Nutritional and functional aspects of fermented algae

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dc.authoridKARAV, SERCAN/0000-0003-4056-1673
dc.contributor.authorSaritas, Sumeyye
dc.contributor.authorDuman, Hatice
dc.contributor.authorKarav, Sercan
dc.date.accessioned2025-01-27T20:41:18Z
dc.date.available2025-01-27T20:41:18Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn recent years, there has been an increasing emphasis on natural and healthy nutrition, leading to increased interest in fermented foods and their associated health benefits. In line with this trend, fermentation is employed to enhance the exceptional properties of algae, including their nutritional value and digestibility, rendering them suitable for consumption as food. Fermentation of algae involves the conversion of carbohydrates into alcohol or organic acids by microorganisms, including bacteria or yeast. First of all, the fermentation process results in enhanced antioxidant activity, antimicrobial effects, anti-inflammatory properties, immunomodulatory effects, anti-glycation activity, antihypertensive effects and neuroprotective activity by increasing the bioavailability of bioactive compounds in algae. In addition, this method encourages the incorporation of algae into food products. In this process, both the flavour and texture are enhanced, while simultaneously preserving and enriching the beneficial nutrients and compounds present in algae. Despite the availability of various fermented algae products in the market, their widespread adoption has yet to be realised. The incorporation of fermented algae into food products not only enhances their nutritional content but also fosters the emergence of a new segment within the fermented food market. Herein, the concept of fermented algae, the fermentation process, its nutritional value and its health benefits are explored. Fermentation improves the properties of algae, allowing it to be used in functional food production. This process increases the nutritional value of algae and allows it to be added to various food products. image
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBITAK)
dc.description.sponsorshipS.S. and H.D. received scholarship from The Scientific and Technological Research Council of Turkiye (TUBITAK).
dc.identifier.doi10.1111/ijfs.17297
dc.identifier.endpage5284
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue8
dc.identifier.scopus2-s2.0-85197444870
dc.identifier.scopusqualityQ1
dc.identifier.startpage5270
dc.identifier.urihttps://doi.org/10.1111/ijfs.17297
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24100
dc.identifier.volume59
dc.identifier.wosWOS:001257855000001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectAlgae
dc.subjectfermentation
dc.subjectfermented algae
dc.subjectfermented food
dc.subjectlactic acid bacteria
dc.subjectseaweed
dc.titleNutritional and functional aspects of fermented algae
dc.typeReview Article

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