UNCOVERING THE POTENTIAL OF SEAWEEDS AS A PROTEIN SOURCE FOR HEALTH

Abstract

Seaweeds are a promising source of alternative protein with numerous bioactive components that possess functional properties beneficial to human health. They are rich in proteins with an amino acid profile comparable to conventional protein sources, but seaweed proteins are not commonly used in functional food development. This review article explores the potential of seaweed proteins as a natural source for functional food development. It discusses the compositional, nutritional, and functional aspects of seaweed proteins, protein extraction techniques, and their safety for new product development and functional food applications. Seaweeds are predominantly grown in the marine environment and are classified into three main taxonomic groups based on pigments and habitat: brown algae, red algae, and green algae. They include more than 10,000 species, though only 145 have been harvested for human consumption for their flavor or culinary versatility. Seaweeds contain polysaccharides, proteins, minerals, vitamins, and antioxidants, and low amounts of fat. Protein content ranges from 4-24% in brown algae, 8-47% in red algae, and 9-33% in green algae. Seaweed proteins contain bioactive components like peptides, lectins, and phycobiliproteins that possess many beneficial functional properties like anti-hypertensive, anti-diabetic, antioxidant, anti-inflammatory, antitumoral, antiviral, and antimicrobial properties. The article also explores the importance of sustainable seaweed production and the use of environmentally friendly reagents or nonthermal techniques for the extraction and purification of seaweed protein. The potential health benefits of using seaweed proteins in functional foods are significant, as they may provide a natural alternative to conventional protein sources and offer numerous health-promoting properties.