Processing properties of cell-wall disrupted macroalgae in plant-based meat and the concept of a sustainable algal modifier database

Chia Hsin Chang; Shu Hsien Tsai; Chih Hsuan Fan; Chiao Min Yang; Pei Chia Chiu; Ying Hsuan Tsai; Ming Yi Lee

doi:10.1016/j.crfs.2025.101265

Processing properties of cell-wall disrupted macroalgae in plant-based meat and the concept of a sustainable algal modifier database

Curr Res Food Sci. 2025 Dec 6:12:101265. doi: 10.1016/j.crfs.2025.101265. eCollection 2026.

Authors

Chia Hsin Chang¹, Shu Hsien Tsai², Chih Hsuan Fan², Chiao Min Yang¹, Pei Chia Chiu³, Ying Hsuan Tsai², Ming Yi Lee^{1

3

4}

Affiliations

¹ Department of Nutrition and Health Sciences, Chang Gung University of Science and Technology, Taoyuan, 33303, Taiwan.
² Industrial Technology Research Institute, Hsinchu, 31057, Taiwan.
³ Graduate Institute of Health Industry Technology, Chang Gung University of Science and Technology, Taoyuan, 33303, Taiwan.
⁴ Center for Drug Research and Development, Chang Gung University of Science and Technology, Taoyuan, 33303, Taiwan.

Abstract

Macroalgae are emerging as sustainable and functional ingredients aligned with net-zero goals. However, their rigid cell walls and high viscosity limit direct applications in food processing. In this study, two representative species-Ulva lactuca and Sarcodia suae-were pretreated by a Fenton-ultrasound cavitation method to produce broken-wall seaweed powders, which were incorporated into plant-based meat at 5 % and 10 % levels. The pretreatment markedly reduced viscosity (over 95 %), enhanced foamability, and improved dispersion within the protein matrix. In the formulated products, free amino acid and sulfhydryl contents increased after heating, while texture became softer and more cohesive due to finer porous microstructures. These findings demonstrate that broken-wall macroalgae can act as natural functional modifiers to tailor processing and textural properties of plant-based meat. Furthermore, this work proposes the concept of a processing database for broken-wall seaweeds as a foundation for future upcycling-oriented food innovation.

Keywords: Algal-type functional modifiers; Circular bioeconomy; Macroalgae; Plant-based meat analogues; Resource valorization; Ultrasound–fenton pretreatment.