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Marine macroalgae as source of nutraceutical compounds in food applications
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Resumo(s)
As algas marinhas vêm sendo consideradas como uma solução promissora para
estabelecer um sistema alimentar sustentável e resiliente visto que o seu alto valor
nutricional é comparável, e em alguns casos superior a diversos alimentos comumente
consumidos. Estes organismos marinhos são reconhecidos como fontes significativas de
nutrientes essenciais, incluindo vitaminas, minerais, proteínas, fibras dietéticas e outros
compostos bioativos, que contribuem para diversos benefícios à saúde. Além disso,
possuem uma ampla variedade de bioatividades, como por exemplo antioxidante, anti
obesidade, antidiabética e antiviral, e com propriedades nutracêuticas. Reconhecendo o
potencial significativo das macroalgas como uma fonte rica de compostos bioativos, este
estudo teve como objetivo caracterizar o perfil bioquímico de três espécies de algas
marinhas encontradas na costa portuguesa, nomeadamente: Ulva lactuca, Gracilaria gracilis
e Chondrus crispus tetrasporófito (T), Chondrus crispus gametófito feminino (F), Chondrus
crispus gametófito masculino (M). O estudo consistiu na quantificação do perfil bioquímico
das algas em termos de: ácidos gordos, proteínas, carboidratos, ácidos urônicos, pigmentos
e compostos fenólicos. Os resultados obtidos evidenciaram que, em geral, as espécies de
macroalgas vermelhas (C.crispus e G.gracilis) apresentaram um perfil nutricional mais
enriquecido em comparação com a espécie U.lactuca, exibindo quantidades significativas
de proteínas, pigmentos e compostos fenólicos. A espécie C.crispus apresentou um perfil
de ácidos gordos rico em ácidos gordos altamente insaturados (HUFA) e uma menor razão
- -3, que é um indicador nutricional associado a vários benefícios à saúde, incluindo a
redução da inflamação e a melhoria do bem-estar. Todas as espécies analisadas exibiram
uma distribuição semelhante de monossacarídeos, com a predominância dos monómeros
de glucose e galactose. Estas observações sugerem que as macroalgas têm aplicações
promissoras em formulações alimentares, trazendo melhorias ao nível da saúde. No
entanto, persiste a necessidade de aprimorar os métodos analíticos utilizados para
quantificar os parâmetros estudados e padronizar os limites de consumo, ao nível
regulatório para garantir um consumo mais seguro e eficaz das macroalgas.
Seaweed emerged as a promising solution for establishing a sustainable and resilient food system. Its nutritional value is notably high, comparable to or surpassing several commonly consumed foods nowadays. These marine organisms are recognized as significant sources of essential nutrients, including vitamins, minerals, proteins, dietary fiber, and other bioactive compounds, contributing to various health benefits. Furthermore, they contain a diverse array of bioactivities, such as antioxidants, anti-obesity, anti-diabetic, and anti-viral, with nutraceutical properties. Recognizing the significant potential of macroalgae as a rich source of bioactive compounds, this study aimed to characterize the biochemical profile of selected seaweed species, namely Ulva lactuca, Chondrus crispus tetrasporophyte (T), Chondrus crispus feminine gametophyte (F), Chondrus crispus masculine gametophyte (M), and Gracilaria gracilis. The study involved the quantification of the biochemical profile of seaweeds in terms of: fatty acids, proteins, carbohydrates, uronic acids, pigments, and phenolic compounds content. This study led to the conclusion that, in general, the red macroalgae species (C.crispus and G.gracilis) had a more enriched nutritional profile compared to U.lactuca, exhibiting significant amounts of proteins, pigments, and phenolic compounds. C.crispus, presented a fatty acid profile rich in highly unsaturated fatty acids (HUFA) and a lower ω-6/ω-3 ratio, a valued nutritional indicator, associated with several health benefits including reduced inflammation and improvement of well-being in general. All species exhibited a similar distribution of monosaccharides, with a typical predominance of glucose and galactose. These findings suggest that macroalgae have promising applications in food formulations, potentially leading to improved health outcomes. However, there is a pressing need to enhance and standardize consumption limits, nutritional assessments, and regulatory frameworks to ensure safer and more effective consumption of macroalgae
Seaweed emerged as a promising solution for establishing a sustainable and resilient food system. Its nutritional value is notably high, comparable to or surpassing several commonly consumed foods nowadays. These marine organisms are recognized as significant sources of essential nutrients, including vitamins, minerals, proteins, dietary fiber, and other bioactive compounds, contributing to various health benefits. Furthermore, they contain a diverse array of bioactivities, such as antioxidants, anti-obesity, anti-diabetic, and anti-viral, with nutraceutical properties. Recognizing the significant potential of macroalgae as a rich source of bioactive compounds, this study aimed to characterize the biochemical profile of selected seaweed species, namely Ulva lactuca, Chondrus crispus tetrasporophyte (T), Chondrus crispus feminine gametophyte (F), Chondrus crispus masculine gametophyte (M), and Gracilaria gracilis. The study involved the quantification of the biochemical profile of seaweeds in terms of: fatty acids, proteins, carbohydrates, uronic acids, pigments, and phenolic compounds content. This study led to the conclusion that, in general, the red macroalgae species (C.crispus and G.gracilis) had a more enriched nutritional profile compared to U.lactuca, exhibiting significant amounts of proteins, pigments, and phenolic compounds. C.crispus, presented a fatty acid profile rich in highly unsaturated fatty acids (HUFA) and a lower ω-6/ω-3 ratio, a valued nutritional indicator, associated with several health benefits including reduced inflammation and improvement of well-being in general. All species exhibited a similar distribution of monosaccharides, with a typical predominance of glucose and galactose. These findings suggest that macroalgae have promising applications in food formulations, potentially leading to improved health outcomes. However, there is a pressing need to enhance and standardize consumption limits, nutritional assessments, and regulatory frameworks to ensure safer and more effective consumption of macroalgae
Descrição
Palavras-chave
Algas marinhas Nutracêutico Chondrus crispus Gracilaria gracilis Ulva lactuca