Macroalgas alimentícias: revisão de escopo de aspectos ligados à pesquisa e ao consumo

Abstract

The growing concern about food insecurity, micronutrient deficiencies, and the environmental impacts of current diets has spurred interest in sustainable food alternatives. Within this context, the primary aim of this research was to investigate the potential of macroalgae as a food source in the formulation of sustainable diets, examining their nutritional characteristics, presence of contaminants, and socio-economic and psychological aspects associated with their consumption. We used the PRISMA Recommendation for scoping reviews. Three electronic databases (Web of Science, Medline/Pubmed, and Scopus) were utilized. We included original articles published in English, Spanish, or Portuguese, without time restrictions, along with grey literature such as theses, reports, and books containing pertinent information on human consumption of algae. Screening and data abstraction were independently conducted by two reviewers, with a third reviewer resolving discrepancies. Following title screening, abstracts, and full-text content review, 441 out of 473 studies were excluded due to duplication or failure to meet the established inclusion criteria for the research. This screening process resulted in 32 remaining articles. We reviewed studies addressing aspects related to edible macroalgae, encompassing chemical analyses, consumption studies, and sociocultural variables. Overall, we found that various species of macroalgae could be considered a viable alternative to enrich the human diet with essential nutrients such as protein, vitamin B12, omega-3, and 6. However, it is crucial to consider the bioavailability of certain nutrients and the presence of contaminants harmful to human health, such as heavy metals. When evaluating consumption, variables like educational level and food neophobia appeared to correlate with increased or reduced algae consumption, respectively. This research provides insights into studies and aspects related to the composition and consumption of edible macroalgae worldwide. Further studies are required to comprehend sociocultural and psychological factors related to consumer acceptance and the impact of these resources on diets and human health.