Exploring chaetomorpha aerea, a macroalgae from the Bay of Bengal as a source of sustainable food ingredients: Comprehensive physicochemical, functional, and nutritional characterization

Abstract

Abstract

ABSTRACT The global demand for nutritionally balanced and sustainable new food options is growing day by day. This study comprehensively assessed the culinary, physicochemical, nutritional and safety profile of a marine macroalgae Chaetomorpha aerea along with practical applicability in food products development. The dried macroalgal powder showed desirable culinary properties. It has good water absorptivity (2.78 ± 0.49 g/g) and solubility (0.502 ± 0.019%), moderate oil binding capability (1.63 ± 0.62 g oil/g), moderate flowability and acceptable emulsification capacity. The nutritional profiling revealed a blend of high dietary fibre (12.18 ± 0.34%) and low lipid content (1.37% ± 0.0058) along with moderate carbohydrate (sucrose eq. 10.34 ± 1.20%) and protein levels (9.83 ± 1.88%). Pigmentation analysis and vitamins profiling indicated noteworthy pigmentation and appreciable amounts of vitamins A (14.75 ± 0.36 µg/g), B2 (9.39 ± 0.42 µg/g), D (1.90 ± 0.15 µg/g) and E (4.16 ± 0.36 µg/g). Bioactivity assay of five different organic soluble materials revealed substantial total phenolic content and good antioxidant potential. FTIR spectroscopy with heatmap analysis confirmed diverse chemical entities across all the fractions. Additionally, preliminary in vivo safety study in Swiss albino mice confirmed no toxicity after C. aerea consumption. Finally, C. aerea powder was successfully combined as an ingredient of soup, sauce and nuggets. All were reported palatable and acceptable in informal sensory assessments. Overall, our findings established C. aerea as a multifunctional, nutrient-rich, safe and acceptable food ingredient, supporting its potential application in future functional food formulations.