{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T14:31:22Z","timestamp":1777645882317,"version":"3.51.4"},"reference-count":115,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2021,3,2]],"date-time":"2021-03-02T00:00:00Z","timestamp":1614643200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["OH2O POCI-01-0145-FEDER-029145"],"award-info":[{"award-number":["OH2O POCI-01-0145-FEDER-029145"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UID\/BIO\/04469\/2020 unit"],"award-info":[{"award-number":["UID\/BIO\/04469\/2020 unit"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100008530","name":"European Regional Development Fund","doi-asserted-by":"publisher","award":["OH2O POCI-01-0145-FEDER-029145"],"award-info":[{"award-number":["OH2O POCI-01-0145-FEDER-029145"]}],"id":[{"id":"10.13039\/501100008530","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004895","name":"European Social Fund","doi-asserted-by":"publisher","award":["NORTE-08-5369-FSE-000036"],"award-info":[{"award-number":["NORTE-08-5369-FSE-000036"]}],"id":[{"id":"10.13039\/501100004895","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Seaweeds are a renewable natural source of valuable macro and micronutrients that have attracted the attention of the scientists in the last years. Their medicinal properties were already recognized in the ancient traditional Chinese medicine, but only recently there has been a considerable increase in the study of these organisms in attempts to demonstrate their health benefits. The extraction process and conditions to be used for the obtention of value-added compounds from seaweeds depends mainly on the desired final product. Thermochemical conversion of seaweeds, using high temperatures and solvents (including water), to obtain high-value products with more potential applications continues to be an industrial practice, frequently with adverse impact on the environment and products\u2019 functionality. However more recently, alternative methods and approaches have been suggested, searching not only to improve the process performance, but also to be less harmful for the environment. A biorefinery approach display a valuable idea of solving economic and environmental drawbacks, enabling less residues production close to the much recommended zero waste system. The aim of this work is to report about the new developed methods of seaweeds extractions and the potential application of the components extracted.<\/jats:p>","DOI":"10.3390\/foods10030516","type":"journal-article","created":{"date-parts":[[2021,3,2]],"date-time":"2021-03-02T05:17:16Z","timestamp":1614662236000},"page":"516","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":109,"title":["Advances in Extraction Methods to Recover Added-Value Compounds from Seaweeds: Sustainability and Functionality"],"prefix":"10.3390","volume":"10","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8287-3670","authenticated-orcid":false,"given":"Gabriela S.","family":"Matos","sequence":"first","affiliation":[{"name":"CEB\u2014Centre of Biological Engineering, Campus Gualtar, University of Minho, 4710-057 Braga, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4991-3076","authenticated-orcid":false,"given":"Sara G.","family":"Pereira","sequence":"additional","affiliation":[{"name":"CEB\u2014Centre of Biological Engineering, Campus Gualtar, University of Minho, 4710-057 Braga, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9367-1385","authenticated-orcid":false,"given":"Zlatina A.","family":"Genisheva","sequence":"additional","affiliation":[{"name":"CEB\u2014Centre of Biological Engineering, Campus Gualtar, University of Minho, 4710-057 Braga, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7883-2446","authenticated-orcid":false,"given":"Ana Maria","family":"Gomes","sequence":"additional","affiliation":[{"name":"Centro de Biotecnologia e Qu\u00edmica Fina\u2014Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa\/Porto, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4918-3704","authenticated-orcid":false,"given":"Jos\u00e9 A.","family":"Teixeira","sequence":"additional","affiliation":[{"name":"CEB\u2014Centre of Biological Engineering, Campus Gualtar, University of Minho, 4710-057 Braga, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4687-0266","authenticated-orcid":false,"given":"Cristina M. R.","family":"Rocha","sequence":"additional","affiliation":[{"name":"CEB\u2014Centre of Biological Engineering, Campus Gualtar, University of Minho, 4710-057 Braga, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2021,3,2]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"28","DOI":"10.1016\/j.oneear.2020.12.002","article-title":"Perspective Blind spots in visions of a \u2018\u201cblue economy\u201d\u2019 could undermine the ocean\u2019 s contribution to eliminating hunger and malnutrition","volume":"4","author":"Farmery","year":"2020","journal-title":"One Earth"},{"key":"ref_2","unstructured":"FAO (2016). The State of World Fisheries and Aquaculture 2016, FAO."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"White, W.L. (2015). World Seaweed Utilization: A Summary, Elsevier Inc.","DOI":"10.4172\/2155-9546.S1.002"},{"key":"ref_4","first-page":"200","article-title":"The potential of edible seaweed within the western diet. 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