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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.

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|April 27, 2024
PubMed
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.

Keywords:
alternative protein sourcesenvironmental advantagesextraction methodsfunctional propertiesmacroalgae proteinsnutritional compositionsustainability

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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.