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dc.contributor.authorGullón, Beatriz
dc.contributor.authorGAGAOUA, Mohammed
dc.contributor.authorBarba, Francisco J.
dc.contributor.authorGullón, Patricia
dc.contributor.authorZhang, Wangang
dc.contributor.authorLorenzo, José M.
dc.date.accessioned2021-06-16T09:15:57Z
dc.date.available2021-06-16T09:15:57Z
dc.date.issued2020-06
dc.identifier.citationB. Gullón, M. Gagaoua, F. J. Barba, P. Gullón, W. Zhang, J. M. Lorenzo, Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products, Trends in Food Science & Technology, 2020, 100, 1-18. DOI: https://doi.org/10.1016/j.tifs.2020.03.039en_US
dc.identifier.urihttp://hdl.handle.net/11019/2431
dc.descriptionpeer-revieweden_US
dc.description.abstractBackground Meat and meat products have been recently perceived by consumers as unhealthy foods. To avoid this drawback, the reformulation is a feasible approach that allows obtaining custom meat-based products that incorporate compounds with certain beneficial properties for health and remove other attributes considered negative. In this framework, the edible seaweeds have been proposed to offer interesting possibilities in the meat sector to develop functional foods as they are an excellent natural source of nutrients and biocompounds with myriad functionalities. Scope and approach This review collects aspects related to the recent technologies employed to obtain and isolate biocompounds from seaweeds. The use of whole seaweeds and their bioactive extracts to develop meat foods that confer them health properties while simultaneously reducing components considered unhealthy in meat are reviewed. Furthermore, the prevention of oxidation events was also described. Key findings and conclusions Several studies have demonstrated that the incorporation of whole seaweeds and their bioactives to reformulate meat products is an excellent approach to improve certain nutritional aspects considered “bad”. However, there are still some challenges regarding the organoleptic and sensory properties of the resulting products that affect the consumer acceptability. In conclusion, more research is necessary to overcome these gaps allowing put in the market seaweeds -based meat products.en_US
dc.description.sponsorshipAxencia Galega de Innovación
dc.language.isoenen_US
dc.publisherElsevier BVen_US
dc.relation.ispartofseriesTrends in Food Science & Technology;100
dc.rights© 2020 Elsevier Ltd. All rights reserved.
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttps://www.elsevier.com/tdm/userlicense/1.0/
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectSeaweedsen_US
dc.subjectBioactive compoundsen_US
dc.subjectNovel extraction technologiesen_US
dc.subjectFunctional meat productsen_US
dc.subjectOxidative stabilityen_US
dc.titleSeaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat productsen_US
dc.typeArticleen_US
dc.embargo.terms2021/03/31en_US
dc.identifier.doihttps://doi.org/10.1016/j.tifs.2020.03.039
dc.contributor.sponsorAxencia Galega de Innovaciónen_US
dc.contributor.sponsorCYTEDen_US
dc.contributor.sponsorSpanish Ministry of Economy and Competitivenessen_US
dc.contributor.sponsorGeneralitat Valencianaen_US
dc.contributor.sponsor(IDIFEDER/2018/046en_US
dc.contributor.sponsorGrantNumberIN607A2019/01en_US
dc.contributor.sponsorGrantNumber119RT0568en_US
dc.contributor.sponsorGrantNumberRYC2018-026177-Ien_US
dc.contributor.sponsorGrantNumberIDIFEDER/2018/046en_US
dc.source.volume100
dc.source.beginpage1
dc.source.endpage18
refterms.dateFOA2021-03-31T00:00:00Z
dc.source.journaltitleTrends in Food Science & Technology


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