Fermentation of Pyropia spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry.

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Yuling Yang, Hong Lin, Xiaoting Fu
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引用次数: 0

Abstract

Pyropia spp. seaweeds are delicious and nutritious red algae widely consumed for a long history. However, due to the non-digestibility of cell wall components by the human intestinal tract, the bioaccessibility of the intracellular bioactive compounds is low. The current industrial processing of Pyropia spp. food by drying and roasting cannot break down the cell wall; however, studies indicate that fermentation of Pyropia spp. by food-derived microorganisms is an efficient processing method to solve this problem. This paper reviews research on the fermentation of Pyropia spp., including the manufacturing process, alterations in chemical composition, flavor properties, bioactivities, and mechanisms. Furthermore, the limitations and opportunities for developing Pyropia spp. fermentation food are explored. Studies demonstrated that key metabolites of fermented Pyropia spp. were degraded polysaccharides, released phenolic compounds and flavonoids, and formed amino acids, which possessed bioactivities such as antioxidant, anti-glycation, anti-diabetic, lipid metabolism regulation beneficial to human health. The increased bioactivities implied the promoted bioaccessibility of intracellular components. Notably, fermentation positively contributed to the safety of Pyropia spp. food. In conclusion, benefits in nutrition, flavor, bioactivity, and safety suggest that fermentation technology has a promising future for application in Pyropia spp. food industry.

海藻发酵:加工条件、生物活性和在食品工业中的潜在应用综述。
Pyropia 海藻是一种美味且营养丰富的红藻,长期以来被人们广泛食用。然而,由于细胞壁成分不能被人体肠道消化,细胞内生物活性化合物的生物可及性很低。目前,工业上通过干燥和焙烧加工焦贝母食品的方法无法分解细胞壁;然而,研究表明,利用食品衍生微生物发酵焦贝母是解决这一问题的有效加工方法。本文回顾了有关焦糖发酵的研究,包括制造过程、化学成分的改变、风味特性、生物活性和机制。此外,还探讨了开发罂粟属植物发酵食品的局限性和机遇。研究表明,发酵罂粟属植物的主要代谢产物是降解多糖、释放酚类化合物和类黄酮,并形成氨基酸,具有抗氧化、抗糖化、抗糖尿病、调节脂质代谢等生物活性,有益于人体健康。生物活性的增加意味着细胞内成分的生物可及性得到提高。值得注意的是,发酵对提高罂粟属植物食品的安全性有积极作用。总之,在营养、风味、生物活性和安全性方面的益处表明,发酵技术在罂粟属食品工业中的应用前景广阔。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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