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. 2023 Feb 17;13(2):386. doi: 10.3390/biom13020386

Table 5.

Impact of seaweeds addition on food properties, adapted with permission from [93]. 2021 Zhu et al.

Food Product Seaweed Species Seaweed Processing Impact Reference
Jelly Gracilaria verricosa,
Ulva lactuca &
Sargussum wightti

  1. Washing

  2. Extraction from fresh biomass

  3. Seaweed extracts employed: 0.1, 0.5, 1.6 mg, 200 mL−1

  1. Seaweed colours retained more than thirty days at room temperature and 30% loss similar to artificial colours.

  2. Seaweed colours contributed higher nutrition content in final product.

 [137]
Pork Laminaria digitata &
Fucus vesiculosus

  1. Pre-treatment not applicable

  2. Seaweed extracts employed: 100 mg g−1 pork

  1. Laminarin had no antioxidant activity but fucoidan reduced lipid oxidation

  2. Due to the 44.15% and 36.63% DPPH antioxidant activity, decrease after 4 and 20 h respectively, this showed a theoretical uptake of laminarin and fucoidan antioxidant compounds.

 [138]
Beef Himanthalia elongata

  1. Washing and cutting

  2. Hot air drying

  3. Rehydration

  4. Seaweed extracts employed 10–40% (w/w)

  1. Patties with seaweed reduced cooking loss and increased almost 50% tenderness, dietary fibre, total phenolic content, and DPPH radical scavenging activity compared to those without seaweed.

  2. Patties with 40% seaweed had highest sensory quality.

  3. No bacterial growth and lower lipid oxidation levels detected in patties with ≥20% seaweed

 [139]
Chicken Himanthalia elongata Powdered seaweed employed: 3% dry matter

  1. Seaweed addition decreased the cooking loss.

  2. Products with seaweed had higher levels of total viable counts, lactic acid bacteria, tyramine, and spermidine.

  3. Seaweed incorporated products have the potential to maintain the desired properties with low salt content.

 [140]
Salmon Saccharina Latissima

  1. Storing in flow-through seawater

  2. Vacuum packaging

  3. Freezing and thawing

  4. Salmon wrapped with seaweed biomass and soaked in thawing liquid employed in the ratio of 5:2.5:2.5

  1. Seaweed processed product decreased off-smelling compound with an increase of umami-related compounds.

  2. Taste and shelf life were improved with the salmon in conjunction of seaweed.

 [141]
Bread Fucus vesiculosus

  1. Tray drying

  2. Milling

  3. Powdered seaweed employed: 2, 4, 6, and 8% (flour basis)

  1. The addition of seaweed significantly modified wheat dough and bread properties.

  2. Over 4% seaweed powder addition had negative effect on dough final porosity and final colour.

 [142]
Gluten-free pasta Laminaria ochroleuca

  1. Dehydrated.

  2. Milled.

  3. Sieved to <0.24 mm and 0.25–2 mm particle size.

  1. The addition of seaweed into gluten-free pasta had similar mechanical and textural characteristics as the control pasta.

  2. Mineral and fiber content were increased in the seaweed-based pasta.

 [143]
Noodle Gracilaria seaweed

  1. Washing

  2. Freeze drying

  3. Extracted seaweed powder employed: 0, 1, 3, 5, and 7% (flour basis)

  1. Noodle with 3% seaweed significantly increased their total dietary fiber content.

  2. Sensory evaluation showed a moderate acceptability level among consumers.

 [144]
Milk Ascophyllum nodosum & Fucus vesiculosus

  1. Washing and freezing

  2. Freeze drying and extracting

  3. Extracted seaweed was employed: 0.25% and 0.5% (w/w)

  1. Seaweed extract incorporated milk had potential improving certain milk quality and shelf life.

  2. Seaweed extracts were stable in milk and led to various antioxidant activity (DPPH and FICA) before and after in vitro digestion.

 [145]
Spice Kappaphycus alverezii

  1. Washing

  2. Cross flow drying and grinding

  3. Seaweed powder employed with refined vegetable oil in ratios of 15:30, 20:40, and 25:45

  1. Spice with 20% seaweed had high consumer acceptability.

  2. Incorporation of seaweed powder to spice improved ash, protein, crude fiber, vitamin E, niacin, vitamin B2 except vitamin B1, and vitamin A.

 [146]