Recent progress in natural seaweed pigments: Green extraction, health-promoting activities, techno-functional properties and role in intelligent food packaging

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dc.authoridArshad, Naeem/0009-0008-4069-5683
dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.authoridManzoor, Muhammad Faisal/0000-0002-3705-0277
dc.authoridBay Yilmaz, Betul/0000-0002-3817-7886
dc.contributor.authorManzoor, Muhammad Faisal
dc.contributor.authorAfraz, Muhammad Talha
dc.contributor.authorYilmaz, Betuel Bay
dc.contributor.authorAdil, Muhammad
dc.contributor.authorArshad, Naeem
dc.contributor.authorGoksen, Gulden
dc.contributor.authorAli, Murtaza
dc.date.accessioned2025-03-17T12:27:05Z
dc.date.available2025-03-17T12:27:05Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractEdible seaweed is a worthwhile source of natural pigments (NPs) such as carotenoids, chlorophylls, and phycobiliproteins, and these functional ingredients have been well-acknowledged due to their beneficial therapeutic properties. Green extraction techniques are the best option to generate them more effectively by shorter extraction times, lower operational temperatures, reduced solvent use, and process automation aid in efficient compound retrieval. These NPs show valuable biological properties such as neuroprotective, anti-cancer, antioxidant, anti-inflammatory, anti-bacterial, anti-angiogenic, and anti-obesity activities-the therapeutic potential of NPs highlights their potential applications in food industries. NPs are frequently used as food colorants, providing nutritional value and enhancing the sensorial and techno-functional properties of the final product. Also, the use of these NPs is presently being expanded to intelligent food packaging to observe food freshness and as a time-temperature indicator to improve the food properties and shelf life. Properly using seaweed in foods could incline a novel segment of seaweed-based hybrid/composite health foods. This review critically analyzes the recent advances from 2015 to 2023 in seaweed NPs' green extraction, their therapeutic properties, potential techno-functional properties ensuing in food items, and their role in intelligent food packaging systems.
dc.description.sponsorshipResearch Initiative of Science and Technology, Foshan University, China [BKS208050, BKS205054]; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China [2022B1212010015]
dc.description.sponsorshipThe authors want to acknowledge the support of Research Initiative of Science and Technology (Project ID: BKS208050; BKS205054), Foshan University, China. Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China (Project ID: 2022B1212010015).
dc.identifier.doi10.1016/j.jafr.2024.100991
dc.identifier.issn2666-1543
dc.identifier.scopus2-s2.0-85184047538
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.jafr.2024.100991
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2071
dc.identifier.volume15
dc.identifier.wosWOS:001180289000001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofJournal of Agriculture and Food Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectNatural pigments
dc.subjectGreen extraction
dc.subjectTherapeutic potential
dc.subjectTechno-functional properties
dc.subjectFood packaging
dc.titleRecent progress in natural seaweed pigments: Green extraction, health-promoting activities, techno-functional properties and role in intelligent food packaging
dc.typeArticle

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