The green seaweed Ulva: tomorrow's wheat of the sea in foods, feeds, nutrition, and biomaterials

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dc.authoridSucu, Ekin/0000-0003-1470-2751
dc.authoridDürrani, Ömerhan/0000-0003-1775-8662
dc.authoridAhsan, Umair/0000-0003-4741-3745
dc.authoridBalina, Karina/0000-0002-9666-7883
dc.authoridZammit, Gabrielle/0000-0003-2890-5736
dc.contributor.authorHofmann, Laurie C.
dc.contributor.authorStrauss, Sylvia
dc.contributor.authorShpigel, Muki
dc.contributor.authorGuttman, Lior
dc.contributor.authorStengel, Dagmar B.
dc.contributor.authorRebours, Celine
dc.contributor.authorGjorgovska, Natasha
dc.date.accessioned2024-08-31T07:50:36Z
dc.date.available2024-08-31T07:50:36Z
dc.date.issued2024
dc.departmentEge Üniversitesien_US
dc.description.abstractUlva, 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, Ulva spp. have emerged as promising candidates. While the use of Ulva in food and feed has its challenges, the utilization of Ulva 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 Ulva in food, feed, and beyond. Drawing on the expertise of leading researchers and industry professionals, it explores the latest knowledge on Ulva'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 Ulva 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 Ulva's role in food, feed, biomaterials, biostimulants and beyond.en_US
dc.description.sponsorshipCOST (European Cooperation in Science and Technology); European Cooperation in Science and Technology (COST)en_US
dc.description.sponsorshipThis article is based upon work from COST Action SEAWHEAT, CA20106, supported by COST (European Cooperation in Science and Technology). This work was also partly supported by [grant REP-2022-001] for the project Green algae to solve emerging problems in food security (GreASE) awarded to G.Z. by the Malta Council for Science & Technology through the FUSION: R&I Research Excellence Program and partly supported by the FORMAS-funded A manual for the use of sustainable marine resources project [grant number, 2022-00331] (S.S.T.). MRD and FM thank the University of Aveiro and FCT/MCT and FCT/MEC (PIDDAC) for the financial support to CESAM (UIDP/50017/2020 + UIDB/50017/2020 + LA/P/0094/2020). SS thanks the FORMAS-funded project A manual for the use of sustainable marine resources [Grant no. 2022-00331] for financial support. AG thanks the Israel Ministry of Health award #3-16052 for the support. LCH was supported within the framework of the Mak-Pak Scale-Up Project by funds from the Federal Ministry of Food and Agriculture (BMEL) based on a decision of the parliament of the Federal Republic of Germany via the Federal Office for Agriculture and Food (BLE) under the innovation support program [Funding Reference Number 281DL02B20]. OTE was supported by the Research Unit of Cukurova University [Grant/Award Number: FBA-2020-13387]. LG was sup-ported by the Horizon Europe Framework Programme, NOVAFOODIES project No. 101084180. Israel Ministry of Agriculture and Rural Development [grant No. 30-04-0016]. DS was supported by the Irish Department of Agriculture, Food and the Marine (DAFM) SMI-BIO project (15/F/698). CR was financed by the Research Council of Norway [319577SAFERIMTA] and M & oslash;reforsking AS. We acknowledge support by the Open Access Publication Fund of Alfred-Wegener-Institut Helmholtz-Zentrum fuer Polar- und Meeresforschung.en_US
dc.identifier.doi10.1080/10408398.2024.2370489
dc.identifier.issn1040-8398
dc.identifier.issn1549-7852
dc.identifier.pmid38979936en_US
dc.identifier.scopus2-s2.0-85197786248en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1080/10408398.2024.2370489
dc.identifier.urihttps://hdl.handle.net/11454/105301
dc.identifier.wosWOS:001268802100001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofCritical Reviews In Food Science and Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240831_Uen_US
dc.subjectUlvaen_US
dc.subjectFooden_US
dc.subjectFeeden_US
dc.subjectAquafeeden_US
dc.subjectNutritionen_US
dc.subjectBiomaterialsen_US
dc.subjectBiorefineryen_US
dc.subjectSeaweeden_US
dc.titleThe green seaweed Ulva: tomorrow's wheat of the sea in foods, feeds, nutrition, and biomaterialsen_US
dc.typeReview Articleen_US

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