Seaweeds in Food: Current Trends
Author:
Rogel-Castillo Cristian1, Latorre-Castañeda Monica2, Muñoz-Muñoz Camila2, Agurto-Muñoz Cristian12
Affiliation:
1. Department of Food Science and Technology, School of Pharmacy, University of Concepcion, Barrio Universitario S/N, Concepción 4070386, Chile 2. Interdisciplinary Marine Biotechnology Group (GIBMAR), Biotechnology Center, University of Concepcion, Barrio Universitario S/N, Concepción 4070386, Chile
Abstract
Edible seaweeds are an excellent source of macronutrients, micronutrients, and bioactive compounds, and they can be consumed raw or used as ingredients in food products. However, seaweeds may also bioaccumulate potentially hazardous compounds for human health and animals, namely, heavy metals. Hence, the purpose of this review is to analyze the recent trends of edible seaweeds research: (i) nutritional composition and bioactive compounds, (ii) the use and acceptability of seaweeds in foodstuffs, (iii) the bioaccumulation of heavy metals and microbial pathogens, and (iv) current trends in Chile for using seaweeds in food. In summary, while it is evident that seaweeds are consumed widely worldwide, more research is needed to characterize new types of edible seaweeds as well as their use as ingredients in the development of new food products. Additionally, more research is needed to maintain control of the presence of heavy metals to assure a safe product for consumers. Finally, the need to keep promoting the benefits of seaweed consumption is emphasized, adding value in the algae-based production chain, and promoting a social algal culture.
Subject
Plant Science,Ecology,Ecology, Evolution, Behavior and Systematics
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