Recent development in efficient processing technology for edible algae: A review

Background: Edible algae are rich in high-value nutrient active substances, such as polysaccharides, high-unsaturated fatty acids, taurine, carotenoids and alfalfa. Whether as daily food or extracting active substances as medicines, edible algae are of great benefit to people. Therefore, there is an increasing demand for edible algae products. However, the conventional processing techniques used in food industry for edible algae will bring issues about the deterioration of the quality of algae food, the loss of aroma flavor, incomplete extraction, and low efficiency. Scope and approach: In this review, the recent development in novel processing techniques for edible algae could improve the efficiency, save energy, improve quality. This review discussed advantages and disadvantages of currently available efficient techniques about drying and sterilization of edible algae, including ultrasound, infrared radiation, microwave, radio frequency. Extraction techniques in edible algae were also discussed in this review, including microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE) and pulsed electric field-assisted extraction (PEF). Key findings and conclusions: Currently, the processing of edible seaweed is mainly concentrated on three aspects of drying, sterilization and extraction. In future research, it is necessary to consider application of more processing methods to maintain the characteristics of edible algae. For example, RF and artificial intelligence can be combined to improve the efficient processing of edible algae.