Macroalgal Proteins: A Review
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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/4/571 |
| _version_ | 1797480338999476224 |
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| author | Ronan O' Brien Maria Hayes Gary Sheldrake Brijesh Tiwari Pamela Walsh |
| author_facet | Ronan O' Brien Maria Hayes Gary Sheldrake Brijesh Tiwari Pamela Walsh |
| author_sort | Ronan O' Brien |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-09T21:59:10Z |
| format | Article |
| id | doaj.art-fab2843b50f04552a74a025f06a6d8a4 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:59:10Z |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-fab2843b50f04552a74a025f06a6d8a42023-11-23T19:53:59ZengMDPI AGFoods2304-81582022-02-0111457110.3390/foods11040571Macroalgal Proteins: A ReviewRonan O' Brien0Maria Hayes1Gary Sheldrake2Brijesh Tiwari3Pamela Walsh4Department of Food BioSciences, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, IrelandDepartment of Food BioSciences, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, IrelandSchool of Chemistry and Chemical Engineering, Queen’s University Belfast, Belfast BT9 5AG, UKDepartment of Food chemistry and Technology, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, IrelandSchool of Mechanical and Aerospace Engineering, Belfast BT9 5AJ, UKPopulation 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.https://www.mdpi.com/2304-8158/11/4/571seaweedpeptidestechno-functional ingredientshealthextraction methodsdigestibility |
| spellingShingle | Ronan O' Brien Maria Hayes Gary Sheldrake Brijesh Tiwari Pamela Walsh Macroalgal Proteins: A Review Foods seaweed peptides techno-functional ingredients health extraction methods digestibility |
| title | Macroalgal Proteins: A Review |
| title_full | Macroalgal Proteins: A Review |
| title_fullStr | Macroalgal Proteins: A Review |
| title_full_unstemmed | Macroalgal Proteins: A Review |
| title_short | Macroalgal Proteins: A Review |
| title_sort | macroalgal proteins a review |
| topic | seaweed peptides techno-functional ingredients health extraction methods digestibility |
| url | https://www.mdpi.com/2304-8158/11/4/571 |
| work_keys_str_mv | AT ronanobrien macroalgalproteinsareview AT mariahayes macroalgalproteinsareview AT garysheldrake macroalgalproteinsareview AT brijeshtiwari macroalgalproteinsareview AT pamelawalsh macroalgalproteinsareview |