Working paper
Seaweed as a Novel Ingredient in Fermented Food and Beverage Applications: A scoping review protocol
University of the Sunshine Coast
2023
DOI:
https://doi.org/10.25907/00781
Abstract
Objective: The objective of this scoping review is to synthesize the existing literature on the fermentation of seaweeds as an ingredient for food and beverage applications.
Introduction: Seaweeds have traditionally been consumed across many regions of the globe, yet are still considered a novel food by many Westernised consumers. Recent years have shown a growing consumer demand to maximise wellbeing through dietary behaviours. Functional foods, which includes fermented foods, spark consumer intrigue due to the health-promoting effects and nutritional claims. Due to the parallels between fermented foods and seaweed, a timely opportunity arises to explore the fermentation of edible for food-related application.
Inclusion criteria: This review will consider articles published in peer-review research journals, where the flora of interest is botanically classified as macroalgae, where the research is written in the context of food-related application for human consumption, and where seaweed undergoes a process of fermentation.
Methods: This review will be conducted in accordance with the Preferred Reporting Items for Systematic reviews and Meta-Analyses extension for Scoping Reviews Checklist (PRISMA-ScR). A systematic search of the four electronic databases Scopus, Web of Science, PubMed and CINAHL will be carried out in May 2023. Articles retrieved will not be restricted by geographical context, language of publication, or year of publication. All articles at the title and abstract level will be screened independently by two researchers. Articles at the full-text level will be screened in full by one reviewer, with a second assessing a pre-defined subset of 25% of the articles. Data extraction will be presented in a table developed by the researchers with accompanying narrative summary and interpretation.
Details
- Title
- Seaweed as a Novel Ingredient in Fermented Food and Beverage Applications: A scoping review protocol
- Authors
- Mikaela Young (Author) - University of the Sunshine Coast, Queensland, School of Health and Behavioural Sciences - LegacyNicholas Paul (Author) - University of the Sunshine Coast, Queensland, School of Science, Technology and EngineeringLibby Swanepoel (Author) - University of the Sunshine Coast, Queensland, Australian Centre for Pacific Islands Research
- Publisher
- University of the Sunshine Coast
- Date published
- 2023
- DOI
- 10.25907/00781
- Organisation Unit
- Australian Centre for Pacific Islands Research; School of Health - Nutrition & Dietetics; School of Science, Technology and Engineering; School of Health and Behavioural Sciences - Legacy
- Language
- English
- Record Identifier
- 99744398902621
- Output Type
- Working paper; Scoping Review Protocol
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