气候变化领域集成服务门户(CCPortal): Red seaweed: A promising alternative protein source for global food sustainability

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DOI	10.1016/j.tifs.2022.03.003
	Red seaweed: A promising alternative protein source for global food sustainability
	Rawiwan, Pattarasuda; Peng, Yaoyao; Paramayuda, I. Gusta Putu Bayu; Quek, Siew Young
发表日期	2022
ISSN	0924-2244
EISSN	1879-3053
起始页码	37
结束页码	56
卷号	123
英文摘要	Background: With the increase in world population, decreased farmland, and global climate changes, ensuring adequate food supply to maintain food security is of immediate attention. As a key macronutrient for human health, the supply of sufficient dietary protein is undoubted of concern. Animal proteins are good dietary protein sources, but their production incurs a high carbon footprint; this has driven the effort to seek alternative protein sources.Scope and approach: This review aimed to elaborate on the scientific research progress in red seaweed proteins, including the nutrition, functionalities, methods of extraction, and to explore their prospects as an alternative protein source. Applications of red seaweed protein in food and nutraceutical industries, environmental impact, affordability, and related safety concerns were also discussed.Key findings and conclusions: Red seaweeds have a comparable essential amino acid profile to ovalbumin, rep-resenting a sustainable alternative to terrestrial proteins. Pre-treatment and extraction methods are pivotal in modulating protein digestibility and functionalities; enzymatic extraction approaches appear to improve nutri-tional value and food functionalities. Red seaweed proteins have a wide range of applications in food based on their physicochemical properties, while their bioactivities can be tailored for nutraceutical purposes. The use of red seaweed proteins as functional food ingredients is emerging, with good potential in bioactive microencap-sulation. Efforts are required to improve the seaweed cultivation process to a commercial scale and gain con -sumer acceptance in the western world. More research is also necessary to enhance seaweed protein extraction and improve their functionalities for food and nutraceutical applications.
英文关键词	Red seaweed; Alternative protein; Protein extraction; Protein functionality; Sustainable nutrition
语种	英语
WOS研究方向	Food Science & Technology
WOS类目	Science Citation Index Expanded (SCI-EXPANDED)
WOS记录号	WOS:000790930100004
来源期刊	TRENDS IN FOOD SCIENCE & TECHNOLOGY
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/281050
作者单位	University of Auckland
推荐引用方式 GB/T 7714	Rawiwan, Pattarasuda,Peng, Yaoyao,Paramayuda, I. Gusta Putu Bayu,et al. Red seaweed: A promising alternative protein source for global food sustainability[J],2022,123.
APA	Rawiwan, Pattarasuda,Peng, Yaoyao,Paramayuda, I. Gusta Putu Bayu,&Quek, Siew Young.(2022).Red seaweed: A promising alternative protein source for global food sustainability.TRENDS IN FOOD SCIENCE & TECHNOLOGY,123.
MLA	Rawiwan, Pattarasuda,et al."Red seaweed: A promising alternative protein source for global food sustainability".TRENDS IN FOOD SCIENCE & TECHNOLOGY 123(2022).