Seaweeds: Potential Applications of the Aquatic Vegetables to Augment Nutritional Composition, Texture, and Health Benefits of Food and Food Products

Abstract

The increasing human population and decreasing cultivable land are forcing the world to look at aquatic bodies as solutions to address global food security. Generally, aquatic animals such as finfish and shellfish are harvested for human food but of late the aquatic plants, especially seaweeds, have been receiving greater attention from nutritionists and food technologists due to their nutritional and health-related beneficial properties. Edible seaweeds are basically aquatic vegetables that are low in calories but rich in dietary fibre, essential amino acids, unsaturated fatty acids, vitamins, minerals and phytochemicals. Seaweeds either in raw form or in minimally processed form have long been consumed traditionally in several Asian countries and their role in the healthy human diet is being increasingly recognized in other parts of the world. Seaweeds are processed industrially to yield phycocolloids and phytochemicals that have potential applications in food, cosmetic and pharmaceutical industries. This chapter reviews the developments in utilization of seaweeds as food and assesses their potential in terms of enhancing textural attributes, improving nutritional composition and extending the shelf life of seaweed rich food products.