Version 1
: Received: 2 May 2023 / Approved: 3 May 2023 / Online: 3 May 2023 (08:19:38 CEST)
How to cite:
Kaparapu, J. A Review of the Fermenting Microalgae to Improve Their Bioac-Tive Potential. Preprints2023, 2023050116. https://doi.org/10.20944/preprints202305.0116.v1
Kaparapu, J. A Review of the Fermenting Microalgae to Improve Their Bioac-Tive Potential. Preprints 2023, 2023050116. https://doi.org/10.20944/preprints202305.0116.v1
Kaparapu, J. A Review of the Fermenting Microalgae to Improve Their Bioac-Tive Potential. Preprints2023, 2023050116. https://doi.org/10.20944/preprints202305.0116.v1
APA Style
Kaparapu, J. (2023). A Review of the Fermenting Microalgae to Improve Their Bioac-Tive Potential. Preprints. https://doi.org/10.20944/preprints202305.0116.v1
Chicago/Turabian Style
Kaparapu, J. 2023 "A Review of the Fermenting Microalgae to Improve Their Bioac-Tive Potential" Preprints. https://doi.org/10.20944/preprints202305.0116.v1
Abstract
Fermentation is the oldest method used globally to process and preserve food while enhancing its nutraceutical profile. Alga-based fermented products have freshly been produced and tested due to rising curiosity in healthy supportable diets, which stresses the progress of advanced methods in food manufacture, functioning for both human health and Earth sustainability. Current applications have attention on the existence of numerous composites, including polyphenols and polyunsaturated fatty acids, that are treasured for food and pharmaceutical manufacturing. Both micro and macroalgae have expanded consideration as fermentation substrata, as they are measured as a maximum and acceptable basis of bioactive composites. Fermentation of microalgae has concentrated either on making biofuel or on procuring composites with bioactive assets, like antioxidant ability, antimicrobial capacity and anti-inflammatory probables. The objective of this review is to present a note on microalgae fermentation to acquire diverse valued composites with bioactive abilities. Furthermore, the methods of fermentation, species of algae employed in fermentation, fermentation circumstances, and bioactive properties of the derived bioactive composites have conversed.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
