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

Louise Juul; Signe Hjerrild Nissen; Annette Bruhn; Niki Alexi; Søren Krogh Jensen; Marianne Hammershøj; Trine Kastrup Dalsgaard

doi:10.1016/j.tifs.2024.104534

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

Louise Juul, Signe Hjerrild Nissen, Annette Bruhn, Niki Alexi, Søren Krogh Jensen, Marianne Hammershøj, Trine Kastrup Dalsgaard^*

^*Corresponding author for this work

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

13 Citations (Scopus)

Abstract

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.

Original language	English
Article number	104534
Journal	Trends in Food Science & Technology
Volume	149
Number of pages	21
ISSN	0924-2244
DOIs	https://doi.org/10.1016/j.tifs.2024.104534
Publication status	Published - Jul 2024

Keywords

Food quality
Functional and sensory properties
Nutritional value
Protein digestibility
Protein extraction
Ulva protein

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10.1016/j.tifs.2024.104534

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

abstract = "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.",

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author = "Louise Juul and Nissen, {Signe Hjerrild} and Annette Bruhn and Niki Alexi and Jensen, {S{\o}ren Krogh} and Marianne Hammersh{\o}j and Dalsgaard, {Trine Kastrup}",

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doi = "10.1016/j.tifs.2024.104534",

language = "English",

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AU - Jensen, Søren Krogh

AU - Hammershøj, Marianne

AU - Dalsgaard, Trine Kastrup

PY - 2024/7

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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.

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

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Keywords

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