Bioprospection, study and application of bioactive compounds from microalgae and
Microalgae and seaweed are one of the most promising sources of bioactive compounds, and can be used to enhance the nutritional value of foods due to their wellbalanced chemical composition. Therefore, due to its potential, microalgae and seaweed can be used as functional ingredients by incorporation in food products. Moreover, when evaluating their health benefits associated with its consumption it is of utmost importance to identify the bioaccessibility and bioavailability of such compounds.
The main objective of this work is to bioprospect bioactive compounds from microalgae and seaweed, commercially available, harvested on the Portuguese coast or from an integrated multi-trophic aquaculture (IMTA) in all biomass and extracts. The benefits associated with the utilization of these as functional ingredients will be assessed at least in one functional product (e.g. yogurt) and feed ingredients, taking into consideration the bioactivity (e.g. antioxidant, antidiabetic, cytoprotective, anti-inflammatory, and hypocholesterolemic effects) and bioaccessibility/bioavailability of the target compounds.