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

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.