Processing properties of cell-wall disrupted macroalgae in plant-based meat and the concept of a sustainable algal modifier database

Macroalgae are emerging as sustainable and functional ingredients aligned with net-zero goals. However, their rigid cell walls and high viscosity limit direct applications in food processing. In this study, two representative species-<i>Ulva lactuca</i> and <i>Sarcodia suae</i>-were pretreated by a Fenton-ultrasound cavitation method to produce broken-wall seaweed powders, which were incorporated into plant-based meat at 5 % and 10 % levels. The pretreatment markedly reduced viscosity (over 95 %), enhanced foamability, and improved dispersion within the protein matrix. In the formulated products, free amino acid and sulfhydryl contents increased after heating, while texture became softer and more cohesive due to finer porous microstructures. These findings demonstrate that broken-wall macroalgae can act as natural functional modifiers to tailor processing and textural properties of plant-based meat. Furthermore, this work proposes the concept of a processing database for broken-wall seaweeds as a foundation for future upcycling-oriented food innovation.