Utilizing seaweeds for food production and applications: A comprehensive review of Kappaphycus Alvarezii

Hasmadi Mamat and Ahmad Hazim Abdul Aziz and Mohd Khairi Zainol and Wolyna Pindi and Norazlina Mohammad Ridhwan and Rovina Kobun and Nicky Rahmana Putra (2024) Utilizing seaweeds for food production and applications: A comprehensive review of Kappaphycus Alvarezii. Journal of Aquatic Food Product Technology, 33. pp. 553-572. ISSN 1547-0636

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Abstract

This review explores the versatility of K. alvarezii in various food applications, including bakery, meat, snacks, jams, and prebiotics. Abundant in vitamins, minerals, antioxidants, and bioactives, seaweed enhances texture, reduces fat, and provides nutritional benefits. In meat products, seaweed acts as a gelling and binding agent, improving texture, moisture retention, and allowing for salt and fat reduction. Seaweed snacks offer both health benefits and a pleasant aroma, while K. alvarezii’s prebiotics support gut health by promoting beneficial bacteria. Additionally, seaweed serves as a natural gelling agent, stabilizing jam and jelly textures, and exhibits promise in sustainable food packaging through edible films.

Item Type:	Article
Keyword:	Seaweed, Kappaphycus Alvarezii, Nutritional profile, Bioactive compounds, Food applications
Subjects:	Q Science > QK Botany > QK1-989 Botany > QK504-(638) Cryptogams Q Science > QK Botany > QK1-989 Botany > QK710-899 Plant physiology
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	JUNAINE JASNI -
Date Deposited:	22 Aug 2025 10:15
Last Modified:	22 Aug 2025 10:15
URI:	https://eprints.ums.edu.my/id/eprint/44777

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