Akademik Veri Yönetim Sistemi
Journal of Food Composition and Analysis, cilt.149, 2026 (SCI-Expanded, Scopus)
In recent years, the global prevalence of gluten-related diseases, particularly celiac disease, has increased the popularity and consumer awareness of gluten-free (GF) products. However, the absence of gluten leads to poor product quality, including poor technological structure, reduced sensory acceptability, and nutritional deficiencies. Recent studies evaluate macro- and microalgae as novel ingredients to improve the functionality and nutritional profile of GF foods due to their high protein, polysaccharide, mineral, pigment, antioxidant, and bioactive compounds. This review also examines the technological implications of algae as hydrocolloids in GF formulations. However, limitations such as sensory acceptability, regulatory restrictions, production costs, and industrial scalability still hinder widespread application in industry. Future studies should address species selection, processing standardization, and consumer-focused strategies to enhance the functionality of algae. By systematically addressing these challenges, algae are anticipated to hold promising potential as sustainable functional ingredients in innovative GF product development.