Seaweed can improve the quality and food safety

Update: 4/13/2015


According to a recent study, extracts from natural seaweed is not only beneficial for the health of consumers, but also can improve the quality and safety of food.

Extracts from seaweeds and microalgae rich in polyphenol compounds, have high antioxidant properties and is resistant to the bacteria that cause food spoilage damage and pathogenic bacteria in food.

The study, published in the journal "Technology era of food science and innovation", highlighted the potential use of seaweed and seaweed extracts in food production, exploring the possibility of using marine Natural products as ingredients antibacterial and antioxidant.

The use of seaweed and seaweed extracts for food will be limited preservatives in food, and meet the needs of the food industry and consumers about the product "green" (not product use of toxic chemicals).

Dr. Abu-Ghannam Nissreen Institute of Technology Dublin, Ireland and colleagues also studied the applicability of seaweed extracts against oxidation of fat in the food. However, they also see the need to monitor the effectiveness of this extract in food mixtures. Seaweeds are considered to include meat products, bread and pasta to add vitamin supplements. Although there have been numerous articles about the use of antibacterial seaweed in the laboratory, but in fact there is very little research related to their actual use in a food product.

The polysaccharide, such as carrageenan and alginate are extracted from seaweed and is widely used in the food industry as food items can be packaged to-eat products. Seaweed is also used in many dietary minerals such as sodium, potassium, iodine and fiber. Thus, seaweed helps to develop food products with low sodium and rich in other minerals.

One other potential areas can use seaweed as food preservatives. Sources and fiber rich iodine in seaweeds can help improve the quality of food.

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