Utilizing Seaweeds for Food Production and Applications: A Comprehensive Review of Kappaphycus Alvarezii

This review explores the versatility of K. alvarezii in various food applications, including bakery, meat, snacks, jams, and prebiotics. Abundant in vitamins, minerals, antioxidants, and bioactives, seaweed enhances texture, reduces fat, and provides nutritional benefits. In meat products, seaweed a...

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Bibliographic Details
Published in:Journal of aquatic food product technology 2024-08, Vol.33 (7), p.553-572
Main Authors: Mamat, Hasmadi, Abdul Aziz, Ahmad Hazim, Zainol, Mohd Khairi, Pindi, Wolyna, Mohammad Ridhwan, Norazlina, Kobun, Rovina, Putra, Nicky Rahmana
Format: Article
Language:English
Subjects:
Algae
Aroma
bioactive compounds
food applications
Food packaging
Food production
Foods
Kappaphycus alvarezii
Meat
nutritional profile
Odour
Prebiotics
Reagents
Seaweed
Seaweeds
Snack foods
Sustainable packaging
Texture
Vitamins
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Summary:This review explores the versatility of K. alvarezii in various food applications, including bakery, meat, snacks, jams, and prebiotics. Abundant in vitamins, minerals, antioxidants, and bioactives, seaweed enhances texture, reduces fat, and provides nutritional benefits. In meat products, seaweed acts as a gelling and binding agent, improving texture, moisture retention, and allowing for salt and fat reduction. Seaweed snacks offer both health benefits and a pleasant aroma, while K. alvarezii's prebiotics support gut health by promoting beneficial bacteria. Additionally, seaweed serves as a natural gelling agent, stabilizing jam and jelly textures, and exhibits promise in sustainable food packaging through edible films.
ISSN:1049-8850
1547-0636
DOI:10.1080/10498850.2024.2381011