The research responds to growing pressure on the confectionery industry to move away from synthetic colorants. Regulatory trends in both the European Union and the United States increasingly restrict synthetic food dyes in favor of plant- and marine-derived alternatives, and in the EU, natural coloring ingredients can often be classified as "coloring foodstuffs" rather than additives, sidestepping stringent E-number regulations and aligning with clean-label consumer demands. Ulva lactuca, common green seaweed known for rapid growth and ease of cultivation, is rich in phenolic compounds, chlorophylls, carotenoids, and sulfated polysaccharides such as ulvan, making it a candidate for multifunctional, rather than purely cosmetic, ingredient roles. The choice of two dissimilar confectionery matrices was deliberate: fondant represents a low-moisture, crystalline sugar system in which added ingredients interact primarily with sucrose crystals and the saturated syrup surrounding them, while meringue is a whipped egg white foam whose structure depends on intact protein films stretched around air cells. Any single functional ingredient can behave very differently in these two environments, so testing both provides a broader picture of how an algal extract might perform across the wider confectionery landscape, from gummies and icings to foamed desserts and nougats.

The researchers harvested fresh U. lactuca thalli from Cakalburnu Lagoon in southern Izmir Bay during a seasonal bloom in January 2024. After rinsing to remove sand and epibionts, the biomass was freeze-dried to protect heat-sensitive pigments, pulverized, and stored at minus 18 degrees Celsius. Bioactives were recovered using ultrasound-assisted extraction in absolute ethanol at 40 degrees Celsius for 30 minutes, with calcium carbonate and the antioxidant pyrogallol added to guard against pigment degradation. The resulting extract contained 0.849 milligrams of chlorophyll a and 1.756 milligrams of chlorophyll b per gram of dry biomass, plus 0.235 milligrams of total carotenoids per gram. Ultrasound-assisted extraction works by propagating acoustic cavitation — the rapid formation and collapse of microscopic bubbles — through the solvent, which ruptures cell walls and accelerates the release of intracellular compounds without the prolonged heating that would otherwise degrade chlorophylls. Calcium carbonate buffers acidity that can convert the bright green chlorophylls into olive-brown pheophytins, while pyrogallol scavenges oxygen species that would otherwise bleach carotenoids during processing. Together these choices reflect the central technical challenge of working with marine pigments: the same molecules that provide vivid natural color are chemically fragile.

The extract was then blended into fondant at 0.31, 0.63, and 1.25 percent by weight — added late in processing, once the sugar mass had cooled to roughly 40 degrees Celsius to minimize thermal damage — and into meringue foam at 0.08, 0.16, 0.31, and 0.63 percent before baking at 105 degrees Celsius for 90 minutes. This design allowed a direct comparison of processing impacts: post-thermal addition in fondant versus pre-baking exposure in meringue. In practice, the fondant protocol mirrors what a commercial confectionery line could do with minimal process change, since coloring pastes are routinely folded in at the cooling stage, whereas the meringue protocol exposes the bioactives to nearly an hour and a half of moderate oven heat — a much harsher test of pigment and antioxidant survival.

Color analysis using CIE Lab* measurements showed strong, concentration-dependent pigmentation. Untreated fondant was off-white with a lightness value near 89; even the lowest extract dose dropped lightness to about 60, deepened green tones, and produced a total color difference far above the threshold of human perception. Meringues followed a similar pattern, with lightness falling from 94.4 in controls to 66.2 at the highest dose. In the Lab* system, L* measures lightness, a* spans red to green, and b* spans blue to yellow; total color difference, or delta-E, aggregates shifts across all three axes, with values above roughly two to three typically visible to the average observer. After one month of storage, the lowest fondant dose showed the best color stability, with chromatic shifts below the roughly 5 percent level generally considered imperceptible to consumers, while higher doses exhibited greenness and yellowness losses exceeding 20 percent. In meringues, the green parameter was notably stable even at higher doses, which the authors attribute to a hypothesized protective role of the egg white protein network surrounding chlorophyll pigments — a safeguard absent in the sucrose-rich fondant. The implication for product developers is that the matrix itself can act as a pigment stabilizer, and that pairing seaweed extracts with protein-rich foods may extend shelf-life color performance without added stabilizers.

Functional enrichment was evident in both matrices. Total phenolic content in fondant rose from 0.80 to 9.96 milligrams of gallic acid equivalents per 100 grams of dry sample, while meringue phenolics climbed roughly sevenfold, from 19.13 to 150.95 milligrams GAE per 100 grams. Antioxidant activity measured by ABTS assay in fondant increased about 2.4-fold at the highest dose, and DPPH scavenging in meringue surged more than sixfold, from 8.37 to 53.28 micromolar Trolox equivalents per gram of dry matter. The two assays work by slightly different mechanisms — ABTS measures the ability of antioxidants to quench a pre-formed radical cation, while DPPH tracks reduction of a stable nitrogen radical — so observing gains in both strengthens the conclusion that the extract genuinely confers radical-scavenging capacity rather than merely interfering with a single test chemistry. The authors suggest that pre-baking incorporation in meringue may have enhanced the release or extractability of bound phenolics during thermal processing, and that egg white proteins may stabilize phenolics through non-covalent bonding — though they note the mechanisms behind the fondant-meringue discrepancy remain theoretical. If confirmed, protein–polyphenol associations, often viewed purely as a problem in beverage haze, could be reframed as a deliberate tool for carrying fragile bioactives through thermal processing.

The trade-offs appeared most clearly in structure and texture. Meringue baking yield fell steadily from 77.25 percent in controls to 69.66 percent at 0.63 percent extract, and the volume index collapsed from 319 to 88, consistent with phenolic interference in the egg white protein network that stabilizes the foam. Phenolic compounds are well known to bind proteins non-covalently, and in whipped foams such binding can hinder the unfolding and cross-linking of ovalbumin and other egg white proteins at the air–water interface, weakening the films that hold gas cells together during baking. Hardness in meringues dropped from 1,776 grams in controls to 963 grams at the highest dose, shifting the texture from dry and brittle to soft and plastically deformable. Fondant showed subtler changes: hardness peaked slightly at the lowest dose before declining, while springiness, cohesiveness, and chewiness all fell in a dose-dependent manner, likely because the extract's bioactives disrupt sucrose crystallization and hydrogen bonding within the sugar network. Because fondant's characteristic smooth, pliable body depends on a fine, controlled population of sucrose microcrystals, any ingredient that interferes with crystal nucleation or growth can soften the matrix and alter its shortness. Water activity dropped in both products — from 0.81 to 0.70 in fondant and 0.45 to 0.30 in meringue — as the extract's hydroxyl-rich compounds bound free water. Lower water activity generally improves microbiological stability and extends shelf-life in low-moisture foods, so this side effect could prove commercially useful, provided the accompanying texture shifts remain within consumer tolerance.

Sensory panels of 15 semi-trained assessors confirmed the dose-response trade-off. In fondant, the 0.31 percent sample maintained overall acceptability above 7.0 on a nine-point hedonic scale, while the 1.25 percent version scored 5.39. Meringues remained resilient up to 0.16 percent extract but deteriorated sharply beyond that. Panelists cited the intense green pigmentation and marine, earthy odors as the main detriments at elevated doses, alongside texture losses tied to disrupted crystallization and foam collapse. The hedonic scale, which ranges from "dislike extremely" at one to "like extremely" at nine, is a standard industry benchmark, and a fall from above 7.0 to 5.39 represents the difference between a product consumers would readily rebuy and one they would likely reject. Notably, the optimal doses identified analytically — 0.31 percent in fondant and 0.16 percent in meringue — coincided with the sensory tipping points, suggesting that laboratory measurements of color, antioxidant capacity, and texture track consumer perception closely in these systems.

Complementary structural analyses supported the biochemical picture. Fourier-transform infrared spectroscopy identified hydroxyl groups, carboxylate stretches, and sulfate ester signals characteristic of ulvan, providing a molecular basis for the water-binding and antioxidant behaviors observed. Scanning electron microscopy revealed an irregular, wrinkled, microporous morphology in the raw seaweed, features that support high extraction efficiency and bioactive release. Ulvan, the signature sulfated polysaccharide of Ulva species, carries abundant sulfate and carboxyl groups along its backbone, giving it strong affinity for water molecules and a capacity to interact with proteins and minerals — properties increasingly exploited in the food industry for films, stabilizers, and encapsulation carriers.

The authors acknowledge important limitations. The study focused on freshly prepared products, with color stability monitored for only one month; algal chlorophylls and other bioactives remain vulnerable to light- and oxygen-driven degradation over longer horizons. Quantification of iodine and heavy metals — key safety parameters for regulatory compliance under EFSA guidelines — was explicitly beyond the scope of this work and will be essential before commercial application. Seaweeds are efficient bioaccumulators of iodine, cadmium, and arsenic species, and EU food safety assessments of algal ingredients consistently hinge on these measurements, making their absence from the dataset a meaningful gap rather than a formality. The team also flags the need for industrial-scale ultrasound extraction systems, long-term shelf-life and microbiological studies, microencapsulation to stabilize pigments, and flavor-masking strategies using compatible natural additives such as vanilla or citrus extracts to offset marine notes without compromising clean-label status.

Fucoidan’s bioactivity — encompassing antiviral, anti-inflammatory, anticoagulant, and antitumor properties — is closely tied to its molecular structure, which varies significantly depending on the source species, extraction method, and purification techniques. This structural heterogeneity poses a formidable obstacle to standardization, a prerequisite for large-scale production and regulatory approval of nutraceuticals and pharmaceuticals. The researchers emphasize that understanding the nuanced interplay between fucoidan’s sulfate content, molecular weight, and monosaccharide composition is critical for harnessing its full therapeutic potential.

One major stumbling block arises from the diversity of brown algae species, each yielding fucoidan with distinct structural fingerprints. For instance, species such as Fucus vesiculosus, Undaria pinnatifida, and Sargassum spp. produce fucoidans with varying degrees of sulfation and fucose backbone linkages, leading to differential biological responses. The authors caution that the uncritical substitution of fucoidan sources in industrial formulations could undermine both efficacy and safety profiles, underscoring the necessity for rigorous species authentication using advanced molecular and chromatographic techniques.

Extraction methodologies further complicate the standardization endeavor. Traditional solvent extraction, though widely used, often results in partial degradation or contamination with other polysaccharides such as laminarin or alginate, which can dilute or obscure fucoidan’s bioactivity. Alternative approaches, including enzymatic extraction and microwave-assisted methods, have shown promise in preserving structural integrity and enhancing yield. However, these techniques require optimization based on algal species and target fucoidan characteristics, necessitating a delicate balance between efficiency, cost-effectiveness, and product quality.

Analytical challenges extend into purification and characterization. The paper highlights the indispensable role of multi-dimensional analytical platforms, such as nuclear magnetic resonance (NMR) spectroscopy, mass spectrometry, and high-performance liquid chromatography (HPLC), in decoding the complex fucoidan architecture. Such detailed profiling not only facilitates quality control but also enables structure-activity relationship investigations, which are fundamental for rational design of functional ingredients and targeted therapeutics.

Moreover, biological activity assays are plagued with variability attributable to assay conditions, cell lines, and animal models employed. The group underscores the urgent need for standardized bioassays that can reliably predict clinical efficacy. The establishment of international guidelines for fucoidan bioactivity evaluation could harmonize data reporting and accelerate product development pipelines.

Industrial scale-up introduces additional complications. Fucoidan’s physicochemical properties—solubility, viscosity, and stability—pose formulation challenges in food matrices and pharmaceutical carriers. The authors discuss innovative delivery systems such as encapsulation and nanoformulations designed to enhance bioavailability and protect against gastrointestinal degradation. These advances could dramatically expand fucoidan’s applicability, yet they call for comprehensive safety and efficacy validation.

The burgeoning market interest in fucoidan-based functional foods and cosmetics further accentuates the importance of sustainability and sourcing ethics. Brown algae harvesting pressures ecosystems, and cultivation strategies must align with ecological preservation. Researchers advocate for integrated bio-refinery approaches that valorize all algal components and minimize waste, aligning industrial ambitions with environmental responsibility.

An intriguing aspect of this research lies in the promise of genetic and metabolic engineering to fine-tune fucoidan biosynthesis in algal cultures. Such biotechnological innovations could enable the production of fucoidan with customized structural motifs tailored to specific therapeutic targets, opening new frontiers in precision nutrition and biomedicine.

Despite these scientific and technological hurdles, the momentum behind fucoidan industrialization is undeniable. The research team stresses that multi-disciplinary collaboration across marine biology, chemistry, pharmacology, and engineering is imperative to accelerate breakthroughs. Investments in pilot-scale facilities and robust clinical trials will be decisive in translating bench research into consumer-ready products.

The paper also explores regulatory landscapes, noting that inconsistencies in nomenclature, characterization standards, and health claims presently hamper market entry and consumer trust. Establishing clear regulatory frameworks guided by rigorous scientific evidence will be vital to legitimize fucoidan products and protect public health.

Encapsulating complex biopolymers like fucoidan within a framework of modern industrial practices demands a holistic approach that integrates raw material sourcing, process optimization, quality control, formulation science, and regulatory compliance. The authors’ comprehensive review showcases an evolving field poised at the nexus of marine resource utilization, functional food innovation, and biopharmaceutical development.

In conclusion, while fucoidan’s journey from algae to a standardized, efficacious, and widely accessible bioactive ingredient is rife with challenges, the collective advances in molecular characterization, extraction technologies, formulation techniques, and biotechnological manipulation provide a promising roadmap. The industrialization of fucoidan epitomizes the complexities and opportunities inherent in transforming natural marine polysaccharides into next-generation functional materials that can impact human health on a global scale.

Subject of Research: Industrial challenges and biological activity optimization of fucoidan derived from brown algae.

Article Title: Navigating the challenges in fucoidan industrialization: factors affecting biological activity and strategies for application of functional material.

Article References:
Ko, K.Y., Nagahawatta, D.P., Lee, H.G. et al. Navigating the challenges in fucoidan industrialization: factors affecting biological activity and strategies for application of functional material. Food Sci Biotechnol (2025). https://doi.org/10.1007/s10068-025-01937-5

Image Credits: AI Generated

DOI: https://doi.org/10.1007/s10068-025-01937-5

Mucilage is a gelatinous substance that many seeds produce when exposed to moisture. It acts as a viscous gel, demonstrating unique functional properties in food applications, especially as a thickening or emulsifying agent. The two types of Plantago seeds investigated —Plantago turrifera and Plantago ovata— were found to contribute different qualities to gluten-free dough, affecting its elasticity and overall appeal. This variation in performance underscores the importance of not just the presence of mucilage but its specific chemical composition.

Dr. Cowley’s findings shed light on the significance of mucilage in gluten-free bread-making. While many gluten-free products are produced using hydrocolloids like Hydroxypropylmethylcellulose (HPMC), numerous consumers express a preference for more natural ingredients. The research indicates that using Plantago flour significantly boosts dough elasticity, preventing it from collapsing during the fermentation process. As a result, the resulting breads feature improved texture, volume, and appearance—qualities that are often compromised in gluten-free products.

Another surprising finding emerged from the research regarding the composition of mucilage. The team discovered that although Plantago cunninghamii and Plantago turrifera carried lower overall mucilage content than the commonly used Plantago ovata, they still produced gluten-free breads of comparable or even superior quality. This indicates that the characteristics of mucilage should be mapped more comprehensively to foster advancements in gluten-free baking.

Mucilage serves not only as a functional ingredient but also as a potential means to answer the growing consumer demand for more natural and less processed food products. Presently, many gluten-free substitutes include additives that can be perceived as artificial or unnatural by informed consumers. Mucilage from Plantago seeds can be listed simply as “vegetable fiber” on ingredient labels, enhancing its appeal as a clean-label product.

This research also highlights the potential to utilize whole-seed flours rather than relying on extracted products. Traditional psyllium husk, used for its fiber content, is often processed to remove mucilage, yielding waste material that has been underutilized. Dr. Cowley notes that this waste is nutrient-rich and could lead to more sustainable practices in food production.

The capability of the resulting bread to deliver a softer, more springy texture positions it favorably among consumer preferences. The importance of bread’s appearance and tactile qualities cannot be overstated, particularly in markets where gluten-free products often feel dense or unappealing. The new findings suggest that leveraging the unique attributes of Plantago seeds aligns perfectly with evolving demands from gluten-free consumers seeking quality similar to gluten-containing breads.

Dr. Cowley expressed optimism regarding future developments. By understanding how the diverse chemistry of mucilage contributes to desired bread characteristics, researchers can unlock new formulations that push the boundaries of gluten-free baking. The endeavor is crucial as it narrows the quality gap between traditional wheat-based breads and their gluten-free counterparts.

In follow-up studies, the research team aims to delve deeper into understanding mucilage chemistry. This work underscores the significance of collaboration in scientific research, exemplified by the contributions of Dr. Cowley’s adept PhD student, Lucija Štrkalj. Her findings reinforce the thesis that mucilage chemistry plays a pivotal role in developing better-quality gluten-free food products.

The trend toward cleaner labels and minimal ingredient lists reflects a broader shift in consumer behavior, with more individuals seeking healthful options. This ongoing investigation into Plantago mucilage not only resonates with this movement but also demonstrates the remarkable potential of plants to inform innovative food solutions. As this research unfolds, it paves the way for a future where gluten-free products can compete closely with traditional options in every sense—taste, texture, and overall quality.

In conclusion, Dr. Cowley’s research opens up new avenues for incorporating Plantago seeds into the gluten-free realm. By capitalizing on the unique properties of their mucilage, this study offers hope for producing high-quality gluten-free alternatives that meet the growing demand for natural food additives. The implications for the baking industry as well as for gluten-free consumers are significant and suggest exciting developments on the horizon.

As laboratories work diligently to decode the complexities of mucilage interactions within gluten-free baking, it is evident that nature holds the clues to creating sustainable, high-quality, and healthful food products. The future of gluten-free bread may very well be dictated by the innovations stemming from this fascinating research into Plantago seeds and their unique properties.

Subject of Research: Use of Plantago mucilage in gluten-free bread making
Article Title: Enhancing Gluten-Free Bread with Plantago Mucilage: A Natural Alternative
News Publication Date: October 2023
Web References: https://doi.org/10.1016/j.foodhyd.2024.110788
References:
Image Credits: University of Adelaide

Keywords

Natural additives, gluten-free, Plantago, mucilage, food innovation