Seaweeds, an aquatic plant-based protein for sustainable nutrition - A review
The eminent protein sources among the vegetarian population include cereals and pulses that do not satisfy the Recommended Dietary Allowance (RDA) level. The anti-nutrients such as protease inhibitors are responsible for the diminished bioavailability of plant protein. Consumption of a protein defic...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-06-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833522000302 |
| _version_ | 1811254863527411712 |
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| author | Kamalesh Raja Vijayasri Kadirvel Thiruvengadam Subramaniyan |
| author_facet | Kamalesh Raja Vijayasri Kadirvel Thiruvengadam Subramaniyan |
| author_sort | Kamalesh Raja |
| collection | DOAJ |
| description | The eminent protein sources among the vegetarian population include cereals and pulses that do not satisfy the Recommended Dietary Allowance (RDA) level. The anti-nutrients such as protease inhibitors are responsible for the diminished bioavailability of plant protein. Consumption of a protein deficit diet severely impacts muscle health; hence, it becomes necessary to design an alternative source of complete protein. One such non-meat source with all essential amino acids in required quantity is seaweeds, an aquatic plant. The unique flavour and umami taste possessed by seaweeds notably enhance consumer acceptability. The principal focus of this review was on novel food products, digestibility, quality of protein, and consumer satisfactoriness of consuming seaweeds. The yield of seaweed obtained is based on the aquaculture system's type, location, season, and other environmental conditions, which is a significant challenge faced during extraction. This hurdle may prevail via unconventional extraction procedures summarized in this review. Subsequently, the consumers are becoming health conscious, seaweed-based food products are predicted to have excellent market potential. It is concluded that seaweeds can potentially contribute to future global security in functional foods and nutraceuticals. |
| first_indexed | 2024-04-12T17:15:04Z |
| format | Article |
| id | doaj.art-6e98780dc79442c79e3ad1f12da61cd2 |
| institution | Directory Open Access Journal |
| issn | 2666-8335 |
| language | English |
| last_indexed | 2024-04-12T17:15:04Z |
| publishDate | 2022-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj.art-6e98780dc79442c79e3ad1f12da61cd22022-12-22T03:23:41ZengElsevierFuture Foods2666-83352022-06-015100142Seaweeds, an aquatic plant-based protein for sustainable nutrition - A reviewKamalesh Raja0Vijayasri Kadirvel1Thiruvengadam Subramaniyan2Department of Biotechnology, Rajalakshmi Engineering College, Tamil Nadu, IndiaDepartment of Food Technology, Rajalakshmi Engineering College, Tamil Nadu, IndiaDepartment of Biotechnology, Rajalakshmi Engineering College, Tamil Nadu, India; Corresponding author.The eminent protein sources among the vegetarian population include cereals and pulses that do not satisfy the Recommended Dietary Allowance (RDA) level. The anti-nutrients such as protease inhibitors are responsible for the diminished bioavailability of plant protein. Consumption of a protein deficit diet severely impacts muscle health; hence, it becomes necessary to design an alternative source of complete protein. One such non-meat source with all essential amino acids in required quantity is seaweeds, an aquatic plant. The unique flavour and umami taste possessed by seaweeds notably enhance consumer acceptability. The principal focus of this review was on novel food products, digestibility, quality of protein, and consumer satisfactoriness of consuming seaweeds. The yield of seaweed obtained is based on the aquaculture system's type, location, season, and other environmental conditions, which is a significant challenge faced during extraction. This hurdle may prevail via unconventional extraction procedures summarized in this review. Subsequently, the consumers are becoming health conscious, seaweed-based food products are predicted to have excellent market potential. It is concluded that seaweeds can potentially contribute to future global security in functional foods and nutraceuticals.http://www.sciencedirect.com/science/article/pii/S2666833522000302Anti-nutrientsSeaweedsNutraceuticalsObesityCardiovascular diseaseFunctional foods |
| spellingShingle | Kamalesh Raja Vijayasri Kadirvel Thiruvengadam Subramaniyan Seaweeds, an aquatic plant-based protein for sustainable nutrition - A review Future Foods Anti-nutrients Seaweeds Nutraceuticals Obesity Cardiovascular disease Functional foods |
| title | Seaweeds, an aquatic plant-based protein for sustainable nutrition - A review |
| title_full | Seaweeds, an aquatic plant-based protein for sustainable nutrition - A review |
| title_fullStr | Seaweeds, an aquatic plant-based protein for sustainable nutrition - A review |
| title_full_unstemmed | Seaweeds, an aquatic plant-based protein for sustainable nutrition - A review |
| title_short | Seaweeds, an aquatic plant-based protein for sustainable nutrition - A review |
| title_sort | seaweeds an aquatic plant based protein for sustainable nutrition a review |
| topic | Anti-nutrients Seaweeds Nutraceuticals Obesity Cardiovascular disease Functional foods |
| url | http://www.sciencedirect.com/science/article/pii/S2666833522000302 |
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