The green seaweed Ulva: tomorrow’s “wheat of the sea” in foods, feeds, nutrition, and biomaterials

Ulva, a genus of green macroalgae commonly known as sea lettuce, has long been recognized for its nutritional benefits for food and feed. As the demand for sustainable food and feed sources continues to grow, so does the interest in alternative, plant-based protein sources. With its abundance along...

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Authors: Hofmann, Laurie C., Strauss, Sylvia, Shpigel, Muki, Guttman, Lior, Stengel, Dagmar B., Rebours, Céline, Gjorgovska, Natasha, Turan, Gamze, Balina, Karina, Meléndez Martínez, Antonio Jesús
Format: article
Status:Published version
Publication Date:2024
Country:España
Institution:Universidad de Sevilla (US)
Repository:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/163460
Online Access:https://hdl.handle.net/11441/163460
https://doi.org/10.1080/10408398.2024.2370489
Access Level:Open access
Keyword:Aquafeed
Biomaterials
Biorefinery
Feed
Food
Nutrition
Seaweed
Ulva
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spelling The green seaweed Ulva: tomorrow’s “wheat of the sea” in foods, feeds, nutrition, and biomaterialsHofmann, Laurie C.Strauss, SylviaShpigel, MukiGuttman, LiorStengel, Dagmar B.Rebours, CélineGjorgovska, NatashaTuran, GamzeBalina, KarinaMeléndez Martínez, Antonio JesúsAquafeedBiomaterialsBiorefineryFeedFoodNutritionSeaweedUlvaUlva, a genus of green macroalgae commonly known as sea lettuce, has long been recognized for its nutritional benefits for food and feed. As the demand for sustainable food and feed sources continues to grow, so does the interest in alternative, plant-based protein sources. With its abundance along coastal waters and high protein content, Ulva spp. have emerged as promising candidates. While the use of Ulva in food and feed has its challenges, the utilization of Ulva in other industries, including in biomaterials, biostimulants, and biorefineries, has been growing. This review aims to provide a comprehensive overview of the current status, challenges and opportunities associated with using Ulva in food, feed, and beyond. Drawing on the expertise of leading researchers and industry professionals, it explores the latest knowledge on Ulva’s nutritional value, processing methods, and potential benefits for human nutrition, aquaculture feeds, terrestrial feeds, biomaterials, biostimulants and biorefineries. In addition, it examines the economic feasibility of incorporating Ulva into aquafeed. Through its comprehensive and insightful analysis, including a critical review of the challenges and future research needs, this review will be a valuable resource for anyone interested in sustainable aquaculture and Ulva’s role in food, feed, biomaterials, biostimulants and beyond.European Cooperation in Science and Technology CA20106Malta Council for Science & Technology through the FUSION REP-2022-001University of Aveiro UIDP/50017/2020, UIDB/50017/2020, LA/P/0094/2020Federal Office for Agriculture and Food (BLE) 281DL02B20Cukurova University FBA-2020–13387European Union 101084180Israel Ministry of Agriculture and Rural Development 30-04-001Department of Agriculture, Food and the Marine (DAFM). Ireland 15/F/698Research Council of Norway 319577SAFERIMTATaylor & FrancisNutrición y Bromatología, Toxicología y Medicina LegalEuropean Cooperation in Science and Technology (COST)Council for Science & Technology through the FUSION. MaltaUniversity of AveiroFederal Office for Agriculture and Food (BLE). GermanyCukurova UniversityEuropean Union (UE)Ministry of Agriculture and Rural Development. IsraelDepartment of Agriculture, Food and the Marine (DAFM). IrelandResearch Council. Norway2024info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/163460https://doi.org/10.1080/10408398.2024.2370489reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésCritical Reviews in Food Science and Nutrition.CA20106REP-2022-001UIDP/50017/2020UIDB/50017/2020LA/P/0094/2020281DL02B20FBA-2020–1338710108418030-04-00115/F/698319577SAFERIMTAhttps://doi.org/10.1080/10408398.2024.2370489info:eu-repo/semantics/openAccessoai:idus.us.es:11441/1634602026-06-17T12:51:07Z
dc.title.none.fl_str_mv The green seaweed Ulva: tomorrow’s “wheat of the sea” in foods, feeds, nutrition, and biomaterials
title The green seaweed Ulva: tomorrow’s “wheat of the sea” in foods, feeds, nutrition, and biomaterials
spellingShingle The green seaweed Ulva: tomorrow’s “wheat of the sea” in foods, feeds, nutrition, and biomaterials
Hofmann, Laurie C.
Aquafeed
Biomaterials
Biorefinery
Feed
Food
Nutrition
Seaweed
Ulva
title_short The green seaweed Ulva: tomorrow’s “wheat of the sea” in foods, feeds, nutrition, and biomaterials
title_full The green seaweed Ulva: tomorrow’s “wheat of the sea” in foods, feeds, nutrition, and biomaterials
title_fullStr The green seaweed Ulva: tomorrow’s “wheat of the sea” in foods, feeds, nutrition, and biomaterials
title_full_unstemmed The green seaweed Ulva: tomorrow’s “wheat of the sea” in foods, feeds, nutrition, and biomaterials
title_sort The green seaweed Ulva: tomorrow’s “wheat of the sea” in foods, feeds, nutrition, and biomaterials
dc.creator.none.fl_str_mv Hofmann, Laurie C.
Strauss, Sylvia
Shpigel, Muki
Guttman, Lior
Stengel, Dagmar B.
Rebours, Céline
Gjorgovska, Natasha
Turan, Gamze
Balina, Karina
Meléndez Martínez, Antonio Jesús
author Hofmann, Laurie C.
author_facet Hofmann, Laurie C.
Strauss, Sylvia
Shpigel, Muki
Guttman, Lior
Stengel, Dagmar B.
Rebours, Céline
Gjorgovska, Natasha
Turan, Gamze
Balina, Karina
Meléndez Martínez, Antonio Jesús
author_role author
author2 Strauss, Sylvia
Shpigel, Muki
Guttman, Lior
Stengel, Dagmar B.
Rebours, Céline
Gjorgovska, Natasha
Turan, Gamze
Balina, Karina
Meléndez Martínez, Antonio Jesús
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Nutrición y Bromatología, Toxicología y Medicina Legal
European Cooperation in Science and Technology (COST)
Council for Science & Technology through the FUSION. Malta
University of Aveiro
Federal Office for Agriculture and Food (BLE). Germany
Cukurova University
European Union (UE)
Ministry of Agriculture and Rural Development. Israel
Department of Agriculture, Food and the Marine (DAFM). Ireland
Research Council. Norway
dc.subject.none.fl_str_mv Aquafeed
Biomaterials
Biorefinery
Feed
Food
Nutrition
Seaweed
Ulva
topic Aquafeed
Biomaterials
Biorefinery
Feed
Food
Nutrition
Seaweed
Ulva
description Ulva, a genus of green macroalgae commonly known as sea lettuce, has long been recognized for its nutritional benefits for food and feed. As the demand for sustainable food and feed sources continues to grow, so does the interest in alternative, plant-based protein sources. With its abundance along coastal waters and high protein content, Ulva spp. have emerged as promising candidates. While the use of Ulva in food and feed has its challenges, the utilization of Ulva in other industries, including in biomaterials, biostimulants, and biorefineries, has been growing. This review aims to provide a comprehensive overview of the current status, challenges and opportunities associated with using Ulva in food, feed, and beyond. Drawing on the expertise of leading researchers and industry professionals, it explores the latest knowledge on Ulva’s nutritional value, processing methods, and potential benefits for human nutrition, aquaculture feeds, terrestrial feeds, biomaterials, biostimulants and biorefineries. In addition, it examines the economic feasibility of incorporating Ulva into aquafeed. Through its comprehensive and insightful analysis, including a critical review of the challenges and future research needs, this review will be a valuable resource for anyone interested in sustainable aquaculture and Ulva’s role in food, feed, biomaterials, biostimulants and beyond.
publishDate 2024
dc.date.none.fl_str_mv 2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/163460
https://doi.org/10.1080/10408398.2024.2370489
url https://hdl.handle.net/11441/163460
https://doi.org/10.1080/10408398.2024.2370489
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Critical Reviews in Food Science and Nutrition.
CA20106
REP-2022-001
UIDP/50017/2020
UIDB/50017/2020
LA/P/0094/2020
281DL02B20
FBA-2020–13387
101084180
30-04-001
15/F/698
319577SAFERIMTA
https://doi.org/10.1080/10408398.2024.2370489
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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