Food bioactives derived from the sea - What impact does the origin and method of extraction have on food?

Recently published in the scientific journal Frontiers, the editorial article ‘Marine-derived food bioactives: understanding the impact of origin and extraction methodology on food quality, preservation and nutritional value’ aims to address the effectiveness of conventional extraction methodology, and compare it to emerging methodologies for extracting bioactives of marine origin.

This comparison makes it possible to study the impact of extraction methodology on food quality, nutritional value and preservation.

Joaquina Pinheiro, a researcher at MARE and first author of the article, explains that ‘The papers in the Frontiers Nutrition editorial collection “Marine-derived food bioactives: understanding the impact of origin and extraction methodology on food quality, preservation and nutritional value” make contributions to achieving the 17 Sustainable Development Goals (SDG2030).’ 

How? To answer this question, the researcher gave some examples: ‘fish scales can help with child malnutrition by contributing to well-being and disease prevention; the small crustacean Talitrus saltator, being “high in protein”, “low in fat and sugars” and a good “source of fibre”, has the potential to be a beneficial food source; To use the bioactive compounds extracted from the red alga Porphyra dentata to enhance the production of medicines; Monkfish roe (Lophius litulon) could be used as an immunological adjuvant or functional food for immunosuppressed individuals, with promising use in therapeutic intervention’.

This editorial article includes an opinion piece, three scientific articles and can be read HERE