Nutritional potential of Ulvophyceae green seaweeds: future superfoods

IF 3.3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2025-05-30 DOI:10.1007/s11694-025-03326-2

Shilpa Kamalakar Pai, Kajal Chakraborty, Rekha Devi Chakraborty

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Abstract

The increasing demand for nutrient-dense and sustainable foods highlights green seaweeds, particularly Ulvophyceae species, as promising dietary resources. The aim of the current study was to evaluate the nutritional composition of Ulva fasciata, U. lactuca, U. reticulata, Chaetomorpha linum, Caulerpa racemosa, C. sertularioides, and Halimeda gracilis. Lipid content ranged from 1.05% (U. reticulata) to 9.65% (C. racemosa), exceeding common cereals while offering favorable fatty acid profiles and low cholesterol levels (1.8–5.5 mg%). Protein content in C. sertularioides (23.7%) and C. racemosa (15.4%) surpasses cereals and approaches that of pulses, underscoring their potential in combating protein malnutrition. Carbohydrate levels (25.7–63.5%) support low-carbohydrate diets while contributing to energy intake. Essential amino acid profiles, notably in U. lactuca and C. racemosa, meet or exceed FAO/WHO recommendations, enhancing their value as alternative protein sources. Polyunsaturated fatty acid content, particularly in U. fasciata and C. racemosa, supports cardiovascular health. Mineral analysis highlights U. lactuca as a source of calcium and sodium, while C. sertularioides is rich in magnesium. Iron content across all species exceeds 24 mg/kg, supporting anemia prevention. These findings emphasize the nutritional versatility of green seaweeds, offering sustainable solutions for food security and human health.

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绿海藻的营养潜力：未来的超级食品

对营养丰富和可持续食物的需求日益增长，突出了绿色海藻，特别是藻科物种，作为有前途的膳食资源。本研究的目的是评价筋膜藻、乳脂藻、网纹藻、毛毡藻、总状茎叶藻、卷叶藻和薄纱藻的营养成分。脂质含量范围从1.05% （U. reticulata）到9.65% (C. racemosa)，超过普通谷物，同时提供有利的脂肪酸谱和低胆固醇水平（1.8-5.5 mg%）。卷毛卷毛卷草（23.7%）和总状卷毛卷草（15.4%）的蛋白质含量超过谷物，接近豆类，凸显了它们在对抗蛋白质营养不良方面的潜力。碳水化合物水平（25.7-63.5%）支持低碳水化合物饮食，同时有助于能量摄入。必需氨基酸谱，特别是乳酸单胞菌和总状单胞菌，达到或超过粮农组织/世卫组织的建议值，提高了它们作为替代蛋白质来源的价值。多不饱和脂肪酸含量，特别是筋膜藤和总状藤，有助于心血管健康。矿物分析强调U. lactuca是钙和钠的来源，而C. sertularioides富含镁。所有物种的铁含量均超过24毫克/公斤，有助于预防贫血。这些发现强调了绿海藻的营养多样性，为粮食安全和人类健康提供了可持续的解决方案。

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.