Recent Advances in Edible Seaweeds: Ingredients of Functional Food Products, Potential Applications, and Food Safety Challenges

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2025-02-06 DOI:10.1007/s11947-025-03758-0

Muhammad Qasim Ali, Mohd Akmal Azhar, Mimi Sakinah Abdul Munaim, Nur Fathin Ruslan, Noormazlinah Ahmad, Abeer Essam Noman

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Abstract

Edible seaweeds are increasingly recognized for their potential as functional food products due to their rich nutritional profile and bioactive compounds. Seaweeds offer various uses, ranging from direct consumption as food to the synthesis of industrial food products, mostly agar and alginate. The numerous benefits of seaweeds include their rich content of minerals, vitamins, phenols, polysaccharides, and other active compounds. Extraction techniques for edible seaweeds are also discussed in this review, including microwave-assisted extraction, pulsed electric field-assisted extraction, supercritical fluid extraction, and ultrasound-assisted extraction. The prospective applications of seaweeds in the food industry are vast, ranging from their use as natural additives and preservatives to their incorporation in innovative food products to improve nutritional consumption. This review explores seaweed’s functional properties, highlighting its role in enhancing food quality and promoting wellness. This paper aims to provide a holistic overview of the functional food potential of edible seaweeds, their diverse applications, and the food safety issues, such as heavy metal contamination, addressed to ensure their safe consumption.

Graphical Abstract

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食用海藻的最新进展：功能食品成分、潜在应用和食品安全挑战

食用海藻因其丰富的营养成分和生物活性化合物而被越来越多地认识到其作为功能性食品的潜力。海藻有多种用途，从直接食用到合成工业食品，主要是琼脂和海藻酸盐。海藻的众多好处包括其丰富的矿物质、维生素、酚类、多糖和其他活性化合物。综述了食用海藻的提取技术，包括微波辅助提取、脉冲电场辅助提取、超临界流体辅助提取和超声辅助提取。海藻在食品工业中的应用前景广阔，从用作天然添加剂和防腐剂到将其纳入创新食品中以改善营养消耗。本文综述了海藻的功能特性，重点介绍了其在提高食品质量和促进健康方面的作用。本文旨在全面概述食用海藻的功能食品潜力，其多样化的应用，以及食品安全问题，如重金属污染，以确保其安全食用。图形抽象

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.