Analysis of application possibilities seaweedand their products during the production of food products

Abstract

The search for new ingredients for functional food products is a strategy to overcome the expected food shortages in the coming decades. Today, seaweed is attractive both to consumers who are switching to functional foods that are low in fat and sugar, as well as products that are considered natural or with ingredients derived from natural sources as opposed to synthetic ingredients, and the food industry. This is due to the fact that they contain a high content of nutrients, such as high-value proteins, long-chain polyunsaturated fatty acids, carotenoids, phenolic substances, carbohydrates, vitamins, minerals and dietary fibers, as well as a low energy value. The production of seaweed-enriched foods is attracting increasing attention as consumers become more aware of the impact of nutrition on overall health. In this articleconducted reviewcurrent research on the use of seaweed in the production of food products. During the study of this topic, methods of analysis, synthesis and comparison of scientific works of foreign scientists, placed in scientometric databases, Web of Science and Scopus, as well as Internet resources, were used. During the processing of the literature, it was consideredthe ability of seaweed to improve water- and fat-binding properties structure, form gels, the possibility of use as a salt substitute, increase antioxidant capacity and act as an emulsifier. In the course of research, it was determined that the following types of algae are most often used: Himanthalia elongata, Undaria pinnatifida, Porphyra umbilicalis, Laminaria japonica, Kappaphycus alverezii, Spirulina, Chlorella. The main task of their inclusion is the possibility of reductioncontentfat and salt in the finished product,enrichmentmacronutrients, micronutrients, vitamins, dietary fibers, increasing protein content. The obtained data may contain practical value for improving the technology of food products through the use of seaweed.