Exploring aquatic weed protein for applications as meat alternatives.

Abstract

The growing consumer demand for plant-based meat alternatives, driven by health concerns, has led to a broader exploration of various food materials for these formulations. This shift has unintentionally placed additional pressure on land resources. In contrast, aquatic weeds, which are known for their high productivity and lower environmental impact, are often overlooked and discarded. Proteins from aquatic weeds are recognized for their high quality, containing a significant proportion of essential amino acids comparable to those found in meat. Moreover, these proteins possess superior functional properties, making them ideal substitutes in meat formulations. However, challenges in extraction technologies have hindered the effective extraction of proteins from aquatic weeds. This review aims to explore the nutritional benefits of these proteins, as well as the role of both traditional and novel extraction technologies in their extraction. Additionally, we will examine the potential applications of aquatic weed proteins in the creation of plant-based meat products. Recently, proteins sourced from aquatic weeds have been evaluated as ingredients for formulating plant-based meat products. These proteins exhibit exceptional functional and nutritional properties, confirming their suitability as a protein source in plant-based meat formulations and positioning them as adequate substitutes in the development of plant-based meat alternatives.