Seaweeds are multicellular marine macroalgae with natural compounds that have potential anticancer activity. To date, the identification of those compounds has relied on purification and assay, yet few have been documented. Additionally, the genomes...
The inclusion of seaweeds in daily-consumption food is a worthy-of-attention challenge due to their high nutritional value and potential health benefits. In this way, their composition, organoleptic profile, and toxicity must be assessed. This work f...
Food contact materials (FCMs) are materials that come in contact with food products such as food packaging which play a significant role in the food quality and safety. Plastic, which is a major food packaging material, harms the eco-system, wildlife...
Brown seaweeds are known as important marine food sources, from which phytosterols have been recognized as functional food components with multiple health-beneficial effects. However, studies on phytosterol extraction and quantitation from edible bro...
Seaweeds are popular foods due to claimed beneficial health effects, but for many there is a lack of scientific evidence. In this study, extracts of the edible seaweeds Aramé, Nori, and Fucus are compared. Our approach intends to clarify simil...
In Peru, the number of species of edible seaweeds within the genera Chondracanthus, Porphyra (hereafter P.), Pyropia (hereafter Py.), and Ulva has not been fully established, nor is there a significant level of information available related to their...
The current study was designed to investigate whether edible brown seaweed Ecklonia cava extracts exhibits analgesic effects in plantar incision and spared nerve injury (SNI) rats. To evaluate pain-related behavior, we performed the mechanical withdr...
In recent years, seaweeds have attracted increasing scientific and commercial interest thanks to their protein, lipid and mineral content, and the presence of bioactive compounds that can have a positive impact on health. In light of this, seaweed is...
Seaweeds are inevitable resources of nutrition bearing favorable rheological characteristics, which has resulted in their inclusion in a variety of daily consumer products. India, with its vast coastline and over 1000 species of seaweeds, presents tr...
Background/Objectives: Seaweeds have recently gained global attention as sustainable and health-promoting food sources. However, seaweeds contain iodine. While iodine is a beneficial micronutrient, its excessive intake can pose health risks. Therefor...
Within Europe over the last 10 years, there has been an increase in seaweeds cultivated for human consumption. For food safety reasons, it is important to assess the microbiological and nutritional quality of the biomass. The fresh and dried edible s...
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 hum...
This study aimed to develop new canned chub mackerel products incorporating edible seaweeds (Ascophyllum nodosum, Fucus spiralis, Saccorhiza polyschides, Chondrus crispus, Porphyra sp. and Ulva sp.) harvested in the Portuguese North-Central coast, wi...
Seaweeds represent a vital yet often understudied component of the diet and cultural heritage of many coastal communities globally. This study investigated seaweed consumption practices in coastal communities of Tawi-Tawi, Philippines, through one-to...
The growing search for natural alternatives to synthetic food packaging materials and additives has increased, and seaweed extracts’ bioactivity has made them suitable candidates for incorporation in novel edible films. This study aims to investigate...
Seaweed (edible algae) is not a staple food in the Western diet, despite occasional use as a traditional ingredient in coastal areas. High nutritional value, combined with the expansion of the health-food industry, has led to a resurgence of seaweed...
Caulerpa racemosa (sea grapes) and Ulva lactuca (sea lettuces) are edible green seaweeds and good sources of bioactive compounds for future foods, nutraceuticals and cosmeceutical industries. In the present study, we determined nutritional values and...
The growing concern about pollution produced by plastic waste and the consequent environmental dangers has led to increased interest in replacing plastics with sustainable and biodegradable alternatives. Biopolymers such as seaweed have been examined...
Seaweeds are well-known for their exceptional capacity to accumulate essential minerals and trace elements needed for human nutrition, although their levels are commonly very variable depending on their morphological features, environmental condition...
Plastic pollution has raised interest in biodegradable and sustainable plastic alternatives. For edible food packaging, seaweed biopolymers have been studied for their film-forming properties. In this study, packaging films were developed using the s...
Foraging in the British Isles is an increasingly popular activity for both personal consumption and for commercial purposes. While legislation and guidelines exist regulating the sustainable collection of wild edibles, the founding principles of the...
The growing interest in laver as a food product and as a source of substances beneficial to health has led to global consumer demand for laver produced in a limited area of northeastern Asia. Here we review research into the benefits of laver consump...
The research aimed to test different seaweed extracts derived from three macroalgae representatives, namely, Rhodophyta, Chlorophyta and Phaeophyceae, as a bio-fertiliser for the growth of Mammillaria prolifera and Mammillaria glassii and the product...
Seaweed biomass is globally underutilized as a source of proteins despite its nutritional potential, with much of its use focused on hydrocolloid extraction. This study evaluated the nutritional quality and digestibility of protein and amino acids fr...
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The exposure of pregnant women to phthalates is a major concern due to their adverse effect on developmental outcomes. Diet is an important pathway for exposure to phthalate compounds. Nevertheless, studies on dietary exposure of pregnant women to ph...
Alternative proteins denote non-traditional, high-protein foods. These innovative sources aim to compete with conventional animal products by providing protein-rich, sustainable, nutritious, and flavorful options. Currently, five main categories of a...
Cystoseira barbata is an edible brown seaweed, traditionally used in the Black Sea area as functional food. Both alginate and brown seaweed biomass are well known for their potential use as adsorbents for heavy metals. Alginate was extracted from C. ...
Hypercholesterolemia is a major risk for the development of cardiovascular diseases (CVDs), the main cause of mortality worldwide, and it is characterized by high levels of circulating cholesterol. The drugs currently available for hypercholesterolem...
Edible films and coatings have currently received increasing interest because of their potential in food applications. This study examined the effect of incorporated essential oils and natural plant extracts on the characteristics of the composite se...
Several bioactive compounds that hold a potential interest in the food industry as phenolic compounds, polysaccharides, proteins and vitamins, among others, are present in seaweeds. Green extraction technologies are the preferred way to obtain these...
Laminaria japonica L. is among the most commonly consumed seaweeds in northeast Asia. In the present study, L. japonica essential oil (LJEO) was extracted by microwave-hydrodistillation and analyzed by gas chromatography and mass spectroscopy. LJEO...
Vitamin D has previously been quantified in some plants and algae, particularly in leaves of the Solanaceae family. We measured the vitamin D content of Australian native food plants and Australian-grown edible seaweed. Using liquid chromatography wi...
The genus Gracilaria synthesizes sulfated polysaccharides (SPs). Many of these SPs, including those synthesized by the edible seaweed Gracilaria birdiae, have not yet been adequately investigated for their use as potential pharmaceutical compounds. P...
The prevalence of gout and the adverse effects of current synthetic anti-gout drugs call for new natural and effective xanthine oxidase (XOD) inhibitors to target this disease. Based on our previous finding that an edible seaweed Pterocladiella capil...
Research is more and more focused on studying and selecting food preservatives of natural origin. In this scenario, algae are an excellent source of bioactive compounds, among which are antimicrobials, whose presence is variable depending on the alga...
The expansion of the seaweed aquaculture sector along with the rapid deterioration of these products escalates the importance of implementing rapid, real-time techniques for their quality assessment. Seaweed samples originating from Scotland and Irel...
The sulfated polysaccharides (SP) from the edible red seaweed, Gracilaria birdiae, were obtained using five different extraction conditions: Gracilaria birdiae 1 (GB1)-water; GB1s-water/sonication; GB1sp-water/sonication/proteolysis; GB2s-NaOH/sonica...
Sargassum horneri (Turner) C. Agardh (S. horneri) is edible brown seaweed that grows along the coast of East Asia and has been traditionally used as a folk medicine and a local food. In this study, we evaluated the effects of S. horneri on the develo...
The introduction of exotic organisms in marine ecosystems can lead to economic and ecological losses. Globally, seaweeds represent a significant part of these non-indigenous species (NIS), with 407 introduced algal species. Furthermore, the presence...
There has been a significant increase in the development of edible films and coatings in recent times, and this is expected to have a significant impact on the quality of fruit and vegetables in the coming years. Consumers expect fresh fruit and vege...
Ulva macroalgae species are recognized to be an underexploited source of key nutrients, including proteins, fibers and minerals. The present work evaluated the nutritional value protein, ash, mineral composition, fat, fatty acid profile and dietary f...
Foods enriched with nutritional compounds and biological activities, especially antioxidants, are considered healthier for human and/or animal consumption. Seaweeds are rich sources of biologically active metabolites and are used as functional foods....
Seaweeds, notably cochayuyo (Durvillaea incurvata), are recognized for their rich macro- and micronutrient content, along with their inhibitory effects on the α-glucosidase enzyme. The present study aims to evaluate the effectiveness of this in...
According to the FAO and WHO, half of the world’s population (nearly eight billion people) is protein deficient. Protein deficiency is the most important nutritional problem in the world. Proteins can be animal- (meat and offal, fish, milk, egg...
Seaweeds are a novel source of important nutritional compounds with interesting biological activities that could be processed into added-value products. In this study, two previously developed products obtained by Laminaria ochroleuca processing (liq...
For centuries, macroalgae, or seaweeds, have been a significant part of East Asian diets. In Europe, seaweeds are not considered traditional foods, even though they are increasingly popular in Western diets in human food applications. In this study,...
Food resources are limited in arid countries such as the United Arab Emirates (UAE); the salinity of the groundwater, together with a lack of natural fresh water sources and arable land, force the country to import most of its food. However, seaweed...
According to the Sustainable Blue Economy Communication, the Farm to Fork Strategy, and the European Green Deal, novel business models supporting the use of resources from oceans and seas are of primary importance. Interestingly, several infesting se...
Consumers’ growing concern about sustainability and health affects their food choices as long as there is acceptance in terms of sensory aspects. The challenge of finding new sustainable food sources with a smaller ecological footprint makes se...
We evaluated the levels of heavy metals and arsenic (As) species in 11 different types of seaweed collected from major coastal cities in Korea. The concentration ranges of heavy metals in the seaweed were as follows: cadmium (0.023–0.232 mg/kg...
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