Recent advances in industrial applications of seaweeds

Polat, Sevim; Trif, Monica; Rusu, Alexandru Vasile; Šimat, Vida; Čagalj, Martina; Alak, Gonca; Meral, Raciye; Özoğul, Yeşim; Polat, Abdurrahman; Özoğul, Fatih

doi:10.1080/10408398.2021.2010646

Cited by 60 publications

(40 citation statements)

References 305 publications

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“…So far, over 50 biological properties have been attributed to compounds found in genus Cystoseira, and the most reported are antioxidant, antiinflammatory, cytotoxic, anticancer, cholinesterase inhibition, antidiabetic, and antiherpetic activities [7,[20][21][22][23][24]. Phlorotannins are regarded as responsible for high antioxidant activity (e.g., free radical scavenging ability) [1,[25][26][27]. Besides, there is little information on the antimicrobial activity of Cystoseira spp.…”

Section: Introductionmentioning

confidence: 99%

Variations in the Composition, Antioxidant and Antimicrobial Activities of Cystoseira compressa during Seasonal Growth

et al. 2022

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The underexplored biodiversity of seaweeds has recently drawn great attention from researchers to find the bioactive compounds that might contribute to the growth of the blue economy. In this study, we aimed to explore the effect of seasonal growth (from May to September) on the in vitro antioxidant (FRAP, DPPH, and ORAC) and antimicrobial effects (MIC and MBC) of Cystoseira compressa collected in the Central Adriatic Sea. Algal compounds were analyzed by UPLC-PDA-ESI-QTOF, and TPC and TTC were determined. Fatty acids, among which oleic acid, palmitoleic acid, and palmitic acid were the dominant compounds in samples. The highest TPC, TTC and FRAP were obtained for June extract, 83.4 ± 4.0 mg GAE/g, 8.8 ± 0.8 mg CE/g and 2.7 ± 0.1 mM TE, respectively. The highest ORAC value of 72.1 ± 1.2 µM TE was obtained for the August samples, and all samples showed extremely high free radical scavenging activity and DPPH inhibition (>80%). The MIC and MBC results showed the best antibacterial activity for the June, July and August samples, when sea temperature was the highest, against Listeria monocytogenes, Staphylococcus aureus, and Salmonella enteritidis. The results show C. compressa as a potential species for the industrial production of nutraceuticals or functional food ingredients.

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Section: Introductionmentioning

confidence: 99%

Variations in the Composition, Antioxidant and Antimicrobial Activities of Cystoseira compressa during Seasonal Growth

et al. 2022

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“…Sustainable polymers are derived from easily procurable and biocompatible materials such as biomass rather than traditional fossil fuels such as oil and gas, especially through biological and biochemical processes (Table 1). Researchers have made substantial efforts to synthesize novel, natural biogenic polymers that are chemically equivalent to, and that can replace or outperform, petroleum-based polymers [18]. Table 1 encompasses several naturally derived biogenic polymers, with their compositional units and properties.…”

Section: Naturally Derived Biogenic Polymersmentioning

confidence: 99%

Recent Advancements in Smart Biogenic Packaging: Reshaping the Future of the Food Packaging Industry

et al. 2022

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Due to their complete non-biodegradability, current food packages have resulted in major environmental issues. Today’s smart consumer is looking for alternatives that are environmentally friendly, durable, recyclable, and naturally rather than synthetically derived. It is a well-established fact that complete replacement with environmentally friendly packaging materials is unattainable, and bio-based plastics should be the future of the food packaging industry. Natural biopolymers and nanotechnological interventions allow the creation of new, high-performance, light-weight, and environmentally friendly composite materials, which can replace non-biodegradable plastic packaging materials. This review summarizes the recent advancements in smart biogenic packaging, focusing on the shift from conventional to natural packaging, properties of various biogenic packaging materials, and the amalgamation of technologies, such as nanotechnology and encapsulation; to develop active and intelligent biogenic systems, such as the use of biosensors in food packaging. Lastly, challenges and opportunities in biogenic packaging are described, for their application in sustainable food packing systems.

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“…Seaweeds are a marine resource that do not need land, water for irrigation, or fertilizers for cultivation; they represent a supply of essential nutrients for the production of new functional low-calorie foods [ 10 ]. Additionally, seaweeds are rich in several bioactive compounds, such as polyphenols, sterols, alkaloids, flavonoids, tannins, isoprenoids, proteins with essential amino-acids, and polyunsaturated fatty acids, that possess powerful antioxidant and anti-inflammatory properties [ 9 , 10 , 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications

Maiorano

Ramires

Durante

et al. 2022

Foods

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For centuries, macroalgae, or seaweeds, have been a significant part of East Asian diets. In Europe, seaweeds are not considered traditional foods, even though they are increasingly popular in Western diets in human food applications. In this study, a biological processing method based on semi-solid fermentation was optimized for the treatment of the seaweed Gracilaria gracilis. For the first time, selected lactic acid bacteria and non-conventional coagulase-negative staphylococci were used as starter preparations for driving a bio-processing and bio-stabilization of raw macroalga material to obtain new seaweed-based food prototypes for human consumption. Definite food safety and process hygiene criteria were identified and successfully applied. The obtained fermented products did not show any presence of pathogenic or spoilage microorganisms, thereby indicating safety and good shelf life. Lactobacillus acidophilus-treated seaweeds revealed higher α-amylase, protease, lipase, endo-cellulase, and endo-xylanase activity than in the untreated sample. This fermented sample showed a balanced n-6/n-3 fatty acid ratio. SBM-11 (Lactobacillus sakei, Staphylococcus carnosus and Staphylococcus xylosus) and PROMIX 1 (Staphylococcus xylosus) treated samples showed fatty acid compositions that were considered of good nutritional quality and contained relevant amounts of isoprenoids (vitamin E and A). All the starters improved the nutritional value of the seaweeds by significantly reducing the insoluble indigestible fractions. Preliminary data were obtained on the cytocompatibility of G. gracilis fermented products by in vitro tests. This approach served as a valid strategy for the easy bio-stabilization of this valuable but perishable food resource and could boost its employment for newly designed seaweed-based food products.

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Recent advances in industrial applications of seaweeds

Cited by 60 publications

References 305 publications

Variations in the Composition, Antioxidant and Antimicrobial Activities of Cystoseira compressa during Seasonal Growth

Variations in the Composition, Antioxidant and Antimicrobial Activities of Cystoseira compressa during Seasonal Growth

Recent Advancements in Smart Biogenic Packaging: Reshaping the Future of the Food Packaging Industry

The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications

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