Exploring the Potential and Challenges of Fermentation in Creating Foods: A Spotlight on Microalgae

Author(s)

Buerck, Monize ; Lemes, Ailton Cesar ; Egea, Mariana Buranelo ; Braga, Anna Rafaela Cavalcante

• Document type: Journal article
• Source: FERMENTATION-BASEL; v. 10, n. 12, p. 23-pg., 2024-12-01.

Abstract

Fermentation is an ancient bioprocess that harnesses the power of microorganisms to convert raw ingredients into valuable and safe food products. There has been a growing interest in using fermentation to create safe, nutritious, and sustainable foods, particularly with the incorporation of microalgae. This review highlights fermentation's potential benefits and challenges, focusing on microalgae and its metabolites. Bioactive peptides released during microalgae fermentation have garnered attention for their potential health benefits, particularly their antidiabetic actions. Studies suggest that these peptides can help regulate blood glucose levels and improve insulin sensitivity, presenting a promising avenue for developing foods that nourish and contribute to disease prevention. As awareness grows regarding health and sustainability, there is an increasing demand for safe and sustainable food options. Fermented products, particularly those utilizing microalgae, are often perceived positively by among consumers owing to their perceived benefits. Educating consumers on the advantages of fermented foods, including their nutritional value and sustainability, can further enhance market acceptance and commercialization. Thus, the present work aims to explore the literature to study the potential and challenges of fermentation as a tool to produce sustainable foods, focusing on microalgae as an ingredient. (AU)

• FAPESP's process: 23/00857-0 - Spirulina biomass: residues biorefinery for food ingredients application as a sustainable strategy
• Grantee: Anna Rafaela Cavalcante Braga
• Support Opportunities: Regular Research Grants