Table 2.
Food applications of seaweeds compounds.
| Seaweed Species | Compounds | Applications | References |
|---|---|---|---|
| Gelidium sp, Gracilaria sp., Pterocladia sp., Gelidelia sp. | Agar | Thickening and gelling properties (icing and bakery glazes, liquid and soft-texture food products, and edible films) | [23,24,26] |
| Turbinaria sp., Ascophyllum sp., Durvillaea sp., Ecklonia sp., Laminaria sp., Lessonia sp., Mucrocystis sp., Sargassum sp. | Alginate | Restructured meat and vegetable products, baked products, ice creams, frozen desserts | [23,24,26] |
| C. crispus | Carragenans | Gelling, emulsifying, thickening and stabilizing properties (ice cream, yogurt, cheese, milk-based products, bread, coating films) | [26] |
| L. digitata | Laminarin and Fucoidan | Increase lipid stability in pork meat products | [129] |
| U. pinnatifida | Fucoxanthin | Increase lipid stability in chicken products and enhance redness and yellowness in ground chicken breast meat | [130] |
| P. palmata | Protein hydrolisate | Functional (renin inhibition) bread with potential positive heart effects | [131] |
| H. elongata, U. pinnatifida, P. umbilicalis | PUFA | Seaweed addition increased n-3 PUFA but decreased n-6/n-3 PUFA ratio in pork products. Moreover, seaweeds conferred antioxidant activity and increased amino acid levels. | [132] |
| F. vesiculosus | Phlorotannins | Increased antioxidant activity in fish products | [133] |
PUFA—polyunsaturated fatty acid.