1. Seaweed fermentation within the fields of food and natural products
- Author
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Afroditi Chatzifragkou, Keshavan Niranjan, João Reboleira, Marco F.L. Lemos, and Susana Silva
- Subjects
business.industry ,Functional foods ,food and beverages ,Novel food ,Bioactive compounds ,Biotechnology ,Nutraceutical ,Biofuel ,Marine biotechnology ,Extraction enhancement ,Environmental science ,Nutraceiticals ,Fermentation ,Natural Product Research ,business ,Land resources ,Food Science - Abstract
Acknowledgements : This work was supported by the Portuguese Foundation for Science and Technology (FCT) through Strategic Project UID/MAR/04292/2019 granted to MARE – Marine and Environmental Sciences Centre and grant 2020.09455.BD awarded to Joao ˜ Reboleira. Work was also supported by VALORMAR (Mobilizing R&TD Programs, Portugal 2020) co-funded by COMPETE (POCI-01-0247-FEDER-024517), projects MACAU (MAR04.03.01-FEAMP-0128) and COSMOS (MAR2020-P04M03-1445P) funded by PO MAR2020, Portugal2020, and the European Union through the European Fund for Maritime Affairs and Fisheries (FEAMP), the Integrated Programme of SR&TD “Smart Valorisation of Endogenous Marine Biological Resources Under a Changing Climate” (reference Centro-01-0145-FEDER-000018), co-funded by Centro 2020 program, Portugal 2020, the European Union through the European Regional Development Fund (FEDER), and project ORCHESTRA (POCI-01-0247-FEDER-070155), funded by FEDER, FCT and Portugal 2020 through COMPETE 2020. Background: Seaweeds are promising substrates for biotransformation via fermentation, something that has been primarily utilized by the field of biofuels but focused less attention from other fields of research. Considering that the fermentation of abundant land resources has become an important means by which new added-value compounds can be obtained, exploring the same process for seaweeds can contribute to an effective and sustainable exploitation of marine resources. Scope and approach: In this review, recent advances demonstrating the potential behind the fermentation of seaweeds are evaluated. A breakdown of the most relevant seaweed compounds and their effect on potential bioprocesses is presented, along with pre-processing techniques that have become popular in biofuel fermentations. The applications of seaweed fermentation products in the fields of natural product research, functional foods and nutraceuticals, as well as the limitations and opportunities of seaweed fermentation are also highlighted. Key findings and conclusions: Research revealing that seaweed fermentation can be used to create novel food and nutraceutical products that demonstrate high bioactivity and sensory quality was presented. The studies included demonstrate the use of this process in algal tissues and extracts as an enhancer of antioxidant, antimicrobial, antiinflammatory and antidiabetic activities, among others. Many of the difficulties related to fermenting seaweed have been addressed by research within the field of biofuels, providing insight on the conditions and pretreatments necessary to improve seaweed fermentability. Food applications for seaweed fermentation products are still underdeveloped, but the nutritional, sensory and bioactive profiles collected so far highly encourage further developments. info:eu-repo/semantics/publishedVersion
- Published
- 2021