Cladostephus spongiosum as a Novel Protein Source: Bioactive, Techno-Functional, and Physicochemical Properties

Area of Science:

• Food Science
• Marine Biotechnology
• Biochemistry

Background:

• The food industry seeks novel protein sources due to increasing demand.
• Macroalgae represent a sustainable and underutilized source of alternative proteins.

Purpose of the Study:

• To optimize ultrasound- and enzyme-assisted protein extraction from Cladostephus spongiosum.
• To characterize the techno-functional and bioactive properties of the extracted proteins.
• To evaluate the impact of in vitro digestion on protein extracts.

Main Methods:

• Response surface methodology was used to determine optimal extraction conditions.
• Ultrasound treatment, enzyme-assisted extraction, and simulated in vitro digestion were employed.
• Techno-functional properties, antioxidant activity, ACE inhibition, phenolic, and amino acid profiles were analyzed.

Main Results:

• Optimal extraction conditions identified: 5.5 min ultrasound, 2/1 substrate/enzyme ratio, 180 min extraction time.
• Protein extracts exhibited significant antioxidant activity and ACE inhibition (8.9%).
• Total phenolic content increased significantly after simulated gastric and intestinal digestion.

Conclusions:

• Optimized extraction yields high-quality protein extracts from Cladostephus spongiosum.
• These protein extracts possess valuable techno-functional and bioactive properties.
• Macroalgae protein extracts show potential as functional ingredients in food products.