Review article

Macroalgae in the Food Industry – Opportunities and Challenges

Ana-Marija Cikoš ; Prehrambeno-tehnološki fakultet Osijek Sveučilišta J. J. Strossmayer u Osijeku
Rozelindra Čož-Rakovac ; Institut Ruđer Bošković
Drago Šubarić ; Prehrambeno-tehnološki fakultet Osijek Sveučilišta J. J. Strossmayer u Osijeku
Igor Jerković ; Kemijsko-tehnološki fakultet Sveučilišta u Splitu
Đurđica Ačkar ; Prehrambeno-tehnološki fakultet Osijek Sveučilišta J. J. Strossmayer u Osijeku
Stela Jokić ; Prehrambeno-tehnološki fakultet Osijek Sveučilišta J. J. Strossmayer u Osijeku

Abstract

The industry recognized macroalgae not only as a very important source of bioactive compounds but also as ‘super-foods’ due to their nutritional value. They can be used as raw food acting as an alternative source of vegetable proteins, fibres, vitamins and minerals but also they can be commercialized in many forms and incorporated in other food products. The aim of this review is to emphasize the importance of macroalgae application in the food industry. They are already used for different purposes, from food products to medicine. Among mentioned compounds, the special emphasis was given to macroalgal polysaccharides that are present in many products consumed on daily basis. Their importance in texture stability of the food products, as well as their functional properties are evaluated.

Keywords

macroalgae, food industry, high added-value products, macroalgal polysaccharides

Hrčak ID:

244902

URI

https://hrcak.srce.hr/244902

Publication date:

8.10.2020.

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