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Macroalgae in the Food Industry – Opportunities and Challenges

Cikoš, Ana-Marija; Čož-Rakovac, Rozelindra; Šubarić, Drago; Jerković, Igor; Ačkar, Đurđica; Jokić, Stela (2020) Macroalgae in the Food Industry – Opportunities and Challenges. Engineering power: bulletin of the Croatian Academy of Engineering, 15 (3). pp. 14-19. ISSN 1331-7210

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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.

Item Type: Article
Uncontrolled Keywords: macroalgae ; food industry ; high added-value products ; macroalgal polysaccharides
Subjects: BIOTECHNICAL SCIENCES > Food Technology
Divisions: Division of Materials Chemistry
Depositing User: Rozelindra Čož-Rakovac
Date Deposited: 06 Nov 2020 14:08

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