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Mapping Global Research on Seaweed-Based Beverages: A Bibliometric Analysis of Bioactive Compounds, Sensory Attributes, and Safety Considerations

Ria Amelia, Tia Erfianti, Dedy Kurnianto, Yusuf Andriana, Dwi Enny Djoko Setyono, Ratih Pangestuti, Einstivina Nuryadani

Abstract


The bioactivity of seaweeds is garnering increasing attention, highlighting the potential of seaweed-infused beverages as sustainable functional foods. However, research in this area remains limited and often lacks an integrated consideration of functional efficacy, sensory acceptance, and safety. In this review, we conducted a bibliometric analysis of global research trends in seaweed-based beverages using Scopus-indexed literature published between 2005 and 2025. Performance analysis was conducted using the Biblioshiny interface, while co-authorship mapping and keyword co-occurrence analyses were performed using VOSviewer. A total of 222 documents were identified, with an increasing trend in publication output, predominantly from Asian and European countries. Keyword analysis revealed that bioactivity-related research was strongly dominated by antioxidant activity, fucoidan, and carotenoids. In contrast, sensory-related research remained marginal, with flavor being the only explicitly identified sensory keyword. Notably, safety emerged as a prominent research theme, with strong links to formulation and processing, particularly regarding iodine. These findings highlight important translational gaps and emphasize the need for integrated research frameworks that simultaneously consider functional efficacy, sensory quality, and safety to facilitate the development and commercialization of seaweed-based functional beverages.

Keywords



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DOI: 10.14416/j.asep.2026.09.015

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