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Review analyzes bioactive compounds in algae for food fortification, highlighting benefits and challenges.
Edible algae and seaweed are sustainable sources of nutrients and bioactive compounds for food fortification. This review analyzes 94 Scopus-indexed studies published from 2000 to 2025. Algae provide proteins, minerals, omega-3 fatty acids, pigments, polysaccharides, polyphenols, and antioxidants that may improve the nutritional and functional quality of bakery, dairy, beverage, meat, fish, and plant-based products. However, reported values vary by species, cultivation, extraction method, and food matrix. Key challenges include sensory limitations, DHA/EPA oxidation, pigment intensity, safety concerns, iodine and heavy metal variability, regulatory uncertainty, cost, and limited clinical evidence. Further standardized studies are required.
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Putra et al. (2026) studied this question.
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