Contribution of polysaccharides from crustacean in fermented food products

Yesim Ozogul; Nariman El Abed; Chiara Montanari; Fatih Ozogul

doi:10.1016/bs.afnr.2022.04.007

Contribution of polysaccharides from crustacean in fermented food products

Adv Food Nutr Res. 2022:102:47-92. doi: 10.1016/bs.afnr.2022.04.007. Epub 2022 May 28.

Authors

Yesim Ozogul¹, Nariman El Abed², Chiara Montanari³, Fatih Ozogul⁴

Affiliations

¹ Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
² Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Carthage, Tunisia.
³ Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.
⁴ Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey. Electronic address: fozogul@cu.edu.tr.

PMID: 36064296
DOI: 10.1016/bs.afnr.2022.04.007

Abstract

Fermented foods are of great importance for their role in preserving nutrients and enriching the human diet. Fermentation ensures longer shelf life and microbiological safety of food. Natural bioactive compounds have been paid attention as nutraceuticals or functional ingredients, which have health-promoting components since polysaccharides, especially chitosan, chitin and their derivatives, are biocompatible and biodegradable, biorenewable, without toxic properties and environmentally friendly. They have been applied in several fields such as medicine, agriculture, and food industry. This chapter provides information on polysaccharides obtained from crustacean as bioactive compounds as well as their effects in fermented foods.

Keywords: Bioactive compounds; Chitin; Chitosan; Crustacean; Fermented food; Polysaccharides.

MeSH terms

Fermentation
Fermented Foods*
Food Microbiology
Humans
Polysaccharides
Seafood

Substances

Polysaccharides