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Area of Science:

  • Marine Biology
  • Food Science
  • Toxicology

Background:

  • Edible seaweeds are rich in nutrients and bioactive compounds.
  • Seaweeds can accumulate hazardous heavy metals, posing risks.
  • Global consumption of seaweeds is widespread.

Purpose of the Study:

  • Review recent research on edible seaweeds.
  • Analyze nutritional value and bioactive compounds.
  • Assess seaweed use, acceptability, and safety (heavy metals, pathogens).
  • Examine current trends in Chile for seaweed food applications.

Main Methods:

  • Literature review of recent edible seaweed research.
  • Analysis of nutritional composition and bioactive compounds.
  • Investigation of heavy metal and microbial pathogen bioaccumulation.
  • Examination of consumer acceptance and food product development.

Main Results:

  • Edible seaweeds are globally consumed and nutritionally valuable.
  • Potential risks from heavy metal and microbial contamination exist.
  • Chile shows developing trends in seaweed food utilization.

Conclusions:

  • More research is needed to characterize novel edible seaweeds.
  • Further investigation into heavy metal control is essential for consumer safety.
  • Promoting seaweed benefits and developing the algae-based industry are crucial.