Marine biotechnology advances towards applications in new functional foods

Ana C. Freitas*, Dina Rodrigues, Teresa A. P. Rocha-Santos, Ana M. P. Gomes, Armando C. Duarte

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

79 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)1506-1515
Number of pages10
JournalBiotechnology Advances
Volume30
Issue number6
DOIs
Publication statusPublished - 1 Nov 2012

Keywords

  • Biotechnology
  • Functional foods
  • Ingredients
  • Marine

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