1
|
Effects of Heat Treatment Processes: Health Benefits and Risks to the Consumer. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11188740] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Macroalgae are a biological group that has mainly been used in Asian countries; however, the interest shown by Western society is recent, its application in the industrial sector having increased in the last few decades. Seaweeds are filled with properties which are beneficial to our health. To use them as food and enhance these properties, heat has been used on them. This process alters the bioactive compounds. If we study the levels of moisture, they can vary according to the drying methods used. High values of moisture can lead to a short shelf life due to oxidation, microbial or enzyme activity, so controlling these values is highly recommended. Heat causes enzymatic activity as well as oxidation, which leads to degradation of phenolic compounds in comparison with freeze-drying, which causes fewer losses of these components. Due to the same occurrences, lipid content can also vary, modifying the bioactive compounds and their benefits. Pigments are some of the components most affected by heat, since, through this process, seaweeds or seaweed products can suffer a change in color. Iodine in macroalgae can decrease drastically; on the other hand, protein yield can be greatly enhanced. Some studies showed that the amount of arsenic in raw seaweeds was higher than when they were heat processed, and that arsenic values varied when different heat treatments were applied. Additionally, another study showed that heat can alter protein yield in specific species and have a different effect on other species.
Collapse
|
2
|
An Overview on Effects of Processing on the Nutritional Content and Bioactive Compounds in Seaweeds. Foods 2021; 10:foods10092168. [PMID: 34574278 PMCID: PMC8471530 DOI: 10.3390/foods10092168] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 09/09/2021] [Accepted: 09/10/2021] [Indexed: 01/21/2023] Open
Abstract
The effect of the different processing technologies and the extraction techniques on the bioactive compounds and nutritional value of seaweeds is reviewed in this study. This work presents and discusses the main seaweeds treatments such as drying, heating, and culinary treatments, and how they affect their nutritional value, the bioactive compounds, and antioxidant capacity. Some examples of traditional and green extraction technologies for extracting seaweeds bioactive components are also presented. The last trends and research on the development of seaweed-based food products is also covered in this review. The use of environmentally friendly extraction procedures, as well as the development of new healthy seaweed-based foods, is expected to grow in the near future.
Collapse
|
3
|
Swinscoe I, Oliver DM, Ørnsrud R, Quilliam RS. The microbial safety of seaweed as a feed component for black soldier fly (Hermetia illucens) larvae. Food Microbiol 2020; 91:103535. [PMID: 32539946 DOI: 10.1016/j.fm.2020.103535] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 03/23/2020] [Accepted: 04/23/2020] [Indexed: 01/12/2023]
Abstract
Farmed insects can offer an environmentally sustainable aquafeed or livestock feed ingredient. The value of black soldier fly (Hermetia illucens) (BSF) larvae could be improved by enrichment in omega-3 through the dietary inclusion of seaweed. However, the industry practice of drying seaweed at low temperatures to retain nutritional properties may benefit the survival of human pathogenic bacteria, particularly if the seaweed has been harvested from contaminated water. Here we have demonstrated that E. coli and E. coli O157:H7 died-off in seaweed dried at 50 °C, although both were detected in the dried powder following 72 h storage. V. parahaemolyticus fell below the level of detection in stored seaweed after drying at ≥ 50 °C, but L. monocytogenes remained detectable, and continued to grow in seaweed dried at ≤60 °C. Therefore, drying seaweed at low temperatures risks pathogen carry-over into insects destined for animal feed. BSF larvae reared on an artificially contaminated seaweed-supplemented diet also became contaminated by all four bacteria present in the supplement. Water quality at seaweed harvesting sites, seaweed desiccation, and insect rearing practices, represent critical points where development of regulatory standards could achieve targeted control of pathogenic hazards.
Collapse
Affiliation(s)
- Isobel Swinscoe
- Biological and Environmental Sciences, Faculty of Natural Sciences, University of Stirling, Stirling, FK9 4LA, UK.
| | - David M Oliver
- Biological and Environmental Sciences, Faculty of Natural Sciences, University of Stirling, Stirling, FK9 4LA, UK
| | - Robin Ørnsrud
- Institute of Marine Research, P.O. box 1870 Nordnes, NO-5817, Bergen, Norway
| | - Richard S Quilliam
- Biological and Environmental Sciences, Faculty of Natural Sciences, University of Stirling, Stirling, FK9 4LA, UK
| |
Collapse
|
4
|
Agregán R, Lorenzo JM, Munekata PES, Dominguez R, Carballo J, Franco D. Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage. Food Res Int 2017; 99:1095-1102. [PMID: 28865620 DOI: 10.1016/j.foodres.2016.10.029] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2016] [Revised: 10/14/2016] [Accepted: 10/16/2016] [Indexed: 01/18/2023]
Abstract
In this research the antioxidant activity of water extracts of Bifurcaria bifurcata (BBE) at different dose against butylated hydroxytoluene (BHT) was evaluated in canola oil. Water extracts were firstly characterized in terms of total solid and polyphenolic compound contents, and their antioxidant activity together with that of BHT was evaluated using several in vitro tests (DPPH, ABTS, ORAC and FRAP). Next, the progress of lipid oxidation was assessed in canola oil added with five BBE concentrations (200, 400, 600, 800 and 1000ppm) and two BHT concentrations (50 and 200ppm) using an accelerated oxidation test. The progress in lipid oxidation was monitored by assessing some chemical indices (peroxide value, p-anisidine value, and conjugated dienes) during oil storage and some volatile compounds at the end of the storage period. BBE showed a significant antioxidant effect, being this ability concentration-dependent. The extent of lipid oxidation was inversely related to BBE dose, specially with regard to primary oxidation products. At the highest level of BBE, significant decreases of primary and secondary oxidation products, with respect to the control, were obtained with reduction percentages of 71.53%, 72.78%, 68.17% and 71.3% for peroxides, conjugated dienes, p-anisidine and TOTOX values, respectively. A level of 600ppm or higher concentration of the extract inhibits the lipid oxidation in a similar way than BHT at 200ppm. Regarding the inhibition of the formation of volatile compounds, both BBE and BHT strongly inhibited the formation of volatiles during oil storage, being this inhibition similar for all the concentrations of BBE and BHT essayed. Overall, results indicated that BBE can be used as a potential natural additive for improving oxidative stability of canola oil.
Collapse
Affiliation(s)
- Rubén Agregán
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - Paulo E S Munekata
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900, Pirassununga, São Paulo, Brazil
| | - Ruben Dominguez
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - Javier Carballo
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004, Ourense, Spain
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain.
| |
Collapse
|
5
|
Wells ML, Potin P, Craigie JS, Raven JA, Merchant SS, Helliwell KE, Smith AG, Camire ME, Brawley SH. Algae as nutritional and functional food sources: revisiting our understanding. JOURNAL OF APPLIED PHYCOLOGY 2016; 29:949-982. [PMID: 28458464 PMCID: PMC5387034 DOI: 10.1007/s10811-016-0974-5] [Citation(s) in RCA: 539] [Impact Index Per Article: 67.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2016] [Revised: 09/25/2016] [Accepted: 09/26/2016] [Indexed: 05/21/2023]
Abstract
Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is a limited understanding of nutritional composition across algal species, geographical regions, and seasons, all of which can substantially affect their dietary value. The second issue is quantifying which fractions of algal foods are bioavailable to humans, and which factors influence how food constituents are released, ranging from food preparation through genetic differentiation in the gut microbiome. Third is understanding how algal nutritional and functional constituents interact in human metabolism. Superimposed considerations are the effects of harvesting, storage, and food processing techniques that can dramatically influence the potential nutritive value of algal-derived foods. We highlight this rapidly advancing area of algal science with a particular focus on the key research required to assess better the health benefits of an alga or algal product. There are rich opportunities for phycologists in this emerging field, requiring exciting new experimental and collaborative approaches.
Collapse
Affiliation(s)
- Mark L. Wells
- School of Marine Sciences, University of Maine, Orono, ME 04469 USA
| | - Philippe Potin
- Integrative Biology of Marine Models, Station Biologique Roscoff, CNRS-Université Pierre et Marie Curie, Place Georges Teissier, 29680 Roscoff, France
| | - James S. Craigie
- National Research Council of Canada, 1411 Oxford Street, Halifax, NS B3H 3Z1 Canada
| | - John A. Raven
- Division of Plant Sciences, University of Dundee (James Hutton Inst), Invergowrie, Dundee, DD2 5DA Scotland UK
- Plant Functional Biology and Climate Change Cluster, University of Technology Sydney, Ultimo, NSW 2007 Australia
| | - Sabeeha S. Merchant
- Department of Chemistry & Biochemistry, University of California-Los Angeles, 607 Charles E. Young Dr., East, Los Angeles, CA 90095-1569 USA
| | - Katherine E. Helliwell
- Department of Plant Sciences, University of Cambridge, Downing St., Cambridge, CB2 3EA UK
- Marine Biological Association of the UK, Citadel Hill, Plymouth, PL1 2PB UK
| | - Alison G. Smith
- Department of Plant Sciences, University of Cambridge, Downing St., Cambridge, CB2 3EA UK
| | - Mary Ellen Camire
- School of Food and Agriculture, University of Maine, Orono, ME 04469 USA
| | - Susan H. Brawley
- School of Marine Sciences, University of Maine, Orono, ME 04469 USA
| |
Collapse
|
6
|
Nuñez M, Picon A. Seaweeds in yogurt and quark supplementation: influence of five dehydrated edible seaweeds on sensory characteristics. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13298] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Manuel Nuñez
- Departamento de Tecnología de Alimentos; INIA; Carretera de La Coruña km 7 Madrid 28040 Spain
| | - Antonia Picon
- Departamento de Tecnología de Alimentos; INIA; Carretera de La Coruña km 7 Madrid 28040 Spain
| |
Collapse
|
7
|
Alves C, Pinteus S, Simões T, Horta A, Silva J, Tecelão C, Pedrosa R. Bifurcaria bifurcata: a key macro-alga as a source of bioactive compounds and functional ingredients. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13135] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Celso Alves
- MARE - Marine and Environmental Sciences Centre; ESTM; Instituto Politécnico de Leiria; 2520-641 Peniche Portugal
| | - Susete Pinteus
- MARE - Marine and Environmental Sciences Centre; ESTM; Instituto Politécnico de Leiria; 2520-641 Peniche Portugal
| | - Tiago Simões
- MARE - Marine and Environmental Sciences Centre; ESTM; Instituto Politécnico de Leiria; 2520-641 Peniche Portugal
| | - André Horta
- MARE - Marine and Environmental Sciences Centre; ESTM; Instituto Politécnico de Leiria; 2520-641 Peniche Portugal
| | - Joana Silva
- MARE - Marine and Environmental Sciences Centre; ESTM; Instituto Politécnico de Leiria; 2520-641 Peniche Portugal
| | - Carla Tecelão
- MARE - Marine and Environmental Sciences Centre; ESTM; Instituto Politécnico de Leiria; 2520-641 Peniche Portugal
- Instituto Superior de Agronomia; LEAF; Universidade de Lisboa; Tapada da Ajuda 1349-017 Lisbon Portugal
| | - Rui Pedrosa
- MARE - Marine and Environmental Sciences Centre; ESTM; Instituto Politécnico de Leiria; 2520-641 Peniche Portugal
| |
Collapse
|
8
|
|
9
|
Costa BR, Rocha SF, Rodrigues MCK, Pohndorf RS, Larrosa APQ, Pinto LAA. Physicochemical characteristics of the Spirulinasp. dried in heat pump and conventional tray dryers. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12930] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bruna R. Costa
- Unit Operations Laboratory; School of Chemistry and Food; Federal University of Rio Grande - FURG; km 8 Italia Avenue 96203-900 Rio Grande RS Brazil
| | - Silva F. Rocha
- Unit Operations Laboratory; School of Chemistry and Food; Federal University of Rio Grande - FURG; km 8 Italia Avenue 96203-900 Rio Grande RS Brazil
| | - Marla C. K. Rodrigues
- Unit Operations Laboratory; School of Chemistry and Food; Federal University of Rio Grande - FURG; km 8 Italia Avenue 96203-900 Rio Grande RS Brazil
| | - Ricardo S. Pohndorf
- Unit Operations Laboratory; School of Chemistry and Food; Federal University of Rio Grande - FURG; km 8 Italia Avenue 96203-900 Rio Grande RS Brazil
| | - Ana P. Q. Larrosa
- Unit Operations Laboratory; School of Chemistry and Food; Federal University of Rio Grande - FURG; km 8 Italia Avenue 96203-900 Rio Grande RS Brazil
| | - Luiz A. A. Pinto
- Unit Operations Laboratory; School of Chemistry and Food; Federal University of Rio Grande - FURG; km 8 Italia Avenue 96203-900 Rio Grande RS Brazil
| |
Collapse
|
10
|
Boisvert C, Beaulieu L, Bonnet C, Pelletier É. Assessment of the Antioxidant and Antibacterial Activities of Three Species of Edible Seaweeds. J Food Biochem 2015. [DOI: 10.1111/jfbc.12146] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Catherine Boisvert
- Institute of Nutrition and Functional Foods (INAF); Department of Food and Nutrition Sciences; Université Laval; 2425 rue de l'Agriculture Québec Quebec G1V 0A6 Canada
- Institut des Sciences de la Mer de Rimouski; Université du Québec à Rimouski; Rimouski Quebec Canada
| | - Lucie Beaulieu
- Institute of Nutrition and Functional Foods (INAF); Department of Food and Nutrition Sciences; Université Laval; 2425 rue de l'Agriculture Québec Quebec G1V 0A6 Canada
- Department of Biology, Chemistry and Geography; Université du Québec à Rimouski; 300 allée des Ursulines Rimouski Quebec G5L 3A1 Canada
| | - Claudie Bonnet
- Institute of Nutrition and Functional Foods (INAF); Department of Food and Nutrition Sciences; Université Laval; 2425 rue de l'Agriculture Québec Quebec G1V 0A6 Canada
- Department of Biology, Chemistry and Geography; Université du Québec à Rimouski; 300 allée des Ursulines Rimouski Quebec G5L 3A1 Canada
| | - Émilien Pelletier
- Institut des Sciences de la Mer de Rimouski; Université du Québec à Rimouski; Rimouski Quebec Canada
| |
Collapse
|
11
|
Amorim-Carrilho K, Lage-Yusty MA, López-Hernández J. Variation of bioactive compounds in dried seaweedHimanthalia elongatasubjected to different culinary processes. CYTA - JOURNAL OF FOOD 2014. [DOI: 10.1080/19476337.2013.877082] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
12
|
Heffernan N, Smyth TJ, FitzGerald RJ, Soler-Vila A, Brunton N. Antioxidant activity and phenolic content of pressurised liquid and solid-liquid extracts from four Irish origin macroalgae. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12512] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Natalie Heffernan
- Department of Food Biosciences; Teagasc Food Research Centre; Ashtown, Dublin 15 Ireland
- Department of Life Science; University of Limerick; Limerick Ireland
| | - Thomas J. Smyth
- Department of Food Biosciences; Teagasc Food Research Centre; Ashtown, Dublin 15 Ireland
| | | | - Anna Soler-Vila
- Irish Seaweed Research Group; Ryan Institute (Environmental Marine and Energy Research); National University of Ireland Galway; Galway Ireland
| | - Nigel Brunton
- School of Agriculture and Food Science; University College Dublin; Belfield, Dublin 4 Ireland
| |
Collapse
|