TY - JOUR
T1 - The green seaweed Ulva
T2 - tomorrow’s “wheat of the sea” in foods, feeds, nutrition, and biomaterials
AU - Hofmann, Laurie C.
AU - Strauss, Sylvia
AU - Shpigel, Muki
AU - Guttman, Lior
AU - Stengel, Dagmar B.
AU - Rebours, Céline
AU - Gjorgovska, Natasha
AU - Turan, Gamze
AU - Balina, Karina
AU - Zammit, Gabrielle
AU - Adams, Jessica M.M.
AU - Ahsan, Umair
AU - Bartolo, Angela G.
AU - Bolton, John J.
AU - Domingues, Rosário
AU - Dürrani, Ömerhan
AU - Eroldogan, Orhan Tufan
AU - Freitas, Andreia
AU - Golberg, Alexander
AU - Kremer, Kira I.
AU - Marques, Francisca
AU - Milia, Massimo
AU - Steinhagen, Sophie
AU - Sucu, Ekin
AU - Vargas-Murga, Liliana
AU - Zemah-Shamir, Shiri
AU - Zemah-Shamir, Ziv
AU - Meléndez-Martínez, Antonio J.
N1 - Publisher Copyright:
© 2024 The Author(s). Published with license by Taylor & Francis Group, LLC.
PY - 2025
Y1 - 2025
N2 - 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.
AB - 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.
KW - Ulva
KW - aquafeed
KW - biomaterials
KW - biorefinery
KW - feed
KW - food
KW - nutrition
KW - seaweed
UR - http://www.scopus.com/inward/record.url?scp=85197786248&partnerID=8YFLogxK
U2 - 10.1080/10408398.2024.2370489
DO - 10.1080/10408398.2024.2370489
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C2 - 38979936
AN - SCOPUS:85197786248
SN - 1040-8398
VL - 65
SP - 3728
EP - 3763
JO - Critical Reviews in Food Science and Nutrition
JF - Critical Reviews in Food Science and Nutrition
IS - 19
ER -
