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Author Spotlight: Exploring Seaweed's Bioactive Compounds for Sustainable Innovations in Industries

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Published on: November 21, 2023

Rice starch and seaweed biopolymer blends for transformative food applications.

Noel C Pascua¹, Rhowell Jr N Tiozon¹, Glenn Vincent P Ong¹

¹Consumer-driven Grain Quality and Nutrition Center, Rice Breeding Innovation Department, International Rice Research Institute, Los Baños, Philippines.

Critical Reviews in Food Science and Nutrition

|March 6, 2026

Summary

This summary is machine-generated.

Rice and seaweed composites offer significant health benefits, improving food security and creating innovative food products. Their combined properties enhance nutritional value, antioxidant activity, and digestibility, supporting human and planetary health.

Keywords:

Biopolymer blends food innovation food security functional foods hydrocolloids

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Molecular Entanglement and Electrospinnability of Biopolymers

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Published on: September 3, 2014

Area of Science:

Food Science and Technology
Nutritional Science
Biopolymer Applications

Background:

Rice and seaweed are globally significant food sources, crucial for food and nutrition security.
Both are rich in essential nutrients and valuable biopolymers like starch, alginates, carrageenan, and agar.
Seaweed consumption is increasing due to its dense nutritional profile.

Purpose of the Study:

To review the health impacts of rice and seaweed food production.
To align these impacts with human and planetary health benefits.
To highlight the properties and applications of rice starch and seaweed hydrocolloid composites.

Main Methods:

Literature review of studies on rice and seaweed food production.
Analysis of nutritional, physicochemical, and functional properties of composites.
Examination of health benefits associated with fortified foods.

Main Results:

Composites of rice starch and seaweed hydrocolloids offer enhanced solubility, barrier properties, and protective capacity for applications like edible films and microcapsules.
Blended products, including noodles and baked goods, show improved texture, digestibility, and functionality.
Rice-based foods fortified with seaweed demonstrate increased dietary fiber, antioxidant activity, and anti-diabetic potential.

Conclusions:

Combining rice and seaweed creates functional food ingredients and products with significant health advantages.
These composites contribute to improved human health through enhanced nutrition and specific health benefits.
The synergy between rice starch and seaweed hydrocolloids supports sustainable food innovation and planetary health.