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Sánchez-García F, Palacios VM, Hernández I, Roldán AM. Benefit of the nutritional and mineral composition of sea lettuce from a traditional salina: Implications for human consumption. Food Res Int 2024; 186:114375. [PMID: 38729732 DOI: 10.1016/j.foodres.2024.114375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 03/23/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
The proximal composition and its seasonal variation of the green seaweed Ulva sp. harvested in a traditional saline (earthen ponds used for marine salt extraction) from Cadiz Bay (Southern Spain) was evaluated. Ulva sp. was also collected in a reference location within the Bay in order to compare and evaluate the effects of the particular characteristics of the saline in the composition of the macroalgae. Moisture, protein, lipid, ash, carbohydrate, fiber and macro- (Na, K, Ca, Mg), micro-mineral contents (Fe, Zn, Cu) and heavy metals (As, Cd, Co, Cr, Hg, Ni, Pb, Sn) of harvested biomass samples as well as environmental parameters of seawater (temperature, salinity, pH, DO, NH4+, NO3-, NO2- and PO43-) were measured. The results showed that Ulva sp. from the earthen ponds in the traditional salina was a better source of proteins, lipids, K and Mg, highlighting in summer with values of 27.54 % versus 6.11 %; 6.71 % versus 3.26 %; 26.60 mg g-1 versus 14.21 mg g-1 and 23.13 mg g-1 versus 17.79 mg g-1, respectively. It also had Na/K and Ca/Mg ratios of less than one, suggesting a healthy food source. Considering the Commission Recommendation (EU) 2018/464 as a working reference, Ulva sp. did not exceed the limit of toxic metals for human consumption.A season and site-season significant interaction on the composition of the seaweeds was observed. The proximal and mineral composition of Ulva sp. was influenced by the special features and environmental conditions of the earthen ponds. Hence, significant differences were observed in the macroalgae collected in the earthen ponds in summer and autumn, in contrast to the winter and spring samples, whose characteristics were similar to those from the inner bay. The closure of the lock-gates in summer to favor the production of salt significantly modified the environmental characteristics of the saline, affecting the physiological capacity of Ulva sp. to assimilate and storage nutrients, and therefore its tissue composition. As a consequence, the highest contents of lipid, ash, Ca, K, Mg and Fe were estimated in the macroalgae.
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Affiliation(s)
- Fini Sánchez-García
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Marine Research Institute (INMAR), P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Víctor M Palacios
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Marine Research Institute (INMAR), P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - Ignacio Hernández
- Department of Biology, Division of Ecology, University of Cadiz, 11510 Puerto Real, Cadiz, Spain
| | - Ana M Roldán
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Marine Research Institute (INMAR), P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
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2
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Monteiro Vasconcelos MM, Vollet Marson G, Turgeon SL, Tamigneaux É, Beaulieu L. Physicochemical properties of wild and cultivated Saccharina latissima macroalgae harvested in the Canadian boreal-subarctic transition zone. Heliyon 2024; 10:e29626. [PMID: 38660269 PMCID: PMC11040067 DOI: 10.1016/j.heliyon.2024.e29626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 10/16/2023] [Accepted: 04/11/2024] [Indexed: 04/26/2024] Open
Abstract
Saccharina latissima is a brown seaweed used as a food ingredient. The aim of this work was to study possible differences between S. latissima chemical composition, color, mode of cultivation, harvesting period and site and its environmental conditions. Water temperature, salinity, radiation, and fluorescence were monitored in each harvesting site. Chemical composition of S. latissima varied greatly with period and site, with a high content of carbohydrates and ash. Crude protein content varied from 3.7 % to 12.8 %, with a higher concentration observed in wild samples harvested in Bas-St. Laurent (11.1-12.8 %). Cultivated seaweed also presented a high crude protein (12.2 %) and ash (52 % against 27 % in wild samples) concentrations, but crude fiber and carbohydrates concentrations were lower, reaching up to 2.7 and 1.9-fold, respectively, than those in wild seaweeds. S. latissima presented a more intense yellow color in June. A trend of darker and more green-colored seaweeds when cultivated in the end of summer was confirmed. Our results suggest that variations in chemical components and chromaticity of this species are probably affected by complex interactions of environmental conditions.
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Affiliation(s)
- Margarida Maria Monteiro Vasconcelos
- Université fédérale du Piauí (UFPI), Campus Universitário Ministro Petrônio Portella - Bairro Ininga, CEP: 64049-550, Teresina, Piauí, Brazil
- Institut sur la nutrition et les aliments fonctionnels (INAF), Département des sciences des aliments, Université Laval, 2425 rue de l’Agriculture, G1V OA6, Québec, Québec, Canada
| | - Gabriela Vollet Marson
- Institut sur la nutrition et les aliments fonctionnels (INAF), Département des sciences des aliments, Université Laval, 2425 rue de l’Agriculture, G1V OA6, Québec, Québec, Canada
| | - Sylvie L. Turgeon
- Institut sur la nutrition et les aliments fonctionnels (INAF), Département des sciences des aliments, Université Laval, 2425 rue de l’Agriculture, G1V OA6, Québec, Québec, Canada
| | - Éric Tamigneaux
- Institut sur la nutrition et les aliments fonctionnels (INAF), Département des sciences des aliments, Université Laval, 2425 rue de l’Agriculture, G1V OA6, Québec, Québec, Canada
- École des pêches et de l'aquaculture du Québec (ÉPAQ), Cégep de la Gaspésie et des Iles, Québec Fisheries and Aquaculture Innovation Centre, Merinov, 6 rue du Parc, G0C 1V0, Grande-Rivière, Québec, Canada
| | - Lucie Beaulieu
- Institut sur la nutrition et les aliments fonctionnels (INAF), Département des sciences des aliments, Université Laval, 2425 rue de l’Agriculture, G1V OA6, Québec, Québec, Canada
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Tremblay A, Gagné MP, Pérusse L, Fortier C, Provencher V, Corcuff R, Pomerleau S, Foti N, Drapeau V. Sodium and Human Health: What Can Be Done to Improve Sodium Balance beyond Food Processing? Nutrients 2024; 16:1199. [PMID: 38674889 PMCID: PMC11054196 DOI: 10.3390/nu16081199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 04/09/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024] Open
Abstract
Sodium plays a key role in the regulation of water balance and is also important in food formulation due to its contribution to the taste and use in the preservation of many foods. Excessive intake of any essential nutrient is problematic and this seems to be particularly the case for sodium since a high intake makes it the nutrient most strongly associated with mortality. Sodium intake has been the object of recommendations by public health agencies such as the WHO and this has resulted in efforts by the food industry to reduce the sodium content of packaged foods, although there is still room for improvement. The recent literature also emphasizes the need for other strategies, e.g., regulations and education, to promote adequate sodium intake. In the present paper, we also describe the potential benefits of a global healthy lifestyle that considers healthy eating but also physical activity habits that improve body functionality and may help to attenuate the detrimental effects of high sodium intake on body composition and cardiometabolic health. In conclusion, a reduction in sodium intake, an improvement in body functioning, and educational interventions promoting healthy eating behaviours seem to be essential for the optimal regulation of sodium balance.
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Affiliation(s)
- Angelo Tremblay
- Department of Kinesiology, Faculty of Medicine, Université Laval, Québec, QC G1V 0A6, Canada; (L.P.); (C.F.); (V.D.)
- Institute of Nutrition and Functional Foods, Université Laval, Québec, QC G1V 0A6, Canada; (M.-P.G.); (R.C.); (S.P.); (N.F.)
- Centre Nutrition, Santé et Société (NUTRISS), Institute of Nutrition and Functional Foods, Université Laval, Québec, QC G1V 0A6, Canada;
| | - Marie-Pascale Gagné
- Institute of Nutrition and Functional Foods, Université Laval, Québec, QC G1V 0A6, Canada; (M.-P.G.); (R.C.); (S.P.); (N.F.)
| | - Louis Pérusse
- Department of Kinesiology, Faculty of Medicine, Université Laval, Québec, QC G1V 0A6, Canada; (L.P.); (C.F.); (V.D.)
- Centre Nutrition, Santé et Société (NUTRISS), Institute of Nutrition and Functional Foods, Université Laval, Québec, QC G1V 0A6, Canada;
| | - Catherine Fortier
- Department of Kinesiology, Faculty of Medicine, Université Laval, Québec, QC G1V 0A6, Canada; (L.P.); (C.F.); (V.D.)
- Endocrinology and Nephrology Axis, CHU de Québec Research Center, Université Laval, Québec, QC G1V 0A6, Canada
| | - Véronique Provencher
- Centre Nutrition, Santé et Société (NUTRISS), Institute of Nutrition and Functional Foods, Université Laval, Québec, QC G1V 0A6, Canada;
- School of Nutrition, Université Laval, Québec, QC G1V 0A6, Canada
| | - Ronan Corcuff
- Institute of Nutrition and Functional Foods, Université Laval, Québec, QC G1V 0A6, Canada; (M.-P.G.); (R.C.); (S.P.); (N.F.)
| | - Sonia Pomerleau
- Institute of Nutrition and Functional Foods, Université Laval, Québec, QC G1V 0A6, Canada; (M.-P.G.); (R.C.); (S.P.); (N.F.)
| | - Nicoletta Foti
- Institute of Nutrition and Functional Foods, Université Laval, Québec, QC G1V 0A6, Canada; (M.-P.G.); (R.C.); (S.P.); (N.F.)
| | - Vicky Drapeau
- Department of Kinesiology, Faculty of Medicine, Université Laval, Québec, QC G1V 0A6, Canada; (L.P.); (C.F.); (V.D.)
- Centre Nutrition, Santé et Société (NUTRISS), Institute of Nutrition and Functional Foods, Université Laval, Québec, QC G1V 0A6, Canada;
- Quebec Heart and Lung Institute Research Center, Quebec, QC G1V 4G5, Canada
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Głuchowski A, Crofton E, Inguglia ES, O’Sullivan MG, Kerry JP, Hamill RM. Incorporation of Sea Spaghetti ( Himanthalia elongata) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response. Foods 2024; 13:1197. [PMID: 38672870 PMCID: PMC11049442 DOI: 10.3390/foods13081197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 04/06/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
Seaweed is a naturally rich source of nutrients and exhibits techno-functional properties that are under study for their potential as ingredients in meat products. However, seaweed is associated with a particular flavor profile, and optimization of the sensory profile should be conducted alongside technical performance. This study investigated the feasibility of the application of sea spaghetti (Himanthalia elongata) in the production of low-salt beef patties and recorded the associated sensory profile and consumer hedonic-emotional response. Eight beef patty formulations with varying salt (0-1%) and seaweed (0-5%) contents were subjected to quantitative descriptive analysis via a trained sensory panel (n = 8) and six the formulations were selected for consumer testing (liking, emotional associations, saltiness perception, and purchase intent) by a group of 105 Irish resident consumers. The trained panel results showed that the intensity of seaweed odor, flavor, and visual presence in burgers was negatively related to the intensity of beef odor and flavor and that seaweed addition (5%) significantly increased the saltiness perception of low-salt burgers. Burgers with 1% added seaweed, although perceived by consumers as less salty, could substitute NaCl in low-salt beef patties without deterioration of their liking among regular burger consumers. Consumers associated all seaweed-containing samples, especially those containing 1% of sea spaghetti, with being good, pleasant, satisfied, and warm. The higher inclusion of sea spaghetti (2.5%) led to significantly lower overall liking and reduced purchase intent, while consumers associated this formulation with emotions such as being more adventurous, aggressive, and wild. Consumers who rejected seaweed burgers had the highest level of food neophobia and avoided foods with additives. The results demonstrate that 1% sea spaghetti seaweed can be successfully incorporated into low-salt beef patties, resulting in hedonic and emotional benefits without significantly increasing the salt content.
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Affiliation(s)
- Artur Głuchowski
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland; (E.C.)
- Food Gastronomy and Food Hygiene Department, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-776 Warsaw, Poland
| | - Emily Crofton
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland; (E.C.)
| | - Elena S. Inguglia
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland; (E.C.)
| | - Maurice G. O’Sullivan
- School of Food and Nutritional Sciences, University College Cork, T12 E138 Cork, Ireland; (M.G.O.); (J.P.K.)
| | - Joe P. Kerry
- School of Food and Nutritional Sciences, University College Cork, T12 E138 Cork, Ireland; (M.G.O.); (J.P.K.)
| | - Ruth M. Hamill
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland; (E.C.)
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Cebrián-Lloret V, Martínez-Abad A, Recio I, López-Rubio A, Martínez-Sanz M. In vitro digestibility of proteins from red seaweeds: Impact of cell wall structure and processing methods. Food Res Int 2024; 178:113990. [PMID: 38309924 DOI: 10.1016/j.foodres.2024.113990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 01/02/2024] [Accepted: 01/05/2024] [Indexed: 02/05/2024]
Abstract
This study aimed to assess the nutritional quality and digestibility of proteins in two red seaweed species, Gelidium corneum and Gracilaropsis longissima, through the application of in vitro gastrointestinal digestions, and evaluate the impact of two consecutive processing steps, extrusion and compression moulding, to produce food snacks. The protein content in both seaweeds was approximately 16 %, being primarily located within the cell walls. Both species exhibited similar amino acid profiles, with aspartic and glutamic acid being most abundant. However, processing impacted their amino acid profiles, leading to a significant decrease in labile amino acids like lysine. Nevertheless, essential amino acids constituted 35-36 % of the total in the native seaweeds and their processed products. Although the protein digestibility in both seaweed species was relatively low (<60 %), processing, particularly extrusion, enhanced it by approximately 10 %. Interestingly, the effect of the different processing steps on the digestibility varied between the two species. This difference was mainly attributed to compositional and structural differences. G. corneum exhibited increased digestibility with each processing step, while G. longissima reached maximum digestibility after extrusion. Notably, changes in the amino acid profiles of the processed products affected adversely the protein nutritional quality, with lysine becoming the limiting amino acid. These findings provide the basis for developing strategies to enhance protein quality in these seaweed species, thereby facilitating high-quality food production with potential applications in the food industry.
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Affiliation(s)
- Vera Cebrián-Lloret
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Antonio Martínez-Abad
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Amparo López-Rubio
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Marta Martínez-Sanz
- Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.
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Bayomy HM, Alamri ES. Biochemical Assessments of Six Species of Edible Coastal Algae Collected from Tabuk Region in Saudi Arabia. Molecules 2024; 29:639. [PMID: 38338383 PMCID: PMC10856434 DOI: 10.3390/molecules29030639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2023] [Revised: 01/22/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
In the first study focusing on the Red Sea's Tabuk coast, six edible species of the most common algae were collected to evaluate their approximate composition using AOAC methods, amino acids using ion-exchange chromatography, minerals using atomic absorption spectroscopy, phenolic compounds using the Folin-Ciocalteu method, and ferric-reducing antioxidant power. All the data were significantly (p < 0.05) different among all the studied species. The data indicated that the protein content ranged from 9.25% for A. nodosum to 20.06% for H. musciformis. C. racemosa had the highest lipid content of 7.57%. Phosphors varied from 68.2 mg/100 g for A. nodosum to 406 mg/100 g for D. simplex. The largest amounts of calcium (2458 mg/100 g) and iron (29.79 mg/100 g) were found in C. racemosa. The total essential amino acids ranged between 38.16 and 46.82% for A. nodosum and D. simplex, respectively. F. vesiculosus had the maximum content of phenolic compounds (11.06 mg GAE/g). A. nodosum had the highest antioxidant capacity (1.78 mg TE/g). The research concluded that algae are the main effort toward sustainable agriculture to meet the world's food needs. that algae may be used to improve food naturally. To satisfy the criteria for sustainable food, which is one of the pillars of NEOM, numerous studies are required to investigate the natural products available in the Red Sea.
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Affiliation(s)
- Hala M. Bayomy
- Food Science and Nutrition Department, Science Faculty, University of Tabuk, Tabuk 71491, Saudi Arabia;
- Food and Dairy Science and Technology Department, Faculty of Agriculture, Damanhour University, Damanhour 22516, Egypt
| | - Eman S. Alamri
- Food Science and Nutrition Department, Science Faculty, University of Tabuk, Tabuk 71491, Saudi Arabia;
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Krishna Perumal P, Dong CD, Chauhan AS, Anisha GS, Kadri MS, Chen CW, Singhania RR, Patel AK. Advances in oligosaccharides production from algal sources and potential applications. Biotechnol Adv 2023; 67:108195. [PMID: 37315876 DOI: 10.1016/j.biotechadv.2023.108195] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 06/02/2023] [Accepted: 06/05/2023] [Indexed: 06/16/2023]
Abstract
In recent years, algal-derived glycans and oligosaccharides have become increasingly important in health applications due to higher bioactivities than plant-derived oligosaccharides. The marine organisms have complex, and highly branched glycans and more reactive groups to elicit greater bioactivities. However, complex and large molecules have limited use in broad commercial applications due to dissolution limitations. In comparison to these, oligosaccharides show better solubility and retain their bioactivities, hence, offering better applications opportunity. Accordingly, efforts are being made to develop a cost-effective method for enzymatic extraction of oligosaccharides from algal polysaccharides and algal biomass. Yet detailed structural characterization of algal-derived glycans is required to produce and characterize the potential biomolecules for improved bioactivity and commercial applications. Some macroalgae and microalgae are being evaluated as in vivo biofactories for efficient clinical trials, which could be very helpful in understanding the therapeutic responses. This review discusses the recent advancements in the production of oligosaccharides from microalgae. It also discusses the bottlenecks of the oligosaccharides research, technological limitations, and probable solutions to these problems. Furthermore, it presents the emerging bioactivities of algal oligosaccharides and their promising potential for possible biotherapeutic application.
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Affiliation(s)
- Pitchurajan Krishna Perumal
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung City 81157, Taiwan
| | - Cheng-Di Dong
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung City 81157, Taiwan; Sustainable Environment Research Centre, National Kaohsiung University of Science and Technology, Kaohsiung City 81157, Taiwan; Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan
| | - Ajeet Singh Chauhan
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung City 81157, Taiwan
| | - Grace Sathyanesan Anisha
- Post-Graduate and Research Department of Zoology, Government College for Women, Thiruvananthapuram 695014, Kerala, India
| | - Mohammad Sibtain Kadri
- Department of Marine Biotechnology and Resources, National Sun Yat-Sen University, Kaohsiung City-804201, Taiwan
| | - Chiu-Wen Chen
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung City 81157, Taiwan; Sustainable Environment Research Centre, National Kaohsiung University of Science and Technology, Kaohsiung City 81157, Taiwan; Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan
| | - Reeta Rani Singhania
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung City 81157, Taiwan; Centre for Energy and Environmental Sustainability, Lucknow 226 029, Uttar Pradesh, India
| | - Anil Kumar Patel
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung City 81157, Taiwan; Centre for Energy and Environmental Sustainability, Lucknow 226 029, Uttar Pradesh, India.
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Bukhari NTM, Rawi NFM, Hassan NAA, Saharudin NI, Kassim MHM. Seaweed polysaccharide nanocomposite films: A review. Int J Biol Macromol 2023; 245:125486. [PMID: 37355060 DOI: 10.1016/j.ijbiomac.2023.125486] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 05/29/2023] [Accepted: 06/17/2023] [Indexed: 06/26/2023]
Abstract
A million tonnes of plastic produced each year are disposed of after single use. Biodegradable polymers have become a promising material as an alternative to petroleum-based polymers. Utilising biodegradable polymers will promote environmental sustainability which has emerged with potential features and performances for various applications in different sectors. Seaweed-derived polysaccharides-based composites have been the focus of numerous studies due to the composites' renewability and sustainability for industries (food packaging and medical fields like tissue engineering and drug delivery). Due to their biocompatibility, abundance, and gelling ability, seaweed derivatives such as alginate, carrageenan, and agar are commonly used for this purpose. Seaweed has distinct film-forming characteristics, but its mechanical and water vapour barrier qualities are weak. Thus, modifications are necessary to enhance the seaweed properties. This review article summarises and discusses the effect of incorporating seaweed films with different types of nanoparticles on their mechanical, thermal, and water barrier properties.
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Affiliation(s)
- Nur Thohiroh Md Bukhari
- Bioresource Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
| | - Nurul Fazita Mohammad Rawi
- Bioresource Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia; Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia.
| | - Nur Adilah Abu Hassan
- Bioresource Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia; Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
| | - Nur Izzaati Saharudin
- Bioresource Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia; Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
| | - Mohamad Haafiz Mohamad Kassim
- Bioresource Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia; Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
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Moreira-Leite B, Antunes R, Cotas J, Martins N, Costa N, Noronha JP, Mata P, Diniz M. Modified Atmosphere Packaging (MAP) for Seaweed Conservation: Impact on Physicochemical Characteristics and Microbiological Activity. Foods 2023; 12:2736. [PMID: 37509828 PMCID: PMC10379051 DOI: 10.3390/foods12142736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Revised: 07/12/2023] [Accepted: 07/14/2023] [Indexed: 07/30/2023] Open
Abstract
Conventional conservation techniques such as drying, salting or freezing do not allow for preserving the original characteristics of seaweeds. The present work aims to study the impact of minimal processing, in particular "Modified Atmosphere Packaging" (MAP), on the physicochemical characteristics and food safety of two seaweed species, "laver" (Porphyra umbilicalis) and "sea-lettuce" (Ulva lactuca), stored at 6 °C for 15 days. Different parameters were evaluated using analytical methods, namely the composition of headspace gases, color, texture, microorganisms, and volatile organic compounds (VOCs). The main findings of this study were that the MAP treatment was able to inhibit the respiration rate of minimally processed seaweeds, also preserving their color and texture. There was a remarkable reduction in the microbial load for P. umbilicalis treated under modified and vacuum atmospheres, and U. lactuca exhibited relatively steady values with no notable differences between the treatments and the control. Therefore, during the 15-day study period, both seaweeds met the requirements for food safety. GC-TOF-MS allowed to conclude that both MAP and vacuum treatments were more efficient in maintaining the odor characteristics of U. lactuca compared to P. umbilicalis with no significant differences throughout the storage days. Metabolic responses to diverse sources of abiotic stress seemed to account for most of the changes observed.
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Affiliation(s)
- Bruno Moreira-Leite
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal
| | - Rafael Antunes
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal
| | - João Cotas
- Department of Life Sciences, Faculty of Science and Technology (FCTUC), Universidade de Coimbra, 3030-790 Coimbra, Portugal
| | - Nuno Martins
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE, Universidade de Évora, Pólo da Mitra, Apartado 94, 7006-554 Évora, Portugal
| | - Nuno Costa
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal
| | - João P Noronha
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal
| | - Paulina Mata
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal
| | - Mário Diniz
- UCIBIO-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal
- Associate Laboratory i4HB, Institute for Health and Bioeconomy, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2819-516 Caparica, Portugal
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Lafeuille B, Tamigneaux É, Berger K, Provencher V, Beaulieu L. Impact of Harvest Month and Drying Process on the Nutritional and Bioactive Properties of Wild Palmaria palmata from Atlantic Canada. Mar Drugs 2023; 21:392. [PMID: 37504923 PMCID: PMC10381615 DOI: 10.3390/md21070392] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 06/26/2023] [Accepted: 06/28/2023] [Indexed: 07/29/2023] Open
Abstract
The macroalga Palmaria palmata could be a sustainable and nutritional food resource. However, its composition may vary according to its environment and to processing methods used. To investigate these variations, wild P. palmata from Quebec were harvested in October 2019 and June 2020, and dried (40 °C, ≃5 h) or stored as frozen controls (-80 °C). The chemical (lipids, proteins, ash, carbohydrates, fibers), mineral (I, K, Na, Ca, Mg, Fe), potential bioactive compound (carotenoids, polyphenols, β-carotene, α-tocopherol) compositions, and the in vitro antioxidant activity and angiotensin-converting enzyme (ACE) inhibition potential of water-soluble extracts were determined. The results suggested a more favorable macroalgae composition in June with a higher content of most nutrients, minerals, and bioactive compounds. October specimens were richer only in carbohydrates and carotenoids. No significant differences in antioxidant or anti-ACE inhibitory activities were found between the two harvest months. The drying process did not significantly impact the chemical and mineral compositions, resulting in only small variations. However, drying had negative impacts on polyphenols and anti-ACE activities in June, and on carotenoids in October. In addition, a concentration effect was observed for carotenoids, β-carotene and α-tocopherol in June. To provide macroalgae of the highest nutritional quality, the drying process for June specimens should be selected.
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Affiliation(s)
- Bétina Lafeuille
- Département de Science des Aliments, Faculté des Sciences de l'Agriculture et de l'alimentation (FSAA), Université Laval, Québec, QC G1V 0A6, Canada
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Québec, QC G1V 0A6, Canada
- Centre Nutrition, Santé et Société (NUTRISS), Université Laval, Québec, QC G1V 0A6, Canada
| | - Éric Tamigneaux
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Québec, QC G1V 0A6, Canada
- École des Pêches et de L'aquaculture du Québec, Cégep de la Gaspésie et des Îles, Québec, QC G0C 1V0, Canada
- Merinov, Grande-Rivière, QC G0C 1V0, Canada
| | | | - Véronique Provencher
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Québec, QC G1V 0A6, Canada
- Centre Nutrition, Santé et Société (NUTRISS), Université Laval, Québec, QC G1V 0A6, Canada
- École de Nutrition, Faculté des Sciences de l'Agriculture et de l'Alimentation (FSAA), Université Laval, Québec, QC G1V 0A6, Canada
| | - Lucie Beaulieu
- Département de Science des Aliments, Faculté des Sciences de l'Agriculture et de l'alimentation (FSAA), Université Laval, Québec, QC G1V 0A6, Canada
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Québec, QC G1V 0A6, Canada
- Québec-Océan, Université Laval, Québec QC G1V 0A6, Canada
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Lafeuille B, Tamigneaux É, Berger K, Provencher V, Beaulieu L. Variation of the Nutritional Composition and Bioactive Potential in Edible Macroalga Saccharina latissima Cultivated from Atlantic Canada Subjected to Different Growth and Processing Conditions. Foods 2023; 12:foods12081736. [PMID: 37107531 PMCID: PMC10137355 DOI: 10.3390/foods12081736] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 04/12/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
Macroalgae are a new food source in the Western world. The purpose of this study was to evaluate the impact of harvest months and food processing on cultivated Saccharina latissima (S. latissima) from Quebec. Seaweeds were harvested in May and June 2019 and processed by blanching, steaming, and drying with a frozen control condition. The chemical (lipids, proteins, ash, carbohydrates, fibers) and mineral (I, K, Na, Ca, Mg, Fe) compositions, the potential bioactive compounds (alginates, fucoidans, laminarans, carotenoids, polyphenols) and in vitro antioxidant potential were investigated. The results showed that May specimens were significantly the richest in proteins, ash, I, Fe, and carotenoids, while June macroalgae contained more carbohydrates. The antioxidant potential of water-soluble extracts (Oxygen Radical Absorbance Capacity [ORAC] analysis-625 µg/mL) showed the highest potential in June samples. Interactions between harvested months and processing were demonstrated. The drying process applied in May specimens appeared to preserve more S. latissima quality, whereas blanching and steaming resulted in a leaching of minerals. Losses of carotenoids and polyphenols were observed with heating treatments. Water-soluble extracts of dried May samples showed the highest antioxidant potential (ORAC analysis) compared to other methods. Thus, the drying process used to treat S. latissima harvested in May seems to be the best that should be selected.
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Affiliation(s)
- Bétina Lafeuille
- Département de Science des Aliments, Faculté des Sciences de l'Agriculture et de l'Alimentation (FSAA), Université Laval, Québec, QC G1V 0A6, Canada
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Québec, QC G1V 0A6, Canada
- Centre Nutrition, Santé et Société (NUTRISS), Université Laval, Québec, QC G1V 0A6, Canada
| | - Éric Tamigneaux
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Québec, QC G1V 0A6, Canada
- École des Pêches et de L'aquaculture du Québec, Cégep de la Gaspésie et des Îles, Québec, QC G0C 1V0, Canada
- Merinov, Grande-Rivière, QC G0C 1V0, Canada
| | | | - Véronique Provencher
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Québec, QC G1V 0A6, Canada
- Centre Nutrition, Santé et Société (NUTRISS), Université Laval, Québec, QC G1V 0A6, Canada
- École de Nutrition, Faculté des Sciences de l'Agriculture et de l'Alimentation (FSAA), Université Laval, Québec, QC G1V 0A6, Canada
| | - Lucie Beaulieu
- Département de Science des Aliments, Faculté des Sciences de l'Agriculture et de l'Alimentation (FSAA), Université Laval, Québec, QC G1V 0A6, Canada
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Québec, QC G1V 0A6, Canada
- Québec-Océan, Université Laval, Québec, QC G1V 0A6, Canada
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12
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Valdez N A, Choez I, Van Der Hende S, Ruìz O, Manzano P. Condiciones óptimas de extracción de compuestos antioxidante del alga roja Acanthophora spicifera. BIONATURA 2023. [DOI: 10.21931/rb/2023.08.01.11] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023] Open
Abstract
La Acanthophora spicifera un alga roja de fácil adaptación a diferentes condiciones ambientales, por su capacidad de regenerarse por fragmentación, convirtiéndola en una especie invasora en áreas tropicales y subtropicales. Además, es conocida por sus componentes bioactivos (antioxidantes, fitohormonas, fitopigmentos). En este estudio se plantea determinar las condiciones óptimas de extracción de compuestos antioxidantes de la macroalga que crece en la zona intermareal de la playa de San Pedro de la provincia de Santa Elena, en dos procesos de secado (horno y liofilización) y extracción etanólica (digestión y ultrasonido) a diferentes concentraciones de etanol (50% y 70%) en rangos de tiempo y temperatura para su posterior determinación de actividad antioxidante por los métodos DPPH, ABTS, fenoles, flavonoides y auxinas totales en microplacas. Los datos se analizaron mediante análisis de varianza (ANOVA) usando el software estadístico R.4.2.0 e InfoStat, observan que los mejores resultados se dieron por digestión con una concentración de etanol al 50% y se obtuvieron valores para: la actividad captadora de radicales DPPH 3.65±0.011 µmol ET/g ps, mayor actividad inhibidora del radical catiónico ABTS 14.06±0.03 µmol ET/g ps, para flavonoides 1278.58±2.94 µg EQ/g ps, para fenoles 900±0.129 µg GEA/g ps. Las condiciones óptimas para la extracción etanolica de la macroalga A. spicifera., fueron 47 °C y 47 minutos para la actividad captadora de radicales DPPH y 47 °C y 39 minutos para la actividad inhibidora del radical catiónico ABTS, 45 °C y 37 minutos para Fenoles totales y 43 °C y 38 minutos para Flavonoides totales.
Palabras clave: actividad antioxidante, Acanthophora spicifera, optimización
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Affiliation(s)
- Arianna Valdez N
- ESPOL Polytechnic University, Facultad de Ciencias de la Vida (FCV), Campus Gustavo Galindo, Km. 30.5 vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador
| | - Iván Choez
- ESPOL Polytechnic University, Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), Campus Gustavo Galindo Km 30.5 vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador
| | - Sofie Van Der Hende
- ESPOL Polytechnic University, Centro Nacional de Acuicultura e Investigaciones Marinas (CENAIM), Campus Gustavo Galindo Km 30.5 vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador
| | - Omar Ruìz
- ESPOL Polytechnic University, Facultad de Ciencias Naturales y Matemáticas (FCNM), Campus Gustavo Galindo, Km. 30.5 vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador
| | - Patricia Manzano
- ESPOL Polytechnic University, Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), Campus Gustavo Galindo Km 30.5 vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador
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Biomolecules from Macroalgae-Nutritional Profile and Bioactives for Novel Food Product Development. Biomolecules 2023; 13:biom13020386. [PMID: 36830755 PMCID: PMC9953460 DOI: 10.3390/biom13020386] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/15/2022] [Accepted: 02/15/2023] [Indexed: 02/22/2023] Open
Abstract
Seaweed is in the spotlight as a promising source of nutrition for humans as the search for sustainable food production systems continues. Seaweed has a well-documented rich nutritional profile containing compounds such as polyphenols, carotenoids and polysaccharides as well as proteins, fatty acids and minerals. Seaweed processing for the extraction of functional ingredients such as alginate, agar, and carrageenan is well-established. Novel pretreatments such as ultrasound assisted extraction or high-pressure processing can be incorporated to more efficiently extract these targeted ingredients. The scope of products that can be created using seaweed are wide ranging: from bread and noodles to yoghurt and milk and even as an ingredient to enhance the nutritional profile and stability of meat products. There are opportunities for food producers in this area to develop novel food products using seaweed. This review paper discusses the unique properties of seaweed as a food, the processes involved in seaweed aquaculture, and the products that can be developed from this marine biomass. Challenges facing the industry such as consumer hesitation around seaweed products, the safety of seaweed, and processing hurdles will also be discussed.
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Kai Y, Liu Y, Li H, Yang H. Wakame replacement alters the metabolic profile of wheat noodles after in vitro digestion. Food Res Int 2023; 164:112394. [PMID: 36737976 DOI: 10.1016/j.foodres.2022.112394] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 12/14/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
The development of nutritional noodles of high quality has become a new hotspot of research in the area of food science. Since wakame is edible seaweed rich in dietary fiber and proteins and rarely found in ordinary noodle, this study investigated the release of metabolites, the texture quality, and the rheological properties of wakame noodle, as well as the mechanism by which extruded wakame flours can influence noodle texture and viscoelasticity through digestion. Basically, nuclear magnetic resonance spectra were applied to identify the 46 metabolites including amino acids, saccharides, fatty acids, and other metabolites. Both PCA and OPLS-DA model showed fit goodness and good predictivity, which were assessed the increasing release of most metabolites. Structural studies discussed the effects on the enhancement of interlinkage with gluten matrix and protein matrix, which were validated via the decreasing instantaneous compliance J0 (1.64 × 10-5 to 0.16 × 10-5 Pa-1). Wakame addition best matched the physiochemical properties of noodle, in terms of chewiness (99.10 vs 122.66 g.mm), gumminess (281.98 vs. 323.44 g), and gel strength (132.65 vs 173.95 kPa•s-1). Beyond the functional characteristics it contributes benefits like reduction of diet-related diabetes. As a consequence, the creation of personalized nutritious, healthy noodles will be an innovative route from a scientific viewpoint and an application standpoint.
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Affiliation(s)
- Yi Kai
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore
| | - Yi Liu
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Hongliang Li
- Guangzhou Welbon Biological Technology Co., Ltd, Guangzhou, Guangdong 523660, PR China
| | - Hongshun Yang
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
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15
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Vasconcelos MMM, Marson GV, Rioux LE, Tamigneaux E, Turgeon SL, Beaulieu L. In Vitro Bioaccessibility of Proteins and Bioactive Compounds of Wild and Cultivated Seaweeds from the Gulf of Saint Lawrence. Mar Drugs 2023; 21:102. [PMID: 36827143 PMCID: PMC9964403 DOI: 10.3390/md21020102] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 01/25/2023] [Accepted: 01/27/2023] [Indexed: 02/04/2023] Open
Abstract
Despite the increased interest in macroalgae protein and fibers, little information is available on their bioaccessibility. The application of an in vitro gastrointestinal digestion model to study the degree of disintegration and release of proteins with expressed bioactivities from wild and cultivated Palmaria palmata and Saccharina latissima was proposed in this study. Macroalgae from the Gulf of St Lawrence, Canada, were submitted to digestive transit times of 2 (oral), 60 (gastric) and 120 (duodenal) minutes. Among wild samples, P. palmata had a higher percentage of disintegration, protein release and degree of hydrolysis than S. latissima. While the least digested sample, wild S. latissima, was the sample with the highest antioxidant activity (210 μmol TE g-1), the most digested sample, cultivated P. palmata, presented the highest ability to inhibit the angiotensin-converting enzyme (ACE), reaching 32.6 ± 1.2% at 3 mg mL-1. ACE inhibitory activity increased from 1 to 3 mg mL-1, but not at 5 mg mL-1. Wild samples from both species showed an ACE inhibition around 27.5%. Data suggested that the disintegration of the samples was influenced by their soluble and insoluble fiber contents. Further information on the bioaccessibility and bioactivity of these macroalgae should consider the characterization of digestion products other than protein, as well as the effects of previous product processing.
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Affiliation(s)
- Margarida M. M. Vasconcelos
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada
- Fishing Engineering, Universidade Federal do Piauí (UFPI), Campus Universitário da Ininga, Teresina 64049-550, Brazil
| | - Gabriela V. Marson
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada
| | - Laurie-Eve Rioux
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada
| | - Eric Tamigneaux
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada
- Merinov, École des pêches et de l’aquaculture du Québec (ÉPAQ), Cégep de la Gaspésie et des Iles, 6 rue du Parc, Grande-Rivière, QC G0C 1V0, Canada
| | - Sylvie L. Turgeon
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada
| | - Lucie Beaulieu
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada
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16
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A novel seaweed re-greening method involving trivalent copper. ALGAL RES 2023. [DOI: 10.1016/j.algal.2023.102977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Li F, Liu K. Research progress in the preparation, structural characterization, bioactivities, and potential applications of sulfated agarans from the genus Gracilaria. J Food Biochem 2022; 46:e14401. [PMID: 36136060 DOI: 10.1111/jfbc.14401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 07/25/2022] [Accepted: 08/23/2022] [Indexed: 01/13/2023]
Abstract
The genus Gracilaria produces 80% of the world's industrial agar. Agar of this genus is a promising biologically active polymer, which has been used in the human diet and folk medicine, alternative for weight loss, treatment of diarrhea, etc. With more attention paid to the genus Gracilaria-sulfated agarans (GSAs), they exhibited multitudinous health benefits in antioxidant, antiviral, antibacterial, prebiotics, anti-tumor, anticoagulant, and antidiabetic. Various preparation procedures of GSAs making the diversities of structure and biological activity. Therefore, this review summarized the isolation, identification, bioactivity potentials, and applications of GSAs, providing a reference to the development of GSAs in functional food and pharmaceutical industry. PRACTICAL APPLICATIONS: The genus Gracilaria is known as a raw material for agar extraction. GSAs are food-grade agaran with the properties of thermoreversible gels at low concentrations, which are commonly used as an additive for making candies as well as raw material for making soup and snacks. They are used in folk medicine to treat diarrhea and other diseases. As an important bioactive macromolecule, GSAs have various biological activities (such as antioxidant, antiviral, antibacterial, probiotic, anti-tumor, anticoagulant, and antidiabetic activities), and have the potential to be developed as functional food and medicine. They could also be used to create innovative agar-based products such as antibacterial films and drug carriers.
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Affiliation(s)
- Feifei Li
- Department of Biopharmaceutics, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Kehai Liu
- Department of Biopharmaceutics, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai, China
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de Aguiar ALL, Araújo MLH, Benevides NMB, Mattos ALA, da Silva Araújo IM, da Silva EMC. Sequential extraction process and physicochemical characterization of R-phycoerythrin and agar from red macroalgae Gracilaria birdiae. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102920] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Characteristic volatile fingerprints of three edible marine green algae (Ulva spp.) in China by HS-GC-IMS and evaluation of the antioxidant bioactivities. Food Res Int 2022; 162:112109. [DOI: 10.1016/j.foodres.2022.112109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 09/23/2022] [Accepted: 10/30/2022] [Indexed: 11/06/2022]
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20
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Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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21
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New wave of flavours – On new ways of developing and processing seaweed flavours. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Cheng A, Lim WY, Lim PE, Yang Amri A, Poong SW, Song SL, Ilham Z. Marine Autotroph-Herbivore Synergies: Unravelling the Roles of Macroalgae in Marine Ecosystem Dynamics. BIOLOGY 2022; 11:biology11081209. [PMID: 36009834 PMCID: PMC9405220 DOI: 10.3390/biology11081209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Revised: 07/25/2022] [Accepted: 07/26/2022] [Indexed: 11/22/2022]
Abstract
Simple Summary Invasive species are a leading hazard to marine ecosystems worldwide, coupled with climate change. Tackling the emerging biodiversity threat to maintain the ecological balance of the largest biome in the world has now become a pivotal part of the Sustainable Development Goals (SDGs). Marine herbivores are generally regarded as biological agents that restrict invasive species, and their efficiency depends on their dietary habits, especially the autotrophs they eat. Many researchers have found contradicting findings on the effects of nutritional attributes and novelty of autotrophs on herbivore eating behaviour. In light of the scattered literature on the mechanistic basis of autotroph-herbivore interactions, we provide a comprehensive review to fill knowledge gaps about synergies based on macroalgae, an important group of photosynthetic organisms in the marine biome that interact strongly with generalist herbivores. We also analyse macroalgal defence measures against herbivores, underlining unique features and potential roles in maintaining marine ecosystems. The nutritional qualities, shape, and novelty of autotrophs can alter herbivore feeding behaviour. Future research should explore aspects that can alter marine autotroph-herbivore interactions to resolve inconsistent results of specific features and the uniqueness of the organisms involved. Abstract Species invasion is a leading threat to marine ecosystems worldwide, being deemed as one of the ultimate jeopardies for biodiversity along with climate change. Tackling the emerging biodiversity threat to maintain the ecological balance of the largest biome in the world has now become a pivotal part of the Sustainable Development Goals (SDGs). Marine herbivores are often considered as biological agents that control the spread of invasive species, and their effectiveness depends largely on factors that influence their feeding preferences, including the specific attributes of their food–the autotrophs. While the marine autotroph-herbivore interactions have been substantially discussed globally, many studies have reported contradictory findings on the effects of nutritional attributes and novelty of autotrophs on herbivore feeding behaviour. In view of the scattered literature on the mechanistic basis of autotroph-herbivore interactions, we generate a comprehensive review to furnish insights into critical knowledge gaps about the synergies based largely on the characteristics of macroalgae; an important group of photosynthetic organisms in the marine biome that interact strongly with generalist herbivores. We also discuss the key defence strategies of these macroalgae against the herbivores, highlighting their unique attributes and plausible roles in keeping the marine ecosystems intact. Overall, the feeding behaviour of herbivores can be affected by the nutritional attributes, morphology, and novelty of the autotrophs. We recommend that future research should carefully consider different factors that can potentially affect the dynamics of the marine autotroph-herbivore interactions to resolve the inconsistent results of specific attributes and novelty of the organisms involved.
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Affiliation(s)
- Acga Cheng
- Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur 50603, Malaysia
| | - Wai Yin Lim
- Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur 50603, Malaysia
- Institute of Ocean and Earth Sciences, Universiti Malaya, Kuala Lumpur 50603, Malaysia
| | - Phaik-Eem Lim
- Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur 50603, Malaysia
- Institute of Ocean and Earth Sciences, Universiti Malaya, Kuala Lumpur 50603, Malaysia
| | - Affendi Yang Amri
- Institute of Ocean and Earth Sciences, Universiti Malaya, Kuala Lumpur 50603, Malaysia
| | - Sze-Wan Poong
- Institute of Ocean and Earth Sciences, Universiti Malaya, Kuala Lumpur 50603, Malaysia
| | - Sze-Looi Song
- Institute of Ocean and Earth Sciences, Universiti Malaya, Kuala Lumpur 50603, Malaysia
- Institute for Advanced Studies, Universiti Malaya, Kuala Lumpur 50603, Malaysia
- Correspondence: (S.-L.S.); (Z.I.); Tel.: +60-37967-4014 (Z.I.)
| | - Zul Ilham
- Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur 50603, Malaysia
- Department of Biological and Environmental Engineering, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY 14850, USA
- Correspondence: (S.-L.S.); (Z.I.); Tel.: +60-37967-4014 (Z.I.)
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23
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Subbiah V, Xie C, Dunshea FR, Barrow CJ, Suleria HAR. The Quest for Phenolic Compounds from Seaweed: Nutrition, Biological Activities and Applications. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2094406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Vigasini Subbiah
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC, Australia
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Cundong Xie
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Frank R. Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Colin J. Barrow
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC, Australia
| | - Hafiz A. R. Suleria
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC, Australia
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
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Garrido-Bañuelos G, Miljkovic A, Morange C, Mihnea M, Lopez-Sanchez P. Assessing the volatile composition of seaweed (Laminaria digitata) suspensions as function of thermal and mechanical treatments. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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25
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Recent Advances in the Valorization of Algae Polysaccharides for Food and Nutraceutical Applications: a Review on the Role of Green Processing Technologies. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02812-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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26
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Phuong H, Massé A, Dumay J, Vandanjon L, Mith H, Legrand J, Arhaliass A. Enhanced Liberation of Soluble Sugar, Protein, and R-Phycoerythrin Under Enzyme-Assisted Extraction on Dried and Fresh Gracilaria gracilis Biomass. FRONTIERS IN CHEMICAL ENGINEERING 2022. [DOI: 10.3389/fceng.2022.718857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
This study aims to investigate the bio-refinery process through an enzyme-assisted extraction (EAE) on freeze-dried and fresh macroalgae Gracilaria gracilis for the release of water-soluble components (R-phycoerythrin, proteins, and sugar). Three enzymes, cellulase, protease, and enzyme cocktail (mixture of cellulase and protease), were applied in the study. Results showed that freeze-dried biomass yielded the highest target components in the presence of enzyme cocktail while a single enzyme was better with fresh biomass, either protease for the release of R-PE and protein or cellulase for sugar. The extraction of protein and sugar was improved by 43% and 57%, respectively, from fresh biomass compared to dried biomass. The difference of biomass status was shown to affect the required enzyme and recovery yield during the extraction process. Employing an enzyme cocktail on freeze-dried biomass boosted the extraction yield, which was probably due to the complementary effect between enzymes. On the other hand, single enzyme worked better on fresh biomass, giving economic benefits (enzyme limitation and drying stage) for further implementation of the bio-refinery process. Thus, biomass treatment (fresh or freeze-dried) and enzyme-type determined the efficiency of enzyme-assisted extraction according to the target components.
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Perspectives and Attitudes towards the Functional and Safety Aspects of Seaweeds for Edible Applications in India. Foods 2021; 10:foods10123026. [PMID: 34945576 PMCID: PMC8702041 DOI: 10.3390/foods10123026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 09/30/2021] [Accepted: 10/06/2021] [Indexed: 11/17/2022] Open
Abstract
Seaweeds are inevitable resources of nutrition bearing favorable rheological characteristics, which has resulted in their inclusion in a variety of daily consumer products. India, with its vast coastline and over 1000 species of seaweeds, presents tremendous potential to bring this resource into nutraceuticals and the food sector. The present survey was designed for the Indian population, which was further classified according to diet preferences, age groups, gender and various occupations. Their perceptions regarding nutritional aspects, sensory views, safety hazards and resource reliability were recorded. Among all groups studied, gender represented significant differences upon the various safety opinions recorded (p < 0.001) compared to the occupations, age groups and diet preferences studied. In addition, the dataset revealed the pro-phycological behavior of consumers subjected to vital concerns about bioresource reliability and pre-processing to avoid health hazards related to wild harvest or on-shore cultivated samples. In addition, consumer responses also revealed potential inhibitory factors in edible applications such as taste and smell. This study suggests that collaborative efforts among media, culinary experts and phycologists could play a pivotal role in promoting seaweeds in the rapidly expanding food sector industry of India.
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Blikra MJ, Altintzoglou T, Løvdal T, Rognså G, Skipnes D, Skåra T, Sivertsvik M, Noriega Fernández E. Seaweed products for the future: Using current tools to develop a sustainable food industry. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.11.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Jiang S, Wang Y, Song H, Ren J, Zhao B, Zhu T, Yu C, Qi H. Influence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of Undaria pinnatifida. Foods 2021; 10:foods10112786. [PMID: 34829069 PMCID: PMC8619837 DOI: 10.3390/foods10112786] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 11/10/2021] [Accepted: 11/11/2021] [Indexed: 01/22/2023] Open
Abstract
Undaria pinnatifida (UP) is a brown algae commonly consumed as food in Asian countries. The purpose of this study was to compare the effects of different domestic cooking methods (i.e., air frying (AF), microwaving, and high temperature and pressure (HTP) cooking) on the nutritional and bioactive substances in UP, as well as on UP color and texture, in order to identify methods to retain beneficial components better. In this study, microwave treatment resulted in better retention of color, polysaccharide (4.17 ± 0.07 mg glucose equivalents (GE)/g dry weight (dw) ), total phenol content (TPC) (1.50 ± 0.0062 mg gallic acid equivalents (GAE)/g dw) as well as chlorophyll a (18.18 ± 0.41 mg/g fresh weight (fw) ) and fucoxanthin (281.78 ± 17.06 μg/g dw). HTP treatment increased the TPC of UP (1.69 ± 0.0075 mg GAE/g dw), and AF treatment resulted in a lower loss of total amino acids (2.14 ± 0.15%). Overall, microwave cooking appeared to be the best among the three in producing cooked UP with high quality. This study provided a useful guideline in selection of cooking for UP which could retain more health-beneficial substances and yield products with better eating qualities to improve human diet.
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Affiliation(s)
- Shan Jiang
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (S.J.); (Y.W.); (H.S.); (J.R.)
| | - Yida Wang
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (S.J.); (Y.W.); (H.S.); (J.R.)
| | - Haolin Song
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (S.J.); (Y.W.); (H.S.); (J.R.)
| | - Jiaying Ren
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (S.J.); (Y.W.); (H.S.); (J.R.)
| | - Baomin Zhao
- Jiangsu Palarich Food Co., Ltd., Xuzhou 221116, China; (B.Z.); (T.Z.)
| | - Taihai Zhu
- Jiangsu Palarich Food Co., Ltd., Xuzhou 221116, China; (B.Z.); (T.Z.)
| | - Chenxu Yu
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50011, USA;
| | - Hang Qi
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (S.J.); (Y.W.); (H.S.); (J.R.)
- Correspondence: ; Tel.: +86-411-86318785
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Moss R, McSweeney MB. Do Consumers Want Seaweed in Their Food? A Study Evaluating Emotional Responses to Foods Containing Seaweed. Foods 2021; 10:2737. [PMID: 34829018 PMCID: PMC8621969 DOI: 10.3390/foods10112737] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 11/05/2021] [Accepted: 11/07/2021] [Indexed: 11/17/2022] Open
Abstract
Seaweeds are nutrient-dense marine organisms that have been proposed as a key ingredient to produce new functional foods. This study's first objective was to identify consumers' emotional responses and purchase intent towards a variety of food products containing seaweed. The secondary objective was to evaluate how hunger status and lifestyle affect consumers' emotional responses. Participants (n = 108) were asked to evaluate pictures of different food items containing seaweed (beef burger, cheddar cheese, fettuccine, fish filet, sausage, bread, yogurt, and dried seaweed) using the CATA variant of EsSense25 Profile® and a purchase-intent scale. The consumers also answered questions about their hunger status, food neophobia, food-related lifestyle, as well as open-ended comment questions about seaweed. Participants' purchase-intent scores were highest for bread and dried seaweed, which they associated with positive emotions. The participants disliked yogurt and sausage, indicating that they were disgusted with them. Participants believed seaweed could be added to fish, savoury, and cereal grains-based foods. The participants' hunger status as well as their food neophobia and lifestyle impacted their emotional responses. Future research should continue to investigate how emotions affect purchase intent, how participant's hunger status affects their emotions, and how participants' lifestyle changes how they perceive new food products.
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Affiliation(s)
| | - Matthew B. McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada;
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Zhu W, Jiang B, Zhong F, Chen J, Zhang T. Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp ( Laminaria japonica). Foods 2021; 10:foods10112532. [PMID: 34828815 PMCID: PMC8623561 DOI: 10.3390/foods10112532] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 10/13/2021] [Accepted: 10/20/2021] [Indexed: 11/16/2022] Open
Abstract
Kelp (Laminaria japonica) is an important marine resource with low cost and rich nutrition. However, its fishy odor has compromised consumer acceptance. In this study, the effects of fermentation with Lactobacillus plantarum FSB7, Pediococcus pentosaceus CICC 21862 and Saccharomyces cerevisiae SK1.008 on fishy notes in kelp was studied using gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS) and odor activity values (OAVs). Forty-four volatile organic compounds (VOCs) were identified in unfermented kelp, most of which were aldehydes, followed by alkanes, alcohols and ketones. Among them were 19 volatile compounds with OAV greater than one. Substances containing α,β-unsaturated carbonyl structure (1-Octen-3-one, (E,Z)-2,6-nonadienal, (E,E)-2,4-decadienal, etc.) are the main contributors to kelp fishy odor. The number of VOCs in kelp samples fermented by L. plantarum, P. pentosaceus and S. cerevisiae were decreased to 22, 24 and 34, respectively. GC-IMS shows that the fingerprint of the S. cerevisiae fermented sample had the most obvious changes. The disappearance of 1-octen-3-one and a 91% decrease in unsaturated aldehydes indicate that S. cerevisiae was the most effective, while L. plantarum and P. pentosaceus only reached 43-55%. The decrease in kelp fishy notes was related to the decrease in α,β-unsaturated carbonyl groups. The experimental results show that odor reduction with fermentation is feasible.
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Affiliation(s)
- Wenyang Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.Z.); (F.Z.); (J.C.); (T.Z.)
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.Z.); (F.Z.); (J.C.); (T.Z.)
- International Joint Laboratory on Food Science and Safety, Jiangnan University, Wuxi 214122, China
- Correspondence: ; Tel.: +86-510-85915296
| | - Fang Zhong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.Z.); (F.Z.); (J.C.); (T.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jingjing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.Z.); (F.Z.); (J.C.); (T.Z.)
- International Joint Laboratory on Food Science and Safety, Jiangnan University, Wuxi 214122, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.Z.); (F.Z.); (J.C.); (T.Z.)
- International Joint Laboratory on Food Science and Safety, Jiangnan University, Wuxi 214122, China
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Francezon N, Tremblay A, Mouget JL, Pasetto P, Beaulieu L. Algae as a Source of Natural Flavors in Innovative Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11753-11772. [PMID: 34597023 DOI: 10.1021/acs.jafc.1c04409] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
As a result of their nutritive values, algae have been used as a food resource for centuries, and there is a growing interest to use them as enrichment ingredients in food products. However, food product acceptance by consumers is strongly linked to their organoleptic properties, especially the aroma, taste, and a combination of the two, flavor. With regard to edible algae, "fresh seashore", "seafood-like", "cucumber green", and "earthy" are descriptors commonly used to define their aromas. Several families of molecules participate in the diversity and peculiarities of algal aromas: pungent sulfur compounds and marine halogenated components but also herbaceous fatty acid derivatives and fruity-floral terpenoids. In both macroalgae (seaweeds) and microalgae, these compounds are studied from a chemistry point of view (identification and quantification) and a sensorial point of view, involving sensorial evaluation by panelists. As a whole food, a food ingredient, or a feed, algae are valued for their nutritional composition and their health benefits. However, because the acceptance of food by consumers is so strongly linked to its sensorial features, studies have been performed to explore the aromas of algae, their impact on food, their evolution through processing, and their ability to produce selected aromas using biotechnology. This review aims at highlighting algal aromas from seaweed and microalgae as well as their use, their handling, and their processing in the food industry.
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Affiliation(s)
- Nellie Francezon
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, 2425 Rue de l'Agriculture, Québec City, Québec G1V 0A6, Canada
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE) 42 Rue Georges Morel, 49070 Beaucouzé, France
| | - Ariane Tremblay
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, 2425 Rue de l'Agriculture, Québec City, Québec G1V 0A6, Canada
| | - Jean-Luc Mouget
- Mer-Molécules-Santé (MMS), FR CNRS 3473 IUML, Le Mans Université, Avenue Olivier Messiaen, 72085 Le Mans Cedex 9, France
| | - Pamela Pasetto
- Institut des Molécules et Matériaux du Mans (IMMM), UMR CNRS 6283, Le Mans Université, Avenue Olivier Messiaen, 72085 Le Mans Cedex 9, France
| | - Lucie Beaulieu
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, 2425 Rue de l'Agriculture, Québec City, Québec G1V 0A6, Canada
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Lytou AE, Schoina E, Liu Y, Michalek K, Stanley MS, Panagou EZ, Nychas GJE. Quality and Safety Assessment of Edible Seaweeds Alaria esculenta and Saccharina latissima Cultivated in Scotland. Foods 2021; 10:foods10092210. [PMID: 34574321 PMCID: PMC8472205 DOI: 10.3390/foods10092210] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 09/13/2021] [Accepted: 09/15/2021] [Indexed: 12/14/2022] Open
Abstract
Within Europe over the last 10 years, there has been an increase in seaweeds cultivated for human consumption. For food safety reasons, it is important to assess the microbiological and nutritional quality of the biomass. The fresh and dried edible seaweeds Alaria esculenta and Saccharina latissima were assessed over two consecutive years for the presence of microorganisms. Seaweed samples supplied from Scotland were stored under isothermal conditions for specific time intervals depending on the sample’s condition (fresh, dried or rehydrated). During storage, microbiological analyses were performed for the enumeration of Total Viable Counts (TVC), Pseudomonas spp., Enterobacteriaceae and Bacillus spp., as well as yeasts and molds. Additionally, bacterial colonies from the Marine Agar growth medium were isolated and subjected to PCR-RAPD analysis for characterization of the bacterial diversity of seaweeds. Bacterial isolates with different fingerprint patterns were further subjected to sequencing (16S rDNA, V1–V4 region). The presence of human pathogenic bacteria was also investigated. Results showed that the initial population of TVC was differentiated depending on the year of seaweed harvest, being closer to the enumeration limit (1.0 log CFU/g) in fresh samples from 2020 and higher in samples from 2019 (6.7 and 3.9 log CFU/g in A. esculenta and S. latissima, respectively). DNA-based analysis revealed the presence of Psychrobacter, Cobetia and Pseudomonas species in A. esculenta, while Psychrobacter and Micrococcus species were present in S. latissima.
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Affiliation(s)
- Anastasia E. Lytou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 11855 Athens, Greece; (A.E.L.); (E.S.); (E.Z.P.)
| | - Eirini Schoina
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 11855 Athens, Greece; (A.E.L.); (E.S.); (E.Z.P.)
| | - Yunge Liu
- Department of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China;
| | - Kati Michalek
- Scottish Association for Marine Science (SAMS), Oban PA37 1QA, UK; (K.M.); (M.S.S.)
| | - Michele S. Stanley
- Scottish Association for Marine Science (SAMS), Oban PA37 1QA, UK; (K.M.); (M.S.S.)
| | - Efstathios Z. Panagou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 11855 Athens, Greece; (A.E.L.); (E.S.); (E.Z.P.)
| | - George-John E. Nychas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 11855 Athens, Greece; (A.E.L.); (E.S.); (E.Z.P.)
- Correspondence: ; Tel.: +30-210-529-4938
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Quitral V, Sepúlveda M, Gamero-Vega G, Jiménez P. Seaweeds in bakery and farinaceous foods: A mini-review. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100403] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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Alboofetileh M, Hamzeh A, Abdollahi M. Seaweed Proteins as a Source of Bioactive Peptides. Curr Pharm Des 2021; 27:1342-1352. [PMID: 33557731 DOI: 10.2174/1381612827666210208153249] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Accepted: 10/01/2020] [Indexed: 11/22/2022]
Abstract
Seaweeds have received great attention as a vegetarian and sustainable marine source of protein, which does not need irrigation, arable land, and fertilization. Besides, seaweeds are considered as an untapped resource for discovering bioactive compounds with health benefits where bioactive peptides have shown outstanding potential. This review provides a detailed overview of available scientific knowledge on production methods, bioactivity and application of peptides from seaweed proteins. The emphasis is on the effects from seaweed varieties and peptide production conditions on the bioactivity of the peptides and their potential health benefits. Bioactive properties of seaweed peptides, including antioxidant, antihypertensive, antidiabetic, anti-inflammatory, anticancer activities and other potential health benefits, have been discussed. It also covers current challenges and required future research and innovations for the successful application of seaweeds proteins as a sustainable source of bioactive peptides. Effects from seasonal variation of seaweed composition on the bioactivity of their peptides, difficulties in the extraction of proteins from seaweed complex structure, scalability and reproducibility of the developed methods for the production of bioactive peptides, the safety of the peptides are examples of highlighted challenges. Further studies on the bioavailability of the seaweed bioactive peptides and validation of the results in animal models and human trials are needed before their application as functional foods or pharmaceutical ingredients.
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Affiliation(s)
- Mehdi Alboofetileh
- Iran Fish Processing Technology Research Center, Iranian Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Bandar Anzali, Iran
| | - Ali Hamzeh
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Mehdi Abdollahi
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden
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Peng J, Min S, Qing P, Yang M. The Impacts of Urbanization and Dietary Knowledge on Seaweed Consumption in China. Foods 2021; 10:foods10061373. [PMID: 34198570 PMCID: PMC8231840 DOI: 10.3390/foods10061373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 06/06/2021] [Accepted: 06/10/2021] [Indexed: 11/16/2022] Open
Abstract
Edible seaweed, a nutrient-rich and sustainable food, has a long dietary history in China. To get a better understanding of the seaweed consumption of consumers in China, this study investigates the quantity and trend of seaweed consumption of Chinese residents and employs a Tobit model to examine the effects of urbanization and dietary knowledge on seaweed consumption among residents. The results show an increasing trend of household seaweed consumption in China, including both seaweeds consumed at home (SAH) and seaweeds consumed away from home (SAFH). Households in urban areas consumed more seaweeds on average than those in rural areas. Urbanization promotes total household seaweed consumption, including SAH and SAFH, whilst dietary knowledge has a significantly positive impact on total household seaweed consumption and SAH. The findings supplement empirical evidence on the seaweed consumption behavior of Chinese residents and have important policy implications for further promoting Chinese seaweeds consumption in the context of urbanization and increasing dietary knowledge.
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Affiliation(s)
| | | | | | - Minda Yang
- Correspondence: ; Tel.: +86-1555-0521-021
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Aakre I, Solli DD, Markhus MW, Mæhre HK, Dahl L, Henjum S, Alexander J, Korneliussen PA, Madsen L, Kjellevold M. Commercially available kelp and seaweed products - valuable iodine source or risk of excess intake? Food Nutr Res 2021; 65:7584. [PMID: 33889064 PMCID: PMC8035890 DOI: 10.29219/fnr.v65.7584] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 02/23/2021] [Accepted: 03/01/2021] [Indexed: 12/12/2022] Open
Abstract
BACKGROUND Seaweeds and kelps, also known as macroalgae, have long been common in the East-Asian diet. During recent years, macroalgae have entered the global food market, and a variety of macroalgae products are now available for consumers. Some macroalgae species are known to be particularly rich in iodine, but little data regarding the iodine content of macroalgae-containing foods exists. OBJECTIVE The aim of this research study was to analyse the iodine content in a large variety of commercially available macroalgae-containing foods and supplements and to evaluate whether such products are sources of adequate dietary iodine. DESIGN Ninety-six different products were collected after surveying the Norwegian market for commercially available macroalgae products, collected from three categories: 1) wholefood macroalgae products (n = 43), 2) macroalgae-containing foods (n = 39), and 3) dietary supplements containing macroalgae (n = 14). All products were analysed for iodine content by inductively coupled plasma-mass spectrometry (ICP-MS). RESULTS The iodine content in one portion of wholefood macroalgae products ranged from 128 to 62,400 μg. In macroalgae-containing foods, the iodine content ranged from 30 to 25,300 μg per portion, and in supplements it ranged from 5 to 5,600 μg per daily dose. The species with the highest analysed iodine content were oarweed, sugarkelp and kombu, with mean iodine levels of 7,800, 4,469 and 2,276 μg/g, respectively. For 54 products, the intake of one portion or dose would exceed the tolerable upper intake level (UL) for iodine. DISCUSSION AND CONCLUSION The iodine content in the included products was variable and for most products high, exceeding the tolerable upper intake level (UL) if consumed as a serving or portion size. The labelling of macroalgae species included, and declaration of iodine content, were inadequate or inaccurate for several products. As macroalgae-containing products are unreliable iodine sources, inclusion of such products in the diet may pose a risk of consuming excessive amounts of iodine.
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Affiliation(s)
- Inger Aakre
- Department of Seafood and Nutrition, Institute of Marine Research, NO-5817 Bergen, Norway
| | - Dina Doblaug Solli
- Department of Seafood and Nutrition, Institute of Marine Research, NO-5817 Bergen, Norway
- Department of Clinical Science, Faculty of Medicine, University of Bergen, Bergen, Norway
| | - Maria Wik Markhus
- Department of Seafood and Nutrition, Institute of Marine Research, NO-5817 Bergen, Norway
| | - Hanne K. Mæhre
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Lisbeth Dahl
- Department of Seafood and Nutrition, Institute of Marine Research, NO-5817 Bergen, Norway
| | - Sigrun Henjum
- Department of Nursing and Health Promotion, Oslo Metropolitan University (OsloMet), Oslo, Norway
| | - Jan Alexander
- Division of Infection Control, Environment and Health, Norwegian Institute of Public Health, Oslo, Norway
| | | | - Lise Madsen
- Department of Seafood and Nutrition, Institute of Marine Research, NO-5817 Bergen, Norway
- Department of Biology, University of Copenhagen, Copenhagen Ø, Denmark
| | - Marian Kjellevold
- Department of Seafood and Nutrition, Institute of Marine Research, NO-5817 Bergen, Norway
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Saini RK, Mahomoodally MF, Sadeer NB, Keum YS, Rr Rengasamy K. Characterization of nutritionally important lipophilic constituents from brown kelp Ecklonia radiata (C. Ag.) J. Agardh. Food Chem 2021; 340:127897. [PMID: 32871355 DOI: 10.1016/j.foodchem.2020.127897] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 08/08/2020] [Accepted: 08/18/2020] [Indexed: 12/15/2022]
Abstract
This research study presents information for the first time on the nutritionally relevant lipophilic compounds obtained from Ecklonia radiata, a poorly studied brown kelp. The major lipophilic compounds were analyzed utilizing liquid chromatography (LC)-tandem mass spectrometry (MS/MS) and gas chromatography (GC)-mass spectrometry (MS). The LC-MS/MS results revealed the presence of eight major lipophilic compounds, including sterols, carotenoids, vitamin E, and phylloquinone (vitamin K1). Quantitative analysis showed that fucosterol was the most predominant phytosterol in the fronds and stipes of E. radiata. The carotenoids (all-E)-fucoxanthin and (all-E)-β-carotene were present in higher yield. In terms of vitamin E, α-tocopherol was identified as the main tocol. The coenzyme, phylloquinone, important for protein synthesis, was also identified in E. radiata. GC-MS identified 13 fatty acids with palmitic (C16:0) and oleic acid (C18:1n9c) present in the highest quantities. To our knowledge, this is the first report on E. radiata, and the valuable data presented herein can be used as a baseline for developing novel nutraceuticals.
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Affiliation(s)
- Ramesh Kumar Saini
- Department of Crop Science, Konkuk University, Seoul 143-701, Republic of Korea
| | - Mohamad Fawzi Mahomoodally
- Institute of Research and Development, Duy Tan University, Da Nang 550000, Viet Nam; Department of Health Sciences, Faculty of Science, University of Mauritius, 230 Réduit, Mauritius
| | - Nabeelah Bibi Sadeer
- Department of Health Sciences, Faculty of Science, University of Mauritius, 230 Réduit, Mauritius
| | - Young-Soo Keum
- Department of Crop Science, Konkuk University, Seoul 143-701, Republic of Korea
| | - Kannan Rr Rengasamy
- Bionanotechnology Research Group, Ton Duc Thang University, Ho Chi Minh City, Viet Nam; Faculty of Pharmacy, Ton Duc Thang University, Ho Chi Minh City, Viet Nam.
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40
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Figueroa V, Farfán M, Aguilera J. Seaweeds as Novel Foods and Source of Culinary Flavors. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1892749] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- V. Figueroa
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica De Chile, Santiago, Chile
| | - M. Farfán
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica De Chile, Santiago, Chile
| | - J.M. Aguilera
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica De Chile, Santiago, Chile
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41
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The Potential of Locally-Sourced European Protein Sources for Organic Monogastric Production: A Review of Forage Crop Extracts, Seaweed, Starfish, Mussel, and Insects. SUSTAINABILITY 2021. [DOI: 10.3390/su13042303] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Organic monogastric agriculture is challenged because of a limited availability of regional and organic protein-rich ingredients to fulfill the amino acid requirements. The development of novel feed ingredients is therefore essential. The use of starfish (Asterias rubens), mussel (Mytilus edilus), insect, green and brown seaweed, and forage crop extracts exhibits different approaches to increase protein availability in a sustainable manner through improving the protein quality of existing ingredients, better use of under- or unutilized material, or development of circular bioeconomy. This review assessed limitations and opportunities of producing, processing, and using these novel ingredients in feed. The use of non-renewable resources and the effect on the environment of production and processing the feed ingredients are described. Protein concentration and amino acid quality of the feed ingredients are evaluated to understand their substitution potential compared with protein-rich soya bean and fishmeal. Feedstuffs’ effect on digestibility and animal performance is summarized. With the exception of seaweed, all novel ingredients show potential to partly substitute fishmeal or soya bean fulfilling part of the protein requirement in organic monogastric production. However, improvements during production and processing can be made to enhance protein quality, sustainability of the novel ingredients, and nutrient utilization of novel feed ingredients.
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Sánchez-García F, Mirzayeva A, Roldán A, Castro R, Palacios V, G Barroso C, Durán-Guerrero E. Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:970-980. [PMID: 32748952 DOI: 10.1002/jsfa.10705] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 07/03/2020] [Accepted: 08/04/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The effect of different cooking methods (boiling, vacuum and steamed cooking) on the volatile compound content and sensory properties of sea lettuce (Ulva rigida) seaweed was assessed. Sea lettuce was cooked at three different temperatures (50, 70 and 100 °C) for three different lengths of time (5, 10 and 15 min). Various statistical techniques were employed in order to establish any possible changes. RESULTS The different cooking methods modified significantly both the volatile compound content and the sensory properties of sea lettuce seaweed. In general, the cooked samples had lower concentrations of several volatile compounds than the control sample, mainly aldehydes. Regarding sensory analysis, the cooked samples exhibited lower values for various aroma descriptors such as seaside and seaweed, whereas descriptor scores such as cooked fish, salty dry fish and crustacean increased. No clear statistical differences were found between different cooking lengths of time and temperature levels with regard to both volatile compounds and sensory properties. CONCLUSIONS In the cooking of sea lettuce seaweeds, the main sensory changes and modifications in their volatile content took place during the first minutes of cooking and at medium cooking temperatures. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Fini Sánchez-García
- Chemical Engineering and Food Technology Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, Spain
| | - Aytan Mirzayeva
- Analytical Chemistry Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, Spain
| | - Ana Roldán
- Chemical Engineering and Food Technology Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, Spain
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, Spain
| | - Víctor Palacios
- Chemical Engineering and Food Technology Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, Spain
| | - Carmelo G Barroso
- Analytical Chemistry Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, Spain
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, Spain
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Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods. Foods 2021; 10:foods10010181. [PMID: 33477578 PMCID: PMC7831315 DOI: 10.3390/foods10010181] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 01/11/2021] [Accepted: 01/14/2021] [Indexed: 12/29/2022] Open
Abstract
In Europe, the consumption of seaweeds and derived products has increased in recent years, due to the expansion of Asian cuisine and the emergence of many top-level chefs. Often in collaboration with scientists, many have initiated a new gastronomy using algae. However, little is known about the quality and degree of freshness of seaweeds for direct consumption or fresh use. For this reason, different analytical methods were applied to test sea vegetables and other marine products. These methods included physical (aw, pH, color, and texture), chemical (total volatile base nitrogen, TVB-N; and trimethylamine, TMA-N) parameters, microbiological count, and sensory evaluation. In this study, freshness quality and shelf life of the green seaweed Ulva rigida (UR) was evaluated during a 12-day period, stored at 4 and 16 °C. The parameters that proved to be most useful for evaluating its freshness were the TVB, TMA, microbiological, and sensory analyses. The physicochemical and microbiological parameters established a shelf life of UR of 6 days for a storage temperature of 16 °C and up to 10 days for a storage temperature of 4 °C. The changes that UR undergoes during its storage from the sensory point of view are more pronounced than those produced from the physicochemical point of view, which can condition its applications.
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Barbosa M, Valentão P, Andrade PB. Polyphenols from Brown Seaweeds (Ochrophyta, Phaeophyceae): Phlorotannins in the Pursuit of Natural Alternatives to Tackle Neurodegeneration. Mar Drugs 2020; 18:E654. [PMID: 33353007 PMCID: PMC7766193 DOI: 10.3390/md18120654] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 12/14/2020] [Accepted: 12/16/2020] [Indexed: 12/11/2022] Open
Abstract
Globally, the burden of neurodegenerative disorders continues to rise, and their multifactorial etiology has been regarded as among the most challenging medical issues. Bioprospecting for seaweed-derived multimodal acting products has earned increasing attention in the fight against neurodegenerative conditions. Phlorotannins (phloroglucinol-based polyphenols exclusively produced by brown seaweeds) are amongst the most promising nature-sourced compounds in terms of functionality, and though research on their neuroprotective properties is still in its infancy, phlorotannins have been found to modulate intricate events within the neuronal network. This review comprehensively covers the available literature on the neuroprotective potential of both isolated phlorotannins and phlorotannin-rich extracts/fractions, highlighting the main key findings and pointing to some potential directions for neuro research ramp-up processes on these marine-derived products.
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Affiliation(s)
| | | | - Paula B. Andrade
- REQUIMTE/LAQV, Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira n.º 228, 4050-313 Porto, Portugal; (M.B.); (P.V.)
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Sustainable Food Production and Nutraceutical Applications from Qatar Desert Chlorella sp. (Chlorophyceae). Animals (Basel) 2020; 10:ani10081413. [PMID: 32823672 PMCID: PMC7459828 DOI: 10.3390/ani10081413] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 06/26/2020] [Accepted: 06/27/2020] [Indexed: 01/05/2023] Open
Abstract
Microalgae isolated from the Qatari desert was identified as thermotolerant, with a rich metabolite profile that is appropriate for use as food and health supplements. In this research, a species of Chlorella, QUCCCM3, from the Qatar University Culture Collection of Cyanobacteria and Microalgae, was investigated for its growth characteristics and metabolite compositions for use as potential feedstock for food production. The strain was cultivated at 30, 35, and 40 °C, covering the annual average low and high temperatures in Qatar. The highest growth rates were recorded for cultures at 30 °C with 0.64 ± 0.04 day-1, followed by a growth rate of 0.54 ± 0.06 day-1 at 40 °C, indicating its thermotolerance ability. The biomass exhibited a high protein content (43 ± 2.3%), with existence of lysine (4.13%) as an essential amino acid, and docosahexaenoic acid, linoleic acid, and alpha-linolenic acid as important omega fatty acids present. On the other hand, Chlorella sp. QUCCCM3 also exhibited a high capacity for scavenging free radicals with an antiproliferative effect against chronic myeloid leukemia K562 cancer cells. The results indicate that Chlorella sp. QUCCCM3 is a promising candidate that can be produced year-round, in the Qatar environment, for commercial applications such as feed and nutraceutical supplements.
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Zhang X, Liu Y, Chen XQ, Aweya JJ, Cheong KL. Catabolism of Saccharina japonica polysaccharides and oligosaccharides by human fecal microbiota. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109635] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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47
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Doh H, Dunno KD, Whiteside WS. Preparation of novel seaweed nanocomposite film from brown seaweeds Laminaria japonica and Sargassum natans. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105744] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Palmieri N, Forleo MB. The potential of edible seaweed within the western diet. A segmentation of Italian consumers. Int J Gastron Food Sci 2020. [DOI: 10.1016/j.ijgfs.2020.100202] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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49
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Sushytskyi L, Lukáč P, Synytsya A, Bleha R, Rajsiglová L, Capek P, Pohl R, Vannucci L, Čopíková J, Kaštánek P. Immunoactive polysaccharides produced by heterotrophic mutant of green microalga Parachlorella kessleri HY1 (Chlorellaceae). Carbohydr Polym 2020; 246:116588. [PMID: 32747247 DOI: 10.1016/j.carbpol.2020.116588] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 04/17/2020] [Accepted: 06/04/2020] [Indexed: 11/27/2022]
Abstract
Hot water extract from biomass of heterotrophic mutant green alga Parachlorella kessleri HY1 (Chlorellaceae) was deproteinised, and three polysaccharidic fractions were obtained by preparative chromatography. The low-molecular fraction (1.5 × 104g mol-1) was defined mainly as branched O-2-β-xylo-(1→3)-β-galactofuranan where xylose is partially methylated at O-4. Two high-molecular fractions (3.05 × 105 and 9.84 × 104g mol-1) were complex polysaccharides containing α-l-rhamnan and xylogalactofuranan parts in different ratios. The polysaccharides were well soluble in hot water and, upon cooling, tended to self-segregate. Immunomodulatory activities of the obtained fractions were preliminary tested using ELISA, FACS and ImmunoSpot kits. The polysaccharides increased the TNF-α production in melanoma bearing mice with much higher intensity than in healthy mice. This was in agreement with the FACS results on T and B cells indicating their possibly secondary activation by innate immunity cells.
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Affiliation(s)
- Leonid Sushytskyi
- Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Technická 5, 166 28, Prague 6 Dejvice, Czech Republic.
| | - Pavol Lukáč
- Czech Academy of Sciences, Institute of Microbiology, Vídeňská 1083, 142 20, Prague 4 Krč, Czech Republic; Faculty of Science, Charles University, Albertov 6, 128 00, Prague 2, Czech Republic
| | - Andriy Synytsya
- Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Technická 5, 166 28, Prague 6 Dejvice, Czech Republic
| | - Roman Bleha
- Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Technická 5, 166 28, Prague 6 Dejvice, Czech Republic
| | - Lenka Rajsiglová
- Czech Academy of Sciences, Institute of Microbiology, Vídeňská 1083, 142 20, Prague 4 Krč, Czech Republic; Faculty of Science, Charles University, Albertov 6, 128 00, Prague 2, Czech Republic
| | - Peter Capek
- Institute of Chemistry, Centre for Glycomics, Slovak Academy of Sciences, Dúbravská cesta 9, 845 38, Bratislava, Slovakia
| | - Radek Pohl
- Institute of Organic Chemistry and Biochemistry AS CR, Flemingovo sq. 2, 166 28, Prague 6, Czech Republic
| | - Luca Vannucci
- Czech Academy of Sciences, Institute of Microbiology, Vídeňská 1083, 142 20, Prague 4 Krč, Czech Republic
| | - Jana Čopíková
- Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Technická 5, 166 28, Prague 6 Dejvice, Czech Republic
| | - Petr Kaštánek
- Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Technická 5, 166 28, Prague 6 Dejvice, Czech Republic; EcoFuel Laboratories s.r.o., Ocelářská 9, Prague 9 Libeň, 190 00, Czech Republic
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50
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Pimentel FB, Cermeño M, Kleekayai T, Harnedy PA, FitzGerald RJ, Alves RC, Oliveira MBPP. Effect of in vitro simulated gastrointestinal digestion on the antioxidant activity of the red seaweed Porphyra dioica. Food Res Int 2020; 136:109309. [PMID: 32846518 DOI: 10.1016/j.foodres.2020.109309] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 05/07/2020] [Accepted: 05/09/2020] [Indexed: 12/25/2022]
Abstract
Porphyra sp. is one of the most cultivated and commercially valuable species, recognized for its high protein content (up to 47% dry weight) and complete amino acids profile. Based on these characteristics, P. dioica produced in an integrated multitrophic aquaculture system was selected for this study. The aim was to evaluate the effect of in vitro simulated gastrointestinal digestion (SGID) on the antioxidant activity of the hydrolysates generated from dried blades and from the protein isolate (PI) extracted from them. The alkali extraction and isoelectric precipitation (pH 4.5) of P. dioica protein prior SGID allowed isolating/enriching protein, while direct SGID of blades allowed assessing the potential influence of other constituents of the sample on the bioactive properties. Overall, SGID promoted the release of smaller bioactive peptides and their in vitro antioxidant activity, which was assessed by different methods (DPPH and ABTS+ scavenging capacity, ORAC and FRAP), was improved compared to the intact samples. Blades submitted to direct SGID presented significantly higher ORAC values compared to PI (2010 ± 136 vs 542 ± 21 µmol TE/g FDS, respectively). For the remaining assays, PI presented more potent antioxidant activity, especially FRAP (131 ± 2 vs 16 ± 1 µmol TE/g FDS) and ABTS+ (1244 ± 157 vs 230 ± 15 µmol TE/g FDS). The results indicated that gastrointestinal digestion improved the antioxidant activity of P. dioica-derived hydrolysates, as they presented effective activity against different oxidative mechanisms, thus suggesting health-protecting effects.
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Affiliation(s)
- Filipa B Pimentel
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Maria Cermeño
- Proteins and Peptides Research Group, Department of Biological Sciences, University of Limerick, Limerick, Ireland
| | - Thanyaporn Kleekayai
- Proteins and Peptides Research Group, Department of Biological Sciences, University of Limerick, Limerick, Ireland
| | - Pádraigín A Harnedy
- Proteins and Peptides Research Group, Department of Biological Sciences, University of Limerick, Limerick, Ireland
| | - Richard J FitzGerald
- Proteins and Peptides Research Group, Department of Biological Sciences, University of Limerick, Limerick, Ireland
| | - Rita C Alves
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal.
| | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
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