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Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties

Author:
Roohinejad, Shahin, Koubaa, Mohamed, Barba, Francisco J., Saljoughian, Sania, Amid, Mehrnoush, Greiner, Ralf
Source:
Food research international 2017 v.99 pp. 1066-1083
ISSN:
0963-9969
Subject:
antioxidants, diabetes, dietary fiber, edible seaweed, essential amino acids, fish, gelation, hyperlipidemia, hypertension, lifestyle, macroalgae, meat, medicinal properties, minerals, obesity, phytopharmaceuticals, plant extracts, polyunsaturated fatty acids, saturated fatty acids, shelf life, texture, vitamins
Abstract:
Edible seaweeds are a good source of antioxidants, dietary fibers, essential amino acids, vitamins, phytochemicals, polyunsaturated fatty acids, and minerals. Many studies have evaluated the gelling, thickening and therapeutic properties of seaweeds when they are used individually. This review gives an overview on the nutritional, textural, sensorial, and health-related properties of food products enriched with seaweeds and seaweed extracts. The effect of seaweed incorporation on properties of meat, fish, bakery, and other food products were highlighted in depth. Moreover, the positive effects of foods enriched with seaweeds and seaweed extracts on different lifestyle diseases such as obesity, dyslipidemia, hypertension, and diabetes were also discussed. The results of the studies demonstrated that the addition of seaweeds, in powder or extract form, can improve the nutritional and textural properties of food products. Additionally, low-fat products with less calories and less saturated fatty acids can be prepared using seaweeds. Moreover, the addition of seaweeds also affected the health properties of food products. The results of these studies demonstrated that the health value, shelf-life and overall quality of foods can be improved through the addition of either seaweeds or seaweed extracts.
Agid:
5832391