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July 29, 2026Journal of Aquatic Food Product Technology

Food Fortification Using Bioactive Compounds Extracted from Algae: A Review

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Authors

NPNicky Rahmana PutraBABramantyo AirlanggaMRMohammad Irwan Fatkhur Rozy

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Overview

Review analyzes bioactive compounds in algae for food fortification, highlighting benefits and challenges.

Key Points

  • This review aims to evaluate the nutritional and functional contributions of bioactive compounds from edible algae in food fortification.
  • Analysis of 94 Scopus-indexed studies published from 2000 to 2025.
  • Evaluation of various bioactive compounds from different algae species and their effects on food products.
  • Algae provide essential nutrients like proteins, omega-3 fatty acids, and antioxidants for food enhancement.
  • Variation in nutrient profiles is influenced by species, cultivation, and extraction methods.
  • Challenges include sensory issues, oxidation of DHA/EPA, and regulatory uncertainties.

Cite This Study

Putra et al. (2026) studied this question.

synapsesocial.com/papers/6a69a2e2c8da07d9defa6f07https://doi.org/10.1080/10498850.2026.2703537
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Also Consider

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  1. 1The Physicochemical Properties and Melting Behavior of Ice Cream Fortified with Multimineral Preparation from Red Algae2023 · 32 citations
  2. 2Characterization of lipids and antioxidant capacity of novel nutraceutical egg products developed with omega‐3‐rich oils2011 · 53 citations
  3. 3Fillet Fish Fortified with Algal Extracts of Codium tomentosum and Actinotrichia fragilis, as a Potential Antibacterial and Antioxidant Food Supplement2022 · 23 citations