Seaweeds, an aquatic plant-based protein for sustainable nutrition - A review

Raja, Kamalesh; Kadirvel, Vijayasri; Thiruvengadam, Subramaniyan

doi:10.1016/j.fufo.2022.100142

Cited by 60 publications

(26 citation statements)

References 91 publications

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“…Seaweed as a marine organism does not compete with other crops for land and does not require fresh water to grow [ 44 ]. Edible microalgy is classified into three groups based on the composition of photosynthetic pigments for red, brown, and green seaweed [ 23 ]. However, its nutritional quality makes seaweed a potentially sustainable food source for humans.…”

Section: Plant Sources Of Proteins For Meat and Fish Analogues Produc...mentioning

confidence: 99%

Developments in Plant Proteins Production for Meat and Fish Analogues

et al. 2023

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In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seaweed, as well as insect proteins, leaf proteins, mushrooms, and microbial proteins. Furthermore, to improve the technological and functional properties of plant proteins, they can be subjected to traditional and unconventional treatments such as chemical (glycosylation, deamidation, phosphorylation, and acylation), physical (pulsed electric fields, ultrasound, high hydrostatic pressure, dynamic high-pressure treatment, and cold plasma), and biological (fermentation and enzymatic modification). To obtain the high quality and the desired texture of the food product, other ingredients besides proteins, such as water, fat, flavors, binders, dyes, vitamins, minerals, and antioxidants, also have to be used. The final product can be significantly influenced by the matrix composition, variety of ingredients, and water content, with the type of ingredients playing a role in either enhancing or constraining the desired texture of the food. There are several types of technologies used for meat and fish analogues production, including extrusion, shear cell technology, spinning, 3D printing, and others. Overall, the technologies used for meat and fish analogues production are constantly evolving as new innovations are developed and existing methods are improved. These developments have led to the creation of plant-based products that have a similar texture, taste, and nutritional profile to meat and fish, making them more appealing to consumers seeking alternatives to animal-based products.

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Section: Plant Sources Of Proteins For Meat and Fish Analogues Produc...mentioning

confidence: 99%

Developments in Plant Proteins Production for Meat and Fish Analogues

et al. 2023

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“…Thus, since some studies have found drawbacks in the digestibility of proteins from some seaweeds, the use of cellulases, xylanases and β-glucanases has been studied to improve the digestibility of protein from Palmaria palmata [ 15 ]. Furthermore, seaweed proteins such as phycobiliproteins have been linked with anti-inflammatory, hepatoprotective and antioxidant activities [ 46 ].…”

Section: Matrix Componentsmentioning

confidence: 99%

Pressurized Liquid Extraction for the Recovery of Bioactive Compounds from Seaweeds for Food Industry Application: A Review

et al. 2023

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Seaweeds are an underutilized food in the Western world, but they are widely consumed in Asia, with China being the world’s larger producer. Seaweeds have gained attention in the food industry in recent years because of their composition, which includes polysaccharides, lipids, proteins, dietary fiber, and various bioactive compounds such as vitamins, essential minerals, phenolic compounds, and pigments. Extraction techniques, ranging from more traditional techniques such as maceration to novel technologies, are required to obtain these components. Pressurized liquid extraction (PLE) is a green technique that uses high temperatures and pressure applied in conjunction with a solvent to extract components from a solid matrix. To improve the efficiency of this technique, different parameters such as the solvent, temperature, pressure, extraction time and number of cycles should be carefully optimized. It is important to note that PLE conditions allow for the extraction of target analytes in a short-time period while using less solvent and maintaining a high yield. Moreover, the combination of PLE with other techniques has been already applied to extract compounds from different matrices, including seaweeds. In this way, the combination of PLE-SFE-CO2 seems to be the best option considering both the higher yields obtained and the economic feasibility of a scaling-up approximation. In addition, the food industry is interested in incorporating the compounds extracted from edible seaweeds into food packaging (including edible coating, bioplastics and bio-nanocomposites incorporated into bioplastics), food products and animal feed to improve their nutritional profile and technological properties. This review attempts to compile and analyze the current data available regarding the application of PLE in seaweeds to determine the use of this extraction technique as a method to obtain active compounds of interest for food industry application.

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“…The main sources of plant-based proteins include many crops such as cereals (wheat (9.3-12.3%), rice (5.8-11%), maize (9-11%), barley (12%), and sorghum (11%)), legumes (chickpea (19-27%) pea (23-31%), soybean (37-44%), kidney bean (22-32%), faba bean (31%), lentil (23-36%), lupin (32-55%), and cowpea (28%)), pseudo-cereals (amaranth (14.5%), buckwheat (14.8%), and quinoa (13%)), nuts (peanuts (25-29%), almonds (29.9%), cashew nut (22.7%), Brazil nuts (19.7%)), and seeds (cottonseeds (38-45%), flax seeds (21-26%), sunflower (21-32%), pumpkin seeds (36.5%), and sesame seeds (18%)) [19,54,55]. Besides seaweed as a sustainable aquatic plant-based protein [3], and the previous non-traditional sources, there are many alternative plant-based proteins as reported in many publications [56][57][58][59]. These alternatives may include pea protein isolate (86%) [60], pulse protein ingredients [55], and using As an important component of the human diet, proteins derived from plants are considered more sustainable sources compared to protein-derived from animals, because plant proteins have many eco-benefits including higher eco-sustainability to maintain eco-stability, greater food safety, fulfilling higher consumer needs, food affordability, and combating of "protein-energy malnutrition" [47].…”

Section: Plant and Human Nutrition For Sustainabilitymentioning

confidence: 99%

“…There are many innovative technologies in food production acting as food frontiers, which can achieve eco-sustainability and the security of global food, seeking for more sustainable future. These food frontiers may include controlled-environment agriculture [109], climate-driven northern agricultural expansion [110], cellular agriculture [111], entomophagy [112] and seaweed aquaculture [3,113,114]. Based on the single-cell protein in macro-fungi/mushrooms, many possibilities exist to use agricultural residues and wastes because of their fast growth, high cell densities, long history of use, and simple reactor design.…”

Section: Unconventional Foods Of Plants and Mushroomsmentioning

confidence: 99%

“…A great challenge faces humanity in producing edible plants, which should contain enough amounts of mineral nutrients, and are required for human nutrition [1]. Although both plants and humans require, in general, the same mineral elements for their healthy growth and development, the ideal future crops for human nutrition should not include toxic elements in the edible parts [2,3]. Mineral elements in the soil are taken up by the plant roots and transported to the edible parts for human consumption through various different transporters.…”

Section: Introductionmentioning

confidence: 99%

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A Comparative Photographic Review on Higher Plants and Macro-Fungi: A Soil Restoration for Sustainable Production of Food and Energy

et al. 2022

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The Kingdom of Plantae is considered the main source of human food, and includes several edible and medicinal plants, whereas mushrooms belong to the Kingdom of fungi. There are a lot of similar characteristics between mushrooms and higher plants, but there are also many differences among them, especially from the human health point of view. The absences of both chlorophyll content and the ability to form their own food are the main differences between mushrooms and higher plants. The main similar attributes found in both mushrooms and higher plants are represented in their nutritional and medicinal activities. The findings of this review have a number of practical implications. A lot of applications in different fields could be found also for both mushrooms and higher plants, especially in the bioenergy, biorefinery, soil restoration, and pharmaceutical fields, but this study is the first report on a comparative photographic review between them. An implication of the most important findings in this review is that both mushrooms and plants should be taken into account when integrated food and energy are needed. These findings will be of broad use to the scientific and biomedical communities. Further investigation and experimentation into the integration and production of food crops and mushrooms are strongly recommended under different environmental conditions, particularly climate change.

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Seaweeds, an aquatic plant-based protein for sustainable nutrition - A review

Cited by 60 publications

References 91 publications

Developments in Plant Proteins Production for Meat and Fish Analogues

Developments in Plant Proteins Production for Meat and Fish Analogues

Pressurized Liquid Extraction for the Recovery of Bioactive Compounds from Seaweeds for Food Industry Application: A Review

A Comparative Photographic Review on Higher Plants and Macro-Fungi: A Soil Restoration for Sustainable Production of Food and Energy

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