Chye, Fook Yee 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.
|
Text
Fermentation Derived Bioactive Components from Seaweeds Functional Properties and Potential Applications.pdf Download (35kB) | Preview |
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 |
|---|---|
| Keyword: | Seaweeds, fermentation, biological active compounds, functional food |
| Subjects: | S Agriculture > SB Plant culture T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply |
| Department: | FACULTY > Faculty of Food Science and Nutrition |
| Depositing User: | SITI AZIZAH BINTI IDRIS - |
| Date Deposited: | 29 Nov 2019 17:53 |
| Last Modified: | 29 Nov 2019 17:53 |
| URI: | https://eprints.ums.edu.my/id/eprint/24255 |
Actions (login required)
 |
View Item |