ORIGINAL RESEARCH article
Front. Sustain. Food Syst.
Sec. Sustainable Food Processing
This article is part of the Research TopicSustainable Synergy: Balancing Food, Energy, and Water for Improving SustainabilityView all 7 articles
Novel ready-to-eat rice containing seaweed and shellfish with potential application as space food: Overall food quality and antioxidant efficacy
Provisionally accepted
- 1Gyeongsang National University, Jinju-si, Republic of Korea
- 2Gyeongsang National University, Jinju, Republic of Korea
- 3Jeju International University, Jeju-si, Republic of Korea
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Although ready-to-eat (RTE) foods are gaining popularity owing to their convenience, enhancing their nutritional value remains challenging. In this study, RTE-packaged rice intended for space food applications, fortified with green laver (Enteromorpha prolifera) and oyster (Crassostrea gigas), was developed and its nutritional composition and antioxidant activity were evaluated. Four RTE rice formulations were prepared as follows: rice (RPR), green laver-added (RPR-GL), oyster-added (RPR-O), and green laver and oyster-added (RPR-GLO). The proximate composition, mineral content, and antioxidant activity were analyzed to determine the functional impact of ingredient incorporation. Adding green laver and oysters significantly altered the proximate composition of the samples (P < 0.05). Protein and ash contents increased notably in RPR-GLO, with protein increasing from 2.84% in RPR to 4.39% and ash content increasing from 0.04% to 0.69%. Oyster inclusion contributed to higher moisture and potassium contents, while green laver elevated ash and mineral levels but showed low iodine concentrations. RPR-GLO exhibited the highest radical scavenging activity in both DPPH (23.24%) and ABTS (28.21%) assays, representing approximately 3.5-fold and 4.2-fold increases, respectively, compared to the control sample (RPR), suggesting a synergistic effect between the two ingredients. Therefore, incorporating green laver and oysters into RTE-packaged rice enhanced its nutritional quality and antioxidant activity.
Keywords: antioxidant, Green laver, oyster, Space food, Ready-to-eat rice
Received: 13 Aug 2025; Accepted: 27 Oct 2025.
Copyright: © 2025 Jeon, Lee, Oh and Park. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Shin Young Park, sypark@gnu.ac.kr
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