Recent Advances on Seaweed-Derived Pigments for FoodApplication and Current Legal Framework.

IF 5.1 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Foods Pub Date : 2025-09-20 DOI:10.3390/foods14183265
Elsa F Vieira, Lígia Rebelo Gomes, Clara Grosso, Cristina Delerue-Matos
{"title":"Recent Advances on Seaweed-Derived Pigments for FoodApplication and Current Legal Framework.","authors":"Elsa F Vieira, Lígia Rebelo Gomes, Clara Grosso, Cristina Delerue-Matos","doi":"10.3390/foods14183265","DOIUrl":null,"url":null,"abstract":"<p><p>The increasing demand for natural and health-promoting food ingredients has spotlighted seaweed-derived pigments as promising alternatives to synthetic colorants. This review explores the potential of chlorophylls, carotenoids, and phycobiliproteins extracted from various seaweed species for use in the food industry. These pigments offer not only a wide range of colors but also exhibit bioactivities such as antioxidant, anti-inflammatory, and anticancer effects. The paper discusses recent advancements in sustainable aquaculture practices, extraction, purification, and stabilization techniques, including green and microencapsulation methods, to enhance pigment yield and shelf life. Furthermore, it highlights the regulatory landscape in the European Union and the United States, identifying key differences and challenges regarding pigment approval and commercialization. Despite their potential, large-scale industrial adoption remains constrained by technical, economic, and regulatory hurdles. Bridging these gaps through optimized bioprocesses and safety assessments is essential to fully leverage seaweed pigments in food systems.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1000,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12470126/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foods","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3390/foods14183265","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

The increasing demand for natural and health-promoting food ingredients has spotlighted seaweed-derived pigments as promising alternatives to synthetic colorants. This review explores the potential of chlorophylls, carotenoids, and phycobiliproteins extracted from various seaweed species for use in the food industry. These pigments offer not only a wide range of colors but also exhibit bioactivities such as antioxidant, anti-inflammatory, and anticancer effects. The paper discusses recent advancements in sustainable aquaculture practices, extraction, purification, and stabilization techniques, including green and microencapsulation methods, to enhance pigment yield and shelf life. Furthermore, it highlights the regulatory landscape in the European Union and the United States, identifying key differences and challenges regarding pigment approval and commercialization. Despite their potential, large-scale industrial adoption remains constrained by technical, economic, and regulatory hurdles. Bridging these gaps through optimized bioprocesses and safety assessments is essential to fully leverage seaweed pigments in food systems.

Abstract Image

Abstract Image

Abstract Image

食品用海藻色素研究进展及现行法律框架
对天然和促进健康的食品成分日益增长的需求使得海藻衍生色素成为合成色素的有前途的替代品。本文综述了从各种海藻中提取的叶绿素、类胡萝卜素和藻胆蛋白在食品工业中的应用潜力。这些色素不仅具有多种颜色,而且具有抗氧化、抗炎和抗癌等生物活性。本文讨论了可持续水产养殖实践、提取、净化和稳定技术的最新进展,包括绿色和微胶囊化方法,以提高色素产量和保质期。此外,它还强调了欧盟和美国的监管格局,确定了色素批准和商业化方面的关键差异和挑战。尽管它们具有潜力,但大规模的工业应用仍然受到技术、经济和监管障碍的限制。通过优化生物工艺和安全评估来弥合这些差距对于在食品系统中充分利用海藻色素至关重要。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信