0000000000095922

AUTHOR

Ana P. Martins

showing 3 related works from this author

Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review

2021

Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified atmosphere packaging), or by the use of chemicals generally recognized as safe: such compounds can be directly applied (by dipping or spraying) or incorporated into packaging materials and slowly migrate to the product, exerting a hurdle effect against microbial development and lipid oxidation (active packaging). This review aims to cover the most…

modified atmosphere packagingHealth (social science)Chemical technologyspoilagevacuum packagingFood spoilageActive packagingTP1-1185ReviewPlant ScienceVacuum packingPulp and paper industryShelf lifeHealth Professions (miscellaneous)Microbiologynatural extractsLipid oxidationFresh fishactive packagingfresh fishModified atmosphereorganic acidsGenerally recognized as safeEnvironmental scienceFood ScienceFoods
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Extraction of lipids from microalgae using classical and innovative approaches

2022

Microalgae, as a photosynthetic autotrophic organism, contain a variety of bioactive compounds, including lipids, proteins, polysaccharides, which have been applied in food, medicine, and fuel industries, among others. Microalgae are considered a good source of marine lipids due to their high content in unsaturated fatty acid (UFA) and can be used as a supplement/replacement for fish-based oil. The high concentration of docosahexaenoic (DHA) and eicosapentaenoic acids (EPA) in microalgae lipids, results in important physiological functions, such as antibacterial, anti-inflammatory, and immune regulation, being also a prerequisite for its development and application. In this paper, a variety…

Biological activityExtractionGeneral MedicineLipidsAntioxidantsAnalytical Chemistry3101.08 Productos Agrícolas no Alimenticios2302.90 Bioquímica de AlimentosEicosapentaenoic AcidAlguesDietary SupplementsMicroalgaeAnimalslipids (amino acids peptides and proteins)AntiinflamatorisFood Science
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Chemical-based methodologies approaches to extend the shelf life of fresh fish — a review

2021

Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified atmosphere packaging), or by the use of chemicals generally recognized as safe: such compounds can be directly applied (by dipping or spraying) or incorporated into packaging materials and slowly migrate to the product, exerting a hurdle effect against microbial development and lipid oxidation (active packaging). This review aims to cover the most…

AlimentacióNatural extractsSpoilageOrganic acidsModified atmosphere packagingActive packagingVacuum packagingFresh fish
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