Seaweed proteins as a novel protein alternative: Types, extractions, and functional food applications

Samarathunga, Jayani; Wijesekara, Isuru; Jayasinghe, Madhura

doi:10.1080/87559129.2021.2023564

Cited by 23 publications

(24 citation statements)

References 177 publications

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“…Seasonal variations and some anti‐nutritional factors, such as phenolic compounds, tannins and phlorotannin, can affect protein digestibility since they can interact with proteins and inhibit the activity of proteolytic enzymes (Yucetepe et al ., 2018; Ford et al ., 2020). Enzyme‐assisted extractions, such as Pronase, could be effective procedures for enhancing the digestibility of algal proteins (Samarathunga et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

Ultrasound‐assisted alkaline extraction of proteins in several algae and their nutritional characteristics

Braspaiboon

Osiriphun

Surawang

et al. 2022

Int J of Food Sci Tech

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Summary Ultrasound‐assisted alkaline extraction (UAAE) and the nutritional quality of proteins from five algae (Arthrospira platensis, Cladophora glomerata, Porphyra tenera, Laminaria japonica and Undaria pinnatifida) were investigated. The UAAE of the A. platensis protein using a 60% amplitude level and 30 min extraction time provided the highest protein yield (81.86%) and altered the surface of A. platensis. Amino acid profiles revealed that lysine and branched‐chain amino acids (BCAAs) were dominant in most algal proteins. The C. glomerata protein had the highest digestibility (94.09%) and protein digestibility‐corrected amino acid scores for the BCAAs. The L. japonica protein demonstrated a rich source of aspartic and glutamic acids, giving an umami taste. The algal proteins contained low contents of carbohydrates (3.87–44.83 mg glucose equivalents g−1) and nucleic acids (0.60–8.57 mg g−1), while total phenolics were 6.13–70.13 mg gallic acid equivalents g−1. Algal proteins could be a good ingredient in developing vegan and vegetarian foods.

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Section: Resultsmentioning

confidence: 99%

Ultrasound‐assisted alkaline extraction of proteins in several algae and their nutritional characteristics

Braspaiboon

Osiriphun

Surawang

et al. 2022

Int J of Food Sci Tech

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“…Marine resources such as algae and seaweed have recently gained significant attention. Algae biomass can be considered an essential and sustainable protein source containing around 70% protein (Agarwal et al, 2022; Nadeeshani et al, 2022; Samarathunga et al, 2022).…”

Section: Sources Of Proteinsmentioning

confidence: 99%

An overview of protein powders and their use in food formulations

Ermiş

Tekiner

Lee

et al. 2023

J Food Process Engineering

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Protein quality, as well as quantity, must be taken into account when designing healthy and sustainable diets and food systems. This is particularly crucial for protein powders since there is a wide range of sources and production methods affecting powder and particle properties, and protein functionality and quality. Proteins can be derived from numerous raw materials and converted into powder or particulate form for several reasons, such as ease of transportation and storage stability. Therefore, it is key to understanding the sources, processing methods, powder, and particle properties of protein powders to provide high-quality products. This study reviews the origins of proteins, extraction techniques, and drying methods employed to produce protein powders. In addition, functional and powder properties, their use in foods, and regulatory issues are highlighted. Practical applicationsProteins are found in different foods and in food processing side streams such as deoiled oilseed meals. Most seeds are typically discarded as food waste worldwide, even though they have high protein content. This review provides an insight into protein sources, extraction methods, powder production techniques, and use in food formulations. It also assessed the effect of powder properties on the functional properties of proteins. To our knowledge, no reviews have been conducted on protein powders. By providing information and insights, this article should contribute to better understanding the protein powders and their use in the production of functional foods.

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“…Seaweeds are also added for their nutritional value or to improve food color and appearance (Blikra et al, 2021; Figueroa et al, 2021). Others have studied the use of seaweeds as novel protein source, as alternative to meat or other vegetal sources (Rawiwan et al, 2022; Samarathunga et al, 2022).…”

Section: Four Seaweed Climate Mitigation Pathwaysmentioning

confidence: 99%

Seaweed as climate mitigation solution: Categorizing and reflecting on four climate mitigation pathways

van den Burg,

Koch,

Poelman

et al. 2023

WIREs Climate Change

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Global concerns about climate change were once again expressed at the COP27 in Sharm El‐Sheikh. Seaweed is frequently presented as a solution for climate mitigation. For a proper appraisal of its contribution to mitigating climate change, it is necessary to distinguish between, and critically scrutinize, the various pathways seaweed‐based climate mitigations can take. This article identifies four different climate mitigation pathways and critically reflects on each. First, carbon sequestration, occurring when grown seaweed is left in the seas or, second, purposefully sunk. Third, carbon emission reduction, resulting when seaweed‐based products replace products with a higher carbon footprint, either fossil based products or other organic material. Fourth, carbon emission avoidance, taking place when seaweed products are used to avoid greenhouse gas emissions in other production processes. Each of these pathways requires specific methods to quantify their magnitude and comes with critical questions to ask. The sequestration pathway requires monitoring of net carbon production and the amount of carbon that is eventually exported to the deep sea. Pathways 3 and 4 require Life Cycle Assessment and/or Carbon Footprint with system boundaries set to include the production system itself and installation thereof. We propose an unequivocal categorization in a belief that confusion on the benefits of seaweed will eventually impede development of seaweed‐based solutions.This article is categorized under: The Carbon Economy and Climate Mitigation > Benefits of Mitigation

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Seaweed proteins as a novel protein alternative: Types, extractions, and functional food applications

Cited by 23 publications

References 177 publications

Ultrasound‐assisted alkaline extraction of proteins in several algae and their nutritional characteristics

Ultrasound‐assisted alkaline extraction of proteins in several algae and their nutritional characteristics

An overview of protein powders and their use in food formulations

Seaweed as climate mitigation solution: Categorizing and reflecting on four climate mitigation pathways

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