/105469
Gomez Zavaglia, Andrea; Prieto Lage, Miguel Ángel; Jiménez López, Cecilia; Mejuto, Juan Carlos; Simal Gándara, Jesús; The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value; MDPI; Antioxidants; 8; 9; 9-2019; 406-436
2076-3921
CONICET Digital
CONICET
url http://hdl.handle.net/11336/105469
identifier_str_mv Gomez Zavaglia, Andrea; Prieto Lage, Miguel Ángel; Jiménez López, Cecilia; Mejuto, Juan Carlos; Simal Gándara, Jesús; The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value; MDPI; Antioxidants; 8; 9; 9-2019; 406-436
2076-3921
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3390/antiox8090406
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2076-3921/8/9/406
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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