Food and Fermentation Industries >

2024 , Vol. 50 >Issue 12: 379 - 387

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036592

Application of fermentation technology in seaweed functional food processing

  • WANG Dongqing ,
  • MA Changwei ,
  • WANG Gongming ,
  • LIU Fang ,
  • JING Yuexin ,
  • ZHAO Yunping ,
  • ZHANG Jian ,
  • JIAO Chunna ,
  • XU Yingjiang
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  • 1(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
    2(Shandong Marine Resource and Environment Research Institute, Yantai Key Laboratory of Quality and Safety Control and Deep Processing of Marine Food, Yantai 264006, China)

Received date: 2023-06-27

  Revised date: 2023-08-14

  Online published: 2024-07-11

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Abstract

Fermentation is a clean and low-energy traditional food processing technology.It has many advantages such as improving the nutritional value of food, extending the shelf life of food, and producing special flavor substances.As a marine plant, seaweed does not occupy fresh water and land resources during its growth process.It is a sustainable food source.Many researchers have used fermentation technology to process seaweed to improve its functional activity and produce bioactive substances beneficial to human health.The research status of seaweed and seaweed fermentation technology at home and abroad was reviewed.The changes of γ-aminobutyric acid, polysaccharides, phenols, and other chemical components before and after seaweed fermentation were systematically summarized.The potential functional activities of seaweed fermentation in anti-oxidation, anti-diabetes, anti-thrombosis, and other aspects were summarized.The existing seaweed fermented functional foods were sorted out, and the future development direction of seaweed fermentation was put forward, in order to provide reference for the development of seaweed fermented foods with specific functional activities and the expansion of seaweed product categories.

Key words： fermentation technology; seaweed; chemical composition; functional activity; functional food

Cite this article

WANG Dongqing , MA Changwei , WANG Gongming , LIU Fang , JING Yuexin , ZHAO Yunping , ZHANG Jian , JIAO Chunna , XU Yingjiang . Application of fermentation technology in seaweed functional food processing[J]. Food and Fermentation Industries, 2024 , 50(12) : 379 -387 . DOI: 10.13995/j.cnki.11-1802/ts.036592

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