Dietary fibers, antioxidants, vital amino acids, phytochemicals, vitamins, polyunsaturated fatty acids, and minerals are abundant in seaweeds that can be majorly used in different aspects.
Seaweeds contain various bioactive chemicals and secondary metabolites that can be employed in the pharmaceutical and nutraceutical industries, cosmetics, fertilizer, and food sectors. Despite their widespread use in the food and feed industries, they are untapped as a nutraceutical and medicinal products despite their significant antioxidative qualities. Seaweeds are the ocean's living resources. However, this must be considered before they are used for human consumption. Contamination of these seaweeds with unwanted toxic compounds like micropollutants was not studied. The overall profile suggests that beach-cast seaweeds are suitable for nutritional and other bioeconomical purposes, to which different species with different characteristics contribute. Spatoglossum schroederi and Alsidium seaforthii showed protein contents of 21.5 � 0.2%, 19.7 � 0.1%, and high amounts of total dietary fiber of 59.2 � 0.4%, 61.7 � 4.9%, respectively.
#Guso seaweed free
A considerable number of nutritional compounds was observed, such as ash (6.5–59.3%), total dietary fibers (22.1–65.8%), proteins (5.1–21.5%), and carbohydrates (31.4–81.0%), with an expressive abundance of minerals, free amino acids, and fatty acids. Our research goal was to characterize the nutritional profile of 12 beach-cast seaweed species from the Brazilian coast to assess their potential valorization. Increasing population growth has made the search for alternative raw materials with valuable nutritional properties urgent here, beach-cast macroalgae could provide great potential. However, due to their biofunctional and nutritional properties, they have great potential as a new source of raw materials. In some coastal areas, large quantities of beach-cast macroalgae can accumulate and are usually considered waste and disposed of. However, the fermentation did not improve the organic matter, ash or N digestibility.ĭigestibility was in general low, but this study demonstrates the potential to increase seaweed N digestibility by more than 20% through protein extraction. latissima increased the total amino acid content along with increased EAA proportion and lowered the ash content. The sulfite addition seemed to counteract the effect of extraction regarding the N digestibility. This led to an increased N digestibility of 55.5 ± 2.7% for the protein extract without sulfite, being 10–13%-points higher than for the other Ulva sp. The protein concentration and proportion of essential amino acids (EAA) were increased upon protein extraction from Ulva sp. The digestibility of the seaweed products was tested in a rat trial, where seaweed protein products constituted 50% of the nitrogen (N) in diets, the other 50% of N coming from whey protein concentrate. Saccharina latissima was either freeze-dried or fermented with lactic acid bacteria prior to freeze-drying. was either preserved in a preservation liquid and spin flash-dried, freeze-dried without any pre-treatment or protein was extracted from the crude biomass with a screw press and isoelectrically precipitated (pH 2.5) with or without sulfite addition during extraction. This study evaluates in vivo digestibility of six different seaweed protein products, four from Ulva sp. However, the nutritional protein quality needs further investigation to explore the potential of seaweed as a protein source. Seaweed is gaining attention as a sustainable source of protein.
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