Rice starch and seaweed biopolymer blends for transformative food applications

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cg.authorship.typesCGIAR and developing country institute
cg.contributor.affiliationInternational Rice Research Institute
cg.contributor.affiliationUniversity of the Philippines
cg.contributor.donorFoundation for Food and Agricultural Research, Odisha
cg.contributor.donorIndian Council of Agricultural Research
cg.coverage.regionAsia
cg.creator.identifierNoel Pascua: 0000-0002-0293-5833
cg.creator.identifierRhowell Jr. Tiozon: 0000-0002-2177-8730
cg.creator.identifierGlenn Vincent Ong: 0009-0003-3264-6332
cg.creator.identifierMichael Roleda: 0000-0003-0568-9081
cg.creator.identifierNese Sreenivasulu: 0000-0002-3998-038X
cg.howPublishedFormally Published
cg.identifier.doihttps://doi.org/10.1080/10408398.2025.2550653
cg.isijournalISI Journal
cg.issn1040-8398
cg.journalCritical Reviews in Food Science and Nutrition
cg.reviewStatusPeer Review
cg.subject.actionAreaResilient Agrifood Systems
cg.subject.impactAreaNutrition, Health and Food Security
cg.volume2025
dc.contributor.authorPascua, Noel C.
dc.contributor.authorTiozon, Rhowell Jr. N.
dc.contributor.authorOng, Glenn Vincent P.
dc.contributor.authorJose, Jhaymes Khylle V.
dc.contributor.authorRoleda, Michael Y.
dc.contributor.authorSreenivasulu, Nese
dc.date.accessioned2025-11-03T02:38:49Z
dc.date.available2025-11-03T02:38:49Z
dc.identifier.urihttps://hdl.handle.net/10568/177500
dc.titleRice starch and seaweed biopolymer blends for transformative food applicationsen
dcterms.abstractRice 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.en
dcterms.accessRightsLimited Access
dcterms.audienceAcademics
dcterms.audienceCGIAR
dcterms.audienceDevelopment Practitioners
dcterms.audienceDonors
dcterms.audiencePolicy Makers
dcterms.audienceScientists
dcterms.bibliographicCitationPascua, 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.
dcterms.extentpp. 1635-1652
dcterms.issued2025-08-25
dcterms.languageen
dcterms.licenseCopyrighted; all rights reserved
dcterms.publisherInforma UK Limited
dcterms.subjectrice
dcterms.subjectseaweeds
dcterms.subjectfood security
dcterms.subjectnutritional value
dcterms.subjectstarch
dcterms.subjectbiopolymers
dcterms.subjectfunctional foods
dcterms.subjectinnovation
dcterms.typeJournal Article

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