From ocean to table: nutritional value, extraction technologies, and sustainable food applications of brown seaweed proteins

Brown seaweed proteins represent sustainable, plant-based alternatives to traditional proteins, providing 3%–28% protein by dry weight and possessing complementary amino acid profiles. Advanced extraction techniques, such as enzyme-assisted, ultrasound-assisted, and pH-shift methods, improve yields while maintaining bioactives that provide antioxidant and antihypertensive advantages. These proteins exhibit desirable functional properties, including emulsification, foaming, and water-holding capacities, rendering them suitable for innovative food formulations. Industrial adoption is limited by difficulties in attaining high purity, guaranteeing heavy-metal safety, and economically scaling production. Optimized biorefinery strategies, contamination mitigation, and supportive regulatory frameworks are essential for overcoming these challenges and realizing the full potential of brown seaweed proteins as multifunctional, climate-smart ingredients in global food systems.