Rice starch and seaweed biopolymer blends for transformative food applications
Rice is one of the most widely consumed foods globally, while seaweed is gaining popularity due to its exceptional nutritional composition, which includes vitamins, minerals, dietary fiber, unsaturated lipids, and antioxidants. Besides being vital contributors to global food and nutrition security,...
| Autores principales: | , , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Informa UK Limited
2025
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/177500 |
| _version_ | 1855540289405452288 |
|---|---|
| author | Pascua, Noel C. Tiozon, Rhowell Jr. N. Ong, Glenn Vincent P. Jose, Jhaymes Khylle V. Roleda, Michael Y. Sreenivasulu, Nese |
| author_browse | Jose, Jhaymes Khylle V. Ong, Glenn Vincent P. Pascua, Noel C. Roleda, Michael Y. Sreenivasulu, Nese Tiozon, Rhowell Jr. N. |
| author_facet | Pascua, Noel C. Tiozon, Rhowell Jr. N. Ong, Glenn Vincent P. Jose, Jhaymes Khylle V. Roleda, Michael Y. Sreenivasulu, Nese |
| author_sort | Pascua, Noel C. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Rice is one of the most widely consumed foods globally, while seaweed is gaining popularity due to its exceptional nutritional composition, which includes vitamins, minerals, dietary fiber, unsaturated lipids, and antioxidants. Besides being vital contributors to global food and nutrition security, rice and seaweeds are sources of industrially important biopolymers such as starch, alginates, carrageenan, and agar. In this review, we compiled studies pertaining to the health impacts of rice and seaweed food production mechanisms by aligning them with planetary and human health benefits. We emphasized the importance of nutritional, physicochemical, and functional properties of the composites of rice starch and algal-derived hydrocolloids for a wide range of food applications. These include the blending of rice starch with hydrocolloids to produce an array of products like edible film coatings with enhanced solubility and barrier properties; microcapsules with greater protective capacity; noodles with improved texture and digestibility; and modified starch which could be applied in various products including baked goods were highlighted. Rice-based foods fortified with seaweeds exhibited improved health-promoting effects such as higher dietary fiber content, higher antioxidant activity, and strong anti-diabetic potential were discussed. |
| format | Journal Article |
| id | CGSpace177500 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Informa UK Limited |
| publisherStr | Informa UK Limited |
| record_format | dspace |
| spelling | CGSpace1775002025-12-23T01:49:51Z Rice starch and seaweed biopolymer blends for transformative food applications Pascua, Noel C. Tiozon, Rhowell Jr. N. Ong, Glenn Vincent P. Jose, Jhaymes Khylle V. Roleda, Michael Y. Sreenivasulu, Nese rice seaweeds food security nutritional value starch biopolymers functional foods innovation Rice is one of the most widely consumed foods globally, while seaweed is gaining popularity due to its exceptional nutritional composition, which includes vitamins, minerals, dietary fiber, unsaturated lipids, and antioxidants. Besides being vital contributors to global food and nutrition security, rice and seaweeds are sources of industrially important biopolymers such as starch, alginates, carrageenan, and agar. In this review, we compiled studies pertaining to the health impacts of rice and seaweed food production mechanisms by aligning them with planetary and human health benefits. We emphasized the importance of nutritional, physicochemical, and functional properties of the composites of rice starch and algal-derived hydrocolloids for a wide range of food applications. These include the blending of rice starch with hydrocolloids to produce an array of products like edible film coatings with enhanced solubility and barrier properties; microcapsules with greater protective capacity; noodles with improved texture and digestibility; and modified starch which could be applied in various products including baked goods were highlighted. Rice-based foods fortified with seaweeds exhibited improved health-promoting effects such as higher dietary fiber content, higher antioxidant activity, and strong anti-diabetic potential were discussed. 2025-08-25 2025-11-03T02:38:49Z 2025-11-03T02:38:49Z Journal Article https://hdl.handle.net/10568/177500 en Limited Access Informa UK Limited Pascua, Noel C., Rhowell Jr N. Tiozon, Glenn Vincent P. Ong, Jhaymes Khylle V. Jose, Michael Y. Roleda, and Nese Sreenivasulu. "Rice starch and seaweed biopolymer blends for transformative food applications." Critical Reviews in Food Science and Nutrition (2025): 1-18. |
| spellingShingle | rice seaweeds food security nutritional value starch biopolymers functional foods innovation Pascua, Noel C. Tiozon, Rhowell Jr. N. Ong, Glenn Vincent P. Jose, Jhaymes Khylle V. Roleda, Michael Y. Sreenivasulu, Nese Rice starch and seaweed biopolymer blends for transformative food applications |
| title | Rice starch and seaweed biopolymer blends for transformative food applications |
| title_full | Rice starch and seaweed biopolymer blends for transformative food applications |
| title_fullStr | Rice starch and seaweed biopolymer blends for transformative food applications |
| title_full_unstemmed | Rice starch and seaweed biopolymer blends for transformative food applications |
| title_short | Rice starch and seaweed biopolymer blends for transformative food applications |
| title_sort | rice starch and seaweed biopolymer blends for transformative food applications |
| topic | rice seaweeds food security nutritional value starch biopolymers functional foods innovation |
| url | https://hdl.handle.net/10568/177500 |
| work_keys_str_mv | AT pascuanoelc ricestarchandseaweedbiopolymerblendsfortransformativefoodapplications AT tiozonrhowelljrn ricestarchandseaweedbiopolymerblendsfortransformativefoodapplications AT ongglennvincentp ricestarchandseaweedbiopolymerblendsfortransformativefoodapplications AT josejhaymeskhyllev ricestarchandseaweedbiopolymerblendsfortransformativefoodapplications AT roledamichaely ricestarchandseaweedbiopolymerblendsfortransformativefoodapplications AT sreenivasulunese ricestarchandseaweedbiopolymerblendsfortransformativefoodapplications |