Marine food-derived functional ingredients as potential antioxidants in the food industry: An overview

被引：155

作者：

Ngo, Dai-Hung ^{[1
]}

Wijesekara, Isuru ^{[1
]}

Vo, Thanh-Sang ^{[1
]}

Quang Van Ta ^{[1
]}

Kim, Se-Kwon ^{[1
,2
]}

机构：

[1] Pukyong Natl, Dept Chem, Marine Biochem Lab, Pusan 608737, South Korea

[2] Pukyong Natl Univ, Marine Bioproc Res Ctr, Pusan 608737, South Korea

来源：

FOOD RESEARCH INTERNATIONAL | 2011年 / 44卷 / 02期

关键词：

Antioxidants; Bioactive peptides; Chitooligosaccharides; Sulfated polysaccharides; Phlorotannins; ULTRAFILTRATION MEMBRANE REACTOR; V79-4 LUNG FIBROBLAST; I-CONVERTING-ENZYME; INDUCED CELL-DAMAGE; SULFATED POLYSACCHARIDES; BIOACTIVE PEPTIDES; OXIDATIVE STRESS; BROWN ALGA; HETERO-CHITOOLIGOSACCHARIDES; BIOLOGICAL-ACTIVITIES;

D O I：

10.1016/j.foodres.2010.12.030

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Recently, a great deal of interest has been developed by the consumers towards natural bioactive compounds as functional ingredients in the food products due to their various health beneficial effects. Hence, it can be suggested that antioxidative functional ingredients from marine foods and their by-products are alternative sources for synthetic ingredients that can contribute to a consumer's well-being, as a part of nutraceuticals and functional foods. This contribution presents an overview of the marine food-derived antioxidants such as bioactive peptides, chitooligosaccharide derivatives, sulfated polysaccharides, phlorotannins and carotenoids with the potential utilization in the food industry. (C) 2010 Elsevier Ltd. All rights reserved.

引用

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页码：523 / 529

页数：7

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