{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T04:56:32Z","timestamp":1790571392511,"version":"4.1.0"},"reference-count":92,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T00:00:00Z","timestamp":1790553600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:p>\n                    Macroalgae are increasingly considered sustainable resources for protein-oriented food and bioprocessing applications due to their rapid growth, wide availability, low freshwater and fertilizer requirements, and potential as natural sources of proteins and bioactive compounds. However, integrated assessments comparing native, invasive, and industrial side-stream macroalgal biomasses under the same nutritional and safety framework remain scarce, limiting the identification of suitable candidates for protein-oriented valorization. In this context, this study assessed seven Atlantic macroalgal biomasses from Spanish and Portuguese sources: the invasive brown seaweed\n                    <jats:italic>Rugulopteryx okamurae<\/jats:italic>\n                    (\n                    <jats:italic>R. okamurae<\/jats:italic>\n                    ), the underutilized\n                    <jats:italic>Cystoseira usneoides<\/jats:italic>\n                    (\n                    <jats:italic>C. usneoides<\/jats:italic>\n                    ), an industrial\n                    <jats:italic>Gelidium corneum<\/jats:italic>\n                    (\n                    <jats:italic>G. corneum<\/jats:italic>\n                    ) by-product, and four commonly studied species,\n                    <jats:italic>Saccharina latissima<\/jats:italic>\n                    (\n                    <jats:italic>S. latissima<\/jats:italic>\n                    ),\n                    <jats:italic>Porphyra umbilicalis<\/jats:italic>\n                    (\n                    <jats:italic>P. umbilicalis<\/jats:italic>\n                    ),\n                    <jats:italic>Gracilaria gracilis<\/jats:italic>\n                    (\n                    <jats:italic>G. gracilis<\/jats:italic>\n                    ), and\n                    <jats:italic>Ulva rigida<\/jats:italic>\n                    (\n                    <jats:italic>U. rigida<\/jats:italic>\n                    ). A common analytical framework was applied to determine proximate composition, carbon-to-nitrogen ratio, amino acid and fatty acid profiles, nutritional indices, mineral and phenolic contents, heavy metals and\n                    <jats:italic>in vitro<\/jats:italic>\n                    cytotoxicity. The results showed that the red algae\n                    <jats:italic>P. umbilicalis<\/jats:italic>\n                    and\n                    <jats:italic>G. gracilis<\/jats:italic>\n                    exhibited the highest protein content among the evaluated macroalgae, with values of 30.78 and 22.69%, respectively, together with relatively low C\/N ratio indicating nitrogen-rich compositions. Leucine, isoleucine, and phenylalanine were the predominant essential amino acids, whereas the\n                    <jats:italic>G. corneum<\/jats:italic>\n                    by-product displayed the highest total essential amino acid content (44.8\u202fg\/100\u202fg protein) and essential amino acid index (141%). Most biomasses exceeded an essential amino acid index of 90%, supporting their nutritional relevance. Fatty acid analysis revealed unusually high monounsaturated fatty acids levels in\n                    <jats:italic>R. okamurae<\/jats:italic>\n                    and\n                    <jats:italic>C. usneoides<\/jats:italic>\n                    , with\n                    <jats:italic>R. okamurae<\/jats:italic>\n                    being the only brown alga containing both EPA and DHA. Moreover,\n                    <jats:italic>in vitro<\/jats:italic>\n                    cytotoxicity assays confirmed satisfactory biocompatibility and safety for most algal extracts. Overall,\n                    <jats:italic>G. gracilis<\/jats:italic>\n                    ,\n                    <jats:italic>P. umbilicalis<\/jats:italic>\n                    and the\n                    <jats:italic>G. corneum<\/jats:italic>\n                    by-product emerged as the most promising candidates for protein-oriented valorization, providing a basis for the development of alternative protein ingredients and higher-value uses of macroalgal resources.\n                  <\/jats:p>","DOI":"10.3389\/fnut.2026.1959089","type":"journal-article","created":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T04:29:46Z","timestamp":1790569786000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Nutritional potential of invasive Rugulopteryx okamurae, of Gelidium corneum industrial by-product, and of five native Atlantic macroalgae as feedstocks for alternative protein production"],"prefix":"10.3389","volume":"13","author":[{"given":"Kaifeng","family":"Zhao","sequence":"first","affiliation":[{"name":"Department of Analytical and Food Chemistry, Universidade de Vigo, Faculty of Science","place":["Ourense, Spain"]},{"name":"Instituto de Agroecolox\u00eda e Alimentaci\u00f3n (IAA), Universidade de Vigo, Campus Auga","place":["Ourense, Spain"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carla","family":"Cameselle","sequence":"additional","affiliation":[{"name":"Department of Analytical and Food Chemistry, Universidade de Vigo, Faculty of Science","place":["Ourense, Spain"]},{"name":"Instituto de Agroecolox\u00eda e Alimentaci\u00f3n (IAA), Universidade de Vigo, Campus Auga","place":["Ourense, Spain"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Celia","family":"Costas","sequence":"additional","affiliation":[{"name":"Department of Analytical and Food Chemistry, Universidade de Vigo, Faculty of Science","place":["Ourense, Spain"]},{"name":"Instituto de Agroecolox\u00eda e Alimentaci\u00f3n (IAA), Universidade de Vigo, Campus Auga","place":["Ourense, Spain"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Weronika","family":"Orzechowska","sequence":"additional","affiliation":[{"name":"Department of Food Safety and Chemical Analysis, Institute of Agricultural and Food Biotechnology \u2013 State Research Institute","place":["Warsaw, Poland"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"\u0141ukasz","family":"Wo\u017aniak","sequence":"additional","affiliation":[{"name":"Department of Food Safety and Chemical Analysis, Institute of Agricultural and Food Biotechnology \u2013 State Research Institute","place":["Warsaw, Poland"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Beatriz","family":"Rodr\u00edguez-Mart\u00ednez","sequence":"additional","affiliation":[{"name":"Instituto de Agroecolox\u00eda e Alimentaci\u00f3n (IAA), Universidade de Vigo, Campus Auga","place":["Ourense, Spain"]},{"name":"Departamento de Enxe\u00f1ar\u00eda Qu\u00edmica, Facultade de Ciencias, Universidade de Vigo","place":["Ourense, Spain"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M. Teresa","family":"Ces\u00e1rio","sequence":"additional","affiliation":[{"name":"Department of Bioengineering, iBB-Institute for Bioengineering and Biosciences, Instituto Superior T\u00e9cnico, Universidade de Lisboa","place":["Lisbon, Portugal"]},{"name":"Associate Laboratory i4HB\u2014Institute for Health and Bioeconomy, Instituto Superior Tecnico, Universidade de Lisboa","place":["Lisbon, Portugal"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jesus","family":"Simal-Gandara","sequence":"additional","affiliation":[{"name":"Department of Analytical and Food Chemistry, Universidade de Vigo, Faculty of Science","place":["Ourense, Spain"]},{"name":"Agricultural and Food Research Group (AA1), Galicia Sur Health Research Institute (IIS Galicia Sur), SERGAS-UVIGO","place":["Vigo, Spain"]},{"name":"CISPAC, Fontan Building, City of Culture","place":["Santiago de Compostela, 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