ABSTRACT

Seaweeds, a broad and diverse range of marine macroalgae, have emerged as viable and sustainable protein sources that can meet the increasing worldwide demand for nutritious food. They are highly esteemed for their high protein content, particularly in red and green macroalgae species, whose protein outputs frequently exceed those of terrestrial plants and are comparable to animal proteins. On the contrary, the sustainable farming of seaweeds requires minimal resources: no arable land, minimal or no freshwater, and no fertilisers, thereby enhancing climate resilience, promoting nutrient cycling, and conserving the health of marine ecosystems. Notwithstanding these benefits, the practical implementation of seaweed proteins encounters obstacles pertaining to extraction, digestibility, and processing. This review examines seaweed proteins as innovative dietary alternatives, emphasising their comprehensive amino acid profiles, bioactive constituents, extraction techniques, and uses in functional meals. The discourse addresses the nutritional potential and technological challenges of utilising seaweed proteins, as well as their prospects for promoting a more sustainable, health-oriented food system.