Cited by 145Food Industry and Aquatic BiologyEnzyme Production and CharacterizationProtein Hydrolysis and Bioactive Peptides

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Marine biotechnology advances towards applications in new functional foods

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Freitas, Ana C., Rodrigues, Dina, Rocha-Santos, Teresa A.P., Gomes, Ana M.P., Duarte, Armando C.·2012·Biotechnology Advances

DOI 10.1016/j.biotechadv.2012.03.006

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Abstract

The marine ecosystem is still an untapped reservoir of biologically active compounds, which have considerable potential to supply food ingredients towards development of new functional foods. With the goal of increasing the availability and chemical diversity of functional marine ingredients, much research has been developed using biotechnological tools to discover and produce new compounds. This review summarizes the advances in biotechnological tools for production of functional ingredients, including enzymes, for the food industry. Tools involving biotechnological processes (bioreactors, fermentations, bioprocessing) and those involving genetic research designated as molecular biotechnology are discussed highlighting how they can be used in the controlled manipulation and utilization of marine organisms as sources of food ingredients, as well as discussing the most relevant shortcomings towards applications in new functional foods.

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Authors: Freitas, A. C., Rodrigues, D., Rocha-Santos, T. A. P., Gomes, A. M. P., & Duarte, A. C.
Affiliations: Instituto Superior de Estudos Interculturais e Transdisciplinares de Viseu (PT)
University of Aveiro (PT)
Universidade Católica Portuguesa (PT)
Corresponding author: Freitas, Ana C.
ORCID: Freitas, Ana C.
Rodrigues, Dina
Gomes, Ana M.P.
Duarte, Armando C.
Venue: Biotechnology Advances
Publisher: Elsevier BV
Published: 2012-11
Volume: 30
Issue: 6
Pages: 1506-1515
ISSN: 0734-9750 (ISSN-L)
DOI: 10.1016/j.biotechadv.2012.03.006
OpenAlex: W2166391340
Cited by: 145
References: 86
Citations by year: 2026: 8 · 2025: 13 · 2024: 7 · 2023: 14 · 2022: 8 · 2021: 11 · 2020: 14 · 2019: 8 · 2018: 10 · 2017: 6 · 2016: 10 · 2015: 14 · 2014: 10 · 2013: 11 · 2012: 1
FWCI: 1.51
Type: journal article
Language: en
Open access: green
hdl.handle.net
Licence: cc-by
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Biotechnology Advances (publishedVersion)
PubMed (publishedVersion)
Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion)
Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion, cc-by)
Funders: Portuguese Science Foundation (Fundação para a Ciência e Tecnologia) (SFRH/BPD/73781/2010, SFRH/BD/77647/2011, SFRH/BPD/65410/2009)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Food Industry and Aquatic Biology
Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
Keywords: marine biotechnology, functional foods, food ingredients, enzymes, bioreactors, fermentation, bioprocessing, molecular biotechnology, marine organisms
MeSH terms: Biotechnology, Marine Biology, Food Industry, Functional Food

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Marine biotechnology advances towards applications in new functional foods

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