et al., R. (2025). Sustainable Nutrition from the Ocean: Trend of Edible Green Seaweeds in Food and Functional Product Development. Egyptian Journal of Aquatic Biology and Fisheries, 29(4), 2399-2415. doi: 10.21608/ejabf.2025.445757
Rahmi et al.. "Sustainable Nutrition from the Ocean: Trend of Edible Green Seaweeds in Food and Functional Product Development". Egyptian Journal of Aquatic Biology and Fisheries, 29, 4, 2025, 2399-2415. doi: 10.21608/ejabf.2025.445757
et al., R. (2025). 'Sustainable Nutrition from the Ocean: Trend of Edible Green Seaweeds in Food and Functional Product Development', Egyptian Journal of Aquatic Biology and Fisheries, 29(4), pp. 2399-2415. doi: 10.21608/ejabf.2025.445757
et al., R. Sustainable Nutrition from the Ocean: Trend of Edible Green Seaweeds in Food and Functional Product Development. Egyptian Journal of Aquatic Biology and Fisheries, 2025; 29(4): 2399-2415. doi: 10.21608/ejabf.2025.445757
Sustainable Nutrition from the Ocean: Trend of Edible Green Seaweeds in Food and Functional Product Development
Edible green seaweeds (Chlorophyta) are increasingly recognized as sustainable resources for advancing human nutrition and driving functional food innovation. Rich in essential nutrients and bioactive compounds, and requiring minimal environmental inputs for cultivation, genera such as Ulva, Caulerpa, and Codium present promising opportunities for resilient food systems. This review analyzes 148 documents indexed in Scopus (1985–2025) on the use of green seaweeds as functional foods. The findings reveal a marked increase in research output after 2016, coinciding with a global shift toward sustainable dietary strategies. Keyword network analysis identified key research themes such as "functional food," "nutrition," "bioactivity," and "antioxidants," with emerging interest in novel extraction technologies. Nutritional assessments show that edible green seaweeds are rich in proteins, carbohydrates, dietary fiber, minerals, and a variety of bioactive compounds—including ulvans, polysaccharides, sterols, carotenoids, and polyphenols. These constituents are linked to antioxidant, anti-inflammatory, antimicrobial, and cardioprotective effects. Application-wise, green seaweeds have been incorporated into functional ingredients, protein supplements, hydrocolloids, fermented foods, fortified snacks, functional beverages, and even sustainable food packaging. Despite their potential, challenges remain in areas such as taste masking, extraction optimization, product stability, and regulatory compliance, which must be addressed to enhance commercial viability. This review underscores the growing significance of edible green seaweeds in future food innovation, particularly within the context of sustainable and health-promoting food products. Their integration into the functional food sector presents substantial opportunities aligned with global efforts to develop more resilient and eco-friendly food systems.
View on SCiNiTO
Top