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Kumar A, Hanjabam MD, Kishore P, Uchoi D, Panda SK, Mohan CO, Chatterjee NS, Zynudheen AA, Ravishankar CN. Exploitation of Seaweed Functionality for the Development of Food Products. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03023-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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Thambi A, Chakraborty K. Brown and Red Marine Macroalgae as Novel Bioresources of Promising Medicinal Properties. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2035877] [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)
- Anjaly Thambi
- Marine Biotechnology Division, Central Marine Fisheries Research Institute, Cochin, India
- Department of Applied Chemistry, Cochin University of Science and Technology, South Kalamassery, Cochin, India
| | - Kajal Chakraborty
- Department of Applied Chemistry, Cochin University of Science and Technology, South Kalamassery, Cochin, India
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Meng W, Mu T, Marco GV. Seaweeds and microalgal biomass: The future of food and nutraceuticals. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00014-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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Polat S, Trif M, Rusu A, Šimat V, Čagalj M, Alak G, Meral R, Özogul Y, Polat A, Özogul F. Recent advances in industrial applications of seaweeds. Crit Rev Food Sci Nutr 2021:1-30. [PMID: 34875930 DOI: 10.1080/10408398.2021.2010646] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Seaweeds have been generally utilized as food and alternative medicine in different countries. They are specifically used as a raw material for wine, cheese, soup, tea, noodles, etc. In addition, seaweeds are potentially good resources of protein, vitamins, minerals, carbohydrates, essential fatty acids and dietary fiber. The quality and quantity of biologically active compounds in seaweeds depend on season and harvesting period, seaweed geolocation as well as ecological factors. Seaweeds or their extracts have been studied as innovative sources for a variety of bioactive compounds such as polyunsaturated fatty acids, polyphenols, carrageenan, fucoidan, etc. These secondary metabolites have been shown to have antioxidant, antimicrobial, antiviral, anticancer, antidiabetic, anti-inflammatory, anti-aging, anti-obesity and anti-tumour properties. They have been used in pharmaceutical/medicine, and food industries since bioactive compounds from seaweeds are regarded as safe and natural. Therefore, this article provides up-to-date information on the applications of seaweed in different industries such as pharmaceutical, biomedical, cosmetics, dermatology and agriculture. Further studies on innovative extraction methods, safety issue and health-promoting properties should be reconsidered. Moreover, the details of the molecular mechanisms of seaweeds and their bioactive compounds for physiological activities are to be clearly elucidated.
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Affiliation(s)
- Sevim Polat
- Department of Marine Biology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Monica Trif
- Centre for Innovative Process Engineering (CENTIV) GmbH, Syke, Germany
| | - Alexandru Rusu
- CENCIRA Agrofood Research and Innovation Centre, Cluj-Napoca, Romania
| | - Vida Šimat
- University Department of Marine Studies, University of Split, Split, Croatia
| | - Martina Čagalj
- University Department of Marine Studies, University of Split, Split, Croatia
| | - Gonca Alak
- Department of Seafood Processing Technology, Faculty of Fisheries, Ataturk University, Erzurum, Turkey
| | - Raciye Meral
- Department of Food Engineering, Faculty of Engineering, Van Yüzüncü Yıl University, Van, Turkey
| | - Yesim Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Abdurahman Polat
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
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Peñalver R, Lorenzo JM, Ros G, Amarowicz R, Pateiro M, Nieto G. Seaweeds as a Functional Ingredient for a Healthy Diet. Mar Drugs 2020; 18:E301. [PMID: 32517092 PMCID: PMC7345263 DOI: 10.3390/md18060301] [Citation(s) in RCA: 111] [Impact Index Per Article: 27.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Revised: 06/02/2020] [Accepted: 06/02/2020] [Indexed: 12/22/2022] Open
Abstract
Seaweeds have been used since ancient times as food, mainly by Asian countries, while in Western countries, their main application has been as gelling agents and colloids for the food, pharmaceuticals, and the cosmetic industry. Seaweeds are a good source of nutrients such as proteins, vitamins, minerals, and dietary fiber. Polyphenols, polysaccharides, and sterols, as well as other bioactive molecules, are mainly responsible for the healthy properties associated with seaweed. Antioxidant, anti-inflammatory, anti-cancer, and anti-diabetic properties are attributed to these compounds. If seaweeds are compared to terrestrial plants, they have a higher proportion of essential fatty acids as eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids. In addition, there are several secondary metabolites that are synthesized by algae such as terpenoids, oxylipins, phlorotannins, volatile hydrocarbons, and products of mixed biogenetic origin. Therefore, algae can be considered as a natural source of great interest, since they contain compounds with numerous biological activities and can be used as a functional ingredient in many technological applications to obtain functional foods.
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Affiliation(s)
- Rocío Peñalver
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Campus Mare Nostrum, 30100 Espinardo, Spain; (R.P.); (G.R.); (G.N.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain;
| | - Gaspar Ros
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Campus Mare Nostrum, 30100 Espinardo, Spain; (R.P.); (G.R.); (G.N.)
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland;
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain;
| | - Gema Nieto
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Campus Mare Nostrum, 30100 Espinardo, Spain; (R.P.); (G.R.); (G.N.)
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Vieira EF, Soares C, Machado S, Oliva-Teles MT, Correia M, João Ramalhosa M, Carvalho A, Domingues VF, Antunes F, Morais S, Delerue-Matos C. Development of New Canned Chub Mackerel Products Incorporating Edible Seaweeds-Influence on the Minerals and Trace Elements Composition. Molecules 2020; 25:E1133. [PMID: 32138318 PMCID: PMC7179164 DOI: 10.3390/molecules25051133] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 02/27/2020] [Accepted: 03/02/2020] [Indexed: 11/17/2022] Open
Abstract
This study aimed to develop new canned chub mackerel products incorporating edible seaweeds (Ascophyllum nodosum, Fucus spiralis, Saccorhiza polyschides, Chondrus crispus, Porphyra sp. and Ulva sp.) harvested in the Portuguese North-Central coast, with simultaneous sensory improvement and minerals enrichment. Two processes were compared, namely the addition of seaweeds in i) the canning step and ii) in the brining step (as the replacement for salt). The concentrations of four macrominerals (Na, K, Ca and Mg), chloride, and twelve trace elements (Co, Cu, Fe, I, Li, Mn, Mo, Rb, Se, Sr, V and Zn) were determined by high-resolution continuum source flame atomic absorption spectrometry (HR-CS-FAAS) and inductively coupled plasma mass spectrometry (ICP-MS), respectively. Results showed that canned chub mackerel incorporating C. crispus and F. spiralis was found to be the preferred sensory option, also exhibiting contents enriched with Cl, Co, Cu, Fe, I, Li, Mg, Mn, Mo, Na, Rb, Se, and Sr. This effect was more pronounced when both seaweed species were added to replace the salt added in the brining step.
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Affiliation(s)
- Elsa F. Vieira
- REQUIMTE—LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (E.F.V.); (C.S.); (S.M.); (M.T.O.-T.); (M.C.); (M.J.R.); (A.C.); (V.F.D.); (C.D.-M.)
| | - Cristina Soares
- REQUIMTE—LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (E.F.V.); (C.S.); (S.M.); (M.T.O.-T.); (M.C.); (M.J.R.); (A.C.); (V.F.D.); (C.D.-M.)
| | - Susana Machado
- REQUIMTE—LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (E.F.V.); (C.S.); (S.M.); (M.T.O.-T.); (M.C.); (M.J.R.); (A.C.); (V.F.D.); (C.D.-M.)
| | - M. Teresa Oliva-Teles
- REQUIMTE—LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (E.F.V.); (C.S.); (S.M.); (M.T.O.-T.); (M.C.); (M.J.R.); (A.C.); (V.F.D.); (C.D.-M.)
| | - Manuela Correia
- REQUIMTE—LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (E.F.V.); (C.S.); (S.M.); (M.T.O.-T.); (M.C.); (M.J.R.); (A.C.); (V.F.D.); (C.D.-M.)
| | - Maria João Ramalhosa
- REQUIMTE—LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (E.F.V.); (C.S.); (S.M.); (M.T.O.-T.); (M.C.); (M.J.R.); (A.C.); (V.F.D.); (C.D.-M.)
| | - Ana Carvalho
- REQUIMTE—LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (E.F.V.); (C.S.); (S.M.); (M.T.O.-T.); (M.C.); (M.J.R.); (A.C.); (V.F.D.); (C.D.-M.)
| | - Valentina F. Domingues
- REQUIMTE—LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (E.F.V.); (C.S.); (S.M.); (M.T.O.-T.); (M.C.); (M.J.R.); (A.C.); (V.F.D.); (C.D.-M.)
| | - Filipa Antunes
- WEDOTECH—Companhia de Ideias e de Tecnologias, Lda, Rua do Seixal, 108, 4000-521 Porto, Portugal;
| | - Simone Morais
- REQUIMTE—LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (E.F.V.); (C.S.); (S.M.); (M.T.O.-T.); (M.C.); (M.J.R.); (A.C.); (V.F.D.); (C.D.-M.)
| | - Cristina Delerue-Matos
- REQUIMTE—LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (E.F.V.); (C.S.); (S.M.); (M.T.O.-T.); (M.C.); (M.J.R.); (A.C.); (V.F.D.); (C.D.-M.)
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Isolation of crude fucoidan from Sargassum wightii using conventional and ultra-sonication extraction methods. ACTA ACUST UNITED AC 2019. [DOI: 10.1016/j.bcdf.2019.100200] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Circuncisão AR, Catarino MD, Cardoso SM, Silva AMS. Minerals from Macroalgae Origin: Health Benefits and Risks for Consumers. Mar Drugs 2018; 16:md16110400. [PMID: 30360515 PMCID: PMC6266857 DOI: 10.3390/md16110400] [Citation(s) in RCA: 104] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Revised: 10/17/2018] [Accepted: 10/18/2018] [Indexed: 01/31/2023] Open
Abstract
Seaweeds are well-known for their exceptional capacity to accumulate essential minerals and trace elements needed for human nutrition, although their levels are commonly very variable depending on their morphological features, environmental conditions, and geographic location. Despite this variability, accumulation of Mg, and especially Fe, seems to be prevalent in Chlorophyta, while Rhodophyta and Phaeophyta accumulate higher concentrations of Mn and I, respectively. Both red and brown seaweeds also tend to accumulate higher concentrations of Na, K, and Zn than green seaweeds. Their valuable mineral content grants them great potential for application in the food industry as new ingredients for the development of numerous functional food products. Indeed, many studies have already shown that seaweeds can be used as NaCl replacers in common foods while increasing their content in elements that are oftentimes deficient in European population. In turn, high concentrations of some elements, such as I, need to be carefully addressed when evaluating seaweed consumption, since excessive intake of this element was proven to have negative impacts on health. In this regard, studies point out that although very bioaccessible, I bioavailability seems to be low, contrarily to other elements, such as Na, K, and Fe. Another weakness of seaweed consumption is their capacity to accumulate several toxic metals, which can pose some health risks. Therefore, considering the current great expansion of seaweed consumption by the Western population, specific regulations on this subject should be laid down. This review presents an overview of the mineral content of prevalent edible European macroalgae, highlighting the main factors interfering in their accumulation. Furthermore, the impact of using these marine vegetables as functional ingredients or NaCl replacers in foods will be discussed. Finally, the relationship between macroalgae’s toxic metals content and the lack of European legislation to regulate them will be addressed.
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Affiliation(s)
- Ana R Circuncisão
- Department of Chemistry & Organic Chemistry, Natural Products and Food Stuffs Research Unit (QOPNA), University of Aveiro, Aveiro 3810-193, Portugal.
| | - Marcelo D Catarino
- Department of Chemistry & Organic Chemistry, Natural Products and Food Stuffs Research Unit (QOPNA), University of Aveiro, Aveiro 3810-193, Portugal.
| | - Susana M Cardoso
- Department of Chemistry & Organic Chemistry, Natural Products and Food Stuffs Research Unit (QOPNA), University of Aveiro, Aveiro 3810-193, Portugal.
| | - Artur M S Silva
- Department of Chemistry & Organic Chemistry, Natural Products and Food Stuffs Research Unit (QOPNA), University of Aveiro, Aveiro 3810-193, Portugal.
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Neto RT, Marçal C, Queirós AS, Abreu H, Silva AMS, Cardoso SM. Screening of Ulva rigida, Gracilaria sp., Fucus vesiculosus and Saccharina latissima as Functional Ingredients. Int J Mol Sci 2018; 19:E2987. [PMID: 30274353 PMCID: PMC6212801 DOI: 10.3390/ijms19102987] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2018] [Revised: 09/22/2018] [Accepted: 09/25/2018] [Indexed: 01/12/2023] Open
Abstract
The intent of the present work was to evaluate the potential of four macroalgae prevalent in Europe, namely Ulva rigida, Gracilaria sp., Fucus vesiculosus and Saccharina latissima, for application in functional foods, either in the direct form or as extracts. Accordingly, nutritional composition, the content of phytochemical antioxidants, and the inhibitory ability of key enzymes with impacts on obesity and diabetes (α-glucosidase and pancreatic lipase) or on arterial pressure (angiotensin-I converting enzyme), were evaluated. Overall, protein, lipid, ash and fiber contents of the macroalgae ranged from 9⁻24% dw, 0.5⁻3.0% dw, 20⁻32% dw, and 37⁻45% dw, respectively, making them good candidates for nutritional supplementation of several foods, particularly due to their mineral and fiber contents. In addition, brown macroalgae, in particular F. vesiculosus, stood out for its superior phenolic content, which was reflected by its high antioxidant ability and inhibition towards α-glucosidase activity (0.032 mg/mL of hydroacetonic extract inhibited 50% of the enzyme activity).
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Affiliation(s)
- Rodrigo T Neto
- QOPNA, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
| | - Catarina Marçal
- QOPNA, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
| | - Ana S Queirós
- QOPNA, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
| | - Helena Abreu
- Algaplus-Prod. e comercialização de algas e seus derivados, Lda, 3830-196 Ílhavo, Portugal.
| | - Artur M S Silva
- QOPNA, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
| | - Susana M Cardoso
- QOPNA, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
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