Seaweed as a Potential New Source for Starch, Produced in the Sea: A Short Review

The social concern with sustainable development encourages the study of new sources of starch; among these sources, the cultivation of macroalgae is a strategy for the development of a sustainable bioeconomy. This mini-review aims to present the main aspects related to the current seaweed market, the extraction, composition, and properties of starch, as well as its prospects as a sustainable ingredient capable of generating income and health for the world's population. The green algae species Ulva has been suggested as a promising source for starch extraction; however extraction is a challenge mainly due to the difficulty in breaking down the cell walls and isolating the starch granules. The algal starch granule is small (1.7-7 mu m), and another characteristic is the high amylose content, above 55%, which may indicate that it is a resistant starch or slow digestion. Seaweed starch still needs to be scaled its production, extraction, and application potential, as a main ingredient or as a co-product of gum processing, which already have a production chain, as they have great potential as nutraceutical or functional starch for food of low calorie, or for applications as a thickener in the food, cosmetics, and other industries.

Automated summary

The cultivation of macroalgae, particularly the green algae species Ulva, as a sustainable source of starch has gained attention. However, the extraction of seaweed starch is a challenge due to its small granule size and high amylose content. Seaweed starch shows potential as a nutraceutical and functional starch for various applications.