The DOI matches its Crossref record; 200 of the 203 references it cites were found in a registry or an index.
Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties
Open accessAbstract
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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“These processes are resource-intensive and demand considerable time, specialized equipment, and energy input [197].”
From Navigating the potential of algal peptides: health effects, market applications, and scientific challenges (2026) · cites this paper as [197]
In the citing paper
“Once extracted, the production of bioactive peptides involves several downstream steps, including enzymatic hydrolysis, centrifugation, ultrafiltration, and purification.”
From Navigating the potential of algal peptides: health effects, market applications, and scientific challenges (2026) · cites this paper as [197]
In the citing paper
“Due to the high levels of bioactive compounds utilized to improve food composition, microalgae have garnered significant interest [5,6,7].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [6]
In the citing paper
“The addition of macroalgae to food resulted in an increase of the health-related properties of the resultant products against different diseases (i.e.obesity, dyslipidaemia, hypertension and diabetes)”
From Polysaccharides from macroalgae: Recent advances, innovative technologies and challenges in extraction and purification (2017) · cites this paper as Roohinejad et al., 2016
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Peñalver, R., Lorenzo, J. M., Ros, G., Amarowicz, R., Pateiro, M., & Nieto, G. (2020) · Marine Drugs · doi:10.3390/md18060301 · Cited by 541
Active packaging films with natural antioxidants to be used in meat industry: A review
Domínguez, R., Barba, F. J., Gómez, B., Putnik, P., Kovačević, D. B., Pateiro, M., Santos, E. M., & Lorenzo, J. M. (2018) · Food Research International · doi:10.1016/j.foodres.2018.06.073 · Cited by 448
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Macroalgae—A Sustainable Source of Chemical Compounds with Biological Activities
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Algal proteins: Production strategies and nutritional and functional properties
Geada, P., Moreira, C., Silva, M., Nunes, R., Madureira, L., Rocha, C. M. R., Pereira, R. N., Vicente, A. A., & Teixeira, J. A. (2021) · Bioresource Technology · doi:10.1016/j.biortech.2021.125125 · Cited by 301
Metadata
- 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
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2017-09
- Volume
- 99
- Issue
- Pt 3
- Pages
- 1066-1083
- ISSN
- 0963-9969 (ISSN-L)
- 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
- 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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