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