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Enhancement of bioactive compounds during the development of synbiotic beverages from (eucheuma cottonii) seaweed through submerged fermentation / Muhammad Qasim Ali

By:

Muhammad Qasim Ali [author.]

Material type: Text

text

Media type:

unmediated

Carrier type:

volume

ISBN:

THE0010824 (Local)

Subject(s):

Dissertation note: Thesis (Doctor of Philosophy) -- Universiti Malaysia Pahang - 2026 Abstract: Seaweed (Eucheuma cottonii) have a good source of bioactive compounds, antioxidants, essential amino acids, vitamins, minerals, phytochemicals, and functional food developments. A study explored the enhancement of bioactive compounds in synbiotic beverage production through submerged fermentation using seaweed. The submerged fermentation process, involving probiotic bacteria and yeast, enhances the extraction and bioavailability of these bioactive compounds while improving the sensory and functional properties of beverage products. synbiotic improve the balance of gut bacteria, whereas prebiotics nourish these beneficial microbes. The specific objectives of this study were to screen the fermentation with kombucha SCOBY and Lactobacillus spp. for an actual yield of total phenolic content (TPC), flavonoid content (TFC), and antioxidant activity, using parameters (pH, sugar content, alcohol content, and fermentation days). Response surface methodology was applied to determine the optimal fermentation conditions. Determine the effects of submerged fermentation on the profiling and characteristics of Synbiotic beverages, such as volatile compounds and functional group characteristics. Results obtained indicate that SCOBY-based seaweed beverages have a high phenolic and flavonoid content, increase antioxidant activity, and protein content with an increase in the time of fermentation. The optimum submerged fermentation conditions using RSM were found at 30 days, 21 °C, and 64 g sugar concentration, respectively, with a desirability value of 0.9886. To determine whether the SCOBY-based synbiotic beverage has high nutritional and sensory characteristics. It emphasises that Synbiotic beverages have good nutritional and functional properties. Therefore, the application of submerged fermentation in the seaweed processing industry can contribute to the development of value-added food ingredients with enhanced bioactivity and nutritional value.

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Holdings ( 2 )
Title notes ( 4 )

Holdings
Item type	Current library	Collection	Call number	Copy number	Status	Date due	Barcode
Thesis	UMPLIB GAMBANG	Reference	FSTI .Q37 2026 r Thesis (Browse shelf(Opens below))	1	In Transit		T000005686
Accompanying Material	UMPLIB GAMBANG	Reference	CD14082 (Browse shelf(Opens below))	1	In Transit		T000005687

Faculty of Industrial Sciences and Technology

Thesis (Doctor of Philosophy) -- Universiti Malaysia Pahang - 2026

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Seaweed (Eucheuma cottonii) have a good source of bioactive compounds, antioxidants, essential amino acids, vitamins, minerals, phytochemicals, and functional food developments. A study explored the enhancement of bioactive compounds in synbiotic beverage production through submerged fermentation using seaweed. The submerged fermentation process, involving probiotic bacteria and yeast, enhances the extraction and bioavailability of these bioactive compounds while improving the sensory and functional properties of beverage products. synbiotic improve the balance of gut bacteria, whereas prebiotics nourish these beneficial microbes. The specific objectives of this study were to screen the fermentation with kombucha SCOBY and Lactobacillus spp. for an actual yield of total phenolic content (TPC), flavonoid content (TFC), and antioxidant activity, using parameters (pH, sugar content, alcohol content, and fermentation days). Response surface methodology was applied to determine the optimal fermentation conditions. Determine the effects of submerged fermentation on the profiling and characteristics of Synbiotic beverages, such as volatile compounds and functional group characteristics. Results obtained indicate that SCOBY-based seaweed beverages have a high phenolic and flavonoid content, increase antioxidant activity, and protein content with an increase in the time of fermentation. The optimum submerged fermentation conditions using RSM were found at 30 days, 21 °C, and 64 g sugar concentration, respectively, with a desirability value of 0.9886. To determine whether the SCOBY-based synbiotic beverage has high nutritional and sensory characteristics. It emphasises that Synbiotic beverages have good nutritional and functional properties. Therefore, the application of submerged fermentation in the seaweed processing industry can contribute to the development of value-added food ingredients with enhanced bioactivity and nutritional value.