Combination of Solid State and Submerged Fermentation Strategies to Produce a New Jellyfish-Based Food

Wild or Reared? Cassiopea andromeda Jellyfish as a Potential Biofactory

The zooxanthellate jellyfish Cassiopea andromeda (Forsskål, 1775), a Lessepsian species increasingly common in the western and central Mediterranean Sea, was investigated here to assess its potential as a source of bioactive compounds from medusa specimens both collected in the wild (the harbor of Palermo, NW Sicily) and reared under laboratory-controlled conditions. A standardized extraction protocol was used to analyze the biochemical composition of the two sampled populations in terms of protein, lipid, and pigment contents, as well as for their relative concentrations of dinoflagellate symbionts. The total extracts and their fractions were also biochemically characterized and analyzed for their in vitro antioxidant activity to quantify differences in functional compounds between wild and reared jellyfish. The two populations were similar in terms of extract yield, but with substantial differences in biomass, the number of zooxanthellae, protein and lipid contents, and fatty acid composition. The hydroalcoholic extracts obtained from jellyfish grown under controlled conditions showed greater antioxidant activity due to the presence of a higher content of bioactive compounds compared to wild jellyfish. This study could be the basis for considering the sustainable breeding of this holobiont or other similar organisms as a source of valuable compounds that can be used in the food, nutraceutical, or pharmaceutical sectors.

Assessment of heavy metals and proximate composition in jellyfish (Lobonemoides robustus Stiasny, 1920) collected from Cox's Bazar coast: Human health risk assessment

Jellyfish are known for experiencing periodic blooms in population, which occur when their density increases suddenly. The present study assessed the level of heavy metals and proximate composition in the jellyfish Lobonemoides robustus collected from Cox's Bazar coast of Bangladesh. This is the first study conducted in Bangladesh. Most of the studied metals were not possible to detect in L. robustus samples because concentrations were below the detection limit. Ca, Na, Se, and Mg were found to have safe levels in the L. robustus while the amount of Pb was recorded 0.39 ppm. The findings of Target Hazard Quotient, and Carcinogenic Risk indicate that the L. robustus is safe for human consumption (both for children and adults). Hence, it is suitable for consumption and can be exported. This study emphasizes the need for regular marine environment monitoring to ensure that the seafood harvested from these waters is safe for consumption.

Rhizostomes as a resource: The expanding exploitation of jellyfish by humans

While jellyfish are often considered to be a nuisance, their value to ecosystems and for human exploitation is shifting this perception. People have been eating jellyfish for millennia. In recent decades, the scale of jellyfish fisheries has expanded dramatically, with annual catches in the hundreds of thousands of tonnes. The overwhelming majority of jellyfish species targeted for human consumption are from the order Rhizostomeae, which can also be fed to livestock and certain species in mariculture operations. The use of rhizostome jellyfish is expanding beyond food applications, such as pharmaceuticals and cosmetics, especially for collagen and other bioactive compounds. Jellyfish collagen is high in antioxidants, can act as an immunostimulator, and has applications for tissue engineering and medical implements. Jellyfish venom extracts exhibit high biological activities, including those that are antihypertensive, antimicrobial, and anticancer. Jellyfish can also be used as fertilizers and insecticides, and jellyfish mucus appears to have potential as a filter for nanoparticles and microplastics, suggesting possible applications in wastewater treatment. Most of these applications are still in developmental stages, and beyond their use as food, jellyfish are not targeted at commercial scale, apart from collagen extraction. As research advances, exploitation of jellyfish is expected to continue expanding. Given the lack of knowledge and understanding regarding jellyfish fisheries and their management, caution should be exhibited to avoid overfishing.

Study of the effects of pasteurization and selected microbial starters on functional traits of fermented table olives

Table olives are one of the most known fruit consumed as fermented food, being a fundamental component of the Mediterranean diet. Their production and consumption continue to increase globally and represent an important economic source for the producing countries. One of the most stimulating challenges for the future is the modernization of olive fermentation process. Besides the demand for more reproducible and safer production methods that could be able to reduce product losses and potential risks, producers and consumers are increasingly attracted by the final product characteristics and properties on human health. In this study, the contribution of microbial starters to table olives was fully described in terms of specific enzymatic and microbiological profiles, nutrient components, fermentation-derived compounds, and content of bioactive compounds. The use of microbial starters from different sources was tested considering their technological features and potential ability to improve the functional traits of fermented black table olives. For each fermentation assay, the effects of controlled temperature (kept at 20 °C constantly) versus not controlled environmental conditions (oscillating between 7 and 17 °C), as well as the consequences of the pasteurization treatment were tested on the final products. Starter-driven fermentation strategies seemed to increase both total phenolic content and total antioxidant activity. Herein, among all the tested microbial starters, we provide data indicating that two bacterial strains (Leuconostoc mesenteroides KT 5-1 and Lactiplantibacillus plantarum BC T3-35), and two yeast strains (Saccharomyces cerevisiae 10A and Debaryomyces hansenii A15-44) were the better ones related to enzyme activities, total phenolic content and antioxidant activity. We also demonstrated that the fermentation of black table olives under not controlled environmental temperature conditions was more promising than the controlled level of 20 °C constantly in terms of technological and functional properties considered in this study. Moreover, we confirmed that the pasteurization process had a role in enhancing the levels of antioxidant compounds.

Novel Fermentation Strategies of Strawberry Tree Arbutus unedo Fruits to Obtain High Nutritional Value Products

The strawberry tree (Arbustus unedo) is a medicinal plant and an important source of biocompounds, potentially useful for pharmaceutical and chemical applications to prevent or treat several human diseases. The strawberry tree fruits have usually been used to produce traditional products such as jams and jellies and to obtain fermented alcoholic drinks, representing the most valuable derivative products. Other fermented products are potentially interesting for their nutritional value; however, the fermentation process needs to be controlled and standardized to obtain high-quality products/ingredients. In this work, we investigated two different fermentative procedures, using strawberry tree whole fruit and fruit paste as matrices inoculated with a selected starter strain of Saccharomyces cerevisiae LI 180-7. The physical, chemical, microbiological and nutritional properties of fermented products were evaluated, as well as their antioxidant activity. The new obtained fermented products are enriched in organic acids (acetic acid varied from 39.58 and 57.21 mg/g DW and lactic acid from 85.33 to 114.1 mg/g DW) and have better nutritional traits showing a higher amount of total polyphenols (phenolic acids, flavonoids and anthocyanins) that ranged from 1852 mg GAE/100 g DW to 2682 mg GAE/100 g DW. Also, the amount of isoprenoid increased ranging from 155.5 μg/g DW to 164.61 μg/g DW. In this regard, the most promising strategy seemed to be the fermentation of the fruit paste preparation; while the extract of fermented whole fruits showed the most powerful antioxidant activity. Finally, a preliminary attempt to produce a food prototype enriched in fermented strawberry tree fruits suggested the whole fruit fermented sample as the most promising from a preliminary sensory analysis.

Green Chemistry to Valorize Seafood Side Streams: An Ecofriendly Roadmap toward Sustainability

A major challenge facing sustainable seafood production is the voluminous amounts of nutrient-rich seafood side streams consisting of by-catch, processing discards, and process effluents. There is a lack of a comprehensive model for optimal valorization of the side streams. Upcoming green chemistry-based processing has the potential to recover diverse valuable compounds from seafood side streams in an ecofriendly manner. Microbial and enzymatic bioconversions form major green processes capable of releasing biomolecules from seafood matrices under mild conditions. Novel green solvents, because of their low toxicity and recyclable nature, can extract bioactive compounds. Nonthermal technologies such as ultrasound, supercritical fluid, and membrane filtration can complement green extractions. The extracted proteins, peptides, polyunsaturated fatty acids, chitin, chitosan, and others function as nutraceuticals, food supplements, additives, etc. Green processing can address environmental, economic, and technological challenges of valorization of seafood side streams, thereby supporting sustainable seafood production. Green processing can also encourage bioenergy production. Multiple green processes, integrated in a marine biorefinery, can optimize valorization on a zero-waste trade-off, for a circular blue economy. A green chemistry-based valorization framework has the potential to meet the Sustainable Development Goals (SDGs) of the United Nations.

Liquid submerged fermentation by selected microbial strains for onion skins valorization and its effects on polyphenols

Onion skins, actually recycled as organic fertilizers, could be used as a substrate in environmental-friendly bioprocesses to recover high-value bioactive compounds and food ingredients.In this work, a bioprospecting method was carried out including 94 bacterial and 45 yeast strains from several agri-food and environmental niches to verify their ability to grow on onion skins as unique nutrients source.Red and yellow onion skins were assessed by newly selected starter-driven liquid submerged fermentation assays mainly aimed at the release and modification of polyphenols through microbial activities. Fermented onion skins were also investigated as a inexpensive favourable source of microbial enzymes (amylases, proteases, lipases, esterases, cellulases, xylanases).In red onion skins, the treatment with Lactiplantibacillus plantarum TB 11-32 produced a slight increase of bioactive compounds in terms of total phenolics, whereas with the yeast strain Zygosaccharomyces mrakii CL 30 - 29 the quercetin aglycone content increased of about 25% of the initial raw material.In yellow onion skins inoculated, the highest content of phenolic compounds was detected with the yeast strain Saccharomyces cerevisiae En SC, while quercetin aglycone increased of about 60% of the initial raw material in presence of the bacterial strain L. plantarum C 180 - 34.In conclusion, the proposed microbial pre-treatment method can be a potential strategy to re-use onion skins as a fermentation substrate, and as a first step in the development of a biorefinery process to produce value-added products from onion by-products.

The Zooxanthellate Jellyfish Holobiont Cassiopea andromeda, a Source of Soluble Bioactive Compounds

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.