Fermentation-Derived Bioactive Components from Seaweeds: Functional Properties and Potential Applications

Fook, Yee Chye and Pei, Wan Ooi and Seah, Young Ng and Mohd Rosni Sulaiman, (2018) Fermentation-Derived Bioactive Components from Seaweeds: Functional Properties and Potential Applications. Journal of Aquatic Food Product Technology, 27 (2). pp. 144-164.

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Abstract

Seaweeds are valuable sources of biologically active compounds that could be used as ingredients for pharmacological applications. Industrial fermentation using microorganisms provides a wide array of fermented foods and functional compounds with excellent health benefits. These fermentation-derived natural compounds have the potential to be applied as nutraceuticals and functional foods. Therefore, this paper presents an overview of the fermentation of sustainable seaweeds in producing valuable components, including anticoagulant, antioxidant, antimicrobial, anti-inflammatory, and anticancer. Fermentation-derived compounds are expected to receive more attention due to their environmentally friendly processing as well as consumer desire for natural foods.

Item Type: Article
Uncontrolled Keywords: Seaweeds, fermentation, biological active compounds, functional food
Subjects: S Agriculture > SH Aquaculture. Fisheries. Angling
T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: FACULTY > Faculty of Food Science and Nutrition
Depositing User: MDM SITI AZIZAH IDRIS
Date Deposited: 04 Dec 2019 01:07
Last Modified: 04 Dec 2019 01:07
URI: http://eprints.ums.edu.my/id/eprint/24263

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