Abstract
The marine environment is a relatively unexplored source of functional ingredients that can be used in food processing, storage, and fortification in a variety of ways. Marine microorganisms are a possible source of novel bioactive chemicals with potential human utility. Some of these microbes can live in the harsh marine environments, resulting in complex compounds with unique biological properties that can be used in several industrial and biotechnological applications. So far, several marine microorganisms (fungi, myxomycetes, bacteria, and microalgae) have been isolated that produce antioxidant, antibacterial, apoptotic, antitumoral, and antiviral chemicals. Furthermore, it emphasizes the enormous potential for marine microbes to produce very important bioactive chemicals. The main goal of this review is to provide a concise overview of several constituents of marine bioactives. Anticoagulant, anticancer, and hypocholesterolemic effects have been demonstrated for bioactive peptides extracted from fish protein hydrolysates, as well as algal fucans, galactans, and alginates. Furthermore, omega-3 fatty acids are abundant in fish oils and marine microorganisms, while potent antioxidants such as carotenoids and phenolic compounds can be found in crustaceans and seaweeds. This review focuses on the potential use of marine-derived chemicals as functional food ingredients for health maintenance and chronic disease prevention, based on their bioactive qualities.
Highlights
The marine ecosystem continues to be a goldmine of bioactives with great potential as the source of food components for the creation of new functional foods
Compounds formed from marine organisms are interesting because of the features of the marine environment, which include varying degrees of salt, temperature, and illumination
Natural marinederived bioactive substances are favored over chemical-based manufactured formulations because they are more accessible and have fewer adverse effects
Summary
The marine ecosystem continues to be a goldmine of bioactives with great potential as the source of food components for the creation of new functional foods. More research is being done to find and synthesize marine compounds using biotechnological methods to improve the availability and chemical variety of marine functional components (Freitas et al, 2012; Gallego et al, 2019). Natural organic substances including peptides, proteins, polyether, fatty acids, polysaccharides, and enzymes are among the many specialized and potent bioactive chemicals produced by marine bio-resources. Proteins of marine sources exhibit potential as functional components in foods due to their multiple significant and distinctive qualities, including antibacterial function, foaming ability, and gel-forming capacity (Khora, 2013). Photosynthetic organisms that dwell in aquatic environments are known as microalgae and produce fatty acids and carotenoids. They have a broader range of biological and functional diversity. They are high in other beneficial chemical groups, such as phenolic compounds (Centella et al, 2017; Del Mondo et al, 2021)
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