Exploring the Prospects of Fermenting/Co-Fermenting Marine Biomass for Enhanced Bioethanol Production DOI Creative Commons
Mohamed E. Osman, Atef M. Abo-Shady, Mostafa E. Elshobary

et al.

Fermentation, Journal Year: 2023, Volume and Issue: 9(11), P. 934 - 934

Published: Oct. 26, 2023

With the rising demands for renewable fuels, there is growing interest in utilizing abundant and sustainable non-edible biomass as a feedstock bioethanol production. Macroalgal contains high content of carbohydrates form special polysaccharides like alginate, agar, carrageenan that can be converted to fermentable sugars. In addition, using seagrass production provide energy source while addressing environmental concerns. It resource-rich plant offers several advantages production, including its cellulose content, rapid growth rates, abundance coastal regions. To reduce sugar support efficient microbial fermentation, co-fermentation macroalgae with (marine biomass) complementary sugars nutrients improve process yields economics. This review comprehensively covers current status future potential fermenting macroalgal seagrass, well possible combinations maximizing from crops. An overview provided on biochemical composition pretreatment methods, hydrolysis, fermentation processes. Key technical challenges strategies achieve balanced co-substrate are discussed. The feasibility consolidated bioprocessing directly convert mixed feedstocks ethanol also evaluated. Based research, macroalgae-seagrass shows good yields, lower cost, enable more optimal utilization diverse marine resources compared individual substrates.

Language: Английский

An overview of fermentation in the food industry - looking back from a new perspective DOI Creative Commons
Shahida Anusha Siddiqui, Zeki Erol, Jerina Rugji

et al.

Bioresources and Bioprocessing, Journal Year: 2023, Volume and Issue: 10(1)

Published: Nov. 28, 2023

Abstract Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used preserve foods, fermentation now applied improve physicochemical, sensory, nutritional, safety attributes. Fermented dairy, alcoholic beverages like wine beer, vegetables, fruits, meats are all highly valuable due increased storage stability, reduced risk of food poisoning, enhanced flavor. Over years, scientific research associated consumption products with improved health status. The process helps break down compounds more easily digestible forms. It also reduce amount toxins pathogens food. Additionally, contain probiotics, which beneficial bacteria that help body digest absorb nutrients. In today’s world, non-communicable diseases such as cardiovascular disease, type 2 diabetes, cancer, allergies have increased. this regard, investigations demonstrated shifting a diet contains can diseases. Moreover, last decade, there been growing interest technology valorize waste by-products. various wastes resulted successful production by-products, including enzymes, pigments, biofuels.

Language: Английский

Citations

92
An overview on the nutritional and bioactive components of green seaweeds DOI Creative Commons

Jingxiang Xu,

Wei Liao, Yuning Liu

et al.

Food Production Processing and Nutrition, Journal Year: 2023, Volume and Issue: 5(1)

Published: March 20, 2023

Abstract Green seaweed, as the most abundant species of macroseaweeds, is an important marine biological resource. It a rich source several amino acids, fatty and dietary fibers, well polysaccharides, polyphenols, pigments, other active substances, which have crucial roles in various processes such antioxidant activity, immunoregulation, anti-inflammatory response. In recent years, attention to resources has accelerated exploration utilization green seaweeds for greater economic value. This paper elaborates on main nutrients substances present different provides review their activities applications high-value utilization. Graphical abstract

Language: Английский

Citations

46
Current application of seaweed waste for composting and biochar: A review DOI
Bao‐Trong Dang, Rameshprabu Ramaraj,

Ky-Phuong-Ha Huynh

et al.

Bioresource Technology, Journal Year: 2023, Volume and Issue: 375, P. 128830 - 128830

Published: March 4, 2023

Language: Английский

Citations

43
Seaweed: A bioindustrial game-changer for the green revolution DOI
Wilson Thau Lym Yong,

Vun Yee Thien,

Mailin Misson

et al.

Biomass and Bioenergy, Journal Year: 2024, Volume and Issue: 183, P. 107122 - 107122

Published: Feb. 24, 2024

Language: Английский

Citations

20
Algal Carotenoids: Chemistry, Sources, and Application DOI Creative Commons
Ivana Generalić Mekinić, Vida Šimat, Nikheel Bhojraj Rathod

et al.

Foods, Journal Year: 2023, Volume and Issue: 12(14), P. 2768 - 2768

Published: July 20, 2023

Recently, the isolation and identification of various biologically active secondary metabolites from algae have been scientific interest, with particular attention paid to carotenoids, widely distributed in photosynthetic organisms, including algal species. Carotenoids are among most important natural pigments, many health-promoting effects. Since number studies on presence profile carotenoids has increased exponentially along interest their potential commercial applications, this review aimed provide an overview current knowledge (from 2015) detected different species (12 microalgae, 21 green algae, 26 brown 43 red algae) facilitate comparison results studies. In addition presence, content, total individual method extraction main parameters were also highlighted.

Language: Английский

Citations

39
Seaweeds in Food: Current Trends DOI Creative Commons
Cristian Rogel-Castillo,

Monica Latorre-Castañeda,

Camila Muñoz-Muñoz

et al.

Plants, Journal Year: 2023, Volume and Issue: 12(12), P. 2287 - 2287

Published: June 12, 2023

Edible seaweeds are an excellent source of macronutrients, micronutrients, and bioactive compounds, they can be consumed raw or used as ingredients in food products. However, may also bioaccumulate potentially hazardous compounds for human health animals, namely, heavy metals. Hence, the purpose this review is to analyze recent trends edible research: (i) nutritional composition (ii) use acceptability foodstuffs, (iii) bioaccumulation metals microbial pathogens, (iv) current Chile using food. In summary, while it evident that widely worldwide, more research needed characterize new types well their development Additionally, maintain control presence assure a safe product consumers. Finally, need keep promoting benefits seaweed consumption emphasized, adding value algae-based production chain, social algal culture.

Language: Английский

Citations

29
Seaweed: Nutritional and gastronomic perspective. A review DOI Creative Commons
Marina Salido, Manu Soto, Sergio Seoane

et al.

Algal Research, Journal Year: 2023, Volume and Issue: 77, P. 103357 - 103357

Published: Dec. 12, 2023

Seaweeds are organisms rich in many bioactive compounds such as proteins, minerals, vitamins, fibers, essential amino acids, pigments, and fatty which give them extraordinary antihypertensive, antidiabetic, antioxidant, anti-inflammatory, antitumoral, antiviral, antimicrobial properties. Seaweed could potentially contribute to future global security functional foods nutraceuticals be an important compound the pharmaceutical biotechnological industries drug development, among other uses. This review focuses on gastronomic point of view discusses compositional nutritional characteristics, topics related consumption, current application technologies, limitations challenges production, market developments this rising market.

Language: Английский

Citations

27
The cultivated sea lettuce (Ulva) microbiome: Successional and seasonal dynamics DOI
Luna M. van der Loos,

Cynthia De Wilde,

Anne Willems

et al.

Aquaculture, Journal Year: 2024, Volume and Issue: 585, P. 740692 - 740692

Published: Feb. 19, 2024

Language: Английский

Citations

11
Narrative Review of the Current and Future Perspectives of Phycobiliproteins’ Applications in the Food Industry: From Natural Colors to Alternative Proteins DOI Open Access
Simeon Minić, Nikola Gligorijević, Luka Veličković

et al.

International Journal of Molecular Sciences, Journal Year: 2024, Volume and Issue: 25(13), P. 7187 - 7187

Published: June 29, 2024

Vivid-colored phycobiliproteins (PBPs) have emerging potential as food colors and alternative proteins in the industry. However, enhancing their application requires increasing stability, cost-effective purification processes, consumer acceptance. This narrative review aimed to highlight information regarding critical aspects of PBP research that is needed improve industry potential, such fortification, development new PBP-based products, production. The main results literature show polysaccharide protein-based encapsulations significantly PBPs' stability. Additionally, while many studies investigated ability PBPs enhance techno-functional properties, like viscosity, emulsifying stabilizing activity, texture, rheology, etc., widely used highly concentrated products are still rare. Therefore, much effort should be invested improving yield, sensory characteristics PBP-fortified due resulting unpleasant characteristics. Considering most focus on C-phycocyanin from Spirulina, future concentrate less explored red macroalgae higher production a factor for positioning proteins.

Language: Английский

Citations

9
Shining light on seaweed—the utilization of vibrational spectroscopy and machine learning in the seaweed industry DOI Creative Commons
Aoife Power, James Chapman, Louwrens C. Hoffman

et al.

International Journal of Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 13, 2025

Abstract Seaweed and macroalgae have been utilized for centuries in human animal nutrition due to their rich composition functional properties. As global demand sustainable food sources grows, the seaweed industry requires effective quality control systems ensure product safety consistency. Vibrational spectroscopy, including near-infrared (NIR), mid-infrared (MIR), Raman offers powerful techniques analysing molecular of seaweed. These methods enable identification characterization key structures, essential ensuring seaweed-based products. The integration machine learning (ML) chemometric enhances analytical capabilities vibrational providing robust tools data interpretation decision-making sustainability. This review highlights recent advancements application learning, practices within industry, emphasizing role improving quality, traceability, safety, resource efficiency. Furthermore, ability IR spectroscopy predict chemical biomass production under different abiotic conditions is discussed. Developing implementing will agile that support management risk evaluation systems, with objective measurements identify hazards during post-harvest processing.

Language: Английский

Citations

1