LAPSE:2023.4435v1
Published Article
LAPSE:2023.4435v1
Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry
February 23, 2023
Abstract
Seaweeds are gaining momentum as novel and functional food and feed products. From whole consumption to small bioactive compounds, seaweeds have remarkable flexibility in their applicability, ranging from food production to fertilizers or usages in chemical industries. Regarding food production, there is an increasing interest in the development of novel foods that, at the same time, present high nutritious content and are sustainably developed. Seaweeds, because they require no arable land, no usage of fresh water, and they have high nutritious and bioactive content, can be further explored for the development of newer and functional food products. Fermentation, especially performed by lactic acid bacteria, is a method used to produce functional foods. However, fermentation of seaweed biomass remains an underdeveloped topic that nevertheless demonstrates high potential for the production of new alimentary products that hold and further improve the organoleptic and beneficial properties that these organisms are characterized for. Although further research has to be deployed in this field, the prebiotic and probiotic potential demonstrated by fermented seaweed can boost the development of new functional foods.
Seaweeds are gaining momentum as novel and functional food and feed products. From whole consumption to small bioactive compounds, seaweeds have remarkable flexibility in their applicability, ranging from food production to fertilizers or usages in chemical industries. Regarding food production, there is an increasing interest in the development of novel foods that, at the same time, present high nutritious content and are sustainably developed. Seaweeds, because they require no arable land, no usage of fresh water, and they have high nutritious and bioactive content, can be further explored for the development of newer and functional food products. Fermentation, especially performed by lactic acid bacteria, is a method used to produce functional foods. However, fermentation of seaweed biomass remains an underdeveloped topic that nevertheless demonstrates high potential for the production of new alimentary products that hold and further improve the organoleptic and beneficial properties that these organisms are characterized for. Although further research has to be deployed in this field, the prebiotic and probiotic potential demonstrated by fermented seaweed can boost the development of new functional foods.
Record ID
Keywords
bioactive compounds, Fermentation, functional food, prebiotic, probiotic, seaweed
Suggested Citation
Monteiro P, Lomartire S, Cotas J, Pacheco D, Marques JC, Pereira L, Gonçalves AMM. Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry. (2023). LAPSE:2023.4435v1
Author Affiliations
Monteiro P: University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal
Lomartire S: University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal
Cotas J: University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal [ORCID]
Pacheco D: University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal [ORCID]
Marques JC: University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal
Pereira L: University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal [ORCID]
Gonçalves AMM: University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal; Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal [ORCID]
Lomartire S: University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal
Cotas J: University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal [ORCID]
Pacheco D: University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal [ORCID]
Marques JC: University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal
Pereira L: University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal [ORCID]
Gonçalves AMM: University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal; Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal [ORCID]
Journal Name
Processes
Volume
9
Issue
11
First Page
1953
Year
2021
Publication Date
2021-10-31
ISSN
2227-9717
Version Comments
Original Submission
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PII: pr9111953, Publication Type: Review
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LAPSE:2023.4435v1
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https://doi.org/10.3390/pr9111953
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Feb 23, 2023
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