Recent developments in the application of seaweeds or seaweed extracts as a means for enhancing the safety and quality attributes of foods

The production of rancid flavors and odors due to oxidative stress in foods can lead to a reduction in the sensory attributes, nutritional quality and food safety. Due to consumer demands, interest has been generated in searching plant products for natural "green" additives. Extracts from macroalgae or seaweeds are rich in polyphenolic compounds which have well documented antioxidant properties. They also have antimicrobial activities against major food spoilage and food pathogenic micro-organisms. Thus, possibility of seaweeds being added to foods as a source of antioxidant and antimicrobial is the main focus of this communication. In addition, seaweeds are also rich in dietary minerals specially sodium, potassium, iodine and fibers. Another potential area where the use of seaweed is gaining importance is regarding their addition for improving the textural properties of food products which is also extensively reviewed in this paper. Industrial relevance: The trend towards the use of "natural green" plant extracts in various food and beverages in the food industry is gaining momentum. Seaweed, being a rich source of structurally diverse bioactive compounds with valuable nutraceutical properties, can be used as an ingredient to supplement food with functional compounds. Interest in the application of such compounds as natural antioxidants, antimicrobials or texturing agents in different food products is greater than ever. The addition of seaweeds or their extracts to food products will reduce the utilization of chemical preservatives, which will fulfill the industry as well as consumer demands for "green" products. In addition, the current status and the future projections in the functional effects of seaweeds as a means to improve the fiber content and reduce the salt content of food products, which will be of significant importance to the meat industry, is also discussed. (C) 2011 Elsevier Ltd. All rights reserved.