Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry

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, the...

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Autores principales:	Pedro Monteiro, Silvia Lomartire, João Cotas, Diana Pacheco, João C. Marques, Leonel Pereira, Ana M. M. Gonçalves
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	fermentation seaweed prebiotic probiotic functional food bioactive compounds Chemical technology TP1-1185 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/35db8bff4446475d8424dd12782717df
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spelling	oai:doaj.org-article:35db8bff4446475d8424dd12782717df2021-11-25T18:50:43ZSeaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry10.3390/pr91119532227-9717https://doaj.org/article/35db8bff4446475d8424dd12782717df2021-10-01T00:00:00Zhttps://www.mdpi.com/2227-9717/9/11/1953https://doaj.org/toc/2227-9717Seaweeds 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.Pedro MonteiroSilvia LomartireJoão CotasDiana PachecoJoão C. MarquesLeonel PereiraAna M. M. GonçalvesMDPI AGarticlefermentationseaweedprebioticprobioticfunctional foodbioactive compoundsChemical technologyTP1-1185ChemistryQD1-999ENProcesses, Vol 9, Iss 1953, p 1953 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	fermentation seaweed prebiotic probiotic functional food bioactive compounds Chemical technology TP1-1185 Chemistry QD1-999
spellingShingle	fermentation seaweed prebiotic probiotic functional food bioactive compounds Chemical technology TP1-1185 Chemistry QD1-999 Pedro Monteiro Silvia Lomartire João Cotas Diana Pacheco João C. Marques Leonel Pereira Ana M. M. Gonçalves Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry
description	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.
format	article
author	Pedro Monteiro Silvia Lomartire João Cotas Diana Pacheco João C. Marques Leonel Pereira Ana M. M. Gonçalves
author_facet	Pedro Monteiro Silvia Lomartire João Cotas Diana Pacheco João C. Marques Leonel Pereira Ana M. M. Gonçalves
author_sort	Pedro Monteiro
title	Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry
title_short	Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry
title_full	Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry
title_fullStr	Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry
title_full_unstemmed	Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry
title_sort	seaweeds as a fermentation substrate: a challenge for the food processing industry
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/35db8bff4446475d8424dd12782717df
work_keys_str_mv	AT pedromonteiro seaweedsasafermentationsubstrateachallengeforthefoodprocessingindustry AT silvialomartire seaweedsasafermentationsubstrateachallengeforthefoodprocessingindustry AT joaocotas seaweedsasafermentationsubstrateachallengeforthefoodprocessingindustry AT dianapacheco seaweedsasafermentationsubstrateachallengeforthefoodprocessingindustry AT joaocmarques seaweedsasafermentationsubstrateachallengeforthefoodprocessingindustry AT leonelpereira seaweedsasafermentationsubstrateachallengeforthefoodprocessingindustry AT anammgoncalves seaweedsasafermentationsubstrateachallengeforthefoodprocessingindustry
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Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry

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