食品与发酵工业2024，Vol.50Issue(12)：379-387,9.DOI:10.13995/j.cnki.11-1802/ts.036592
发酵技术在海藻功能性食品加工中的应用
Application of fermentation technology in seaweed functional food processing
摘要
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,polysaccha-rides,phenols,and other chemical components before and after seaweed fermentation were systematically summarized.The potential func-tional 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 or-der to provide reference for the development of seaweed fermented foods with specific functional activities and the expansion of seaweed product categories.关键词
发酵技术/海藻/化学成分/功能活性/功能性食品Key words
fermentation technology/seaweed/chemical composition/functional activity/functional food引用本文复制引用
王冬晴,马长伟,王共明,刘芳,井月欣,赵云苹,张健,矫春娜,徐英江..发酵技术在海藻功能性食品加工中的应用[J].食品与发酵工业,2024,50(12):379-387,9.基金项目
山东省现代农业产业技术体系藻类产业创新团队建设项目(SDAIT-26-05) （SDAIT-26-05）
山东省现代农业产业技术体系刺参产业创新团队建设项目(SDAIT-22-07) （SDAIT-22-07）
山东省自然科学基金重点项目(ZR202011040053) （ZR202011040053）
