Muhammad Qasim Ali, Mohd Akmal Azhar, Mimi Sakinah Abdul Munaim, Nur Fathin Ruslan, Noormazlinah Ahmad, Abeer Essam Noman
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Recent Advances in Edible Seaweeds: Ingredients of Functional Food Products, Potential Applications, and Food Safety Challenges
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.
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.
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