Skip to main content
SpringerLink
Log in

Seaweeds: Potential Applications of the Aquatic Vegetables to Augment Nutritional Composition, Texture, and Health Benefits of Food and Food Products

  • Chapter
  • First Online:
Sustainable Global Resources of Seaweeds Volume 2

Abstract

The increasing human population and decreasing cultivable land are forcing the world to look at aquatic bodies as solutions to address global food security. Generally, aquatic animals such as finfish and shellfish are harvested for human food but of late the aquatic plants, especially seaweeds, have been receiving greater attention from nutritionists and food technologists due to their nutritional and health-related beneficial properties. Edible seaweeds are basically aquatic vegetables that are low in calories but rich in dietary fibre, essential amino acids, unsaturated fatty acids, vitamins, minerals and phytochemicals. Seaweeds either in raw form or in minimally processed form have long been consumed traditionally in several Asian countries and their role in the healthy human diet is being increasingly recognized in other parts of the world. Seaweeds are processed industrially to yield phycocolloids and phytochemicals that have potential applications in food, cosmetic and pharmaceutical industries. This chapter reviews the developments in utilization of seaweeds as food and assesses their potential in terms of enhancing textural attributes, improving nutritional composition and extending the shelf life of seaweed rich food products.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 149.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 199.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 199.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Abbreviations

AAE:

Ascorbic acid equivalents

AAS:

Amino acid score

Ala:

Alanine

Arg:

Arginine

Asp:

Aspartic acid

CFU:

Colony forming unit

Cl:

Chlorine

Co:

Cobalt

Cu:

Copper

Cys:

Cysteine

db:

Decibel

DHA:

Docosahexaenoic acid

DPPH:

2,2-Diphenyl-1-picrylhydrazyl

dw:

Dry weight

EAA:

Essential amino acid

EAAI:

Essential amino acid index

EPA:

Eicosapentaenoic acid

EU:

European Union

FAO:

Food and Agriculture Organization

Fe:

Iron

Fr. wt.:

Fresh weight

GAE:

Gallic acid equivalents

Glu:

Glutamic acid

Gly:

Glycine

H2O2:

Hydrogen peroxide

His:

Histidine

I:

Iodine

IDF:

Insoluble dietary fibre

Ile:

Isoleucine

K:

Potassium

LDL:

Low density lipoprotein cholesterol

Leu:

Leucine

Lys:

Lysine

Met:

Methionine

Mg:

Magnesium

Mn:

Manganese

Mo:

Molybdenum

MUFA:

Monounsaturated fatty acids

Na:

Sodium

nd:

Not detected

nq:

Not quantified

P:

Phosphorus

Phe:

Phenylalanine

ppm:

Parts per million

Pro:

Proline

PUFA:

Polyunsaturated fatty acids

RSM:

Response surface methodology

SDF:

Soluble dietary fibre

Se:

Selenium

Ser:

Serine

SFA:

Saturated fatty acids

Sr:

Strontium

SRC:

Solvent retention capacity

TDF:

Total dietary fibre

Thr:

Threonine

TMA-N:

Trimethylamine nitrogen

Trp:

Tryptophan

TS:

Total solid

TVB-N:

Total volatile base nitrogen

Tyr:

Tyrosine

UNU:

United Nations University

USA:

United States of America

USD:

United States dollar

Val:

Valine

WHO:

World Health Organization

Zn:

Zinc

References

  • Admassu H, Abera T, Abraha B, Yang R, Zhao W (2018) Proximate, Mineral and Amino acid Composition of Dried Laver (Porphyra spp.) seaweed. J Acad Ind Res 6(9):149–154

    CAS  Google Scholar 

  • Agusman M, Wahyuni T (2020) The nutritional quality and preference of wheat noodles incorporated with Caulerpa sp. seaweed. Int Food Res J 27(3):445–453

    CAS  Google Scholar 

  • Alekseyenko TV, Zhanayeva SY, Venediktova AA, Zvyagintseva TN, Kuznetsova TA, Besednova NN, Korolenko TA (2007) Antitumor and antimetastatic activity of fucoidan, a sulfated polysaccharide isolated from the Okhotsk Sea Fucus evanescens brown alga. Bull Exp Biol Med 143:730–732

    Article  CAS  PubMed  Google Scholar 

  • Alipour HJ, Rezaei M, Shabanpour B, Tabarsa M (2018) Effects of sulfated polysaccharides from green alga Ulva intestinalis on physicochemical properties and microstructure of silver carp surimi. Food Hydrocoll 74:87–96

    Article  CAS  Google Scholar 

  • Alotaibi S, Tahergorabi R (2018) Development of a sweet potato starch-based coating and its effect on quality attributes of shrimp during refrigerated storage. LWT- Food Sci Technol 88:203–209

    Article  CAS  Google Scholar 

  • Anderson JW, Baird P, Davis RH Jr, Ferreri S, Knudtson M, Koraym A, Waters V, Williams CL (2009) Health benefits of dietary fibre. Nutr Rev 67:188–205

    Article  PubMed  Google Scholar 

  • Arufe S, Della Valle G, Chiron H, Chenlo F, Sineiro J, Moreira R (2017) Effect of brown seaweed powder on physical and textural properties of wheat bread. Eur Food Res Technol 244(1):1–10

    Article  Google Scholar 

  • Arufe S, Chenlo F, Sineiro J, Moreira R (2019) Effect of brown seaweed addition and starch gelatinization on gluten-free chestnut flour doughs and cookies. J Food Measure Charact 13:2571–2580

    Article  Google Scholar 

  • Arulkumar A, Paramasivam S, Miranda JM (2018) Combined effect of icing medium and red alga Gracilaria verrucosa on shelflife extension of Indian Mackerel (Rastrelliger kanagurta). Food Bioproc Tech 11(10):1911–1922

    Article  CAS  Google Scholar 

  • Arulkumar A, Satheeshkumar K, Paramasivam S, Rameshthangam P, Miranda JM (2020) Chemical biopreservative effects of Red Seaweed on the Shelf Life of Black Tiger Shrimp (Penaeus monodon). Foods 9(5):634

    Article  CAS  PubMed Central  Google Scholar 

  • Babakhani A, Farvin KHS, Jacobsen C (2015) Antioxidative effect of seaweed extracts in chilled storage of minced Atlantic Mackerel (Scomber scombrus): effect on lipid and protein oxidation. Food Bioproc Tech 9(2):352–364

    Article  Google Scholar 

  • Balti R, Ben Mansour M, Zayoud N, Le Balch R, Brodu N, Arhaliass A, Massé A (2020) Active exopolysaccharides based edible coatings enriched with red seaweed (Gracilaria gracilis) extract to improve shrimp preservation during refrigerated storage. Food Biosci 34:100522

    Article  CAS  Google Scholar 

  • Bazargani-Gilani B (2017) Activating sodium alginate-based edible coating using a dietary supplement for increasing the shelf life of rainbow trout fillet during refrigerated storage (4 ± 1 °C). J Food Saf 38(1):e12395

    Google Scholar 

  • Benjakul S, Visessanguan W, Chantarasuwan C (2004) Effect of high temperature setting on gelling characteristics of surimi from some tropical fish. Int J Food Sci Technol 39:671–680

    Article  CAS  Google Scholar 

  • Blank C (2018) The rise of seaweed. https://www.seafoodsource.com/features/the-rise-ofseaweed. Accessed 22 May 2021

  • Bocanegra A, Bastida S, Benedí J, Ródenas S, Sánchez-Muniz FJ (2009) Characteristics and nutritional and cardiovascular-health properties of seaweeds. J Med Food 12:236–258

    Article  CAS  PubMed  Google Scholar 

  • Bouga M, Combet E (2015) Emergence of seaweed and seaweed-containing foods in the UK: focus on labeling, iodine content, toxicity and nutrition. Foods 4:240–253

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Braithwaite MC, Tyagi C, Tomar LK, Kumar P, Choonara YE, Pillay V (2014) Nutraceutical based therapeutics and formulation strategies augmenting their efficiency to complement modern medicine: an overview. J Funct Foods 6:82–99

    Article  CAS  Google Scholar 

  • Britton D, Schmid M, Revill AT, Virtue P, Nichols PD, Hurd CL, Mundy CN (2020) Seasonal and site-specific variation in the nutritional quality of temperate seaweed assemblages: implications for grazing invertebrates and the commercial exploitation of seaweeds. J Appl Phycol 33:603–616

    Article  Google Scholar 

  • Brody T (1999) Nutritional biochemistry, 2nd edn. Academic Press, London

    Google Scholar 

  • Brown EM, Allsopp PJ, Magee PJ, Gill CI, Nitecki S, Strain CR, McSorley EM (2014) Seaweed and human health. Nutr Rev 72(3):205–216

    Article  PubMed  Google Scholar 

  • Candra KP, Saputra H, Gunawan A, Saragih B, Syahrumsyah H, Agrointek Y (2020) The limit of red seaweed (Eucheuma cottonii) substitution in snakehead fish (Channa striata) nuggets based on sensory evaluation. Agrointek 14(2):339–346

    Article  Google Scholar 

  • Cardoso SM, Pereira OR, Seca AML, Pinto DCGA, Silva AMS (2015) Seaweeds as preventive agents for cardiovascular diseases: from nutrients to functional foods. Mar Drugs 13:6838–6865

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Catarino MD, Silva AMS, Cardoso SM (2017) Fucaceae: a source of bioactive phlorotannins. Int J Mol Sci 18:1327

    Article  PubMed Central  Google Scholar 

  • Cencic A, Chingwaru W (2010) The role of functional foods, nutraceuticals, and food supplements in intestinal health. Nutrients 2:611–625

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Černá M (2011) Seaweed proteins and amino acids as nutraceuticals. In: Kim S-K (ed) Advances in food and nutrition research marine medicinal foods, vol 64, pp 297–312

    Google Scholar 

  • Chan PT, Matanjun P (2017) Chemical composition and physicochemical properties of tropical red seaweed, Gracilaria changii. Food Chem 221:302–310

    Article  CAS  PubMed  Google Scholar 

  • Chauhan A, Saxena DC, Singh S (2015) Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour. LWT- Food Sci Technol 63:939–945

    Article  CAS  Google Scholar 

  • Chapman AS, Stévant P, Larssen WE (2015) Food or fad? Challenges and opportunities for including seaweeds in a Nordic diet. Bot Mar 58(6):423–433

    Google Scholar 

  • Chen J, Deng T, Wang C, Mi H, Yi S, Li X, Li J (2020) The effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi. J Sci Food Agric 100:2252–2260

    Article  CAS  PubMed  Google Scholar 

  • Cho MS, Hong JS (2006) Quality characteristics of sulgidduk by the addition of sea tangle. Kor J Food Cook Sci 22(1):37–44

    Google Scholar 

  • Choi Y-S, Choi JH, Han DJ, Kim HY, Kim HW, Lee MA, Chung HJ, Kim CJ (2012) Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties. Meat Sci 91(1):1–7

    Article  CAS  PubMed  Google Scholar 

  • Choi YS, Kum JS, Jeon KH, Jong-Dae Park JD, Hyun-Wook Choi HW, Hwang KE, Jeong TJ, Kim YB, Kim CJ (2015) Effects of edible seaweed on physicochemical and sensory characteristics of reduced-salt Frankfurters. Korean J Food Sci An 35(6):748–756

    Article  Google Scholar 

  • Cian RE, Fajardo MA, Alaiz M, Vioque J, González RJ, Drago SR (2013) Chemical composition, nutritional and antioxidant properties of the red edible seaweed Porphyra columbina. Int J Food Sci Nutr 65(3):299–305

    Article  PubMed  Google Scholar 

  • Cofrades S, López-López I, Solas MT, Bravo L, Jiménez-Colmenero F (2008) Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems. Meat Sci 79:767–776

    Article  CAS  PubMed  Google Scholar 

  • Cofrades S, López-Lopez I, Bravo L, Ruiz-Capillas C, Bastida S, Larrea MT, Jiménez-Colmenero F (2010) Nutritional and antioxidant properties of different brown and red Spanish edible seaweeds. Food Sci Technol Int 16:361–370

    Article  CAS  PubMed  Google Scholar 

  • Cofrades S, Lopez-Lopez I, Ruiz-Capillas C, Triki M, Jimenez-Colmenero F (2011) Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed. Meat Sci 87:373–380

    Article  CAS  PubMed  Google Scholar 

  • Cox S, Abu-Ghannam N (2013a) Enhancement of the phytochemical and fibre content of beef patties with Himanthalia elongate seaweed. Int J Food Sci Technol 48(11):2239–2249

    CAS  Google Scholar 

  • Cox S, Abu-Ghannam N (2013b) Incorporation of Himanthalia elongata seaweed to enhance the phytochemical content of breadsticks using Response Surface Methodology (RSM). Int Food Res J 20(4):1537–1545

    Google Scholar 

  • Dawczynski C, Schubert R, Jahreis G (2007) Amino acids, fatty acids, and dietary fibre in edible seaweed products. Food Chem 103(3):891–899

    Article  CAS  Google Scholar 

  • De Freitas V, Mateus N (2001) Structural features of procyanidin interactions with salivary proteins. J Agric Food Chem 49:940–945

    Article  PubMed  Google Scholar 

  • Deepitha RP, Xavier KAM, Layana P, Nayak BB, Balange AK (2021) Quality improvement of pangasius fillets using aqueous seaweed (Padina tetrastromatica) extract. LWT- Food Sci Technol 137:110418

    Article  CAS  Google Scholar 

  • Del Olmo A, Picon A, Nuñez M (2018) Cheese supplementation with five species of edible seaweeds: effect on microbiota, antioxidant activity, colour, texture and sensory characteristics. Int Dairy J 84:36–45

    Article  Google Scholar 

  • Del Olmo A, López-Pérez O, Picon A, Gaya P, Nuñez M (2019a) Cheese supplementation with five species of edible seaweeds: effect on proteolysis, lipolysis and volatile compounds. Int Dairy J 90:104–113

    Article  Google Scholar 

  • Del Olmo A, Picon A, Nuñez M (2019b) Probiotic dynamics during the fermentation of milk supplemented with seaweed extracts: the effect of milk constituents. LWT- Food Sci Technol 107:249–255

    Article  Google Scholar 

  • Dewi EN (2011) Quality evaluation of dried noodle with seaweeds puree substitution. J Coast Dev 14(2):151–158

    Google Scholar 

  • Dhingra D, Michael M, Rajput H, Patil RT (2012) Dietary fibre in foods: a review. J Food Sci Technol 49(3):255–266

    Article  CAS  PubMed  Google Scholar 

  • Dziezak JD (1991) A focus on gums. Food Technol 45:115–132

    Google Scholar 

  • Enny Sholichah E, Kumalasari R, Indrianti N, Ratnawati L, Restuti A, Munandar A (2021) Physicochemical, sensory, and cooking qualities of gluten-free pasta enriched with Indonesian edible Red Seaweed (Kappaphycus alvarezii). J Food Nutr Res 9(4):187–192

    Article  Google Scholar 

  • Etemadian Y, Shabanpour B, Ramzanpour Z, Shaviklo AR, Kordjazi M (2018) Production of the corn snack seasoned with brown seaweeds and their characteristics. J Food Measure Charact 12(3):2068–2079

    Article  Google Scholar 

  • FAO (1991) Protein quality evaluation. In: Report of the Joint FAO/WHO Expert Consultation. FAO Food and Nutrition Paper No. 51, Rome

    Google Scholar 

  • FAO (2016) The State of World Fisheries and Aquaculture 2016. Contributing to food security and nutrition for all. FAO, Rome, p 200

    Google Scholar 

  • FAO/WHO/UNU (1985) Energy and protein requirements. Report of a joint FAO/WHO/UNU Expert Consultation. WHO Technical Report Series No. 724. WHO, Geneva

    Google Scholar 

  • Fellendorf S, O’Sullivan MG, Kerry JP (2016) Effect of using ingredient replacers on the physicochemical properties and sensory quality of low-salt and low-fat white puddings. Eur Food Res Technol 242(12):2105–2118

    Article  CAS  Google Scholar 

  • Firdaus M, Yahya RH, Nugraha G, Dwi Utari D (2017) Fortification of seaweed (Eucheuma cottonii) flour on nutrition, iodine, and glycemic index of pasta. IOP Conf Ser Earth Environ Sci 89:012011

    Article  Google Scholar 

  • Fradinho P, Raymundo A, Sousa I, Domínguez H, Torres MD (2019) Edible brown seaweed in gluten-free pasta: technological and nutritional evaluation. Foods 8(12):622

    Article  CAS  PubMed Central  Google Scholar 

  • Ganesan AR, Subramani K, Shanmugam M, Seedevi P, Park S, Alfarhan AH, Rajagopal R, Balasubramanian B (2020) A comparison of nutritional value of underexploited edible seaweeds with recommended dietary allowances. J King Saud Univ Sci 32(1):1206–1211

    Article  Google Scholar 

  • Giatrakou V, Savvaidis I (2012) Bioactive packaging technologies with chitosan as a natural preservative agent for extended shelf-life food products natural preservative agent for extended shelf-life food products. In: Arvanitoyannis I (ed) Modified atmosphere and active packaging technologies. Taylor & Francis, Boca Raton, FL, pp 689–734

    Google Scholar 

  • Gomaa HHA, Elshoubaky GA (2015) Antiviral activity of sulfated polysaccharides Carrageenan from some marine seaweeds. Int J Curr Pharmaceut Rev Res 7(1):34–42

    Google Scholar 

  • Gómez-Ordóñez E, Jiménez-Escrig A, Rupérez P (2010) Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast. Food Res Int 43(9):2289–2294

    Article  Google Scholar 

  • Gopalakrishnan A, Ravishankar CN, Pravin P, Jena JK (2020) ICAR technologies: high-value nutraceutical and nutritional products from seaweeds. Indian Council of Agricultural Research, New Delhi, p 22

    Google Scholar 

  • Granato D, Barba FJ, Kovačević DB, Lorenzo JM, Cruz AG, Putnik P (2020) Functional foods: product development, technological trends, efficacy testing, and safety. Annu Rev Food Sci Technol 11:93–118

    Article  CAS  PubMed  Google Scholar 

  • Gruenwald J (2009) Novel botanical ingredients for beverages. Clin Dermatol 27(2):210–216

    Article  PubMed  Google Scholar 

  • Gullón P, Astray G, Gullón B, Franco D, Campagnol PCB, Lorenzo JM (2020) Inclusion of seaweeds as healthy approach to formulate new low-salt meat products. Curr Opin Food Sci 40:20–25

    Article  Google Scholar 

  • Halimah SN, Suryani RA, Wijayanti SW, Pangestu RA, Deni GD, Romadhon. (2016) Fortification seaweed noodles [Euchema cottonii (Weber-van Bosse, 1913)] with nano-calcium from bone catfish [Clarias batrachus (Linnaeus, 1758)]. Aquat Proc 7:221–225

    Article  Google Scholar 

  • Hanjabam MD, Zynudheen AA, Ninan G, Panda S (2016) Seaweed as an ingredient for nutritional improvement of Fish Jerky. J Food Process Preserv 41(2):e12845

    Article  Google Scholar 

  • Hardy N (2009) Global NPD launch patterns. In: Business insight: future innovations in food and drinks to 2015 NPD. Trend convergence and emerging growth opportunities. Business Insights, Woodbrook, Trinidad and Tobago, pp 113–114

    Google Scholar 

  • Hayisama-ae W, Kantachote D, Bhongsuwan D, Nokkaew U, Chaiyasut C (2014) A potential synbiotic beverage from fermented red seaweed (Gracilaria fisheri) using Lactobacillus plantarum DW12. Int Food Res J 21(5):1789–1796

    Google Scholar 

  • Herdiani F (2003) Utilization of seaweed (Eucheuma cottoni) to increase iodine content and food fiber in jam and dodol. Thesis. Institutu Agriculture, Bogor

    Google Scholar 

  • Holzapfel WH (2002) Appropriate starter culture technologies for small-scale fermentation in developing countries. Int J Food Microbiol 75:197–212

    Article  CAS  PubMed  Google Scholar 

  • Huang M, Yang H (2019) Eucheuma powder as a partial flour replacement and its effect on the properties of sponge cake. LWT- Food Sci Technol 110:262–268

    Article  CAS  Google Scholar 

  • Ibanez E, Cifuentes A (2013) Benefits of using algae as natural sources of functional ingredients. J Sci Food Agric 93:703–709

    Article  CAS  PubMed  Google Scholar 

  • Ishakani AH, Vadher KH, Kadri RM, Patel MR (2017) Amino acid and fatty acid composition of seaweeds (Ulva reticulata and Sargassum cinctum): a novel natural source of nutrition. Int J Pure App Biosci 5(5):1210–1216

    Article  Google Scholar 

  • Jannat-Alipour H, Rezaei M, Shabanpour B, Tabarsa M (2019a) Edible green seaweed, Ulva intestinalis as an ingredient in surimi-based product: chemical composition and physicochemical properties. J Appl Phycol 31:2529–2539

    Article  CAS  Google Scholar 

  • Jannat-Alipour H, Rezaei M, Shabanpour B, Tabarsa M, Rafipour F (2019b) Addition of seaweed powder and sulphated polysaccharide on shelf_life extension of functional fish surimi restructured product. J Food Sci Technol 56(8):3777–3789

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Jard G, Marfaing H, Carrère H, Delgenes JP, Steyer JP, Dumas C (2013) French Brittany macroalgae screening: Composition and methane potential for potential alternative sources of energy and products. Bioresour Technol 144:492–498

    Article  CAS  PubMed  Google Scholar 

  • Jayasinghe PS, Pahalawattaarachchi V, Ranaweera KKDS (2016) Formulation of nutritionally superior and low cost seaweed based soup mix powder. J Food Process Technol 7(4):571

    Google Scholar 

  • Jesmi D, Madhusudana Rao B, Murthy LN, Mathew S, Venkateshwarlu G, Ravishankar CN (2016) Nutritional profiling of the edible seaweeds Gracilaria edulis, Ulva lactuca and Sargassum sp. Indian J Fish 63(3):81–87

    Google Scholar 

  • Jesmi D, Viji P, Rao BM, Prasad MM (2017) Nutritional and physical characteristics of noodles incorporated with green seaweed (Ulva reticulata) and fish (Pangasianodon hypophthalmus) mince. Indian J Fish 64(2): 90–95

    Google Scholar 

  • Jeyakumari A, Joseph C, Zynudheen AA, Anandan R (2016) Quality evaluation of fish soup powder supplemented with carrageenan. Int J Sci Environ Technol 5(6):4362–4369

    Google Scholar 

  • Jiménez-Escrig A, Sánchez-Muniz FJ (2000) Dietary fibre from edible seaweeds: chemical structure, physicochemical properties and effects on cholesterol metabolism. Nutr Res 20:585–598

    Article  Google Scholar 

  • Jimenez-Escrig A, Gomez-Ordonez E, Ruperez P (2015) Infrared characterisation, monosaccharide profile and antioxidant activity of chemical fractionated polysaccharides from the edible seaweed sugar Kombu (Saccharina latissima). Int J Food Sci Technol 50:340–346

    Article  CAS  Google Scholar 

  • Jones CS, Mayfield SP (2012) Algae biofuels: versatility for the future of bioenergy. Curr Opin Biotechnol 23:346–351

    Article  CAS  PubMed  Google Scholar 

  • Kang MC, Kang N, Kim SY, Lima IS, Ko SC, Kim YT, Kim YB, Jeung HD, Choi KS, Jeon YJ (2016) Popular edible seaweed, Gelidium amansii prevents against diet induced obesity. Food Chem Toxicol 90:181–187

    Article  CAS  PubMed  Google Scholar 

  • Kang MC, Lee HG, Kim HS, Song KM, Chun YG, Lee MH, Kim BK, Jeon YJ (2020) Anti-obesity effects of Sargassum thunbergii via downregulation of adipogenesis gene and upregulation of thermogenic genes in high-fat diet-induced obese mice. Nutrients 12(11):3325

    Article  PubMed Central  Google Scholar 

  • Kantachote D, Ongsakol M, Charernjiratrakul W, Chaiyasut C, Poosaran N (2005) Fermented plant beverages and their application. In: Abstracts of proceedings of the 1st international conference on natural products for health and beauty from local wisdom to global marketplace. Maha Sarakham University, Thailand, pp 17–21

    Google Scholar 

  • Kasapoğlu KN, Daşkaya-Dikmen C, Yavuz-Düzgün M, Karaça AC, Özçelik B (2019) Enrichment of beverages with health beneficial ingredients. In: Value-added ingredients and enrichments of beverages, pp 63–99

    Chapter  Google Scholar 

  • Kellogg J, Grace MH, Lila MA (2014) Phlorotannins from Alaskan seaweed inhibit carbolytic enzyme activity. Mar Drugs 12:5277–5294

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Kim JH, Kim JH, Yoo SS (2008) Impacts of the proportion of sea-tangle on quality characteristics of muffin. Korean J Food and Cook Sci 24(5):565–572

    Google Scholar 

  • Kim HW, Choi JH, Choi YS, Han DJ, Kim HY, Lee MA, Kim SY, Kim CJ (2010) Effects of sea tangle (Lamina japonica) powder on quality characteristics of breakfast sausages. J Kor Soc Food Sci Anim Resour 30(1):55–61

    Google Scholar 

  • Kim SC, Lee JR, Park SJ (2015) Porphyra tenera induces apoptosis of oral cancer cells. Korea J Herbol 30:25–30

    Google Scholar 

  • Klejdus B, Kopecký J, Benesová L, Vacek J (2009) Solid-phase/supercritical-fluid extraction for liquid chromatography of phenolic compounds in freshwater microalgae and selected cyanobacterial species. J Chromatogr A 1216(5):763–771

    Article  CAS  PubMed  Google Scholar 

  • Klnc B, Cirik S, Turan G, Tekogul H, Koru E (2013) Seaweeds for food and industrial applications. In: Muzzalupo I (ed) Food industry, pp 735–748

    Google Scholar 

  • Kumari P, Bijo AJ, Mantri VA, Reddy CRK, Jha B (2013) Fatty acid profiling of tropical marine macroalgae: an analysis from chemotaxonomic and nutritional perspectives. Phytochemistry 86:44–56

    Article  CAS  PubMed  Google Scholar 

  • Kumoro AC, Johnny D, Alfilovita D (2016) Incorporation of microalgae and seaweed in instant fried wheat noodles manufacturing: nutrition and culinary properties study. Int Food Res J 23(2):715–722

    CAS  Google Scholar 

  • Kuroda M, Ohta M, Okufuji T, Takigami C, Eguchi M, Hayabuchi H, Ikeda M (2010) Frequency of soup intake and amount of dietary fiber intake are inversely associated with plasma leptin concentrations in Japanese adults. Appetite 54:538–543

    Article  PubMed  Google Scholar 

  • Lage-Yusty MA, Alvarado G, Ferraces-Casais P, Lopez-Hernandez J (2014) Modification of bioactive compounds in dried edible seaweeds. Int J Food Sci Technol 49:298–304

    Article  CAS  Google Scholar 

  • Lahaye M, Kaeffer B (1997) Seaweed dietary fibres: structure, physico-chemical and biological properties relevant to intestinal physiology. Sci Aliments 17(6):563–584

    CAS  Google Scholar 

  • Lalic LM, Berkovic K (2005) The influence of algae addition on physicochemical properties of cottage cheese. Milchwissenschaft 60:151–154

    CAS  Google Scholar 

  • Lamont T, McSweeney M (2020) Consumer acceptability and chemical composition of whole-wheat breads incorporated with brown seaweed (Ascophyllum nodosum) or red seaweed (Chondrus crispus). J Sci Food Agric 101(4):1507–1514

    Article  PubMed  Google Scholar 

  • Lane KE, Weili L, Smith C, Derbyshire E (2014) The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle. Int J Food Sci Technol 49:1264–1271

    Article  CAS  Google Scholar 

  • Lee S, Oh Y, Kim D, Kwon D, Lee C, Lee J (2011) Converting carbohydrates extracted from marine algae into ethanol using various ethanolic Escherichia coli strains. Appl Biochem Biotechnol 164:878–888

    Article  CAS  PubMed  Google Scholar 

  • Lee JH, Kim HH, Ko JY, Jang JH, Kim GH, Lee JS, Nah JW, Jeon YJ (2016) Rapid preparation of functional polysaccharides from Pyropia yezoensis by microwave-assistant rapid enzyme digest system. Carbohydr Polym 153:512–517

    Article  CAS  PubMed  Google Scholar 

  • Lekshmi RGK, Tejpal CS, Mathew S (2017) Seaweeds—an untapped repository of biomolecules. In: National seminar on seaweeds a source of nutraceutical health care products and new materials—future perspective. SOFT and CIFT, pp 59–73

    Google Scholar 

  • Lopez-Lopez I, Cofrades S, Ruiz-Capillas C, Jimenez-Colmenero F (2009) Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content. Meat Sci 83:255–262

    Article  CAS  PubMed  Google Scholar 

  • Lorenzo JM, Agregán R, Munekata PES, Franco D, Carballo J, Sahin S, Lacomba R, Barba FJ (2017) Proximate composition and nutritional value of three macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata. Mar Drugs 15:360

    Article  PubMed Central  Google Scholar 

  • Lu TM, Lee CC, Mau JL, Lin SD (2010) Quality and antioxidant property of green tea sponge cake. Food Chem 119:1090–1095

    Article  CAS  Google Scholar 

  • Ma AC, Chen Z, Wang T, Song N, Yan Q, Fang YC, Guan HS, Liu HB (2014) Isolation of the molecular species of monogalactosyldiacylglycerols from brown edible seaweed Sargassum horneri and their inhibitory effects ontriglyceride accumulation in 3T3-L1 adipocytes. J Agric Food Chem 62(46):11157–11162

    Article  CAS  PubMed  Google Scholar 

  • MacArtain P, Gill C, Brooks M, Campbell R, Rowland I (2007) Nutritional value of edible seaweeds. Nutr Rev 65:535–543

    Article  PubMed  Google Scholar 

  • Mahadevan K (2015) Seaweeds: a sustainable food source. In: Seaweed sustainability—food and non-food applications, pp 347–364

    Chapter  Google Scholar 

  • Mahan KL, Escott-Stump S (2000) Nutricion y dietoterapia, de Krause. McGraw-Hill Interamericana, Madrid

    Google Scholar 

  • Mailoa MN, Setha B, Febe FG (2015) Instant powdered Eucheuma cottoni as beverages rich in dietary fiber. Indian J Sci Technol 8(S9):154–157

    Article  Google Scholar 

  • Mamat H, Matanjun P, Ibrahim S, Amin MSF, Abdul HM, Rameli AS (2013) The effect of seaweed composite flour on the textural properties of dough and bread. J Appl Phycol 26(2):1057–1062

    Google Scholar 

  • Mamat H, Matanjun P, Ibrahim S, Amin SFM, Hamid MA, Rameli AS (2014) The effect of seaweed composite flour on the textural properties of dough and bread. J Appl Phycol 26:1057–1062

    Google Scholar 

  • Mamat H, Akanda JMH, Zainol MK, Ling YA (2018) The influence of seaweed composite flour on the physicochemical properties of Muffin. J Aquat Food Prod Technol 27(5):635–642

    Article  CAS  Google Scholar 

  • Manish Kumar M, Sharma BD (2004) The storage stability and textural, physico-chemical and sensory quality of low-fat ground pork patties with Carrageenan as fat replacer. Int J Food Sci Technol 39:31–42

    Article  Google Scholar 

  • Marasabessy I, Sudirjo F (2017) Seaweed fortification on crispy enbal as local food of Kei Islands. IOP Conf Ser Earth Environ Sci 89:1–5

    Article  Google Scholar 

  • Marco ML, Heeney D, Binda S, Cifelli CJ, Cotter PD, Foligne B, Gänzle M, Kort R, Pasin G, Pihlanto A, Smid EJ, Hutkins R (2017) Health benefits of fermented foods: microbiota and beyond. Curr Opin Biotechnol 44:94–102

    Article  CAS  PubMed  Google Scholar 

  • Matanjun P, Mohamed S, Mustapha NM, Muhammad K (2008) Nutrient content of tropical edible seaweeds, Eucheuma cottonii, Caulerpa lentillifera and Sargassum polycystum. J Appl Phycol 21(1):75–80

    Article  Google Scholar 

  • McClatchey W (2002) From polyesian healers to health food stores: changing ethnopharmacology of Morinda. J Integr Cancer Ther 1:110–120

    Article  Google Scholar 

  • McKoy M, Thomas E, Simon O (2002) Preliminary investigation of the anti-inflammatory properties of an aqueous extract from Morinda citrifolia (noni). Proc West Pharmacol Soc 45:76–78

    PubMed  Google Scholar 

  • Michalak I, Chojnacka K (2018) Seaweeds as a component of the human diet. In: Chojnacka K, Wieczorek P, Schroeder G, Michalak I (eds) Algae biomass: characteristics and applications. Developments in applied phycology, vol 8. Springer, Cham, pp 57–71

    Chapter  Google Scholar 

  • Mišurcová L, Machů L, Orsavová J (2011) Seaweed minerals as nutraceuticals. In: Kim SK (ed) Marirne medical foods: advances in food and nutrition research, vol 64, pp 371–390

    Google Scholar 

  • Mišurcová L, Buňka F, Vávra Ambrožová J, Machů L, Samek D, Kráčmar S (2014) Amino acid composition of algal products and its contribution to RDI. Food Chem 151:120–125

    Article  PubMed  Google Scholar 

  • Mohammad JH, Ranga Rao A, Ravishankar GA (2019) Opportunities and challenges in seaweeds as feed stock for biofuel production. In: Ravishnkar GA, Rao AR (eds) Handbook of algal technologies and phytochemicals. Phycoremediation, biofuels and global biomass production, vol 2. CRC, Boca Raton, FL, pp 39–50

    Google Scholar 

  • Mohibbullah M, Hannan MA, Choi JY, Bhuiyan MM, Hong YK, Choi JS, Choi IS, Moon IS (2015) The edible marine alga Gracilariopsis chorda alleviates hypoxia/reoxygenation-induced oxidative stress in cultured hippocampal neurons. J Med Food 18:960–971

    Article  PubMed  PubMed Central  Google Scholar 

  • Moroney NC, O’Grady MN, O’Doherty JV, Kerry JP (2013) Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties. Meat Sci 94(3):304–311

    Article  CAS  PubMed  Google Scholar 

  • Moroney N, O’Grady M, Lordan S, Stanton C, Kerry J (2015) Seaweed polysaccharides (Laminarin and Fucoidan) as functional ingredients in pork meat: an evaluation of anti-oxidative potential, thermal stability and bioaccessibility. Mar Drugs 13(4):2447–2464

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Mouritsen OG, Williams L, Bjerregaard R, Duelund L (2012) Seaweeds for umami flavour in the New Nordic cuisine. Flav 1:4

    Google Scholar 

  • Mouritsen OG, Rhatigan P, Pérez-Lloréns JL (2018) World cuisine of seaweeds: science meets gastronomy. Int J Gastronomy Food Sci 14:55–65

    Article  Google Scholar 

  • Namvar F, Mohamad R, Baharara J, Zafar-Balanejad S, Fargahi F, Rahman HS (2013) Antioxidant, antiproliferative, and antiangiogenesis effects of polyphenol-rich seaweed (Sargassum muticum). Bio Med Res Int 2013:9

    Google Scholar 

  • Ningsih SS, Anggraeni AA (2021) Sensory characteristics of mille crepes cake from seaweed powder. IOP Conf Ser Earth Environ Sci 672

    Google Scholar 

  • Nova P, Martins AP, Teixeira C, Abreu H, Silva JG, Machado Silva AM, Freitas AC, Gomes AM (2020) Foods with microalgae and seaweeds fostering consumers health: a review on scientific and market innovations. J Appl Phycol 32:1789–1802

    Article  Google Scholar 

  • Nuñez M, Picon A (2016) Seaweeds in yogurt and quark supplementation: influence of five dehydrated edible seaweeds on sensory characteristics. Int J Food Sci Technol 52(2):431–438

    Article  Google Scholar 

  • Nwosu F, Morris J, Lund VA, Stewart D, Ross HA, McDougall GJ (2011) Anti-proliferative and potential anti-diabetic effects of phenolic-rich extracts from marine edible algae. Food Chem 126:1006–1012

    Article  CAS  Google Scholar 

  • Oh H, Lee P, Kim SY, Kim YS (2020) Preparation of cookies with various native seaweeds found on the Korean coast. J Aquat Food Prod Technol 29(2):1–8

    Article  Google Scholar 

  • Ojagh SM, Rezaei M, Razavi SH, Hosseini SMH (2010) Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chem 120:193–198

    Article  CAS  Google Scholar 

  • Ortiz J, Romero N, Robert P, Araya J, Hernandez JL, Bozzo C (2006) Dietary fiber, amino acid, fatty acid and tocopherol contents of the edible seaweeds Ulva lactuca and Durvillaea antarctica. Food Chem 99:98–104

    Article  CAS  Google Scholar 

  • Paiva L, Lima E, Patarra RF, Neto AI, Baptista J (2014) Edible Azorean macroalgae as source of rich nutrients with impact on human health. Food Chem 164:128–135

    Google Scholar 

  • Plaza M, Santoyo S, Jaime L, García-Blairsy Reina G, Herrero M, Señoráns FJ, Ibáñez E (2010) Screening for bioactive compounds from algae. J Pharm Biomed Anal 51:450–455

    Article  CAS  PubMed  Google Scholar 

  • Ponce NMA, Pujol CA, Damonte EB, Flores ML, Stoerz CA (2003) Fucoidans from the brown seaweed Adenocystis utricularis: extraction methods, antiviral activity and structural studies. Carbohydr Res 338:153–165

    Article  CAS  PubMed  Google Scholar 

  • Prabhasankar P, Ganesan P, Bhaskar N, Hirose A, Stephen N, Gowda LR, Hosokawa M, Miyashita K (2009) Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: chemical, functional and structural evaluation. Food Chem 115(2):501–508

    Article  CAS  Google Scholar 

  • Prachyakij P, Charernjiratrakul W, Kantachote D (2008) Improvement in the quality of a fermented seaweed beverage using an antiyeast starter of Lactobacillus plantarum DW3 and partial sterilization. World J Microbiol Biotechnol 24:1713–1720

    Article  CAS  Google Scholar 

  • Prigent SVE, Gruppen H, Visser AJ, Van Koningsveld GA, de Jong GAH, Voragen AGJ (2003) Effects of non-covalent interactions with 5-O (ortho)-caffeoylquinic acid (chlorogenic acid) on the heat denaturation and solubility of globular proteins. J Agric Food Chem 51:5088–5095

    Article  CAS  PubMed  Google Scholar 

  • Qin Y (2018) Applications of bioactive seaweed substances in functional food products. Bioact Seaweeds Food Appl:111–134

    Google Scholar 

  • Rafiquzzaman SM, Lee JM, Raju A, Lee J-H, Kim J-M, Kong I-S (2015) Characterization of the hypoglycaemic activity of glycoprotein purified from the edible brown seaweed, Undaria pinnatifida. Int J Food Sci Technol 50:143–150

    Article  CAS  Google Scholar 

  • Rahnasto-Rilla M, McLoughlin P, Kulikowicz T, Doyle M, Bohr V, Lahtela-Kakkonen M, Moaddel R (2017) The identification of a SIRT6 activator from brown algae Fucus distichus. Mar Drugs 15(6):190

    Article  PubMed Central  Google Scholar 

  • Rajapakse N, Kim SK (2011) Nutritional and digestive health benefits of seaweed. In: Kim SK (ed) Marirne medical foods: advances in food and nutrition research, vol 64, pp 17–28

    Google Scholar 

  • Rao BM, Jesmi D, Viji P (2017) Chilled storage of Pangasianodon hypophthalmus fillets coated with plant oil incorporated alginate gels: effect of clove leaf, clove bud, rosemary and thyme oils. J Aquat Food Prod Technol 26(6):744–755

    Article  CAS  Google Scholar 

  • Ratana-arporn P, Chirapart K (2006) Nutritional evaluation of tropical Green Seaweeds Caulerpa lentillifera and Ulva reticulata. Kasetsart J (Nat Sci) 40(Suppl):75–83

    CAS  Google Scholar 

  • Rodríguez-Meizoso I, Jaime L, Santoyo S, Señoráns F, Cifuentes A, Ibáñez E (2010) Subcritical water extraction and characterization of bioactive compounds from Haematococcus pluvialis microalga. J Pharm Biomed Anal 51:456–463

    Article  PubMed  Google Scholar 

  • Rojas JA, Rosell CM, Benedito de Barber C (1999) Pasting properties of different wheat flour-hydrocolloids systems. Food Hydrocoll 13:27–33

    Article  CAS  Google Scholar 

  • Roohinejad S, Koubaa M, Barba FJ, Saljoughian S, Amid M, Greiner R (2017) Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties. Food Res Int 99:1066–1083

    Article  CAS  PubMed  Google Scholar 

  • Rosell CM, Rojas JA, Benedito de Barber C (2001) Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocoll 15:75–81

    Article  CAS  Google Scholar 

  • Rosemary T, Arulkumar A, Paramasivam S, Mondragon-Portocarrero A, Miranda JM (2019) Biochemical, micronutrient and physicochemical properties of the dried red seaweeds Gracilaria edulis and Gracilaria corticata. Molecules 24(12):2225

    Article  CAS  PubMed Central  Google Scholar 

  • Sabeena Farvin KH, Jacobsen C (2013) Phenolic compounds and antioxidant activities of selected species of seaweeds from Danish coast. Food Chem 138:1670–1681

    Article  CAS  PubMed  Google Scholar 

  • Samah Shalaby MS, Amin HH (2019) Potential using of Ulvan polysaccharide from Ulva lactuca as a prebiotic in synbiotic yogurt production. J Prob Health 7:208

    Google Scholar 

  • Sánchez-Machado DI, López-Cervantes J, López-Hernández J, Paseiro-Losada P (2004) Fatty acids, total lipid, protein and ash contents of processed edible seaweeds. Food Chem 85(3):439–444

    Article  Google Scholar 

  • Sanjeewa KKA, Lee W, Jeon YJ (2018) Nutrients and bioactive potentials of edible green and red seaweed in Korea. Fish Aquat Sci 21(1):19

    Article  Google Scholar 

  • Santoso J, Stark YY, Suzuki T (2006) Comparative contents of minerals and dietary fibers in several tropical seaweeds. Buletin Teknologi Hasil Perikanan 9(1):1–11

    Google Scholar 

  • Sáez MI, Suárez MD, Alarcón FJ, Martínez TF (2021) Assessing the Potential of Algae Extracts for Extending the Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillets. Foods 10(5):910

    Google Scholar 

  • Seafoodplus (2008). www.seafoodplus.org/fileadmin/files/news/2004-01-22SFRTD1launchBrussels.pdf. Accessed 8 May 2010

  • Senthil MA, Mamatha BS, Mahadevaswamy M (2005) Effect of using seaweed (Eucheuma) powder on the quality of fish cutlet. Int J Food Sci Nutr 56(5):327–335

    Article  CAS  PubMed  Google Scholar 

  • Seo MJ, Lee OH, Choi HS, Lee BY (2012) Extract from edible red seaweed (Gelidium amansii) inhibits lipid accumulation and ROS production during differentiation in 3T3-L1 cells. Prev Nutr Food Sci 17:129–135

    Article  PubMed  PubMed Central  Google Scholar 

  • Shama A, Joyce SG, Mari FD, Ranga Rao A, Ravishankar GA, Hudaa N (2019) Macroalgae and microalgae: novel sources of functional food and feed. In: Ravishankar GA, Rao AR (eds) Handbook of algal technologies and phytochemicals. Food, health and nutraceutical applications, vol 1. CRC, Boca Raton, FL, pp 207–219

    Google Scholar 

  • Sharma BR, Rhyu DY (2014) Anti-diabetic effects of Caulerpa lentillifera: stimulation of insulin secretion in pancreatic β-cells and enhancement of glucose uptake in adipocytes. Asian Pac J Trop Biomed 4(7):575–580

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Shitole SS, Balange AK, Gangan SS (2014) Use of Seaweed (Sargassum tenerrimum) extract as gel enhancer for lesser sardine (Sardinella brachiosoma) surimi. Int Aquat Res 6(1):55

    Article  Google Scholar 

  • Singh CB, Hassan MA, Gudipati V, Deshmukhe G, Xavier KAM, Balange AK (2016) Extruded snacks fortified with seaweed (Ulva lactuca): process optimization by response surface methodology. J Env Bio-Sci 30(2):289–297

    Google Scholar 

  • Singh CB, Xavier KAM, Deshmukhe G, Gudipati V, Shitole SS, Balange AK (2017) Fortification of extruded product with brown seaweed (Sargassum tenerrimum) and its process optimization by response surface methodology. Waste Biomass Valor 9(5):755–764

    Article  Google Scholar 

  • Skonberg DI, Fader S, Perkins LB, Perry JJ (2021) Lactic acid fermentation in the development of a seaweed sauerkraut-style product: microbiological, physicochemical, and sensory evaluation. J Food Sci 86(1):334–342

    Article  CAS  PubMed  Google Scholar 

  • Sørensen LE, Jeppesen PB, Christiansen CB, Hermansen K, Gregersen S (2019) Nordic seaweed and diabetes prevention: exploratory studies in KK-Ay mice. Nutrients 11(6):1435

    Article  PubMed Central  Google Scholar 

  • Stefani S, Pratama RI, Rostini I, Afrianto E (2019) Seaweed flour fortification to the preference level of milk chocolate bar. Asian Food Sci J 12(1):1–10

    Article  Google Scholar 

  • Syad AN, Shunmugiah KP, Kasi PD (2013) Seaweeds as nutritional supplements: Analysis of nutritional profile, physicochemical properties and proximate composition of G. acerosa and S. wightii. Biomed Prev Nutr 3(2):139–144

    Article  Google Scholar 

  • Tanna B, Mishra A (2018) Metabolites unravel nutraceutical potential of edible seaweeds: an emerging source of functional food. Comprehens Rev Food Sci Food Saf 17(6):1613–1624

    Article  Google Scholar 

  • Tsuchiya K, Matsuda S, Hirakawa G, Shimada O, Horio R, Fujii T, Ishida A, Iwahara M (2007) GABA production from discolored laver by lactic acid fermentation and physiological function of fermented laver. Food Preserv Sci 33:121–125

    Article  CAS  Google Scholar 

  • Uchida M, Murata M (2004) Isolation of a lactic acid bacterium and yeast consortium from a fermented material of Ulva spp. (Chlorophyta). J Appl Microbiol 97:1297–1310

    Article  CAS  PubMed  Google Scholar 

  • Uchida M, Amakasu H, Satoh Y, Murata M (2004) Combinations of lactic acid bacteria and yeast suitable for preparation of marine silage. Fish Sci 70:507–517

    Article  CAS  Google Scholar 

  • Uchida M, Murata M, Ishikawa F (2007) Lactic acid bacteria effective for regulating the growth of contaminant bacteria during the fermentation of Undaria pinnatifida (Phaeophyta). Fish Sci 73:694–704

    Article  CAS  Google Scholar 

  • Uchida M, Kurushima H, Ishihara K, Murata Y, Touhata K, Ishida N, Niwa K, Araki T (2017) Characterization of fermented seaweed sauce prepared from nori (Pyropia yezoensis). J Biosci Bioeng 123(3):327–332

    Article  CAS  PubMed  Google Scholar 

  • Uchida M, Kurushima H, Hideshima N, Araki T, Ishihara K, Murata Y, Touhata, k. and Ishida, N. (2018) Preparation and characterization of fermented seaweed sauce manufactured from low-quality nori (dried and fresh fronds of Pyropia yezoensis). Fish Sci 84(3):589–596

    Article  CAS  Google Scholar 

  • Uribe E, Vega-Gálvez A, Heredia V, Pastén A, Di Scala K (2017) An edible red seaweed (Pyropia orbicularis): influence of vacuum drying on physicochemical composition, bioactive compounds, antioxidant capacity, and pigments. J Appl Phycol 30(1):673–683

    Article  Google Scholar 

  • Usman GO, Ameh UE, Alifa ON, Babatunde RM (2015) Proximate composition of biscuits produced from wheat flour and maize bran composite flour fortified with carrot extract. J Nutr Food Sci 5(5):1000395

    Google Scholar 

  • Vieira EF, Soares C, Machado S, Oliva-Teles MT, Correia M, João Ramalhosa M, Carvalho A, Domingues VF, Antunes F, Morais S, Delerue-Matos C (2020) Development of new canned chub mackerel products incorporating edible seaweeds-influence on the minerals and trace elements composition. Molecules 25(5):1133

    Article  CAS  PubMed Central  Google Scholar 

  • Vijerathna MPG, Wijesekara L, Perera R, Maralanda SMTA, Jayasinghe M, Wickramasinghe I (2019) Physico-chemical characterization of cookies supplemented with sugarcane bagasse fibres. Vidyodaya J Sci 22(1):29–39

    Article  Google Scholar 

  • Vilar EG, Ouyang H, O’Sullivan MG, Kerry JP, Hamill RM, O’Grady MN, Mohammed HO, Kilcawley KN (2019) Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters. Meat Sci 161:108001

    Article  PubMed  Google Scholar 

  • Volpe MG, Siano F, Paolucci M, Sacco A, Sorrentino A, Malinconico M, Varricchio E (2015) Active edible coating effectiveness in shelf-life enhancement of trout (Oncorhynchus mykiss) fillets. LWT- Food Sci Technol 60(1):615–622

    Article  CAS  Google Scholar 

  • Walstra P, Wouters JTM, Geurts TJ (2006) In: Walstra P, Wouters JTM (eds) Fermented milks. Taylor & Francis Group, London

    Google Scholar 

  • Wang T, Jónsdóttir R, Kristinsson HG, Thorkelsson G, Jacobsen C, Hamaguchi PY, Ólafsdóttir G (2010) Inhibition of haemoglobin-mediated lipid oxidation in washed cod muscle and cod protein isolates by Fucus vesiculosus extract and fractions. Food Chem 123(2):321–330

    Article  Google Scholar 

  • Wells ML, Potin P, Craigie JS, Raven JA, Merchant SS, Helliwell KE, Smith AG, Camire ME, Brawley SH (2017) Algae as nutritional and functional food sources: revisiting our understanding. J Appl Phycol 29:949–982

    Article  CAS  PubMed  Google Scholar 

  • Widiyanti MA, Purnamayati L, Romadhon R (2021) Sensory and physicochemical characteristics of manyung (Arius thalassinus) kekian high fiber with the addition of Eucheuma cottonii seaweed. Caraka Tani J Sustain Agric 36(1):1–10

    Article  Google Scholar 

  • Willcox DC, Willcox BJ, Todoriki H, Suzuki M (2009) The Okinawan diet: Health implications of a low-calorie, nutrient-dense, antioxidant-rich dietary pattern low in glycemic load. J Am Coll Nutr 28:500S–516S

    Article  CAS  PubMed  Google Scholar 

  • Wong KH, Cheung PCK (2000) Nutritional evaluation of some subtropical red and green seaweeds. Food Chem 71(4):475–482

    Article  CAS  Google Scholar 

  • Woo MS, Choi HS, Lee OH, Lee BY (2013) The edible red alga, Gracilaria verrucosa, inhibits lipid accumulation and ROS production, but improves glucose uptake in 3T3-L1 cells. Phytother Res 27:1102–1105

    Article  PubMed  Google Scholar 

  • Ylimaki G, Hawrysh ZJ, Hardin RT, Thomson ABR (1998) Application of response-surface methodology to the development of rice flour yeast breads—objective measurements. J Food Sci 53:1800–1805

    Article  Google Scholar 

  • Yoshinaga J, Morita M, Yukawa M, Shiraishi K, Kawamura H (2001) Certified reference material for analytical quality assurance of minor and trace elements in food and related matrixes based on a typical Japanese diet: interlaboratory study. J AOAC Int 84:1202–1208

    Article  CAS  Google Scholar 

  • Yuan YV, Bone DE, Carrington MF (2005) Antioxidant activity of dulse (Palmaria palmata) extract evaluated in vitro. Food Chem 91(3):485–494

    Article  CAS  Google Scholar 

  • Zava TT, Zava DT (2011) Assessment of Japanese iodine intake based on seaweed consumption in Japan: a literature based analysis. Thyroid Res 4(1):14

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Zheng J, Chen Y, Yao F, Chen W, Shi G (2012) Chemical composition and antioxidant/ antimicrobial activities in supercritical carbon dioxide fluid extract of Gloiopeltis tenax. Mar Drugs 10:2634–2647

    Article  PubMed  PubMed Central  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. ICAR-Central Institute of Fisheries Technology (ICAR-CIFT), Visakhapatnam Research Centre, Visakhapatnam, Andhra Pradesh, India

    Jesmi Debbarma, P. Viji & B. Madhusudana Rao

  2. ICAR-Central Institute of Fisheries Technology (ICAR-CIFT), Cochin, Kerala, India

    C. N. Ravishankar

Authors
  1. Jesmi Debbarma
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. P. Viji
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. B. Madhusudana Rao
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. C. N. Ravishankar
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Department of Biotechnology, Vignan’s Foundation of Science, Technology and Research Deemed to be University, Vadlamudi, Guntur, Andhra Pradesh, India

    Ambati Ranga Rao

  2. Dr. C. D. Sagar Centre for Life Sciences Dayananda Sagar College of Engineering, Dayananda Sagar Institutions, Bengaluru, Karnataka, India

    Gokare A. Ravishankar

Rights and permissions

Reprints and permissions

Copyright information

© 2022 The Author(s), under exclusive license to Springer Nature Switzerland AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Debbarma, J., Viji, P., Rao, B.M., Ravishankar, C.N. (2022). Seaweeds: Potential Applications of the Aquatic Vegetables to Augment Nutritional Composition, Texture, and Health Benefits of Food and Food Products. In: Ranga Rao, A., Ravishankar, G.A. (eds) Sustainable Global Resources of Seaweeds Volume 2. Springer, Cham. https://doi.org/10.1007/978-3-030-92174-3_1

Download citation

Publish with us

Policies and ethics

Search

Navigation