Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Carthage, Tunisia.
Adv Food Nutr Res. 2022;102:47-92. doi: 10.1016/bs.afnr.2022.04.007. Epub 2022 May 28.
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.
发酵食品因其在保留营养物质和丰富人类饮食方面的作用而非常重要。发酵可确保食品具有更长的保质期和微生物安全性。天然生物活性化合物已作为营养保健品或功能性成分受到关注，由于多糖，特别是壳聚糖、几丁质及其衍生物具有生物相容性和可生物降解性、可再生、无毒和环保等特点，它们是具有促进健康成分的。它们已应用于医药、农业和食品工业等多个领域。本章提供了从甲壳类动物中获得的多糖作为生物活性化合物的信息，以及它们在发酵食品中的作用。
