Seaweed fermentation within the fields of food and natural products

• Published in: Trends in food science & technology 2021-10, Vol.116, p.1056-1073
• Main Authors: Reboleira, João, Silva, Susana, Chatzifragkou, Afroditi, Niranjan, Keshavan, Lemos, Marco F.L.
• Format: Article
• Language: English
• Subjects: Algae; Antiinfectives and antibacterials; Antioxidants; Bioactive compounds; Biodiesel fuels; Biofuels; Biological activity; Biotransformation; Diabetes mellitus; Exploitation; Extraction enhancement; Fermentation; Fermented food; Food; Functional foods; Functional foods & nutraceuticals; Inflammation; Land resources; Marine biotechnology; Marine resources; Natural products; Novel foods; Nutraceuticals; Seaweeds; Sensory properties; Substrates
• ISSN: 0924-2244; 1879-3053
• DOI: 10.1016/j.tifs.2021.08.018

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. 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. 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, anti-inflammatory 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 pre-treatments 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. •Seaweed fermentation remains an underdeveloped branch of marine biotechnology.•Fermentation can facilitate the extraction of bioactive compounds from seaweeds.•Products of seaweed fermentation show enhanced bioactive and sensory profiles.•Full scope of applicability, bioactivities and mechanisms relies on further research.