Seaweed fermentation within the fields of food and natural products

Detalhes bibliográficos
Autor(a) principal: Reboleira, João
Data de Publicação: 2021
Outros Autores: Silva, Susana, Chatzifragkou, Afroditi, Niranjan, Keshavan, Lemos, Marco F.L.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.8/7572
Resumo: 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.
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spelling Seaweed fermentation within the fields of food and natural productsBioactive compoundsExtraction enhancementMarine biotechnologyFunctional foodsNutraceiticalsAcknowledgements : 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.ElsevierIC-OnlineReboleira, JoãoSilva, SusanaChatzifragkou, AfroditiNiranjan, KeshavanLemos, Marco F.L.2022-08-22T12:52:13Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.8/7572engJoão 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.2021.08.018.0924-224410.1016/j.tifs.2021.08.018metadata only accessinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-17T15:55:28Zoai:iconline.ipleiria.pt:10400.8/7572Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:50:30.102117Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Seaweed fermentation within the fields of food and natural products
title Seaweed fermentation within the fields of food and natural products
spellingShingle Seaweed fermentation within the fields of food and natural products
Reboleira, João
Bioactive compounds
Extraction enhancement
Marine biotechnology
Functional foods
Nutraceiticals
title_short Seaweed fermentation within the fields of food and natural products
title_full Seaweed fermentation within the fields of food and natural products
title_fullStr Seaweed fermentation within the fields of food and natural products
title_full_unstemmed Seaweed fermentation within the fields of food and natural products
title_sort Seaweed fermentation within the fields of food and natural products
author Reboleira, João
author_facet Reboleira, João
Silva, Susana
Chatzifragkou, Afroditi
Niranjan, Keshavan
Lemos, Marco F.L.
author_role author
author2 Silva, Susana
Chatzifragkou, Afroditi
Niranjan, Keshavan
Lemos, Marco F.L.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv IC-Online
dc.contributor.author.fl_str_mv Reboleira, João
Silva, Susana
Chatzifragkou, Afroditi
Niranjan, Keshavan
Lemos, Marco F.L.
dc.subject.por.fl_str_mv Bioactive compounds
Extraction enhancement
Marine biotechnology
Functional foods
Nutraceiticals
topic Bioactive compounds
Extraction enhancement
Marine biotechnology
Functional foods
Nutraceiticals
description 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.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021-01-01T00:00:00Z
2022-08-22T12:52:13Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.8/7572
url http://hdl.handle.net/10400.8/7572
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv João 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.
0924-2244
10.1016/j.tifs.2021.08.018
dc.rights.driver.fl_str_mv metadata only access
info:eu-repo/semantics/openAccess
rights_invalid_str_mv metadata only access
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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