PLANT CELL BIOTECHNOLOGY AND MOLECULAR BIOLOGY

Researchers have combined efforts to investigate and use various food sources to produce functional foods to meet the growing demand from customers, who tend to promote the health functions of dietary compounds. Taking into account the richness of biochemical in seeds capable of bioactivity, a growing trend develops around the world for the use of seeds in food functionality. seaweeds were used as a commercially available component as a stabilizer, emulsifier, thickener, texture modifier, and plants enriched with vitamins and dietary fiber, significant efforts are needed to determine its function and its use in direct consuming wellness foods. It is equally important to raise public awareness about seaweeds to establish a more extensive and readily accessible alternative ingredient supply for foods that have therapeutic effects. However, many things have to be considered while developing functional foods that use seaweed as the major component to achieve market success. This paper discusses the potential of seaweed in the production of functional foods based on seaweed.