Cited by 362Seaweed-derived Bioactive CompoundsFood Industry and Aquatic BiologyFood Nutrient Composition and Product Development

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

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Roohinejad, Shahin, Koubaa, Mohamed, Barba, Francisco J., Saljoughian, Sania, Amid, Mehrnoush, Greiner, Ralf·2017·Food Research International

DOI 10.1016/j.foodres.2016.08.016

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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.

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Authors: Roohinejad, S., Koubaa, M., Barba, F. J., Saljoughian, S., Amid, M., & Greiner, R.
Affiliations: Shiraz University of Medical Sciences (IR)
Université de Technologie de Compiègne (FR)
Universitat de València (ES)
Varastegan Institute for Medical Sciences (IR)
Universiti Putra Malaysia (MY)
Max Rubner Institut (DE)
Corresponding author: Roohinejad, Shahin
ORCID: Roohinejad, Shahin
Koubaa, Mohamed
Barba, Francisco J.
Amid, Mehrnoush
Greiner, Ralf
Venue: Food Research International
Publisher: Elsevier BV
Published: 2017-09
Volume: 99
Issue: Pt 3
Pages: 1066-1083
ISSN: 0963-9969 (ISSN-L)
DOI: 10.1016/j.foodres.2016.08.016
OpenAlex: W2508065641
Semantic Scholar: 5d17149a7a2f0a1389951a36795089f58e10faea
Cited by: 360
References: 203
Citations by year: 2026: 16 · 2025: 44 · 2024: 43 · 2023: 59 · 2022: 41 · 2021: 52 · 2020: 40 · 2019: 35 · 2018: 18 · 2017: 9
FWCI: 1.88
Type: journal article
Language: en
Open access: green
www.sciencedirect.com
Licence: cc-by-nc-nd
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Research International (publishedVersion)
PubMed (publishedVersion)
HAL (submittedVersion)
OpenAgrar (submittedVersion, cc-by-nc-nd)
Funders: Alexander von Humboldt-Stiftung
Topics: Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Industry and Aquatic Biology
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords: edible seaweeds, seaweed extract, functional foods, shelf life extension, food quality, antioxidants, dietary fiber, polyunsaturated fatty acids, meat products, fishery products, bakery products, obesity, dyslipidemia, hypertension, diabetes mellitus, low-fat foods, sensory properties, nutritional properties
MeSH terms: Diet, Healthy, Animals, Anti-Infective Agents, Antioxidants, Colloids, Food Preservation, Food Preservatives, Humans, Nutritive Value, Seaweed, Time Factors, Diet, Fat-Restricted, Dietary Supplements, Plant Preparations, Caloric Restriction, Food Storage

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

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