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Seaweed fermentation within the fields of food and natural products

2021Journal article Restricted access
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dc.contributor.authorReboleira, João
dc.contributor.authorSilva, Susana
dc.contributor.authorChatzifragkou, Afroditi
dc.contributor.authorNiranjan, Keshavan
dc.contributor.authorLemos, Marco F.L.
dc.date.accessioned2022-08-22T12:52:13Z
dc.date.available2022-08-22T12:52:13Z
dc.date.issued2021
dc.descriptionAcknowledgements : 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.pt_PT
dc.description.abstractBackground: 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationJoão Reboleira, Susana Silva, Afroditi Chatzifragkou, Keshavan Niranjan, Marco F.L. Lemos, Seaweed fermentation within the fields of food and natural products, Trends in Food Science & Technology, Volume 116, 2021, Pages 1056-1073, ISSN 0924-2244, https://doi.org/10.1016/j.tifs.2021.08.018.pt_PT
dc.identifier.doi10.1016/j.tifs.2021.08.018pt_PT
dc.identifier.issn0924-2244
dc.identifier.urihttp://hdl.handle.net/10400.8/7572
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationPOCI-01-0247-FEDER-070155pt_PT
dc.relationMARE - Marine and Environmental Sciences Centre
dc.relationSeaweed fermentation as a bioprocess for the development of novel functional foods and nutraceuticals
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0924224421005057pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectBioactive compoundspt_PT
dc.subjectExtraction enhancementpt_PT
dc.subjectMarine biotechnologypt_PT
dc.subjectFunctional foodspt_PT
dc.subjectNutraceiticalspt_PT
dc.titleSeaweed fermentation within the fields of food and natural productspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMARE - Marine and Environmental Sciences Centre
oaire.awardTitleSeaweed fermentation as a bioprocess for the development of novel functional foods and nutraceuticals
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMAR%2F04292%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_CENTRO/2020.09455.BD/PT
oaire.citation.endPage1073pt_PT
oaire.citation.startPage1056pt_PT
oaire.citation.titleTrends in Food Science & Technologypt_PT
oaire.citation.volume116pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_CENTRO
person.familyNameMendes Reboleira
person.familyNameSilva
person.familyNameChatzifragkou
person.familyNameNiranjan
person.familyNameLemos
person.givenNameJoão
person.givenNameSusana
person.givenNameAfroditi
person.givenNameKeshavan
person.givenNameMarco
person.identifier996337
person.identifier.ciencia-idA014-8343-2B4E
person.identifier.orcid0000-0003-3261-6857
person.identifier.orcid0000-0002-5764-5665
person.identifier.orcid0000-0002-9255-7871
person.identifier.orcid0000-0002-6525-1543
person.identifier.orcid0000-0001-9887-1864
person.identifier.ridF-7951-2011
person.identifier.scopus-author-id7006129985
person.identifier.scopus-author-id7006042884
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT
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