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Seaweed Proteins: A Step towards Sustainability?
Leonel Pereira1, João Cotas1, Ana Marta Gonçalves1,2
1Marine Resources, Conservation and Technology, Marine Algae Laboratory, Centre for Functional Ecology-Science for People & the Planet (CFE), Department of Life Sciences, University of Coimbra, 3000-456 Coimbra, Portugal.
Nutrients
|April 27, 2024
Summary
Seaweed proteins offer a sustainable and nutritious alternative to traditional protein sources. Rich in essential nutrients and environmentally friendly, they present a viable solution for global protein needs.
Area of Science:
- Marine Biotechnology
- Food Science
- Sustainable Agriculture
Background:
- Growing global protein demand necessitates sustainable alternatives.
- Traditional protein production faces environmental and ethical challenges.
- Seaweed presents a promising, low-impact protein source.
Purpose of the Study:
- To review seaweed proteins as a sustainable alternative protein source.
- To explore their nutritional composition, extraction, and functional properties.
- To assess their potential health benefits and food applications.
Main Methods:
- Comprehensive literature review of scientific studies on seaweed proteins.
- Analysis of nutritional profiles, amino acid content, and bioactive compounds.
- Evaluation of extraction techniques and functional properties for food applications.
Main Results:
- Seaweed protein content ranges from 11% to 32% dry weight, rich in essential amino acids, vitamins, minerals, and antioxidants.
- Seaweed cultivation offers significant environmental advantages, requiring minimal resources and mitigating ocean acidification.
- Seaweed proteins exhibit versatile functional properties suitable for plant-based meats, dairy alternatives, and supplements.
Conclusions:
- Seaweed proteins are a highly nutritious and sustainable option to meet global protein demands.
- Their versatile applications in the food industry support dietary shifts towards plant-based and sustainable diets.
- Further research into extraction optimization and bioactive compound utilization can enhance their value.
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