Table 4.

Application of seaweed extracts in food products.

Product	Seaweed	Form	Technological/Nutritional Function	Ref.
Pasta	Undaria pinnatifida	Powder	Fucoxanthin was not altered	[102]
Pasta	Sargassum marginatum	Powder	Lower cooking loss Better gluten network when 2.5% of seaweed was added	[103]
Beef patty	Undaria pinnatifida	Dried and ground	Lower cooking loss Better texture Higher quantities of mineral and fiber when 3% of seaweed was added	[104]
Chicken breast meat	Undaria pinnatifida	Carotenoid pigment Fucoxanthin	Red and yellow color were increased Inhibition of lipid peroxidation after cooking	[98]
Restructured poultry steak	Hymanthalia elongata	Powder	Lower cooking loss	[105]
Pork emulsion meat	Hymanthalia elongata, Undaria pinnatifida, Porphyra umbilicalis	Dried and ground	Higher antioxidant ability Omega-3 was increased Higher mineral profile Higher amino acid profile (P. umbilicalis)	[93]
Low-fat Frankfurters	Hymanthalia elongata	Dried and ground	Higher levels of w-3 Higher quantity of fiber	[106]
Cod	Fucus vesiculosus	Extract and subfractions of phlorotannin	Inhibition of lipid oxidation in fish model systems	[107]
Fish oil-enriched granola bar	Fucus vesiculosus	Phlorotannin extract	Inhibition of lipid oxidation	[108]
Canola oil stored under favorable oxidation conditions	Fucus vesiculosus, Ascophyllum nodosum, Bifurcaria bifurcata	Phenolic compounds	Reduction of lipid oxidation	[109]
Pork homogenates	Laminaria digitata	Fucoidan extract	Reduction of lipid oxidation Oxidation of myoglobin	[110]
Fish oil-enriched mayonnaise	Fucus vesiculosus	Phenolic compounds	Prevention of lipid oxidation	[111]
Fish oil-enriched milk	Fucus vesiculosus	Phlorotannin	Prevention of lipid oxidation	[112]
Cookies	Fucus vesiculosus, Ascophyllum nodosum, Bifurcaria bifurcata	Phenolic compounds	Antioxidant effect	[113]
Bread	Sargassum fulvellum	Powder	The shelf life is increased Less hardness and gumminess	[114]
Bread	Kappaphycus alvarezii	Powder	High dietary fiber content	[115]