Advancing Blue Food Systems through Seaweed-Based Processing and Diversification
Muhammad Yusuf *
Department of Food Technology, Faculty of Science and Agricultural Technology, University of Muhammadiyah Semarang, Jl. Kendungmundu No.18, Kendungmundu, Tembalang District, Semarang City, Central Java, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
Traditional alkaline extraction methods for polysaccharides like alginate are often energy-intensive and involve unsustainable acidic and alkaline steps. Seaweed is widely recognised as a multifunctional ingredient that can enhance nutrition, texture, and flavour, and extend shelf life, while enabling the development of novel flavourings and functional foods. Seaweeds are broadly classified into the Brown (Phaeophyceae), Red (Rhodophyta), and Green (Chlorophyta) groups, each associated with distinct flagship products and expanding value chains. Brown and green seaweeds are mainly used for food, fibre, and minerals, while red seaweeds lead the global hydrocolloid market with products like agar and carrageenan, along with related functional products. Seaweeds supply glutamates and nucleotides that impart strong umami and kokumi notes, and are used in broths, condiments, spice mixes, and reformulated savoury products. Seaweed provides a diverse set of resources, such as natural seasonings (notably umami), clean-label texturizers and preservatives, along with bioactive-rich components, to develop enhanced, truly functional food items. Safety (iodine, heavy metals, impurities) and sensory enhancement continue to be essential factors in product development.
Keywords: Polysaccharides, Chlorophyta, seaweeds, coastal livelihoods