Researchers from the Food Science Research Institute (CIAL, CSIC-UAM), in collaboration with the ALBA Synchrotron, have characterized the composition and nanoscale architecture of the cell walls of two edible seaweeds: Ulva lacinulata (sea lettuce) and Porphyra dioica (nori). By combining different techniques, including Small-Angle X-ray Scattering (SAXS) at the ALBA synchrotron, they revealed how their molecular organization dictates how nutrients are stored and released.
Seaweeds are gaining attention as a sustainable food source, especially as demand grows for alternatives to animal protein. They are rich in nutrients such as essential amino acids, polyunsaturated fatty acids, vitamins, and minerals. However, accessing these nutrients remains a challenge, as they are trapped inside complex cell walls, making them harder for our bodies to absorb.
Understanding the nanostructure of these barriers and how it influences their mechanical properties is essential for designing food processing strategies that facilitate the release of these compounds for human nutrition.
Read more on the ALBA website
Image: Seaweeds