Seaweeds in Food: Current Trends
Edible seaweeds are an excellent source of macronutrients, micronutrients, and bioactive compounds, and they can be consumed raw or used as ingredients in food products. However, seaweeds may also bioaccumulate potentially hazardous compounds for human health and animals, namely, heavy metals. Hence...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-06-01
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| Series: | Plants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2223-7747/12/12/2287 |
| _version_ | 1797592975754133504 |
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| author | Cristian Rogel-Castillo Monica Latorre-Castañeda Camila Muñoz-Muñoz Cristian Agurto-Muñoz |
| author_facet | Cristian Rogel-Castillo Monica Latorre-Castañeda Camila Muñoz-Muñoz Cristian Agurto-Muñoz |
| author_sort | Cristian Rogel-Castillo |
| collection | DOAJ |
| description | Edible seaweeds are an excellent source of macronutrients, micronutrients, and bioactive compounds, and they can be consumed raw or used as ingredients in food products. However, seaweeds may also bioaccumulate potentially hazardous compounds for human health and animals, namely, heavy metals. Hence, the purpose of this review is to analyze the recent trends of edible seaweeds research: (i) nutritional composition and bioactive compounds, (ii) the use and acceptability of seaweeds in foodstuffs, (iii) the bioaccumulation of heavy metals and microbial pathogens, and (iv) current trends in Chile for using seaweeds in food. In summary, while it is evident that seaweeds are consumed widely worldwide, more research is needed to characterize new types of edible seaweeds as well as their use as ingredients in the development of new food products. Additionally, more research is needed to maintain control of the presence of heavy metals to assure a safe product for consumers. Finally, the need to keep promoting the benefits of seaweed consumption is emphasized, adding value in the algae-based production chain, and promoting a social algal culture. |
| first_indexed | 2024-03-11T02:00:57Z |
| format | Article |
| id | doaj.art-58eeea85c8a04a6aa5aac75498885f74 |
| institution | Directory Open Access Journal |
| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-11T02:00:57Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Plants |
| spelling | doaj.art-58eeea85c8a04a6aa5aac75498885f742023-11-18T12:10:01ZengMDPI AGPlants2223-77472023-06-011212228710.3390/plants12122287Seaweeds in Food: Current TrendsCristian Rogel-Castillo0Monica Latorre-Castañeda1Camila Muñoz-Muñoz2Cristian Agurto-Muñoz3Department of Food Science and Technology, School of Pharmacy, University of Concepcion, Barrio Universitario S/N, Concepción 4070386, ChileInterdisciplinary Marine Biotechnology Group (GIBMAR), Biotechnology Center, University of Concepcion, Barrio Universitario S/N, Concepción 4070386, ChileInterdisciplinary Marine Biotechnology Group (GIBMAR), Biotechnology Center, University of Concepcion, Barrio Universitario S/N, Concepción 4070386, ChileDepartment of Food Science and Technology, School of Pharmacy, University of Concepcion, Barrio Universitario S/N, Concepción 4070386, ChileEdible seaweeds are an excellent source of macronutrients, micronutrients, and bioactive compounds, and they can be consumed raw or used as ingredients in food products. However, seaweeds may also bioaccumulate potentially hazardous compounds for human health and animals, namely, heavy metals. Hence, the purpose of this review is to analyze the recent trends of edible seaweeds research: (i) nutritional composition and bioactive compounds, (ii) the use and acceptability of seaweeds in foodstuffs, (iii) the bioaccumulation of heavy metals and microbial pathogens, and (iv) current trends in Chile for using seaweeds in food. In summary, while it is evident that seaweeds are consumed widely worldwide, more research is needed to characterize new types of edible seaweeds as well as their use as ingredients in the development of new food products. Additionally, more research is needed to maintain control of the presence of heavy metals to assure a safe product for consumers. Finally, the need to keep promoting the benefits of seaweed consumption is emphasized, adding value in the algae-based production chain, and promoting a social algal culture.https://www.mdpi.com/2223-7747/12/12/2287edible seaweedbioactive compoundsnutritional compositionheavy metalsfood safety |
| spellingShingle | Cristian Rogel-Castillo Monica Latorre-Castañeda Camila Muñoz-Muñoz Cristian Agurto-Muñoz Seaweeds in Food: Current Trends Plants edible seaweed bioactive compounds nutritional composition heavy metals food safety |
| title | Seaweeds in Food: Current Trends |
| title_full | Seaweeds in Food: Current Trends |
| title_fullStr | Seaweeds in Food: Current Trends |
| title_full_unstemmed | Seaweeds in Food: Current Trends |
| title_short | Seaweeds in Food: Current Trends |
| title_sort | seaweeds in food current trends |
| topic | edible seaweed bioactive compounds nutritional composition heavy metals food safety |
| url | https://www.mdpi.com/2223-7747/12/12/2287 |
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