ReviewFrontiers in nutrition2023
Algae as a potential source of protein meat alternatives.
Review in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
21 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Assessing the impact of Spirulina supplementation on the growth of children and adolescents: a systematic review and meta-analysis.Frontiers in nutrition · 2026Pooled it
- Navigating the potential of algal peptides: health effects, market applications, and scientific challenges.Annals of medicine · 2026Review
- Towards Cost-Effective and Sustainable Media Formulations for Terrestrial and Aquatic Cellular Agriculture.Foods (Basel, Switzerland) · 2026Review
- Microalgae as Novel Food Resources: Technological Breakthroughs, Application Bottlenecks, and Future Pathways.Foods (Basel, Switzerland) · 2026Review
- The Rise of Plant-Based Proteins: Consumer Perception and Challenges.Food science & nutrition · 2026Review
- Utilization of Fermentation Process for the Production of Novel Plant-Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations.Comprehensive reviews in food science and food safety · 2026Review
- Algae-Derived Peptides as Functional Food Ingredients: Bioactivities, Processing Challenges, and Computational Design Strategies.Foods (Basel, Switzerland) · 2026Review
- Sustainable proteins for future food systems: nutritional quality, environmental trade-offs, and consumer acceptance.Frontiers in nutrition · 2026Review
- Ecological Characteristics and Nutritional Values of Australia-Native Brown Algae Species.Marine drugs · 2025Review
- Algae Protein Creates Sustainable Alternatives for Various Food Matrices: From Function to Nutrition.Comprehensive reviews in food science and food safety · 2025Review
- Marine Microalgae-Microorganism Co-Cultures: An Insight intoFoods (Basel, Switzerland) · 2025Review
- Nutritional Quality, Safety and Environmental Benefits of Alternative Protein Sources-An Overview.Nutrients · 2025Review
- Postprandial Aminoacidemia Following the Ingestion of Alternative and Sustainable Proteins in Humans: A Narrative Review.Nutrients · 2025Review
- Microalgae: An Exciting Alternative Protein Source and Nutraceutical for the Poultry Sector.Food science of animal resources · 2025Review
- An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea.Food science of animal resources · 2025Review
- Influence of Algal Incorporation on Sensory and Physicochemical Attributes of Caseless Sausage-Ćevap (CSC).Foods (Basel, Switzerland) · 2024Article
- HPLC-MS/MS and ICP-MS for Evaluation of Mycotoxins and Heavy Metals in Edible Insects and Their Defatted Cakes Resulting from Supercritical Fluid Extraction.Foods (Basel, Switzerland) · 2024Article
- Determinants of Consumers' Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review.Foods (Basel, Switzerland) · 2024Review
- Seaweed Proteins: A Step towards Sustainability?Nutrients · 2024Review
- The Future of Food.Foods (Basel, Switzerland) · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
With the rise of plant-based meat alternatives, there is a growing need for sustainable and nutritious sources of protein. Alga is a rich protein source, and initial studies show that it can be a good component in developing protein meat alternatives. However, there are certain limitations in their use as the need for efficient and optimal technical process in large-scale protein extraction and purification, as well as overcoming certain negative effects such as potentially harmful compounds, allergenicity issues, or sensorial affections, especially in color but also in textural and flavor characteristics. This review offers a vision of the fledgling research about using alga protein in the development of meat alternatives or supplementing meat products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.