Pontificia Universidad Católica de Chile Pontificia Universidad Católica de Chile
Figueroa V., Farfán M., Aguilera J.M. (2021)

Seaweeds as novel foods and source of culinary flavors

Revista : Food Reviews International
Tipo de publicación : ISI Ir a publicación


Traditional culinary applications, nutritional benefits, and growing conditions (no need of arable land or fresh water) make seaweeds an attractive alternative and sustainable food source for the future. However, their widespread consumption will require not only their promotion as nutritious and healthy foods but also applications in savory culinary dishes and food product formulations appealing to consumers. This review highlights the relevance of umami components in seaweed species as a source of unique flavors and their role in sensorial and physiological functions. It analyzes current work on texture and flavor in fresh and processed macroalgae. Novel applications of seaweeds are discussed through a portfolio of culinary and food products including fresh and fermented seaweeds, reformulated conventional products, powder ingredients consumed as healthy supplements or salty and flavorful condiments, and gastronomic creations of chefs in high-end restaurants.