Biomolecules from Macroalgae—Nutritional Profile and Bioactives for Novel Food Product Development
Seaweed is in the spotlight as a promising source of nutrition for humans as the search for sustainable food production systems continues. Seaweed has a well-documented rich nutritional profile containing compounds such as polyphenols, carotenoids and polysaccharides as well as proteins, fatty acids...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-02-01
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| Series: | Biomolecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2218-273X/13/2/386 |
| _version_ | 1797622085873303552 |
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| author | Laura E. Healy Xianglu Zhu Milica Pojić Carl Sullivan Uma Tiwari James Curtin Brijesh K. Tiwari |
| author_facet | Laura E. Healy Xianglu Zhu Milica Pojić Carl Sullivan Uma Tiwari James Curtin Brijesh K. Tiwari |
| author_sort | Laura E. Healy |
| collection | DOAJ |
| description | Seaweed is in the spotlight as a promising source of nutrition for humans as the search for sustainable food production systems continues. Seaweed has a well-documented rich nutritional profile containing compounds such as polyphenols, carotenoids and polysaccharides as well as proteins, fatty acids and minerals. Seaweed processing for the extraction of functional ingredients such as alginate, agar, and carrageenan is well-established. Novel pretreatments such as ultrasound assisted extraction or high-pressure processing can be incorporated to more efficiently extract these targeted ingredients. The scope of products that can be created using seaweed are wide ranging: from bread and noodles to yoghurt and milk and even as an ingredient to enhance the nutritional profile and stability of meat products. There are opportunities for food producers in this area to develop novel food products using seaweed. This review paper discusses the unique properties of seaweed as a food, the processes involved in seaweed aquaculture, and the products that can be developed from this marine biomass. Challenges facing the industry such as consumer hesitation around seaweed products, the safety of seaweed, and processing hurdles will also be discussed. |
| first_indexed | 2024-03-11T09:06:14Z |
| format | Article |
| id | doaj.art-b71c150f088d4eb48fde48d586a45313 |
| institution | Directory Open Access Journal |
| issn | 2218-273X |
| language | English |
| last_indexed | 2024-03-11T09:06:14Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biomolecules |
| spelling | doaj.art-b71c150f088d4eb48fde48d586a453132023-11-16T19:24:29ZengMDPI AGBiomolecules2218-273X2023-02-0113238610.3390/biom13020386Biomolecules from Macroalgae—Nutritional Profile and Bioactives for Novel Food Product DevelopmentLaura E. Healy0Xianglu Zhu1Milica Pojić2Carl Sullivan3Uma Tiwari4James Curtin5Brijesh K. Tiwari6Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, IrelandTeagasc Food Research Centre, Ashtown, D15 DY05 Dublin, IrelandInstitute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Computing, Digital and Data, School of Mathematics and Statistics, Technological University Dublin, D07 EWV4 Dublin, IrelandSchool of Food Science and Environmental Health, Technological University Dublin, D07 EWV4 Dublin, IrelandFaculty of Engineering & Built Environment, Technological University Dublin, D07 EWV4 Dublin, IrelandTeagasc Food Research Centre, Ashtown, D15 DY05 Dublin, IrelandSeaweed is in the spotlight as a promising source of nutrition for humans as the search for sustainable food production systems continues. Seaweed has a well-documented rich nutritional profile containing compounds such as polyphenols, carotenoids and polysaccharides as well as proteins, fatty acids and minerals. Seaweed processing for the extraction of functional ingredients such as alginate, agar, and carrageenan is well-established. Novel pretreatments such as ultrasound assisted extraction or high-pressure processing can be incorporated to more efficiently extract these targeted ingredients. The scope of products that can be created using seaweed are wide ranging: from bread and noodles to yoghurt and milk and even as an ingredient to enhance the nutritional profile and stability of meat products. There are opportunities for food producers in this area to develop novel food products using seaweed. This review paper discusses the unique properties of seaweed as a food, the processes involved in seaweed aquaculture, and the products that can be developed from this marine biomass. Challenges facing the industry such as consumer hesitation around seaweed products, the safety of seaweed, and processing hurdles will also be discussed.https://www.mdpi.com/2218-273X/13/2/386new product developmentseaweed aquacultureseaweed processingsustainable protein |
| spellingShingle | Laura E. Healy Xianglu Zhu Milica Pojić Carl Sullivan Uma Tiwari James Curtin Brijesh K. Tiwari Biomolecules from Macroalgae—Nutritional Profile and Bioactives for Novel Food Product Development Biomolecules new product development seaweed aquaculture seaweed processing sustainable protein |
| title | Biomolecules from Macroalgae—Nutritional Profile and Bioactives for Novel Food Product Development |
| title_full | Biomolecules from Macroalgae—Nutritional Profile and Bioactives for Novel Food Product Development |
| title_fullStr | Biomolecules from Macroalgae—Nutritional Profile and Bioactives for Novel Food Product Development |
| title_full_unstemmed | Biomolecules from Macroalgae—Nutritional Profile and Bioactives for Novel Food Product Development |
| title_short | Biomolecules from Macroalgae—Nutritional Profile and Bioactives for Novel Food Product Development |
| title_sort | biomolecules from macroalgae nutritional profile and bioactives for novel food product development |
| topic | new product development seaweed aquaculture seaweed processing sustainable protein |
| url | https://www.mdpi.com/2218-273X/13/2/386 |
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