**Acknowledgements**

The research leading to these results was funded by FEDER under the program Interreg V Spain-Portugal (POPTEC, ref. 0377-Iberphenol-6-E); by MICINN supporting the Ramón&Cajal grant for M.A. Prieto (RYC-2017-22891); by Xunta de Galicia and University of Vigo supporting the post-doctoral grant of M. Fraga-Corral (ED481B-2019/096), the pre-doctoral grants for A.G. Pereira (ED481A-2019/0228) and P. García-Oliveira (ED481A-2019/295); by Axudas Conecta Peme (Xunta de Galicia) supporting the IN852A 2018/58 NeuroFood Project and AlgaMar (www.algamar.com) for supporting the pre-doctoral grant for C. Lourenço-Lopes; NANOEATERS Project (0181\_NANOEATERS\_01\_E) for supporting the predoctoral work of C. Jimenez-Lopez; EcoChestnut Project (Erasmus+ KA202) for supporting the work of M. Carpena; Ibero-American Program on Science and Technology (CYTED - AQUA-CIBUS, P317RT0003) for financial support. This project has received funding from the Bio Based Industries Joint Undertaking (JU) under grant agreement No 888003 UP4HEALTH Project (H2020-BBI-JTI-2019), the JU receives support from the European Union's Horizon 2020 research and innovation program and the Bio Based Industries Consortium.
