Hofmann Laurie C, Strauss Sylvia, Shpigel Muki, Guttman Lior, Stengel Dagmar B, Rebours Céline, Gjorgovska Natasha, Turan Gamze, Balina Karina, Zammit Gabrielle, Adams Jessica M M, Ahsan Umair, Bartolo Angela G, Bolton John J, Domingues Rosário, Dürrani Ömerhan, Eroldogan Orhan Tufan, Freitas Andreia, Golberg Alexander, Kremer Kira I, Marques Francisca, Milia Massimo, Steinhagen Sophie, Sucu Ekin, Vargas-Murga Liliana, Zemah-Shamir Shiri, Zemah-Shamir Ziv, Meléndez-Martínez Antonio J
Alfred Wegener Institute, Helmholtz Center for Polar and Marine Research, Bremerhaven, Germany.
Bremerhaven University of Applied Sciences, Bremerhaven, Germany.
Crit Rev Food Sci Nutr. 2025;65(19):3728-3763. doi: 10.1080/10408398.2024.2370489. Epub 2024 Jul 9.
, 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, spp. have emerged as promising candidates. While the use of in food and feed has its challenges, the utilization of 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 in food, feed, and beyond. Drawing on the expertise of leading researchers and industry professionals, it explores the latest knowledge on 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 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 s role in food, feed, biomaterials, biostimulants and beyond.
，一种通常被称为海莴苣的绿色大型藻类属，长期以来因其对食品和饲料的营养价值而受到认可。随着对可持续食品和饲料来源的需求持续增长，对替代性植物性蛋白质来源的兴趣也在增加。凭借其在沿海水域的丰富资源和高蛋白含量，[藻类名称]已成为有前景的候选者。虽然在食品和饲料中使用[藻类名称]存在挑战，但在包括生物材料、生物刺激剂和生物精炼厂在内的其他行业中对[藻类名称]的利用一直在增加。本综述旨在全面概述与在食品、饲料及其他领域使用[藻类名称]相关的现状、挑战和机遇。借鉴顶尖研究人员和行业专业人士的专业知识，它探索了关于[藻类名称]营养价值、加工方法以及对人类营养、水产养殖饲料、陆生饲料、生物材料、生物刺激剂和生物精炼厂潜在益处的最新知识。此外，它还研究了将[藻类名称]纳入水产饲料的经济可行性。通过其全面而深刻的分析，包括对挑战和未来研究需求的批判性综述，本综述将成为任何对可持续水产养殖以及[藻类名称]在食品、饲料、生物材料、生物刺激剂及其他领域的作用感兴趣的人的宝贵资源。
