Seaweeds as a “Palatable” Challenge between Innovation and Sustainability: A Systematic Review of Food Safety

Microbial Level and Microbiota Change of Laver in Dried Laver Processing Line During Production Seasons

To understand better the high microbial load in dried laver (Porphyra yezoensis or nori), this study analyzed the aerobic plate count (APC), coliform count, temperature change, and microbiota of processing water, laver materials, and food contact surface (FCS) samples from three processing plants during the dried laver processing season from December 2023 to April 2024. The seawater used for the first washing had a low microbial load (APCs < 1-2.85 log CFU/g; coliform < 1 log CFU/g) and was dominated by Proteobacteria, Firmicutes, and Bacteroidota. The microbial load of fresh laver (4.21-4.76 log CFU/g) remained unchanged after seawater washing, but significantly increased after continuous shredding, sponge dehydration, first drying, and with the seasonal temperature rise. The microbiota of laver before drying was vulnerable between processing steps and seasons, but consistently shifted back to fresh laver microflora and was dominated by Flavobacteriaceae after drying. The FCSs (except for the curtain), which had a high microbial load (APCs 5.25-8.26 log CFU/g; coliform 1.52-4.84 log CFU/g) with similar microbiota to seawater, caused the secondary contamination of laver during processing. This study revealed the microbial proliferation of laver and seawater microflora in the continuous processing line with high nutrients and with the seasonal processing water temperature rise caused by the local weather, highlighting the need for routine cleaning and sanitizing, better washing of fresh laver, and low temperature control for future dried laver production.

Salt use patterns and heavy metal urinary excretion

Background

Salt usage patterns have been associated with a risk of multiple diseases; however, their relationship with heavy metal exposure has not been extensively studied.

Methods

This study analyzed survey data from 11,574 NHANES participants. Weighted linear regression models were used to examine the relationship between the type of salt used by participants, the frequency of adding salt at the table, and the frequency of adding regular or seasoned salt to cooking or food preparation, and urinary concentrations of 10 heavy metals. Multiple sensitivity analyses were also performed.

Results

The weighted regression analysis indicated that participants' salt usage patterns were associated with an increased urinary excretion of certain heavy metals. Specifically, regarding the type of salt used, compared to regular salt, the use of salt substitutes was significantly positively correlated with urinary molybdenum (Mo) levels, while not using salt or substitutes at the table was significantly positively correlated with urinary levels of both Mo and arsenic (As). In terms of the frequency of adding regular salt at the table, frequent addition compared to rarely adding salt was significantly positively correlated with urinary levels of cadmium (Cd), and antimony (Sb), while showing a significant negative correlation with urinary Mo levels. Additionally, when examining the frequency of using regular salt during cooking or food preparation, those who occasionally or very often added regular salt had significantly higher urinary levels of barium (Ba), cesium (Cs), and thallium (Tl) compared to those who never added regular salt during cooking. These associations remained stable in sensitivity analyses.

Conclusion

Our analysis revealed that participants' salt usage patterns are associated with increased excretion of certain heavy metals, suggesting possible increased exposures to these metals. While these findings are concerning, they require validation in other populations and should be confirmed through prospective studies designed based on this hypothesis.

Seaweed-Derived Bioactive Compounds: Potent Modulators in Breast Cancer Therapy

Cancer remains a major global health concern, with breast cancer being particularly challenging. To address this, new therapeutic strategies are being explored, including natural alternatives. Seaweeds, rich in bioactive compounds, have gained attention for their therapeutic potential. Traditionally valued for their nutritional content, seaweed-derived compounds such as polysaccharides, polyphenols, sterols, vitamins, minerals, and carotenoids have shown anticancer properties. These compounds can modulate key cellular processes like apoptosis, angiogenesis, and inflammation-crucial in cancer progression. Their antioxidant, anti-inflammatory, and immunomodulatory effects make them promising candidates for complementary cancer therapies. Key bioactive components like fucoidans, laminarins, phlorotannins, and carotenoids exhibit antiproliferative, proapoptotic, antiangiogenic, and antimetastatic properties. Recent studies focus on the ability of these compounds to induce apoptosis in cancer cells. This review highlights the chemical constituents of various seaweed species with antitumor activity, their mechanisms of action, and the potential for integration into cancer treatments. It also addresses challenges in clinical applications and outlines future research directions for leveraging these marine resources in breast cancer therapy.

Comprehensive Study of Total Nitrogen Content and Microfluidic Profiles in Additive-Enriched Plant-Based Drinks

The growing consumption of plant-based milk substitutes raises important questions about their composition. The various additives used by manufacturers, including those employed as flavor enhancers, protein additives, and stabilizers, may contain both protein and non-protein nitrogen components. In our study, we examined not only popular milk alternatives but also other milk substitutes made from specific plants. We present a reproducible and rapid method for the simultaneous qualitative and quantitative determination of the total nitrogen content in milk alternatives, focusing on applicability. Using the microchip gel electrophoretic method, we determined that the total nitrogen content differed from the protein content indicated on the packaging. Our results, along with statistical evaluations, supported the hypothesis that different brands of products, derived from the same plant source, resulted in different microfluidic profiles, likely due to the presence of additives. As expected, the microfluidic profiles of additive-free products differed from those of fortified products made from the same plant-based milk replacer. Total nitrogen content provides crucial information for individuals with kidney disease, as is essential to reduce the burden on the kidneys to slow deterioration, alleviate symptoms and avoid complications.

Eating Macro-Algae (Seaweed): Understanding Factors Driving New Zealand Consumers' Willingness to Eat and Their Perceived Trust towards Country of Origin

Macro-algae is an umbrella term for seaweed, which is an important ingredient in many novel food products in New Zealand and other Australasian countries. While attitudes, consumption motivation, knowledge, and socio-demographic consumer profiles have been investigated in specific countries in the region, consumer behavior such as willingness to eat and factors driving this behavior have not yet been explored. Therefore, the present study fills this research gap in a New Zealand context and explores predictors of New Zealand consumers' willingness to eat macro-algae and their perceived trust towards the countries of origin of these products. The symbolic value of food, health importance, food safety concerns, and food fussiness were the factors under investigation. The work builds on an online questionnaire and a sample of 437 consumers mirroring the New Zealand population in terms of gender, age, and annual household income. Data were collected through an opt-in panel provider in November 2023. The data analysis consisted of descriptive statistics and partial least square structural equation modeling. Results show that health importance and food fussiness tendencies are the strongest predictors of willingness to eat and trustworthiness of the two countries of origin. Best practice recommendations for marketing managers in New Zealand food retail are provided.

Seaweed Value Chain Stakeholder Perspectives for Food and Environmental Safety Hazards

With a world population estimated at 10 billion people by 2050, the challenge to secure healthy and safe food is evident. Seaweed is a potential answer to this challenge. Expanding the use of seaweed in food systems requires an emphasis on safe practices to avoid adverse human health effects after consumption and irreversible damage to marine ecosystems. This study aims to evaluate relevant food safety and environmental safety hazards, monitoring measures, and mitigation strategies in the seaweed sector. For this study, a literature review, survey (n = 36), and interviews (n = 12) were conducted to identify hazards. The review and interviews aimed at pinpointing monitoring measures and mitigation strategies applied, while the survey revealed data gaps and further actions needed for the sector. Relevant food safety hazards include (inorganic) arsenic, iodine, and heavy metals, among others, such as pathogenic bacteria, while environmental hazards include environmental pathogens and parasites introduced into the ecosystem by domesticated seaweed, among others. Measures applied aim at preventing or mitigating hazards through good hygienic or manufacturing practices, food safety procedures or protocols, or pre-site farm selection. Although the future needs of the seaweed sector vary, for some, harmonized advice and protocols that align with a changing food system and hazard knowledge development as well as information on the benefits of seaweed and regulating climate and water quality may help.

How Healthy Are Non-Traditional Dietary Proteins? The Effect of Diverse Protein Foods on Biomarkers of Human Health

Future food security for healthy populations requires the development of safe, sustainably-produced protein foods to complement traditional dietary protein sources. To meet this need, a broad range of non-traditional protein foods are under active investigation. The aim of this review was to evaluate their potential effects on human health and to identify knowledge gaps, potential risks, and research opportunities. Non-traditional protein sources included are algae, cereals/grains, fresh fruit and vegetables, insects, mycoprotein, nuts, oil seeds, and legumes. Human, animal, and in vitro data suggest that non-traditional protein foods have compelling beneficial effects on human health, complementing traditional proteins (meat/poultry, soy, eggs, dairy). Improvements in cardiovascular health, lipid metabolism, muscle synthesis, and glycaemic control were the most frequently reported improvements in health-related endpoints. The mechanisms of benefit may arise from their diverse range of minerals, macro- and micronutrients, dietary fibre, and bioactive factors. Many were also reported to have anti-inflammatory, antihypertensive, and antioxidant activity. Across all protein sources examined, there is a strong need for quality human data from randomized controlled intervention studies. Opportunity lies in further understanding the potential effects of non-traditional proteins on the gut microbiome, immunity, inflammatory conditions, DNA damage, cognition, and cellular ageing. Safety, sustainability, and evidence-based health research will be vital to the development of high-quality complementary protein foods that enhance human health at all life stages.