A comprehensive review of seaweed products: classification, application and future potential

Seaweed refers to macroalgae that grow in marine environments. There are over ۱۰,۰۰۰ known species of seaweed that can be classified into three broad groups based on pigmentation: brown algae (Phaeophyceae), red algae (Rhodophyceae), and green algae (Chlorophyceae). Seaweeds have been used by humans for centuries as a food source, fertilizer, and source of phycocolloids. In recent decades, seaweeds have received increased attention for their potential health benefits, applications as functional food ingredients, and use in cosmetics and agriculture. This review provides an overview of seaweed taxonomy, chemical composition, traditional uses, and current and emerging applications of seaweed-derived products. The potential health benefits of seaweed consumption are reviewed, including anti-obesity, anti-diabetic, anti-inflammatory, and anti-cancer effects. The major seaweed-derived phycocolloids - alginate, agar, and carrageenan - are discussed in depth with regards to production methods, physicochemical properties, and food and industrial applications as thickeners, stabilizers, and gelling agents. The use of seaweed as biofertilizers and biostimulants in agriculture is also reviewed. Future research priorities are identified to facilitate the continued development of high-value seaweed-derived products.

کلیدواژه ها:

Seaweed ، Products ، Value adding ، Natural Products