Artículo
The green seaweed Ulva: tomorrow’s “wheat of the sea” in foods, feeds, nutrition, and biomaterials
Autor/es | Hofmann, Laurie C.
Strauss, Sylvia Shpigel, Muki Guttman, Lior Stengel, Dagmar B. Rebours, Céline Gjorgovska, Natasha Turan, Gamze Balina, Karina Meléndez Martínez, Antonio Jesús |
Departamento | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal |
Fecha de publicación | 2024-07-09 |
Fecha de depósito | 2024-10-10 |
Publicado en |
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Resumen | Ulva, a genus of green macroalgae commonly known as sea lettuce, has long been recognized for its nutritional benefits for food and feed. As the demand for sustainable food and feed sources continues to grow, so does the ... Ulva, a genus of green macroalgae commonly known as sea lettuce, has long been recognized for its nutritional benefits for food and feed. As the demand for sustainable food and feed sources continues to grow, so does the interest in alternative, plant-based protein sources. With its abundance along coastal waters and high protein content, Ulva spp. have emerged as promising candidates. While the use of Ulva in food and feed has its challenges, the utilization of Ulva in other industries, including in biomaterials, biostimulants, and biorefineries, has been growing. This review aims to provide a comprehensive overview of the current status, challenges and opportunities associated with using Ulva in food, feed, and beyond. Drawing on the expertise of leading researchers and industry professionals, it explores the latest knowledge on Ulva’s nutritional value, processing methods, and potential benefits for human nutrition, aquaculture feeds, terrestrial feeds, biomaterials, biostimulants and biorefineries. In addition, it examines the economic feasibility of incorporating Ulva into aquafeed. Through its comprehensive and insightful analysis, including a critical review of the challenges and future research needs, this review will be a valuable resource for anyone interested in sustainable aquaculture and Ulva’s role in food, feed, biomaterials, biostimulants and beyond. |
Agencias financiadoras | European Cooperation in Science and Technology (COST) Council for Science & Technology through the FUSION. Malta University of Aveiro Federal Office for Agriculture and Food (BLE). Germany Cukurova University European Union (UE) Ministry of Agriculture and Rural Development. Israel Department of Agriculture, Food and the Marine (DAFM). Ireland Research Council. Norway |
Identificador del proyecto | CA20106
REP-2022-001 UIDP/50017/2020 UIDB/50017/2020 LA/P/0094/2020 281DL02B20 FBA-2020–13387 101084180 30-04-001 15/F/698 319577SAFERIMTA |
Cita | Hofmann, L.C., Strauss, S., Shpigel, M., Guttman, L., Stengel, D.B., Rebours, C.,...,Meléndez Martínez, A.J. (2024). The green seaweed Ulva: tomorrow’s “wheat of the sea” in foods, feeds, nutrition, and biomaterials. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2024.2370489. |
Ficheros | Tamaño | Formato | Ver | Descripción |
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The green seaweed.pdf | 4.995Mb | [PDF] | Ver/ | Versión publicada |