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Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges

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Seaweed in Food Industries: Raw Materials, Processing, Formulations, Packaging

Author(s): Marlene A. Trindade, Cláudia Nunes, Manuel A. Coimbra, Fernando J.M. Gonçalves, João C. Marques and Ana M.M. Gonçalves *

Pp: 406-428 (23)

DOI: 10.2174/97898150518721220100200

* (Excluding Mailing and Handling)

Abstract

Seaweeds are an abundant source of bioactive compounds and hydrocolloids that can be used in several industries, especially in the food industry. They can be directly consumed as a whole, used as an ingredient, or a source of several compounds that can enrich the nutrient content and sensory experience of foods. The demand for more sustainable packaging options resulted in the increase in research and development of edible seaweed-based films that ensure the safety and quality of the food products, while reducing packaging waste. This chapter will make an overview of the seaweed compounds used in the food industry, their use in the formulation of edible active packaging, and how this packaging can become widely available for consumers.

Keywords: Bioactive Compounds, Food Packaging, Hydrocolloids, Macroalgae, Sustainability

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