Traditional alkaline extraction methods for polysaccharides
like alginate are often energy-intensive and involve unsustainable acidic and
alkaline steps. Seaweed is widely recognised as a multifunctional ingredient
that can enhance nutrition, texture, and flavour, and extend shelf life, while
enabling the development of novel flavourings and functional foods. Seaweeds
are broadly classified into the Brown (Phaeophyceae), Red (Rhodophyta), and
Green (Chlorophyta) groups, each associated with distinct flagship products and
expanding value chains. Brown and green seaweeds are mainly used for food, fibre, and minerals, while red seaweeds lead
the global hydrocolloid market with products like agar and carrageenan, along
with related functional products. Seaweeds supply glutamates and nucleotides
that impart strong umami and kokumi notes, and are used in broths, condiments,
spice mixes, and reformulated savoury products. Seaweed provides a diverse set
of resources, such as natural seasonings (notably umami), clean-label
texturizers and preservatives, along with bioactive-rich components, to develop
enhanced, truly functional food items. Safety (iodine, heavy metals,
impurities) and sensory enhancement continue to be essential factors in product
development.
Author(s) Details
Muhammad Yusuf
Department of Food Technology, Faculty of Science and Agricultural
Technology, University of Muhammadiyah Semarang, Jl. Kendungmundu No.18,
Kendungmundu, Tembalang District, Semarang City, Central Java, Indonesia.
Please see the book here :- https://doi.org/10.9734/bpi/fsarh/v6/7040
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