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- Exploring the potential of haematococcus pluvialis as a source of bioactives for food applications: a reviewPublication . Bassani, Joseane C.; Cunha, Sthéfani da; Leite, Deborah Catharine de Assis; Endres, Creciana M.; Pelisser, Crivian; Meneghetti, Karine L.; Bombo, Gabriel; Morais, Alcina M. M. B.; Morais, Rui M. S. C.; Backes, Geciane T.; Steffens, JulianaThe search for sustainable and health-promoting food ingredients has positioned microalgae as promising candidates for the development of functional products. Haematococcus pluvialis, a unicellular green microalga, is the richest natural source of astaxanthin, a carotenoid with outstanding antioxidant, anti-inflammatory, and neuroprotective properties. In addition to astaxanthin, H. pluvialis provides high-value proteins, essential fatty acids, polysaccharides, and vitamins, which expand its potential applications in the food sector. This review compiles current knowledge on the biology and physiology of H. pluvialis, with emphasis on cultivation strategies, environmental stress factors, and biotechnological tools designed to enhance bioactive compound production. Advances in extraction and purification methods are also discussed, contrasting conventional solvent-based approaches with emerging green technologies. The integration of these strategies with biomass valorization highlights opportunities for improving economic feasibility and sustainability. Applications of H. pluvialis in the food industry include its use as a functional ingredient, natural colorant, antioxidant, and stabilizer in bakery products, beverages, meat analogs, and emulsified systems. Evidence from in vitro, in vivo, and clinical studies reinforces its safety and effectiveness. Looking ahead, industrial perspectives point to the adoption of omics-based tools, metabolic engineering, and circular economy approaches as drivers to overcome current barriers of cost, stability, and regulation, opening new avenues for large-scale applications in food systems.
- Cistus ladanifer L.: essential oils, volatiles, by-products, and their biological propertiesPublication . Gago, Custódia; Bakchiche, Boulanouar; Djekhioua, Tahar; Miguel, Maria da GraçaCistus ladanifer L., commonly known as gum rockrose, is a Mediterranean shrub of growing interest due to its valuable essential oils (EOs) and labdanum resin. This review synthesizes current knowledge on the chemical composition and biological activities of EOs and hydrolates from C. ladanifer across Mediterranean regions, with particular emphasis on Spain, Portugal, Morocco, and France. α-Pinene, viridiflorol, and camphene were found to be the major constituents in the EOs with antioxidant and antimicrobial properties. Additionally, the identified biological properties have prompted studies exploring innovative strategies such as nanoparticle encapsulation, the development of bioactive films, and the incorporation of EOs into food and pharmaceutical packaging. By-products from EO distillation, including lignocellulosic residues, the extraction of phenolic-rich compounds, and hydrolates, have shown potential for value-added applications. Altogether, C. ladanifer represents a versatile species with possible applications in cosmetics, pharmaceutical development, and the food industry.