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Algal protein: Structural functionality, advanced extraction technologies, and challenges for applications in food nutrition security
Algal protein: Structure, new extraction methods, and challenges for use in food and nutrition security
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Abstract
Algal protein is a promising alternative to traditional proteins due to its environmental benefits and nutritional value.
- Algal protein may enhance the nutritional and technological characteristics of food systems.
- Its bioactive properties could make it a valuable ingredient in medicine, agriculture, and animal feed.
- Advanced methods for protein extraction and enrichment may improve the efficiency and scalability of algal protein production.
- Algal proteins are associated with potential applications as food additives and meat alternatives.
- Challenges in food application suggest that further research is needed for mainstream integration.
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