Green approaches to blue food (Seaweed) protein processing and advances in purification techniques

The increasing demand for food production, driven by a growing global population, has raised concerns about the adverse environmental effects on animals and agriculture. Consequently, there is a growing interest in exploring alternatives to animal protein products. Seaweeds, rich in essential micronutrients, have gained significant attention for their potential health benefits, making them a promising source of alternative protein. However, traditional methods for the purification of seaweed proteins face challenges, such as chemical and energy-intensive processes and low extraction yields, limiting their practical implication. To address these issues, there is a pressing need to reduce costs and introduce sustainable and innovative technologies for the purification of seaweed protein that makes economic sense. This article provides an extensive review of recent developments in protein purification techniques, exploring the benefits, constraints, and challenges. The review also looks at prospective developments and continuous research to meet the high yield of seaweed protein nature and the way they might affect different applications.