Abstract
Population growth is the driving change in the search for new, alternative sources of protein. Macroalgae (otherwise known as seaweeds) do not compete with other food sources for space and resources as they can be sustainably cultivated without the need for arable land. Macroalgae are significantly rich in protein and amino acid content compared to other plant-derived proteins. Herein, physical and chemical protein extraction methods as well as novel techniques including enzyme hydrolysis, microwave-assisted extraction and ultrasound sonication are discussed as strategies for protein extraction with this resource. The generation of high-value, economically important ingredients such as bioactive peptides is explored as well as the application of macroalgal proteins in human foods and animal feed. These bioactive peptides that have been shown to inhibit enzymes such as renin, angiotensin-I-converting enzyme (ACE-1), cyclooxygenases (COX), α-amylase and α-glucosidase associated with hypertensive, diabetic, and inflammation-related activities are explored. This paper discusses the significant uses of seaweeds, which range from utilising their anthelmintic and anti-methane properties in feed additives, to food techno-functional ingredients in the formulation of human foods such as ice creams, to utilising their health beneficial ingredients to reduce high blood pressure and prevent inflammation. This information was collated following a review of 206 publications on the use of seaweeds as foods and feeds and processing methods to extract seaweed proteins.
Highlights
According to the Food and Agricultural Organisation (FAO), the projected supply of protein required by Europe in 2054 will be approximately 56 million metric tonnes [1]
Through the oxidation of platelet-activating factor acetylhydrolase (PAF-AH), its activity can be inhibited by the blocking of arteries and transportation of blood to essential organs such as the heart and brain, seaweed-derived bioactive peptides and statin drugs, preventing the onset of strokes and other leading to necrosis
Until in vitro models more closely mimic animal models, this is a necessary step if producing seaweed proteins and hydrolysates for potential health products, where in order to make a claim, the product must be proven to comply with existing legislation in Europe or America governed by the European Food Safety Authority (EFSA) or the FDA, respectively
Summary
According to the Food and Agricultural Organisation (FAO), the projected supply of protein required by Europe in 2054 will be approximately 56 million metric tonnes [1]. Seaweed can grow in environments that are not suitable for other plants/vegetation such as high-pressure zones and in the presence of high salt concentrations [6] In addition to their value as a potential protein source, seaweeds are rich in phytochemicals (e.g., terpenoids and phlorotannins) [7], and a sustainable resource for essential vitamins and amino acids [8]. The protein content of seaweed varies and is dependent on the species, location, and time of harvest [11] in addition to variations due to extraction and characterisation methods Red seaweeds, such as Palmaria palmata, have reported protein contents between 8 and 47% of the dry weight of the seaweed [3,12]. Co-products of seaweed protein extraction including tannins, phenols and other bioactives (depending on the species used) that could have potential for use in the pharmaceutical and cosmeceutical industries and applications of extracts generated will be discussed
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