Arsenic removal from the popular edible seaweed Sargassum fusiforme by sequential processing involving hot water, citric acid, and fermentation

Wang, Lei; Cui, Yong Ri; Oh, Songjin; Paik, Man‐Jeong; Je, Jun-Geon; Heo, Jun‐Ho; Lee, Tae-Ki; Fu, Xiaoting; Xu, Jiachao; Gao, Xin; Jeon, You‐Jin

doi:10.1016/j.chemosphere.2021.133409

Cited by 11 publications

(2 citation statements)

References 29 publications

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“…The results demonstrated that Lactobacillus rhamnosus utilized some OA (e.g., 2-hydroxybutyric acid) and synthetized others (e.g., 4-hydroxyphenylacetic acid). While L. rhamnosus did not use AAs, it synthesized other AAs during fermentation [ 9 ]. In another study, the influence of hydrothermal processing, specifically boiling water, on several micronutrients, i.e., I, Na, K, Se, and total arsenic (tAs) concentrations for S. latissima , L. digitata , U. pinnatifida , and C. crispus was evaluated.…”

Section: Bioaccumulation Of Heavy Metals and Microbial Pathogens By E...mentioning

confidence: 99%

“…These components have shown various health benefits, such as anti-inflammatory, anti-obesity, anticancer, antioxidant, and antibacterial [ 8 ]. In addition to macronutrients, several red seaweeds, such as Gelidium , Gracilaria , and Neopyropia , are used for agar and carrageenan production, and brown seaweeds are used for alginate production, which are commonly used in cosmetics, food additives, ingredients in functional food, and pharmaceutical products [ 1 , 9 , 10 , 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

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Seaweeds in Food: Current Trends

Rogel-Castillo,

Latorre-Castañeda,

Muñoz-Muñoz

et al. 2023

Plants

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Edible seaweeds are an excellent source of macronutrients, micronutrients, and bioactive compounds, and they can be consumed raw or used as ingredients in food products. However, seaweeds may also bioaccumulate potentially hazardous compounds for human health and animals, namely, heavy metals. Hence, the purpose of this review is to analyze the recent trends of edible seaweeds research: (i) nutritional composition and bioactive compounds, (ii) the use and acceptability of seaweeds in foodstuffs, (iii) the bioaccumulation of heavy metals and microbial pathogens, and (iv) current trends in Chile for using seaweeds in food. In summary, while it is evident that seaweeds are consumed widely worldwide, more research is needed to characterize new types of edible seaweeds as well as their use as ingredients in the development of new food products. Additionally, more research is needed to maintain control of the presence of heavy metals to assure a safe product for consumers. Finally, the need to keep promoting the benefits of seaweed consumption is emphasized, adding value in the algae-based production chain, and promoting a social algal culture.

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Section: Bioaccumulation Of Heavy Metals and Microbial Pathogens By E...mentioning

confidence: 99%