Evaluation of the architecture and structural integrity of cell walls from edible seaweeds

The food industry is increasingly focused on discovering new, effective ways to provide healthy and sustainable protein sources to meet the growing demands of the world’s population. Traditional protein sources, such as meat, dairy products, and soybeans, present challenges including environmental impact, common allergic reactions, and dietary restrictions. Therefore, identifying alternative protein sources that are environmentally friendly and nutritious is crucial. Seaweeds, or macroalgae, are a promising alternative due to their minimal land requirements, negligible water footprint, and lack of need for chemical fertilizers. Nutritionally, seaweeds can contain up to 47% protein with an essential amino acid profile comparable to traditional sources. They are also rich in dietary fiber, vitamins, minerals, and other bioactives, making them suitable for various food applications.
To fully exploit their potential as protein-rich ingredients, it is essential to develop efficient methods to break down or permeabilize their cell walls, which are rich in structural polysaccharides. The goal of this proposal is to characterize the nanostructure of the cell walls from two different seaweed species, Ulva and Nori, by evaluating the changes that occur during the isolation process from their native seaweed biomass under different treatments. We expect to get information on the microfibril crystallinity, dimensions, density and how the polysaccharides present in each seaweed species contribute to the cell wall structure. Additionally, we would like to compare the hydrated and dry samples which will enable determining the arrangement of solvent accessibility. Finally, this characterization is crucial for designing effective methods to disrupt the cell walls and promote the release of proteins and other valuable compounds, thereby enhancing the use of seaweeds as sustainable and nutritious protein.