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Pedersen MT, Vilgis TA, Brewer JR, Hansen PL, Clausen MP. Structural characterization of solvent-based food preparation of jellyfish. SOFT MATTER 2024; 20:495-510. [PMID: 38088053 DOI: 10.1039/d3sm00620d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2024]
Abstract
Jellyfish as a potential sustainable food material has recently gained increasing interest. However, with their soft gel-like texture and easy spoilage, it remains challenging to achieve desirable edible structures from jellyfish. The culinary preparation of jellyfish is a complex process and extends beyond conventional cooking methods. In this study, we investigate the transformation of jellyfish into crispy-like structures by manipulating their microstructural and mechanical properties through a solvent-based preparation. The study focuses on the use of "poor solvents", namely ethanol and acetone, and employs rheology measurements and quantitative microscopy techniques to analyze the effects of these solvents on the mechanical properties and microstructure of jellyfish. Our findings reveal that both ethanol and acetone lead to a significant increase in jellyfish hardness and deswelling. Notably, a micro-scale network is formed within the jellyfish matrix, and this network is then mechanically reinforced before a crispy-like texture can be obtained. Our study points to solvent polarity as also being a crucial factor for creating these effects and determines an upper polarity limit in the range of 12.2-12.9 MPa1/2 for added solvents, corresponding to approximately 60% of added ethanol or 70% of added acetone. Our study highlights that solvent-based preparation serves as a "reverse cooking" technique, where mechanical modification rather than traditional softening mechanisms are employed to stabilize and strengthen the microstructures and fibers of jellyfish. By elucidating the underlying mechanisms of solvent-induced stabilization, our findings may facilitate the development of innovative and sustainable culinary practices, paving the way for broader applications of jellyfish and other soft edible materials in the gastronomic landscape.
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Affiliation(s)
- Mie T Pedersen
- SDU Biotechnology, Department of Green Technology, University of Southern Denmark, Campusvej 55, DK-5230, Denmark.
| | | | - Jonathan R Brewer
- Department of Molecular Biology and Biochemistry & Danish Molecular Biomedical Imaging Center (DaMBIC), University of Southern Denmark, Denmark
| | - Per L Hansen
- Department of Mechanical and Production Engineering, Aarhus University, Aarhus, Denmark
| | - Mathias P Clausen
- SDU Biotechnology, Department of Green Technology, University of Southern Denmark, Campusvej 55, DK-5230, Denmark.
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De Domenico S, De Rinaldis G, Mammone M, Bosch-Belmar M, Piraino S, Leone A. The Zooxanthellate Jellyfish Holobiont Cassiopea andromeda, a Source of Soluble Bioactive Compounds. Mar Drugs 2023; 21:md21050272. [PMID: 37233466 DOI: 10.3390/md21050272] [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: 03/06/2023] [Revised: 04/17/2023] [Accepted: 04/21/2023] [Indexed: 05/27/2023] Open
Abstract
Cassiopea andromeda (Forsskål, 1775), commonly found across the Indo-Pacific Ocean, the Red Sea, and now also in the warmest areas of the Mediterranean Sea, is a scyphozoan jellyfish that hosts autotrophic dinoflagellate symbionts (family Symbiodiniaceae). Besides supplying photosynthates to their host, these microalgae are known to produce bioactive compounds as long-chain unsaturated fatty acids, polyphenols, and pigments, including carotenoids, with antioxidant properties and other beneficial biological activities. By the present study, a fractionation method was applied on the hydroalcoholic extract from two main body parts (oral arms and umbrella) of the jellyfish holobiont to obtain an improved biochemical characterization of the obtained fractions from the two body parts. The composition of each fraction (i.e., proteins, phenols, fatty acids, and pigments) as well as the associated antioxidant activity were analyzed. The oral arms proved richer in zooxanthellae and pigments than the umbrella. The applied fractionation method was effective in separating pigments and fatty acids into a lipophilic fraction from proteins and pigment-protein complexes. Therefore, the C. andromeda-dinoflagellate holobiont might be considered as a promising natural source of multiple bioactive compounds produced through mixotrophic metabolism, which are of interest for a wide range of biotechnological applications.
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Affiliation(s)
- Stefania De Domenico
- Istituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche (CNR-ISPA, Lecce), 73100 Lecce, Italy
- Dipartimento di Scienze e Tecnologie Ambientali, Università del Salento, 73100 Lecce, Italy
| | - Gianluca De Rinaldis
- Istituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche (CNR-ISPA, Lecce), 73100 Lecce, Italy
- Istituto di Nanotecnologia, Consiglio Nazionale delle Ricerche (CNR-NANOTEC), 73100 Lecce, Italy
| | - Marta Mammone
- Dipartimento di Scienze e Tecnologie Ambientali, Università del Salento, 73100 Lecce, Italy
| | - Mar Bosch-Belmar
- Dipartimento Scienze della Terra e del Mare, Università degli Studi di Palermo, 90133 Palermo, Italy
| | - Stefano Piraino
- Dipartimento di Scienze e Tecnologie Ambientali, Università del Salento, 73100 Lecce, Italy
- Research Unit Lecce, Consorzio Nazionale Interuniversitario per le Scienze del Mare (CoNISMa), 73100 Lecce, Italy
- National Biodiversity Future Center (NBFC), S.c.a.r.l., 90133 Palermo, Italy
| | - Antonella Leone
- Istituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche (CNR-ISPA, Lecce), 73100 Lecce, Italy
- Research Unit Lecce, Consorzio Nazionale Interuniversitario per le Scienze del Mare (CoNISMa), 73100 Lecce, Italy
- National Biodiversity Future Center (NBFC), S.c.a.r.l., 90133 Palermo, Italy
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Ramires FA, Bleve G, De Domenico S, Leone A. Combination of Solid State and Submerged Fermentation Strategies to Produce a New Jellyfish-Based Food. Foods 2022; 11:3974. [PMID: 36553715 PMCID: PMC9778331 DOI: 10.3390/foods11243974] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/03/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022] Open
Abstract
This study describes the set-up and optimization of a fermentation strategy applied to a composite raw material containing jellyfish biomass as the principal ingredient. New fermented food was developed by combining fresh jellyfish Rhizostoma pulmo and the sequential solid-state submerged liquid fermentation method used in Asian countries for processing a high-salt-containing raw material. Aspergillus oryzae was used to drive the first fermentation, conducted in solid-state conditions, of a jellyfish-based product, here named Jelly paste. The second fermentation was performed by inoculating the Jelly paste with different selected bacteria and yeasts, leading to a final product named fermented Jellyfish paste. For the first time, a set of safety parameters necessary for monitoring and describing a jellyfish-based fermented food was established. The new fermented products obtained by the use of Debaryomyces hansenii BC T3-23 yeast strain and the Bacillus amyloliquefaciens MS3 bacterial strain revealed desirable nutritional traits in terms of protein, lipids and total phenolic content, as well as valuable total antioxidant activity. The obtained final products also showed a complex enzyme profile rich in amylase, protease and lipase activities, thus making them characterized by unique composite sensory odor descriptors (umami, smoked, dried fruit, spices).
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Affiliation(s)
- Francesca Anna Ramires
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, 73100 Lecce, Italy
| | - Gianluca Bleve
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, 73100 Lecce, Italy
| | - Stefania De Domenico
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, 73100 Lecce, Italy
- Dipartimento di Biologia e Scienze Biologiche e Ambientali (DiSTeBA), Campus Ecotekne, Università del Salento, 73100 Lecce, Italy
| | - Antonella Leone
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, 73100 Lecce, Italy
- Consorzio Nazionale Interuniversitario per le Scienze del Mare (CoNISMa), Local Unit of Lecce, 73100 Lecce, Italy
- National Biodiversity Future Center (NBFC), 90133 Palermo, Italy
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4
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Jellyfish as Food: A Narrative Review. Foods 2022; 11:foods11182773. [PMID: 36140901 PMCID: PMC9498191 DOI: 10.3390/foods11182773] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 09/03/2022] [Accepted: 09/06/2022] [Indexed: 11/28/2022] Open
Abstract
Studies toward a sustainable future conducted by international organizations uniformly agree about having to change some of our present consumer behaviors. Regarding food, suggestions include eating locally farmed, less industrialized and renewable food to promote health and circularity, and limiting waste. Jellyfish are frequently sorted and discarded after being caught with fish in fishing nets and gear. In contrast, we propose utilizing this by-catch as food. This review discusses the economic value and sustainability of jellyfish, the technologies used to prepare them for human consumption, their nutritional profile and health impacts and, finally, consumer acceptability and sensory evaluation of jellyfish food products. This discussion is critical for promoting jellyfish as an important aquatic resource to support blue and circular economies.
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Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future. Foods 2022; 11:foods11172697. [PMID: 36076882 PMCID: PMC9455609 DOI: 10.3390/foods11172697] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/26/2022] [Accepted: 09/01/2022] [Indexed: 11/17/2022] Open
Abstract
Edible jellyfish are a traditional Southeast Asian food, usually prepared as a rehydrated product using a salt and alum mixture, whereas they are uncommon in Western Countries and considered as a novel food in Europe. Here, a recently developed, new approach for jellyfish processing and stabilization with calcium salt brining was upgraded by modifying the pre-treatment step of freshly caught jellyfish and successfully applied to several edible species. Treated jellyfish obtained by the application of the optimized version of this method respected both quality and safety parameters set by EU law, including no pathogenic microorganisms, absence or negligible levels of histamine and of total volatile basic nitrogen, no heavy metals; and the total bacterial, yeast, and mold counts were either negligible or undetectable. Jellyfish treated by the presented method exhibited unique protein content, amino acid and fatty acid profiles, antioxidant activity, and texture. The optimized method, initially set up on Rhiszostoma pulmo, was also successfully applied to other edible jellyfish species (such as Cotylorhiza tuberculata, Phyllorhiza punctata, and Rhopilema nomadica) present in the Mediterranean Sea. This study discloses an innovative process for the preparation of jellyfish-based food products for potential future distribution in Europe.
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D’Ambra I, Merquiol L. Jellyfish from Fisheries By-Catches as a Sustainable Source of High-Value Compounds with Biotechnological Applications. Mar Drugs 2022; 20:266. [PMID: 35447939 PMCID: PMC9029601 DOI: 10.3390/md20040266] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 04/10/2022] [Accepted: 04/12/2022] [Indexed: 02/04/2023] Open
Abstract
The world's population growth and consequent increased demand for food, energy and materials together with the decrease of some natural resources have highlighted the compelling need to use sustainably existing resources and find alternative sources to satisfy the needs of growing and longer-aging populations. In this review, we explore the potential use of a specific fisheries by-catch, jellyfish, as a sustainable source of high-value compounds. Jellyfish are often caught up with fish into fishing gear and nets, then sorted and discarded. Conversely, we suggest that this by-catch may be used to obtain food, nutraceutical products, collagen, toxins and fluorescent compounds to be used for biomedical applications and mucus for biomaterials. These applications are based on studies which indicate the feasibility of using jellyfish for biotechnology. Because jellyfish exhibit seasonal fluctuations in abundance, jellyfish by-catches likely follow the same pattern. Therefore, this resource may not be constantly available throughout the year, so the exploitation of the variable abundances needs to be optimized. Despite the lack of data about jellyfish by-catches, the high value of their compounds and their wide range of applications suggest that jellyfish by-catches are a resource which is discarded at present, but needs to be re-evaluated for exploitation within the context of a circular economy in the era of zero waste.
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Affiliation(s)
- Isabella D’Ambra
- Integrative Marine Ecology Department, Stazione Zoologica Anton Dohrn, Villa Comunale, 80121 Napoli, Italy;
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Ranasinghe RASN, Wijesekara WLI, Perera PRD, Senanayake SA, Pathmalal MM, Marapana RAUJ. Nutritional Value and Potential Applications of Jellyfish. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2060717] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- R. A. S. N. Ranasinghe
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - W. L. I. Wijesekara
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - P. R. D. Perera
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - S. A. Senanayake
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - M. M. Pathmalal
- Department of Zoology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - R. A. U. J. Marapana
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
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De Rinaldis G, Leone A, De Domenico S, Bosch-Belmar M, Slizyte R, Milisenda G, Santucci A, Albano C, Piraino S. Biochemical Characterization of Cassiopea andromeda (Forsskål, 1775), Another Red Sea Jellyfish in the Western Mediterranean Sea. Mar Drugs 2021; 19:md19090498. [PMID: 34564160 PMCID: PMC8472248 DOI: 10.3390/md19090498] [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: 08/10/2021] [Revised: 08/27/2021] [Accepted: 08/28/2021] [Indexed: 11/16/2022] Open
Abstract
Increasing frequency of native jellyfish proliferations and massive appearance of non-indigenous jellyfish species recently concur to impact Mediterranean coastal ecosystems and human activities at sea. Nonetheless, jellyfish biomass may represent an exploitable novel resource to coastal communities, with reference to its potential use in the pharmaceutical, nutritional, and nutraceutical Blue Growth sectors. The zooxanthellate jellyfish Cassiopea andromeda, Forsskål, 1775 (Cnidaria, Rhizostomeae) entered the Levant Sea through the Suez Canal and spread towards the Western Mediterranean to reach Malta, Tunisia, and recently also the Italian coasts. Here we report on the biochemical characterization and antioxidant activity of C. andromeda specimens with a discussion on their relative biological activities. The biochemical characterization of the aqueous (PBS) and hydroalcoholic (80% ethanol) soluble components of C. andromeda were performed for whole jellyfish, as well as separately for umbrella and oral arms. The insoluble components were hydrolyzed by sequential enzymatic digestion with pepsin and collagenase. The composition and antioxidant activity of the insoluble and enzymatically digestible fractions were not affected by the pre-extraction types, resulting into collagen- and non-collagen-derived peptides with antioxidant activity. Both soluble compounds and hydrolyzed fractions were characterized for the content of proteins, phenolic compounds, and lipids. The presence of compounds coming from the endosymbiont zooxanthellae was also detected. The notable yield and the considerable antioxidant activity detected make this species worthy of further study for its potential biotechnological sustainable exploitation.
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Affiliation(s)
- Gianluca De Rinaldis
- Institute of Sciences of Food Production (CNR-ISPA, Unit of Lecce), National Research Council, Via Monteroni, 73100 Lecce, Italy; (G.D.R.); (S.D.D.); (C.A.)
- Department of Biotechnology Chemistry and Pharmacy (DBCF), Università Degli Studi Di Siena, Via A. Moro, 53100 Siena, Italy;
| | - Antonella Leone
- Institute of Sciences of Food Production (CNR-ISPA, Unit of Lecce), National Research Council, Via Monteroni, 73100 Lecce, Italy; (G.D.R.); (S.D.D.); (C.A.)
- Consorzio Nazionale Interuniversitario per le Scienze del Mare (CoNISMa, Local Unit of Lecce), Via Monteroni, 73100 Lecce, Italy;
- Correspondence: ; Tel.: +39-0832-422615
| | - Stefania De Domenico
- Institute of Sciences of Food Production (CNR-ISPA, Unit of Lecce), National Research Council, Via Monteroni, 73100 Lecce, Italy; (G.D.R.); (S.D.D.); (C.A.)
- Department of Biological and Environmental Sciences and Technologies (DiSTeBA), Campus Ecotekne, University of Salento, Via Lecce-Monteroni, 73100 Lecce, Italy
| | - Mar Bosch-Belmar
- Laboratory of Ecology, Department of Earth and Marine Sciences (DiSTeM), University of Palermo, 90128 Palermo, Italy;
| | - Rasa Slizyte
- Department of Fisheries and New Biomarine Industry, SINTEF Ocean, Brattørkaia 17C, 7010 Trondheim, Norway;
| | - Giacomo Milisenda
- Centro Interdipartimentale della Sicilia, Stazione Zoologica Anton Dohrn, Lungomare Cristoforo Colombo, 90142 Palermo, Italy;
| | - Annalisa Santucci
- Department of Biotechnology Chemistry and Pharmacy (DBCF), Università Degli Studi Di Siena, Via A. Moro, 53100 Siena, Italy;
| | - Clara Albano
- Institute of Sciences of Food Production (CNR-ISPA, Unit of Lecce), National Research Council, Via Monteroni, 73100 Lecce, Italy; (G.D.R.); (S.D.D.); (C.A.)
| | - Stefano Piraino
- Consorzio Nazionale Interuniversitario per le Scienze del Mare (CoNISMa, Local Unit of Lecce), Via Monteroni, 73100 Lecce, Italy;
- Department of Biological and Environmental Sciences and Technologies (DiSTeBA), Campus Ecotekne, University of Salento, Via Lecce-Monteroni, 73100 Lecce, Italy
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