Ulva species: A critical review on the green seaweed as a source of food protein

TY - JOUR

T1 - Ulva species: A critical review on the green seaweed as a source of food protein

AU - Juul, Louise

AU - Nissen, Signe Hjerrild

AU - Bruhn, Annette

AU - Alexi, Niki

AU - Jensen, Søren Krogh

AU - Hammershøj, Marianne

AU - Dalsgaard, Trine Kastrup

PY - 2024/7

Y1 - 2024/7

N2 - Background: Green macroalgae of the Ulva genus have gained interest as a source of protein, due to the high production potential and high proportion of essential amino acids. This review gives an overview of Ulva protein, including extraction and evaluation of protein quality in terms of nutritional value, functionality, and sensory properties with preliminary suggestions to reach the market. Scope and approach: Available literature on protein extraction from Ulva was reviewed along with studies investigating the nutritional quality of Ulva protein and functional properties including aroma and flavor characteristics. Opportunities, challenges, and knowledge gaps are presented. Key findings and conclusion: A range of studies are investigating protein extraction, but only a few studies have dealt with protein digestibility, and food protein products. The digestibility of protein in crude Ulva biomass is low compared to conventional protein sources but increase with protein extraction. Sensory and functionality studies on Ulva protein are yet absent, but the whole biomass has been investigated, indicating the potential. The lack of consisting studies calls for more investigations related to food quality of Ulva protein. Upscaling and biorefinery models need to be explored to unfold the true potential of Ulva as a source of food protein.

AB - Background: Green macroalgae of the Ulva genus have gained interest as a source of protein, due to the high production potential and high proportion of essential amino acids. This review gives an overview of Ulva protein, including extraction and evaluation of protein quality in terms of nutritional value, functionality, and sensory properties with preliminary suggestions to reach the market. Scope and approach: Available literature on protein extraction from Ulva was reviewed along with studies investigating the nutritional quality of Ulva protein and functional properties including aroma and flavor characteristics. Opportunities, challenges, and knowledge gaps are presented. Key findings and conclusion: A range of studies are investigating protein extraction, but only a few studies have dealt with protein digestibility, and food protein products. The digestibility of protein in crude Ulva biomass is low compared to conventional protein sources but increase with protein extraction. Sensory and functionality studies on Ulva protein are yet absent, but the whole biomass has been investigated, indicating the potential. The lack of consisting studies calls for more investigations related to food quality of Ulva protein. Upscaling and biorefinery models need to be explored to unfold the true potential of Ulva as a source of food protein.

KW - Food quality

KW - Functional and sensory properties

KW - Nutritional value

KW - Protein digestibility

KW - Protein extraction

KW - Ulva protein

UR - http://www.scopus.com/inward/record.url?scp=85193808014&partnerID=8YFLogxK

U2 - 10.1016/j.tifs.2024.104534

DO - 10.1016/j.tifs.2024.104534

M3 - Journal article

AN - SCOPUS:85193808014

SN - 0924-2244

VL - 149

JO - Trends in Food Science & Technology

JF - Trends in Food Science & Technology

M1 - 104534

ER -