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Hofmann LC, Strauss S, Shpigel M, Guttman L, Stengel DB, Rebours C, Gjorgovska N, Turan G, Balina K, Zammit G, Adams JMM, Ahsan U, Bartolo AG, Bolton JJ, Domingues R, Dürrani Ö, Eroldogan OT, Freitas A, Golberg A, Kremer KI, Marques F, Milia M, Steinhagen S, Sucu E, Vargas-Murga L, Zemah-Shamir S, Zemah-Shamir Z, Meléndez-Martínez AJ. The green seaweed Ulva: tomorrow's "wheat of the sea" in foods, feeds, nutrition, and biomaterials. Crit Rev Food Sci Nutr 2024:1-36. [PMID: 38979936 DOI: 10.1080/10408398.2024.2370489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/10/2024]
Abstract
Ulva, a genus of green macroalgae commonly known as sea lettuce, has long been recognized for its nutritional benefits for food and feed. As the demand for sustainable food and feed sources continues to grow, so does the interest in alternative, plant-based protein sources. With its abundance along coastal waters and high protein content, Ulva spp. have emerged as promising candidates. While the use of Ulva in food and feed has its challenges, the utilization of Ulva in other industries, including in biomaterials, biostimulants, and biorefineries, has been growing. This review aims to provide a comprehensive overview of the current status, challenges and opportunities associated with using Ulva in food, feed, and beyond. Drawing on the expertise of leading researchers and industry professionals, it explores the latest knowledge on Ulva's nutritional value, processing methods, and potential benefits for human nutrition, aquaculture feeds, terrestrial feeds, biomaterials, biostimulants and biorefineries. In addition, it examines the economic feasibility of incorporating Ulva into aquafeed. Through its comprehensive and insightful analysis, including a critical review of the challenges and future research needs, this review will be a valuable resource for anyone interested in sustainable aquaculture and Ulva's role in food, feed, biomaterials, biostimulants and beyond.
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Affiliation(s)
- Laurie C Hofmann
- Alfred Wegener Institute, Helmholtz Center for Polar and Marine Research, Bremerhaven, Germany
- Bremerhaven University of Applied Sciences, Bremerhaven, Germany
| | | | - Muki Shpigel
- Morris Kahn Marine Research Station, The Leon H. Charney School of Marine Sciences, University of Haifa, Haifa, Israel
| | - Lior Guttman
- The National Center for Mariculture, Israel Oceanographic & Limnological Research, Eilat, Israel
- Department of Life Sciences, Ben-Gurion University of the Negev, Beer-Sheva, Israel
| | - Dagmar B Stengel
- Botany and Plant Science, School of Natural Sciences, University of Galway, Galway, Ireland
| | | | - Natasha Gjorgovska
- Institute of Animal Science and Fishery, University Ss Ciril and Methodius in Skopje, Skopje, North Macedonia
| | - Gamze Turan
- Aquaculture Department, Fisheries Faculty, Ege University, Bornova, Izmir, Türkiye
| | - Karina Balina
- Institute of Microbiology and Biotechnology, University of Latvia, Riga, Latvia
- Institute of Science and Innovative Technologies, Liepaja University, Liepaja, Latvia
| | - Gabrielle Zammit
- Department of Biology, Faculty of Science, University of Malta, Msida, Malta
| | - Jessica M M Adams
- Institute of Biological, Environmental and Rural Sciences (IBERS), Aberystwyth University, Aberystwyth, UK
| | - Umair Ahsan
- Department of Plant and Animal Production, Burdur Vocational School of Food, Agriculture and Livestock, Burdur Mehmet Akif Ersoy University, Burdur, Turkiye
- Center for Agriculture, Livestock and Food Research, Burdur Mehmet Akif Ersoy University, Burdur, Turkiye
| | | | - John J Bolton
- Department of Biological Sciences, University of Cape Town, Rondebosch, South Africa
| | - Rosário Domingues
- Department of Chemistry, Lipidomics Laboratory, Mass Spectrometry Centre, University of Aveiro, Santiago University Campus, Aveiro, Portugal
- Department of Chemistry, CESAM - Centre for Environmental and Marine Studies, University of Aveiro, Santiago University Campus, Aveiro, Portugal
| | - Ömerhan Dürrani
- Department of Fisheries Technology Engineering, Faculty of Marine Science, Karadeniz Technical University, Trabzon, Türkiye
| | - Orhan Tufan Eroldogan
- Department of Aquaculture, Faculty of Fisheries, Cukurova University, Adana, Türkiye
- Biotechnology Research and Application Center, Cukurova University, Adana, Türkiye
| | - Andreia Freitas
- National Institute for Agricultural and Veterinary Research (INIAV), Rua dos Lágidos, Lugar da Madalena, Vila do Conde, Portugal
- REQUIMTE/LAQV, R. D. Manuel II, Oporto, Portugal
| | - Alexander Golberg
- Department of Environmental Studies, Faculty of Exact Sciences, Porter School of Environment and Earth Sciences, Tel Aviv University, Tel Aviv, Israel
| | - Kira I Kremer
- Marine Biology, University of Bremen, Bremen, Germany
| | - Francisca Marques
- Department of Chemistry, Lipidomics Laboratory, Mass Spectrometry Centre, University of Aveiro, Santiago University Campus, Aveiro, Portugal
- Department of Chemistry, CESAM - Centre for Environmental and Marine Studies, University of Aveiro, Santiago University Campus, Aveiro, Portugal
| | - Massimo Milia
- Department of Life and Environmental Science, University of Cagliari, Cagliari, Italy
| | - Sophie Steinhagen
- Department of Marine Sciences, Tjärnö Marine Laboratory, University of Gothenburg, Strömstad, Sweden
| | - Ekin Sucu
- Department of Animal Science, Agricultural Faculty, Bursa Uludag University, Bursa, Turkey
| | - Liliana Vargas-Murga
- Department of Chemical and Agricultural Engineering and Agrifood Technology, Polytechnic School, Universitat de Girona, Girona, Spain
| | - Shiri Zemah-Shamir
- School of Sustainability, Reichman University (IDC Herzliya), Herzliya, Israel
| | - Ziv Zemah-Shamir
- Department of Marine Biology, Leon H. Charney School of Marine Sciences, University of Haifa, Haifa, Israel
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Lemus-Mondaca R, Puente-Díaz L, Vásquez-Montaño A, León E, Zura-Bravo L, Ortiz-Viedma J. Printability and Thermophysical Properties of Three-Dimensional-Printed Food Based on "Cochayuyo" Durvillaea antarctica Seaweed Flour. Foods 2024; 13:1825. [PMID: 38928767 PMCID: PMC11203116 DOI: 10.3390/foods13121825] [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: 05/02/2024] [Revised: 05/21/2024] [Accepted: 05/23/2024] [Indexed: 06/28/2024] Open
Abstract
This research assessed the feasibility of adding Cochayuyo seaweed flour (at 30, 50, and 70% levels) to rice flour-based paste to improve its 3D printing quality. The paste's rheological properties, printing quality, texture profile, thermal properties, and color of 3D-printed foods were explored. Results showed that pastes with Cochayuyo addition exhibited shear-thinning behavior, and viscosity increased with increased Cochayuyo concentration. Viscoelastic properties and a Texture Profile Analysis (TPA) revealed that Cochayuyo improved mechanical strength and made the paste easier to flow, improving printed food's extrudability, fidelity, and shape retention, which was better observed in RC50 and RC70 printed at 15 mm s-1. A differential scanning calorimetry (DSC) analysis showed a partial substitution of rice flour for Cochayuyo flour in the formulation. This increased the onset and melting peak temperatures and reduced the enthalpy of fusion. CIE color parameters a*, b*, and L* showed that Cochayuyo addition increased the color to yellow and red; however, lightness was considerably reduced. Therefore, Cochayuyo flour could have the potential to be used for the manufacture improvement of 3D-printed food with better rheological, mechanical, thermal, printing quality, and nutritional properties, making possible the exploitation of the native Cochayuyo seaweed, which is highly available in Chile.
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Affiliation(s)
- Roberto Lemus-Mondaca
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, St. Dr. Carlos Lorca Tobar 964, Independencia, Santiago 8380000, RM, Chile; (L.P.-D.); (A.V.-M.); (E.L.); (J.O.-V.)
| | - Luis Puente-Díaz
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, St. Dr. Carlos Lorca Tobar 964, Independencia, Santiago 8380000, RM, Chile; (L.P.-D.); (A.V.-M.); (E.L.); (J.O.-V.)
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Alonso Vásquez-Montaño
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, St. Dr. Carlos Lorca Tobar 964, Independencia, Santiago 8380000, RM, Chile; (L.P.-D.); (A.V.-M.); (E.L.); (J.O.-V.)
| | - Emilson León
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, St. Dr. Carlos Lorca Tobar 964, Independencia, Santiago 8380000, RM, Chile; (L.P.-D.); (A.V.-M.); (E.L.); (J.O.-V.)
| | - Liliana Zura-Bravo
- Instituto de Investigación y Postgrado, Facultad de Medicina y Ciencias de la Salud, Universidad Central de Chile, St. Toesca 1783, Santiago 8330601, RM, Chile;
| | - Jaime Ortiz-Viedma
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, St. Dr. Carlos Lorca Tobar 964, Independencia, Santiago 8380000, RM, Chile; (L.P.-D.); (A.V.-M.); (E.L.); (J.O.-V.)
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Karabulut G, Purkiewicz A, Goksen G. Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications. Compr Rev Food Sci Food Saf 2024; 23:e13372. [PMID: 38795380 DOI: 10.1111/1541-4337.13372] [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: 12/05/2023] [Revised: 03/06/2024] [Accepted: 05/06/2024] [Indexed: 05/27/2024]
Abstract
The burgeoning demand for protein, exacerbated by population growth and recent disruptions in the food supply chain, has prompted a rapid exploration of sustainable protein alternatives. Among these alternatives, algae stand out for their environmental benefits, rapid growth, and rich protein content. However, the widespread adoption of algae-derived proteins faces significant challenges. These include issues related to harvesting, safety, scalability, high cost, standardization, commercialization, and regulatory hurdles. Particularly daunting is the efficient extraction of algal proteins, as their resilient cell walls contain approximately 70% of the protein content, with conventional methods accessing only a fraction of this. Overcoming this challenge necessitates the development of cost-effective, scalable, and environmentally friendly cell disruption techniques capable of breaking down these rigid cell walls, often laden with viscous polysaccharides. Various approaches, including physical, chemical, and enzymatic methods, offer potential solutions, albeit with varying efficacy depending on the specific algal strain and energy transfer efficiency. Moreover, there remains a pressing need for further research to elucidate the functional, technological, and bioaccessible properties of algal proteins and peptides, along with exploring their diverse commercial applications. Despite these obstacles, algae hold considerable promise as a sustainable protein source, offering a pathway to meet the escalating nutritional demands of a growing global population. This review highlights the nutritional, technological, and functional aspects of algal proteins and peptides while underscoring the challenges hindering their widespread adoption. It emphasizes the critical importance of establishing a sustainable trajectory for food production, with algae playing a pivotal role in this endeavor.
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Affiliation(s)
- Gulsah Karabulut
- Department of Food Engineering, Faculty of Engineering, Sakarya University, Sakarya, Türkiye
| | - Aleksandra Purkiewicz
- Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, Türkiye
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Guzmán JL, Zarazaga LÁ, Martín-García AI, Delgado-Pertíñez M. Feeding Dairy Goats Dehydrated Orange Pulp Improves Cheese Antioxidant Content. Vet Sci 2024; 11:171. [PMID: 38668438 PMCID: PMC11053964 DOI: 10.3390/vetsci11040171] [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: 03/11/2024] [Revised: 04/08/2024] [Accepted: 04/09/2024] [Indexed: 04/29/2024] Open
Abstract
Agroindustrial by-products constitute an alternative source of feed livestock, and their use contributes to the sustainability of livestock systems and the circular bioeconomy. The effects of replacing cereal (0%, 40%, and 80%) with dehydrated orange pulp (DOP) in the diet of goats on the antioxidant and fatty acid (FA) contents of cheeses were evaluated. For a more suitable understanding of the role of coagulant enzymes in establishing the properties of the cheese, the effect of milk-clotting with animal and vegetable rennet was also analysed. The rennet did not substantially affect the FA or the antioxidant compounds, and the use of DOP did not affect the FA contents. However, the α-tocopherol levels, total phenolic compounds (TPC), and total antioxidant capacity (TAC) in cheeses increased as the percentage of DOP replacing cereals increased. Moreover, the high correlation obtained between the TAC and the TPC (r = 0.73) and α-tocopherol (r = 0.62) contents indicated the important role played by these compounds in improving the antioxidant capacity of the cheese. In conclusion, DOP is a suitable alternative to cereals in the diet of goats and improves the antioxidant status of the cheese produced.
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Affiliation(s)
- José Luis Guzmán
- Departamento de Ciencias Agroforestales, Escuela Técnica Superior de Ingeniería, Universidad de Huelva, “Campus de Excelencia Internacional Agroalimentario, ceiA3”, Campus de la Rábida, 21819 Palos de la Frontera, Spain; (J.L.G.); (L.Á.Z.)
| | - Luis Ángel Zarazaga
- Departamento de Ciencias Agroforestales, Escuela Técnica Superior de Ingeniería, Universidad de Huelva, “Campus de Excelencia Internacional Agroalimentario, ceiA3”, Campus de la Rábida, 21819 Palos de la Frontera, Spain; (J.L.G.); (L.Á.Z.)
| | | | - Manuel Delgado-Pertíñez
- Departamento de Agronomía, Escuela Técnica Superior de Ingeniería Agronómica, Universidad de Sevilla, Ctra. Utrera km 1, 41013 Sevilla, Spain
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Diaz-Bustamante ML, Keppler JK, Reyes LH, Alvarez Solano OA. Trends and prospects in dairy protein replacement in yogurt and cheese. Heliyon 2023; 9:e16974. [PMID: 37346362 PMCID: PMC10279912 DOI: 10.1016/j.heliyon.2023.e16974] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 05/26/2023] [Accepted: 06/02/2023] [Indexed: 06/23/2023] Open
Abstract
There is a growing demand for nutritional, functional, and eco-friendly dairy products, which has increased the need for research regarding alternative and sustainable protein sources. Plant-based, single-cell (SCP), and recombinant proteins are being explored as alternatives to dairy proteins. Plant-Based Proteins (PBPs) are commonly used to replace total dairy protein. However, PBPs are generally mixed with dairy proteins to improve their functional properties, which makes them dependent on animal protein sources. In contrast, single-Cell Proteins (SCPs) and recombinant dairy proteins are promising alternatives for dairy protein replacement since they provide nutritional components, essential amino acids, and high protein yield and can use industrial and agricultural waste as carbon sources. Although alternative protein sources offer numerous advantages over conventional dairy proteins, several technical and sensory challenges must be addressed to fully incorporate them into cheese and yogurt products. Future research can focus on improving the functional and sensory properties of alternative protein sources and developing new processing technologies to optimize their use in dairy products. This review highlights the current status of alternative dairy proteins in cheese and yogurt, their functional properties, and the challenges of their use in these products.
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Affiliation(s)
- Martha L. Diaz-Bustamante
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de Los Andes, Bogotá, Colombia
| | - Julia K. Keppler
- AFSG: Laboratory of Food Process Engineering, Wageningen University & Research, Wageningen, Netherlands
| | - Luis H. Reyes
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de Los Andes, Bogotá, Colombia
| | - Oscar Alberto Alvarez Solano
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de Los Andes, Bogotá, Colombia
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Tagliapietra BL, Clerici MTPS. Brown algae and their multiple applications as functional ingredient in food production. Food Res Int 2023; 167:112655. [PMID: 37087243 DOI: 10.1016/j.foodres.2023.112655] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 02/20/2023] [Accepted: 02/25/2023] [Indexed: 03/09/2023]
Abstract
Brown algae are considered one of the resources that can contribute to transforming our global food system by promoting healthier diets and reducing environmental impact. In this sense, this review article aims to provide up-to-date information on the nutritional and functional improvement of brown algae when they are applied to different food matrices. Brown algae present sulfated polysaccharides (alginates, fucoidans, and laminarins), proteins, minerals, vitamins, dietary fibers, fatty acids, pigments, and bioactive compounds that can positively contribute to the development of highly nutritious food products, as well as used reformulate products already existing, to remove, reduce, increase, add and/or replace different components and obtain products that confer health-promoting properties. This review demonstrates that there is a tendency to use seaweed for the production of functional foods and that the number of commercially produced products from seaweed is increasing, that is, seaweed is a sector whose global market is expanding.
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Affiliation(s)
- Bruna Lago Tagliapietra
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, CEP 13.083-870 Campinas, São Paulo, Brazil.
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, CEP 13.083-870 Campinas, São Paulo, Brazil.
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Ruiz de la Bastida A, Peirotén Á, Langa S, Rodríguez-Mínguez E, Curiel JA, Arqués JL, Landete JM. Fermented soy beverages as vehicle of probiotic lactobacilli strains and source of bioactive isoflavones: A potential double functional effect. Heliyon 2023; 9:e14991. [PMID: 37095934 PMCID: PMC10121624 DOI: 10.1016/j.heliyon.2023.e14991] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 02/14/2023] [Accepted: 03/23/2023] [Indexed: 04/05/2023] Open
Abstract
Soy beverages can be a source of bioactive isoflavones, with potential human health benefits. In this work, the suitability of three Lacticaseibacillus and three Bifidobacterium probiotic strains as functional starters for soy beverage fermentation were evaluated, alongside with the effect of refrigerated storage on the viability of the strains and the isoflavone composition of the fermented beverages. The three bifidobacteria strains suffered a decrease in their viability during refrigeration and only Bifidobacterium breve INIA P734 produced high concentrations of bioactive isoflavones. Meanwhile, L. rhamnosus GG and L. rhamnosus INIA P344 produced high levels of aglycones and, with L. paracasei INIA P272, maintained their viability during the refrigeration period, constituting promising starters to obtain functional soy beverages that could gather the benefits of the bioactive isoflavone aglycones and the probiotic strains. Moreover, the three lactobacilli caused an increase in the antioxidant capacity of the fermented beverages, which was maintained over the refrigerated storage.
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Ruiz de la Bastida A, Langa S, Peirotén Á, Fernández-Gonzalez R, Sánchez-Jiménez A, Maroto Oltra M, Luis Arqués J, Gutierrez-Adan A, María Landete J. Effect of fermented soy beverage in aged female mice model. Food Res Int 2023; 169:112745. [DOI: 10.1016/j.foodres.2023.112745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 03/16/2023] [Accepted: 03/18/2023] [Indexed: 04/08/2023]
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Gorman M, Moss R, Barker S, Falkeisen A, Knowles S, McSweeney MB. Consumer perception of salt-reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2337-2346. [PMID: 36700538 DOI: 10.1002/jsfa.12473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 01/06/2023] [Accepted: 01/26/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Many consumers have a high salt intake and bread is a primary source because of its high rate of consumption. The inclusion of seaweeds has been proposed as an ingredient that could help reduce the salt content of food products. As such, the present study aimed to evaluate whether the amount of salt in bread could be reduced and the change in sensory properties be mitigated by the inclusion of brown seaweed. There were two different sensory trials conducted. In the first trial, participants (n = 102) evaluated bread made with brown seaweed (4% substitution for flour) with reduced amounts of salt (10%, 20%, 30%, 40% and 50%). The second trial asked participants (n = 98) to evaluate the control bread and the 20% salt-reduced bread in blinded and informed conditions. In both sensory trials, the breads samples were assessed using hedonic scales, just-about-right scales, and check-all-that-apply. RESULTS The results showed that the 10% and 20% salt-reduced breads were acceptable and associated with being soft, chewy and having no aftertaste. The other breads were associated with a dense, dry and strong aftertaste, along with not being salty enough for the consumers. When the breads were evaluated in informed conditions, the salt reduction label had a negative impact on the consumers' liking. CONCLUSION The research emphasizes that salt-reduced labels influence consumers' sensory perception. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Mackenzie Gorman
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS, Canada
| | - Rachael Moss
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS, Canada
| | - Sophie Barker
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS, Canada
| | - Anika Falkeisen
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS, Canada
| | - Sophie Knowles
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS, Canada
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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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Sinurat E, Fransiska D, Utomo BSB, Subaryono, Nurhayati, Sihono. Characteristics of Nori-Like Product Prepared from Seaweeds Growing in Indonesia. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2077677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Ellya Sinurat
- Research Center for Marine and Fisheries Product Processing and Biotechnology, Jakarta, Indonesia
| | - Dina Fransiska
- Research Center for Marine and Fisheries Product Processing and Biotechnology, Jakarta, Indonesia
| | | | - Subaryono
- Research Center for Marine and Fisheries Product Processing and Biotechnology, Jakarta, Indonesia
| | - Nurhayati
- Research Center for Marine and Fisheries Product Processing and Biotechnology, Jakarta, Indonesia
| | - Sihono
- Research Center for Marine and Fisheries Product Processing and Biotechnology, Jakarta, Indonesia
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Landete JM. Flavone, flavanone and flavonol metabolism from soybean and flaxseed extracts by the intestinal microbiota of adults and infants. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2575-2583. [PMID: 34689346 DOI: 10.1002/jsfa.11599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 10/18/2021] [Accepted: 10/24/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Flaxseed and soybean are an important source of lignans and flavonoids. Previously, the metabolism of isoflavones and lignans from soybean and flaxseed extracts by the microbiota of adult individuals (n = 14) and infants (n = 23) was analyzed. Thus, the present study aimed to examine the metabolism of flavones, flavanones and flavonols, as well as the production of phenolic acids, by the intestinal microbiota of these individuals. RESULTS Concentrations of aglycones of flavonoids, such as herbacetin, quercetin, quercetagetin, myricetin, kaempferol, apigenin and luteolin, increased for most of individuals as a consequence of deglycosylation reactions. On the other hand, a diminution in the antioxidant activity and phenolic compound concentration and an increase in the concentration of 3,4-dihydroxyphenylacetic acid, 2-(4-hydroxyphenyl)-propionic acid, protocatechuic acid and catechol was also observed. CONCLUSION The present study found that deglycosylation reactions were the main reactions and accelerated the formation of more bioavailable flavonoids, with greater biological activity, in most of the individuals. However, other reactions also occurred, including the total or partial catabolism of flavonoids. © 2021 Society of Chemical Industry.
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Affiliation(s)
- José M Landete
- Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Madrid, Spain
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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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14
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Cabral EM, Oliveira M, Mondala JRM, Curtin J, Tiwari BK, Garcia-Vaquero M. Antimicrobials from Seaweeds for Food Applications. Mar Drugs 2021; 19:md19040211. [PMID: 33920329 PMCID: PMC8070350 DOI: 10.3390/md19040211] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 04/07/2021] [Accepted: 04/08/2021] [Indexed: 12/28/2022] Open
Abstract
The exponential growth of emerging multidrug-resistant microorganisms, including foodborne pathogens affecting the shelf-life and quality of foods, has recently increased the needs of the food industry to search for novel, natural and eco-friendly antimicrobial agents. Macroalgae are a bio-diverse group distributed worldwide, known to produce multiple compounds of diverse chemical nature, different to those produced by terrestrial plants. These novel compounds have shown promising health benefits when incorporated into foods, including antimicrobial properties. This review aims to provide an overview of the general methods and novel compounds with antimicrobial properties recently isolated and characterized from macroalgae, emphasizing the molecular pathways of their antimicrobial mechanisms of action. The current scientific evidence on the use of macroalgae or macroalgal extracts to increase the shelf-life of foods and prevent the development of foodborne pathogens in real food products and their influence on the sensory attributes of multiple foods (i.e., meat, dairy, beverages, fish and bakery products) will also be discussed, together with the main challenges and future trends of the use of marine natural products as antimicrobials.
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Affiliation(s)
- Eduarda M. Cabral
- Teagasc, Food Research Centre, Ashtown, 15 Dublin, Ireland; (E.M.C.); (B.K.T.)
| | - Márcia Oliveira
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, University of León, 24071 León, Spain;
| | - Julie R. M. Mondala
- School of Food Science & Environmental Health, College of Sciences & Health, Technological University Dublin-City Campus, 7 Dublin, Ireland; (J.R.M.M.); (J.C.)
| | - James Curtin
- School of Food Science & Environmental Health, College of Sciences & Health, Technological University Dublin-City Campus, 7 Dublin, Ireland; (J.R.M.M.); (J.C.)
| | - Brijesh K. Tiwari
- Teagasc, Food Research Centre, Ashtown, 15 Dublin, Ireland; (E.M.C.); (B.K.T.)
| | - Marco Garcia-Vaquero
- School of Agriculture and Food Science, University College Dublin, Belfield, 4 Dublin, Ireland
- Correspondence:
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15
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Lamont T, McSweeney M. Consumer acceptability and chemical composition of whole-wheat breads incorporated with brown seaweed (Ascophyllum nodosum) or red seaweed (Chondrus crispus). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1507-1514. [PMID: 32851673 DOI: 10.1002/jsfa.10765] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 08/20/2020] [Accepted: 08/26/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Seaweeds have been eaten in the diets of coastal cultures for centuries; however, consumption of seaweeds has been limited in Western diets owing to undesirable sensory characteristics and lack of familiarity. Apart from healthful bioactive metabolites, seaweeds are good sources of fibre and minerals. They are nearly a complete protein and have a low fat content (mainly mono- or polyunsaturated). The objectives were (i) to investigate if the addition of brown seaweed, Ascophyllum nodosum, or red seaweed, Chondrus crispus, altered the chemical composition and sensory properties of whole-wheat bread; and (ii) to determine what percentage the addition of brown or red seaweed to whole-wheat bread is acceptable to consumers. The two seaweeds were incorporated into separate batches of whole-wheat bread by percentage weight flour at 0% (control), 2%, 4%, 6%, and 8%. RESULTS The products containing the highest amounts of A. nodosum and C. crispus had the highest ash and total dietary fibre. A. nodosum and C. crispus breads were acceptable at 4% and 2% levels respectively. The attributes of no aftertaste, soft, and chewy drove consumer liking of the whole-wheat bread, whereas attributes dry, dense, strong aftertaste, and saltiness detracted from liking. CONCLUSION This project's significance is to demonstrate the acceptability of seaweed in a Western population, which may lay the groundwork to encourage and promote the consumption of seaweed or to exemplify seaweed incorporation into foodstuffs. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Timothy Lamont
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Matthew McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
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16
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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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17
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Cardoso T, Dias MCGC, Dagostin JLA, Masson ML. Direct acidification of requeijão cremoso model by lactobionic acid: physical, chemical and antimicrobial effects. Journal of Food Science and Technology 2021; 58:660-671. [PMID: 33568860 DOI: 10.1007/s13197-020-04580-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/29/2020] [Accepted: 06/12/2020] [Indexed: 11/26/2022]
Abstract
Abstract Lactobionic acid (LBA) shows singular properties (antioxidant and antimicrobial). However, few studies aim to test them in foods and confirm the actual occurrence of properties. The present study aims to apply LBA/lactic acid in the production of requeijão cremoso model in order to recognize some of the effects caused by the component as a food additive. The effects on the requeijão cremoso model were evaluated by the final properties of the product: water activity, rheological properties, antioxidant and antimicrobial capacity. Model of requeijão completely acidified with LBA showed the maximum antioxidant activity (88%). The results revealed a potential of application of LBA for microbial inhibition. All model produced presented pseudo plastic behaviour. Graphic abstract
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Affiliation(s)
- Taís Cardoso
- Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Parana, Av. Francisco Heráclito dos Santos s.n., Curitiba, PR 81530-900 Brazil
| | - Mariana Carolina Gipiela Corrêa Dias
- Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Parana, Av. Francisco Heráclito dos Santos s.n., Curitiba, PR 81530-900 Brazil
| | - João Luiz Andreotti Dagostin
- Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Parana, Av. Francisco Heráclito dos Santos s.n., Curitiba, PR 81530-900 Brazil
| | - Maria Lucia Masson
- Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Parana, Av. Francisco Heráclito dos Santos s.n., Curitiba, PR 81530-900 Brazil
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18
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Picciotti U, Massaro A, Galiano A, Garganese F. Cheese Fortification: Review and Possible Improvements. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1874411] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Ugo Picciotti
- Dyrecta Lab s.r.l., MIUR Research Institute, Conversano (Ba), Italy
- Dipartimento Di Scienze Del Suolo, Della Pianta E Degli Alimenti (Di.S.S.P.A.), University of Bari “Aldo Moro“ (Ba), Italy
| | | | - Angelo Galiano
- Dyrecta Lab s.r.l., MIUR Research Institute, Conversano (Ba), Italy
| | - Francesca Garganese
- Dipartimento Di Scienze Del Suolo, Della Pianta E Degli Alimenti (Di.S.S.P.A.), University of Bari “Aldo Moro“ (Ba), Italy
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19
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Munekata PES, Pateiro M, Barba FJ, Dominguéz R, Gagaoua M, Lorenzo JM. Development of new food and pharmaceutical products: Nutraceuticals and food additives. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 92:53-96. [PMID: 32402447 DOI: 10.1016/bs.afnr.2019.12.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
The market of nutraceuticals and foods elaborated with natural additives are constantly growing and leading researchers and professionals of pharmaceutical and food industry to develop new products and reconsider the formulation of processed food. However, these products can only be insert into the market after extensive and well-performed scientific studies that clarify the mechanisms by which bioactive compounds can improve health status beyond nutrition or can replace conventional food additives perceived as "unhealthy" or "unfamiliar" by consumers. Therefore, scientific evidence regarding the actual health benefits and preservation/enhancement of food attributes are the crucial step in the exploration of nutraceuticals and natural food additives. In this context, several studies have been carried to identify and characterize natural bioactive compounds in aquaculture and related by-products for further production of nutraceuticals and food additives. The main purpose of this chapter is to highlight the most recent advances to explore extracts and isolated compounds from aquaculture and by-products to develop nutraceuticals and food additives.
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Affiliation(s)
- Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain
| | - Rubén Dominguéz
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Dublin, Ireland
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain.
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Peirotén Á, Álvarez I, Landete JM. Production of flavonoid and lignan aglycones from flaxseed and soy extracts by
Bifidobacterium
strains. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14459] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Ángela Peirotén
- Departamento de Tecnología de Alimentos Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) Carretera de La Coruña Km 7.5 28040 Madrid Spain
| | - Inmaculada Álvarez
- Unidad de Servicio de Técnicas Analíticas, Instrumentales y Microbiología (USTA) Instituto de Ciencia y Tecnología de los Alimentos y Nutrición (ICTAN‐CSIC) José Antonio Novais, 10 28040 Madrid Spain
| | - José Mª Landete
- Departamento de Tecnología de Alimentos Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) Carretera de La Coruña Km 7.5 28040 Madrid Spain
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21
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Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation. Foods 2019; 8:foods8120622. [PMID: 31783692 PMCID: PMC6963328 DOI: 10.3390/foods8120622] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 11/21/2019] [Accepted: 11/26/2019] [Indexed: 12/14/2022] Open
Abstract
Seaweed is a novel source of important nutritional compounds with interesting biological activities that could be processed into added-value products, namely gluten-free foods. In this study, two previously developed products obtained from Laminaria ochroleuca processing (liquid extract and a purée-like mixture) were incorporated in gluten-free (GF) pasta in order to develop functional products especially designed for the celiac population. The raw and cooked pastas were characterized in terms of their cooking quality parameters, nutritional composition, texture and rheological properties, and antioxidant activity. It was found that the developed GF pastas had similar mechanical and texture characteristics to the control. Both supplemented GF pastas presented a significantly (p < 0.05) higher fibre and mineral content than the control pasta.
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22
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Alternative environmental friendly process for dehydration of edible Undaria pinnatifida brown seaweed by microwave hydrodiffusion and gravity. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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23
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López-Hortas L, Domínguez H, Torres MD. Valorisation of edible brown seaweeds by the recovery of bioactive compounds from aqueous phase using MHG to develop innovative hydrogels. Process Biochem 2019. [DOI: 10.1016/j.procbio.2019.01.010] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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24
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Cheese supplementation with five species of edible seaweeds: Effect on proteolysis, lipolysis and volatile compounds. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.11.012] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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