Seaweed as a vehicle for nutrients in a circular food chain - innovative steps to accomplish a protein shift (CirkAlg)

Research Project, 2018 – 2023

Participants

Collaborations

Funding

Related Areas of Advance and Infrastructure

Sustainable development

Driving Forces

Publications

A new method for protein extraction from sea lettuce (Ulva fenestrata) via surfactants and alkaline aqueous solutions

A step towards closing the food-waste gap in novel protein sources: Post-harvest protein boost of the seaweed crop Ulva by herring production tub water

Sensory quality of emulsions prepared with the seaweed Ulva spp. or a derived protein ingredient

Seaweed as a sustainable source of food protein: maximizing seaweed protein content, protein recovery, and nutritional quality

Nutritional and toxicological characteristics of Saccharina latissima, Ulva fenestrata, Ulva intestinalis, and Ulva rigida: a review

Mild blanching prior to pH-shift processing of Saccharina latissima retains protein extraction yields and amino acid levels of extracts while minimizing iodine content

Closed life-cycle aquaculture of sea lettuce (Ulva fenestrata): performance and biochemical profile differ in early developmental stages

Cultivation of seaweeds in food production process waters: Evaluation of growth and crude protein content

Combining pressing and alkaline extraction to increase protein yield from Ulva fenestrata biomass

In vitro digestibility and Caco-2 cell bioavailability of sea lettuce (Ulva fenestrata) proteins extracted using pH-shift processing

Effect of storage conditions on lipid oxidation, nutrient loss and colour of dried seaweeds, Porphyra umbilicalis and Ulva fenestrata, subjected to different pretreatments

Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study

More information

Project Web Page

https://www.chalmers.se/sv/projekt/Sidor/M...

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