Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 543: Wolffia globosa as an Emerging Plant-Based Protein Source for Functional and Nutraceuticals
Foods doi: 10.3390/foods15030543
Authors:
Karthikeyan Venkatachalam
Suphat Phongthai
Ratchanee Puttha
Jittimon Wongsa
Narin Charoenphun

Wolffia globosa (W. globosa), an edible aquatic plant of the Lemnaceae family, has gained increasing attention as a potential alternative protein and functional food ingredient due to its rapid biomass production, favorable amino acid profile, and micronutrient content. This review critically evaluates the current evidence on the nutritional composition, protein quality, reported bioactive properties, safety considerations, and regulatory status of W. globosa, focusing on its suitability for food applications. Literature data indicate that W. globosa biomass can contain substantial protein levels on a dry-weight basis, with reported protein quality metrics approaching those of some conventional plant proteins under specific processing conditions. In addition, studies have explored the high antioxidant, antihypertensive, and metabolism-related bioactivities of W. globosa, primarily based on in vitro and animal studies. However, human clinical evidence remains limited, and reported functional effects should be interpreted with caution. Regulatory assessments, including novel food authorization in certain jurisdictions, support its use as a food ingredient under defined conditions but do not substantiate health claims. Overall, W. globosa represents a promising plant-based food resource; nevertheless, further standardized compositional analyses, bioavailability studies, and well-designed human trials are required to substantiate its functional and nutritional properties.