Red seaweed: A promising alternative protein source for global food sustainability

Abstract

BackgroundWith the increase in world population, decreased farmland, and global climate changes, ensuring adequate food supply to maintain food security is of immediate attention. As a key macronutrient for human health, the supply of sufficient dietary protein is undoubted of concern. Animal proteins are good dietary protein sources, but their production incurs a high carbon footprint; this has driven the effort to seek alternative protein sources. Scope and approachThis review aimed to elaborate on the scientific research progress in red seaweed proteins, including the nutrition, functionalities, methods of extraction, and to explore their prospects as an alternative protein source. Applications of red seaweed protein in food and nutraceutical industries, environmental impact, affordability, and related safety concerns were also discussed. Key findings and conclusionsRed seaweeds have a comparable essential amino acid profile to ovalbumin, representing a sustainable alternative to terrestrial proteins. Pre-treatment and extraction methods are pivotal in modulating protein digestibility and functionalities; enzymatic extraction approaches appear to improve nutritional value and food functionalities. Red seaweed proteins have a wide range of applications in food based on their physicochemical properties, while their bioactivities can be tailored for nutraceutical purposes. The use of red seaweed proteins as functional food ingredients is emerging, with good potential in bioactive microencapsulation. Efforts are required to improve the seaweed cultivation process to a commercial scale and gain consumer acceptance in the western world. More research is also necessary to enhance seaweed protein extraction and improve their functionalities for food and nutraceutical applications.