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Marine biotechnology advances towards applications in new functional foods
Open accessAbstract
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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“These substances exhibited potential medicinal properties like antimicrobial, antioxidant, anti-cancer, anti-inflammatory, immune-enhancing, and colourants (18–20) in addition to their metalloprotective, radioprotective, and hypocholesterolemic effects (4, 10).”
From Potential of Spirulina platensis as a feed supplement for poultry to enhance growth performance and immune modulation (2023) · cites this paper as [19]
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Metadata
- 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.
- Venue
- Biotechnology Advances
- Publisher
- Elsevier BV
- Published
- 2012-11
- Volume
- 30
- Issue
- 6
- Pages
- 1506-1515
- ISSN
- 0734-9750 (ISSN-L)
- 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
- 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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