Innovations in cell lysis strategies and efficient protein extraction from blue food (Seaweed)

Global food systems that are more robust and sustainable may be established via the substantial contribution of Algae and aquaculture. Seafood is a viable solution for upcoming food difficulties since it trumps land-based proteins in terms of sustainability and nutritional benefits This necessitates the exploration and adoption of innovative approaches in protein processing to address these challenges and contribute to the development of a sustainable blue food industry. This article explores the protein content in major kinds of seaweed and examines the conventional methods employed for cell lysis and seaweed protein extraction, along with their limitations. It also provides a comprehensive analysis of emerging techniques frequently employed to extract and enhance seaweed proteins efficiently. A couple of approaches for quantifying and qualifying seaweed proteins were evaluated, highlighting their pros and cons. Technologies like pulsed electric fields, subcritical-water, high-pressure processing, microwave, and ultrasound-assisted extraction exhibit significant potential for sustainable seaweed protein extraction. Further research is essential to gain a deeper understanding of the relationship between process and quality in these technologies for improved seaweed protein extraction.