## 4 Discussion
Beyond quantity, protein quality, including the essential amino acid profile, digestibility, and presence of bioactive peptides, plays a critical role in evaluating their effective value [50; 55]. Several studies have demonstrated that proteins and hydrolyses derived from macroalgae exhibit antioxidant, antihypertensive, anti-inflammatory, and antimicrobial properties, highlighting their multifunctional applications in health-promoting food systems [55; 56; 57]. However, the bioaccessibility and bioavailability of algal proteins can be limited by structural barriers such as cell wall polysaccharides and the presence of anti-nutritional factors. Therefore, advances in extraction technologies such as enzymatic hydrolysis or fermentation are essential to enhance protein recovery and functionality [58]. Moreover, from an environmental and economic perspective, macroalgal cultivation and processing generally exhibit a significantly lower ecological footprint compared to conventional protein sources such as meat or soy. Their fast growth, low land and freshwater requirements, and potential for carbon sequestration make seaweeds particularly attractive for future food systems [59]. As such, brown seaweeds may contribute to more resilient, circular, and sustainable agri-food production systems. As demonstrated by our study, brown macroalgae possess a high carbohydrate content, as has been reported by many authors [44; 45; 54; 60; 61; 62; 63; 64]. A significant portion of these carbohydrates are classified as dietary fibres, primarily composed of complex, non-digestible polysaccharides such as alginate, laminin, fucoidan, and cellulose [63]. From a nutritional perspective, these compounds are crucial for human digestive health, supporting gut microbiota, regulating bowel function, and contributing to satiety and weight management [51]. From a biotechnological perspective, they hold considerable potential across the food,pharmaceutical, and biomedical sectors. Furthermore, these polysaccharides function as prebiotics, promoting the growth of beneficial intestinal bacteria and contributing to the prevention of metabolic disorders such as obesity, type 2 diabetes, and cardiovascular disease [65]. In addition, the viscosity and gel-forming properties of alignes make them valuable as food additives, serving as thickeners, stabilizers, and emulsifiers in functional foods and nutraceutical formulations [66]. In a broader biotechnological context, brown algal carbohydrates are being explored for a wide range of industrial applications. Alginate, for example, is extensively used in wound dressings, drug delivery systems, and tissue engineering scaffolds due to its biocompatibility and capacity to form hydrogels [67]. Fuocidans, sulphated polysaccharides with demonstrated anticoagulant, antiviral, and immunomodulatory activities, are being investigated as pharmaceutical agents and for use in targeted cancer therapies [68; 69]. These applications reinforce the role of brown macroalgae as a sustainable and multifunctional biomass that aligns with the principles of a circular economy and green biotechnology. Nevertheless, challenges remain, particularly regarding efficient extraction and purification processes and variability in carbohydrate composition due to environmental factors. Overcoming these limitations through process optimization and standardization of biomass quality will be essential for the scalable exploitation of brown algal carbohydrates. The low lipid content indicates that seaweed and residual pulp biomass are compatible with a healthy diet [70]. Compared to the results of [PERSON] et al. [44] and [PERSON] et al. [71], the results for _L. ochroleuca_ show higher values. However, _L. ochroleuca_ harvested in spring had a lipid content of 2.2% dw [45], and _S. polyschides_ harvested in summer had values varying between 1.1% and 2.5% dw [44; 61; 62], which are closer to our results. Moreover, _S.