The increasing focus on health and well-being has sparked a rising interest in bioactive
components in the food, pharmaceutical, and nutraceutical industries. These components …

Background Brown algae are a valuable source of various biopolymers, with alginate
standing out as a phycocolloid of great industrial importance. Although the extraction …

The increase in life expectancy has led to the appearance of chronic diseases and interest
in healthy aging, in turn promoting a growing interest in bioactive compounds (BCs) and …

Seaweed has emerged as one of the most promising resources due to its remarkable
adaptability, short development period, and resource sustainability. It is an effective …

Background Algae are aquatic organisms rich in several biocompounds, and major ones are
proteins and amino acids, carbohydrates and polysaccharides, lipids and fatty acids …

Thermal processes can be very damaging to the nutritional and sensory quality of foods.
Non-thermal technologies have been applied to reduce the impact of heat on food, reducing …

Background In recent years, phlorotannins, a class of polyphenols with strong biological
properties derived from brown algae and not present in terrestrial organisms, have attracted …

This study aimed to investigate the impact of different solvents (water, 60% methanol, 60%
ethanol and 60% acetone) and methods (conventional solvent extraction, ultrasound …

Raspberry is used as a medicine food homology species and its polysaccharides are worthy
being investigated and developed. In the present study, a novel polysaccharide of unripe …

Color of a food is one of the major factors influencing its acceptance by consumers. At
presently synthetic dyes are the most commonly used food colorant in food industry by …