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Applied Sciences OPEN ACCESS

Functional Potential and Bioavailability of Brown Seaweed Pigments and Phenolics in Food Applications

Dr. Jonathan M. Reeves
Department of Biomedical Sciences, University of Wellington, New Zealand
DOI Crossref DOI 10.37547/tajas/Volume08Issue09-01
tajas 2026
VOL. 8 / NO. 09 SEPTEMBER
FULL TEXT PP. 01-06
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VOLUME 8
ISSUE 09
YEAR 2026
PAGES 01-06
RESEARCH OVERVIEW

Abstract

Brown seaweeds represent a valuable source of bioactive compounds, particularly phenolic constituents and photosynthetic pigments, which have attracted considerable attention in food science and nutraceutical development. These compounds exhibit antioxidant, anti-inflammatory, antimicrobial, and functional properties that support their incorporation into modern food systems. Despite their promising biological activities, limitations related to bioavailability, stability, extraction efficiency, and delivery mechanisms continue to restrict their full industrial utilization. This review examines the functional potential of brown seaweed phenolics and pigments, focusing on their biochemical characteristics, mechanisms of action, bioavailability challenges, and applications within food industries. A critical synthesis of available commercial products, patented technologies, extraction approaches, and delivery systems is presented. The review further discusses emerging formulation strategies designed to improve absorption and stability, including emulsion-based systems and encapsulation technologies. Findings indicate that brown seaweed-derived compounds possess significant potential as natural food ingredients, functional additives, and health-promoting agents. However, optimization of extraction, formulation, and delivery methodologies remains essential for maximizing their industrial and nutritional value.

RESEARCH TOPICS

Keywords

Brown seaweed phenolics fucoxanthin bioavailability food applications functional foods bioactive compounds phlorotannins delivery systems marine nutraceuticals

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