Seaweed-type-based protein extraction: A comparative review of green, red, and brown algae

Seaweed is gaining attention as a promising alternative protein source, thanks to its well-balanced amino acid profile and environmental benefits. Still, extracting protein efficiently from seaweed is challenging, since different types have unique cell structures and chemical makeups. This review takes a closer look at how protein extraction techniques vary depending on the type of seaweed—green (Chlorophyta), red (Rhodophyta), or brown (Phaeophyceae)—highlighting how specific traits of each group affect the success of different methods. It explores emerging techniques like enzyme-assisted and ultrasound-assisted extraction, pH adjustment, the use of deep eutectic solvents, and mechanical pre-treatment. The review also dives into the details of protein yields, extraction conditions, and how different methods can be combined, using specific species from each group as examples. Unlike previous reviews that often take a broad approach or focus mainly on nutritional value, this one offers a more targeted look at extraction strategies based on species. The goal is to help researchers choose and fine-tune their methods by considering the taxonomy and biochemical complexity of the seaweed they're working with.