Protein is one of the major macronutrients essential in human nutrition. Protein sources especially animal sourced proteins are expensive, thus much work has been carried out to explore alternative protein sources. Seaweeds, or macroalgae, are emerging as one of the alternative protein sources. They are rich in protein with an excellent amino acid profile comparable to the other conventional protein sources. Seaweed protein contains bioactive components, such as free amino acids, peptides, lectins, and phycobiliproteins, including phycoerythrin and phycocyanin, among others. Seaweed proteins have been proved for their antihypertensive, antidiabetic, antioxidant, anti-inflammatory, antitumoral, antiviral, antimicrobial, and many other beneficial functional properties. Therefore, seaweed proteins can be a natural alternative source for functional food development. This paper discusses the compositional and nutritional aspects of seaweed protein, protein extraction techniques, functional properties of various seaweed proteins, as well as their safety for new product development and functional food applications.

Short shelf life limits the commercial value of mustard microgreens. The present study was conducted to evaluate the effects of different storage temperatures on postharvest quality and sensory attributes of mustard microgreens to identify the optimum storage temperature. Mustard microgreens were stored at 5, 10, 15, 20, and 25 °C in 150 µm polyethylene bags. Samples were drawn at 0, 1, 2, 4, 7, 10, and 14 days and tested for changes in total chlorophyll content, tissue electrolyte leakage, weight loss, antioxidant activity, and sensory attributes. Storage temperature significantly (p < 0.05) affected the product quality, shelf life, and sensory quality. When stored at 5 °C, mustard microgreens showed no significant changes in antioxidant activity or tissue electrolyte leakage and minimal change in other parameters and maintained good overall sensory quality for 14 days. Samples stored at 10 and 15 °C retained good overall sensory quality for 4 and 2 days, respectively. When stored at 20 and 25 °C, microgreens deteriorated beyond consumption within one day. A storage temperature of 5 °C in 150 µm polythene bags can preserve high postharvest quality and sensory attributes for 14 days.

Seed priming (SP) treatments are widely used in agriculture and restoration to improve seed germination and seedling vigor. Although there exists a considerable amount of scientific literature on SP, it has seldom undergone visual and quantitative analyses. To gain insights into the patterns observed in SP research over the last three decades, we conducted a bibliometric analysis using the Science Citation Index-Expanded (SCI-E) database, aiming to minimize the similarity score in plagiarism detection. This analysis offers a thorough examination of yearly publications, temporal patterns in keyword usage, the top-performing journals, authors, institutions, and countries within the field of SP. Our research findings suggest a steady annual increase of 10.59% in the volume of SP publications, accompanied by a significant upward trajectory in the average citations received per paper annually. According to the analysis of keywords, it was found that “priming” and “germination” emerged as the most frequently used terms in the field of SP research. Seed Science and Technology ranked first among the top journals, and Plant Physiology had greater influence in the field of SP in terms of number of citations. The majority of the top 10 productive institutions were situated in developing countries. In addition, these nations exhibited the highest volume of published works and citations. Our analysis revealed a shift in research focus within the field of SP over the past three decades, transitioning from agricultural science to encompass plant science and environmental science. With the growing recognition of SP’s research across different disciplines, there exist abundant prospects for international and interdisciplinary partnerships, collaborative organizations, and progress in this field.