{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,25]],"date-time":"2026-04-25T04:57:44Z","timestamp":1777093064886,"version":"3.51.4"},"reference-count":115,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2025,9,20]],"date-time":"2025-09-20T00:00:00Z","timestamp":1758326400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"PT national funds","award":["UID\/50006"],"award-info":[{"award-number":["UID\/50006"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The increasing demand for natural and health-promoting food ingredients has spotlighted seaweed-derived pigments as promising alternatives to synthetic colorants. This review explores the potential of chlorophylls, carotenoids, and phycobiliproteins extracted from various seaweed species for use in the food industry. These pigments offer not only a wide range of colors but also exhibit bioactivities such as antioxidant, anti-inflammatory, and anticancer effects. The paper discusses recent advancements in sustainable aquaculture practices, extraction, purification, and stabilization techniques, including green and microencapsulation methods, to enhance pigment yield and shelf life. Furthermore, it highlights the regulatory landscape in the European Union and the United States, identifying key differences and challenges regarding pigment approval and commercialization. Despite their potential, large-scale industrial adoption remains constrained by technical, economic, and regulatory hurdles. Bridging these gaps through optimized bioprocesses and safety assessments is essential to fully leverage seaweed pigments in food systems.<\/jats:p>","DOI":"10.3390\/foods14183265","type":"journal-article","created":{"date-parts":[[2025,9,22]],"date-time":"2025-09-22T10:05:17Z","timestamp":1758535517000},"page":"3265","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Recent Advances on Seaweed-Derived Pigments for FoodApplication and Current Legal Framework"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0301-6182","authenticated-orcid":false,"given":"Elsa F.","family":"Vieira","sequence":"first","affiliation":[{"name":"REQUIMTE\/LAQV, Instituto Superior de Engenharia do Porto, Instituto Polit\u00e9cnico do Porto, Rua Dr. Ant\u00f3nio Bernardino de Almeida 431, 4249-015 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3496-6052","authenticated-orcid":false,"given":"L\u00edgia Rebelo","family":"Gomes","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Instituto Superior de Engenharia do Porto, Instituto Polit\u00e9cnico do Porto, Rua Dr. Ant\u00f3nio Bernardino de Almeida 431, 4249-015 Porto, Portugal"},{"name":"FP-ENAS-Faculdade de Ci\u00eancias de Sa\u00fade, Escola Superior de Sa\u00fade da UFP, Universidade Fernando Pessoa, Rua Carlos da Maia, 296, 4200-150 Porto, Portugal"}]},{"given":"Clara","family":"Grosso","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Instituto Superior de Engenharia do Porto, Instituto Polit\u00e9cnico do Porto, Rua Dr. Ant\u00f3nio Bernardino de Almeida 431, 4249-015 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3924-776X","authenticated-orcid":false,"given":"Cristina","family":"Delerue-Matos","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Instituto Superior de Engenharia do Porto, Instituto Polit\u00e9cnico do Porto, Rua Dr. Ant\u00f3nio Bernardino de Almeida 431, 4249-015 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,9,20]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Chavan, A., Pawar, J., Kakde, U., Venkatachalam, M., Fouillaud, M., Dufoss\u00e9, L., and Deshmukh, S.K. 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