Food Fortification Using Bioactive Compounds Extracted from Algae: A Review

Edible algae and seaweed are sustainable sources of nutrients and bioactive compounds for food fortification. This review analyzes 94 Scopus-indexed studies published from 2000 to 2025. Algae provide proteins, minerals, omega-3 fatty acids, pigments, polysaccharides, polyphenols, and antioxidants that may improve the nutritional and functional quality of bakery, dairy, beverage, meat, fish, and plant-based products. However, reported values vary by species, cultivation, extraction method, and food matrix. Key challenges include sensory limitations, DHA/EPA oxidation, pigment intensity, safety concerns, iodine and heavy metal variability, regulatory uncertainty, cost, and limited clinical evidence. Further standardized studies are required.