Gnayem Nabeel, Unis Razan, Gnaim Rima, Israel Álvaro, Gnaim Jallal, Golberg Alexander
Department of Environmental Studies, Porter School of Environment and Earth Sciences, Tel Aviv University, Tel Aviv-Yafo 6997801, Israel.
The Triangle Regional Research and Development Center, Kfar Qari 3007500, Israel.
Life (Basel). 2025 Apr 27;15(5):710. doi: 10.3390/life15050710.
Macroalgae (seaweeds) represent a sustainable and alternative source of high-value fatty acids (FAs), including omega-3 (-3) and omega-6 (-6), which could help alleviate pressure on wild fish stocks and mitigate global overfishing. This study analyzed the FA composition of field-collected red (, , sp., and ), brown (, , , sp., , and ), and green seaweeds (). Additionally, lipid extraction was optimized using food-grade solvents, reaction temperatures, and the functional properties of selected green and brown seaweeds. The results showed that brown and green seaweeds contained higher total FA content than red seaweeds, with a favorable -6/-3 ratio below 10. The selected species' functional properties (Water- and Oil-Holding Capacities, Swelling Capacity) met food-grade standards. Ethyl acetate at 60 °C was identified as the optimal food-grade solvent for lipid extraction. Functional properties varied significantly by species and processing conditions, with exhibiting superior Water- and Oil-Holding Capacities and Swelling Capacity compared to , highlighting its potential as a functional food ingredient. These findings support using seaweeds as a sustainable source for human nutrition.
大型藻类（海藻）是高价值脂肪酸（FAs）的可持续替代来源，包括ω-3（-3）和ω-6（-6）脂肪酸，这有助于减轻野生鱼类种群的压力并缓解全球过度捕捞问题。本研究分析了实地采集的红藻（、、 属物种以及）、褐藻（、、、 属物种、以及）和绿藻（）的脂肪酸组成。此外，还利用食品级溶剂、反应温度以及所选绿藻和褐藻的功能特性对脂质提取进行了优化。结果表明，褐藻和绿藻的总脂肪酸含量高于红藻，其-6/-3比例良好，低于10。所选物种的功能特性（持水能力、持油能力、膨胀能力）符合食品级标准。60℃的乙酸乙酯被确定为脂质提取的最佳食品级溶剂。功能特性因物种和加工条件而异，与相比，表现出卓越的持水能力、持油能力和膨胀能力，突出了其作为功能性食品成分的潜力。这些发现支持将海藻作为人类营养的可持续来源。
