Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products

Gullón, Beatriz; Gagaoua, Mohammed; Barba, Francisco J.; Gullón, Patricia; Zhang, Wangang; Lorenzo, José M.

doi:10.1016/j.tifs.2020.03.039

Cited by 148 publications

(114 citation statements)

References 99 publications

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“…Seaweeds have been added to meat products, such as burgers, frankfurters, pâtés, sausages, and steaks (Table 6). In these products, macroalgae have a double function: as antioxidants, preserving the quality of meat products; and as fat replacers, developing low-fat products [167]. In the first case, their powerful antioxidant properties are linked to the presence in their composition of bioactive compounds (alkaloids, carotenoids, polyphenols, terpenes, and tocopherols).…”

Section: Ros Antioxmentioning

confidence: 99%

Seaweeds as a Functional Ingredient for a Healthy Diet

Lorenzo²,

et al. 2020

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Seaweeds have been used since ancient times as food, mainly by Asian countries, while in Western countries, their main application has been as gelling agents and colloids for the food, pharmaceuticals, and the cosmetic industry. Seaweeds are a good source of nutrients such as proteins, vitamins, minerals, and dietary fiber. Polyphenols, polysaccharides, and sterols, as well as other bioactive molecules, are mainly responsible for the healthy properties associated with seaweed. Antioxidant, anti-inflammatory, anti-cancer, and anti-diabetic properties are attributed to these compounds. If seaweeds are compared to terrestrial plants, they have a higher proportion of essential fatty acids as eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids. In addition, there are several secondary metabolites that are synthesized by algae such as terpenoids, oxylipins, phlorotannins, volatile hydrocarbons, and products of mixed biogenetic origin. Therefore, algae can be considered as a natural source of great interest, since they contain compounds with numerous biological activities and can be used as a functional ingredient in many technological applications to obtain functional foods.

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Section: Ros Antioxmentioning

confidence: 99%

Seaweeds as a Functional Ingredient for a Healthy Diet

Lorenzo²,

et al. 2020

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“…Another potential alternative is edible seaweeds, which have been utilized as fat replacers in meat products. Studies have shown that incorporation of seaweeds and their derived compounds resulted in organoleptic properties similar to conventional products [36]. Thus, wide varieties of plant materials and methods exist for the development of meat substitutes.…”

Section: Technological Feasibilitymentioning

confidence: 99%

Strategies for Sustainable Substitution of Livestock Meat

Jiang

Ameer

Kim

et al. 2020

Foods

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The consequences of climate change are becoming increasingly discernible everywhere, and initiatives have been taken worldwide to mitigate climate change. In agriculture, particularly meat production from the livestock sector is known to contribute to greenhouse gas emissions (GHG) that drive climate change. Thus, to mitigate climate impact, strategies that include a shift in consumption patterns, technological advancements and reduction in food wastes/losses have been discussed. In this review, strategies that focus on meat consumption patterns are evaluated from the technological feasibility, environmental impact and consumer acceptance viewpoints. While plant-based substitutes have efficient nutrient conversion and lower GHG emissions, consumer perception, cost, and other trade-offs exist. Although cultured meat precludes the need of any animals and large land areas, its environmental impact is not clear and is contingent upon production systems and the achievement of decarbonization. Reducing wastes and the re-use of meat processing by-products have the potential to lower the environmental impact. Valuable proteins, heat, electricity and biofuels extracted from wastes and by-products not only reduce the disposal of wastes but also offset some GHG emissions. Perception related challenges that exist for all substitution strategies require specific consumer target marketing strategies. Policy measures such as taxation of meat products and subsidies for alternatives are also met with challenges, thereby requiring reforms or new policies.

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“…For extraction purposes based on ultrasound, high-frequency waves (>2 MHz) are applied which favor the formation of cavitation bubbles. This phenomenon is responsible for the disruption of the cellular structure of the sample, facilitating the contact between solvent and cellular material, which consequently improves the mass transfer and increases the extraction efficiency [ 68 , 69 ]. In recent years, some authors applied ultrasound to extract phenolics from Eucalyptus biomass.…”

Section: Extraction Procedures Of Polyphenols From Eucalmentioning

confidence: 99%

Value-Added Compound Recovery from Invasive Forest for Biofunctional Applications: Eucalyptus Species as a Case Study

Gullón

Astray

et al. 2020

Molecules

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From ancient times, the medicinal properties of the different Eucalyptus species are well known. In fact, plants from this family have been used in folk medicine as antiseptics, and to treat different ailments of the upper respiratory tract such as sinus congestion, common cold, or influenza. Moreover, other biological activities were described for Eucalyptus species such as antioxidant and antimicrobial properties. In the last few decades, numerous investigations revealed that the compounds responsible for these properties are secondary metabolites that belonging to the group of phenolic compounds and are present in different parts of the plants such as leaves, bark, wood, fruits, and stumps. The increasing demand for natural compounds that can substitute synthetic antioxidants and the increase in resistance to traditional antibiotics have boosted the intense search for renewable natural sources containing substances with such bioactivities, as well as greener extraction technologies and avant-garde analytical methods for the identification of the target molecules. The literature data used in this paper were collected via Scopus (2001–2020) using the following search terms: Eucalyptus, extraction methods, phenolic compounds, and biological activities. This review collects the main studies related to the recovery of value-added compounds from different Eucalyptus species, as well as their biofunctional applications.

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Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products

Cited by 148 publications

References 99 publications

Seaweeds as a Functional Ingredient for a Healthy Diet

Seaweeds as a Functional Ingredient for a Healthy Diet

Strategies for Sustainable Substitution of Livestock Meat

Value-Added Compound Recovery from Invasive Forest for Biofunctional Applications: Eucalyptus Species as a Case Study

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