Brown macroalgae (Phaeophyceae) as an alternative and sustainable source of novel antimicrobial compounds to improve food safety
Macroalgae have been recognized as an interesting source of compounds with multiple applications in different fields due to their various bioactivities since current trends are moving towards the use of alternative compounds from natural sources. Thus, due to the growing interest in their bioactive...
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| Tipo de documento: | tese |
| Estado: | Versão publicada |
| Data de publicação: | 2023 |
| País: | España |
| Recursos: | CBUC, CESCA |
| Repositório: | TDR. Tesis Doctorales en Red |
| OAI Identifier: | oai:www.tdx.cat:10803/689508 |
| Acesso em linha: | http://hdl.handle.net/10803/689508 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Macroalgues brunes Brown macroalgae Macroalgas pardas Phaeophyceae Potencial antimicrobià Antimicrobial potential Potencial antimicrobiano Compostos bioactius Bioactive compounds Compuestos bioactivos Patògens alimentaris Foodborne pathogens Patógenos alimentarios Challenge test Formatge fresc Fresh cheese Queso fresco 577 63 663/664 |
| Resumo: | Macroalgae have been recognized as an interesting source of compounds with multiple applications in different fields due to their various bioactivities since current trends are moving towards the use of alternative compounds from natural sources. Thus, due to the growing interest in their bioactive properties, the present dissertation contributes to extend the knowledge of brown macroalgae potential as a source of antimicrobial compounds focusing on their application in food industry as natural preservatives. For this purpose, a selection of 24 autochthonous macroalgae species from North coasts of Spain was performed. Among them, although some red algae species (Phylum Rhodophyta) were collected, the work developed was mainly focused on the study of brown macroalgae (Phylum Ochrophyta, class Phaeophyceae) due to the noticeable content in specific bioactive compounds found within this macroalgal class. On the other hand, since the characteristics of the extraction conditions are crucial to determine its efficiency and selectivity, the design of a suitable extraction procedure was performed taking into account key aspects such as the selection of solvents allowed for food purposes (isopropanol, hexane and water) or the restriction in the release of soluble emulsion-forming carbohydrates. The investigation carried out during this thesis has given rise to four research articles that have been compiled in three chapters in order to present the obtained results consistently. Results obtained in this study have revealed the potential of brown macroalgae as a promising natural source of alternative bioactive compounds with application in food industry as preservatives although their interest and use could be extended to other fields. |
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