Effect of seaweed flakes addition on the development of bioactivities in functional Camembert‐type cheese

Hell, Attara; Labrie, Steve; Beaulieu, Lucie

doi:10.1111/ijfs.13681

Cited by 22 publications

(31 citation statements)

References 71 publications

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“…The antioxidant activities of freeze‐dried retentates were measured by the oxygen radical absorbance capacity (ORAC) assay . All reagents and samples were prepared in a sodium phosphate buffer (75 mmol L –1 , pH 7.4).…”

Section: Methodsmentioning

confidence: 99%

Valorization of snow crab (Chionoecetes opilio) cooking effluents for food applications

et al. 2019

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BACKGROUND: Seafood processing generates significant amounts of solid and liquid waste in the environment. Such waste represents a potential source of high-value biomolecules for food, pharmaceutic and cosmetic applications. There are very few studies on the valorization of wastewaters compared to solid by-products. However, cooking waters are characterized by a high organic polluting load, which could contain valuable molecules such as proteins, pigments and flavor compounds. Snow crab (Chionoecetes opilio) processing is included among the most important processes in Canadian fisheries, although its cooking effluent composition is not well characterized. RESULTS:The present study concentrated and valorized the biomass in snow crab cooking wastewaters for the development of products for food applications. A membrane process was designed and optimized to concentrate the effluents. The chemical composition of the concentrates was analyzed, including characterizing the flavor profile compounds. The extracts were mainly composed of proteins (592 g kg −1 ) and minerals (386 g kg −1 ) and contained desirable flavor compounds. Their functional properties (solubility, water-holding capacity, oil-holding capacity) and antioxidant activities were also assessed, and their safety was verified. CONCLUSION: The cooking effluents generated by snow crab processing facilities, usually considered as waste, can be concentrated and turned into a natural aroma for the food industry.

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Section: Methodsmentioning

confidence: 99%

Valorization of snow crab (Chionoecetes opilio) cooking effluents for food applications

et al. 2019

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“…This strategy would decrease salt contents associated with the development of cardiovascular and kidney diseases, complying with the recommendations made by WHO/FAO expert and consumer requirements [175]. Palmaria palmate and Saccharina longicruris flakes were used in Camembert-type cheese [190]. These seaweeds, which are rich in fiber, minerals, and protein, were added to replace the amount of salt and as a source of edible fiber.…”

Section: Ros Antioxmentioning

confidence: 99%

Seaweeds as a Functional Ingredient for a Healthy Diet

Lorenzo²,

et al. 2020

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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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“…We have shown, in previous studies, that these species possess interesting bioactive peptides (antioxidant, antihypertensive and antimicrobial) [ 36 , 37 ]. Soluble seaweed extracts of both P. palmata or S. latissima with antioxidant capacity (ORAC) and angiotensin-converting enzyme (ACE)-inhibitory activities were also studied as additives to Camembert-type cheese [ 38 ]. The influence of environmental conditions and cultivation mode (wild or cultivated) have been demonstrated in the composition and bioactive properties of these seaweeds [ 27 , 32 ].…”

Section: Introductionmentioning

confidence: 99%

In Vitro Bioaccessibility of Proteins and Bioactive Compounds of Wild and Cultivated Seaweeds from the Gulf of Saint Lawrence

et al. 2023

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Despite the increased interest in macroalgae protein and fibers, little information is available on their bioaccessibility. The application of an in vitro gastrointestinal digestion model to study the degree of disintegration and release of proteins with expressed bioactivities from wild and cultivated Palmaria palmata and Saccharina latissima was proposed in this study. Macroalgae from the Gulf of St Lawrence, Canada, were submitted to digestive transit times of 2 (oral), 60 (gastric) and 120 (duodenal) minutes. Among wild samples, P. palmata had a higher percentage of disintegration, protein release and degree of hydrolysis than S. latissima. While the least digested sample, wild S. latissima, was the sample with the highest antioxidant activity (210 μmol TE g−1), the most digested sample, cultivated P. palmata, presented the highest ability to inhibit the angiotensin-converting enzyme (ACE), reaching 32.6 ± 1.2% at 3 mg mL−1. ACE inhibitory activity increased from 1 to 3 mg mL−1, but not at 5 mg mL−1. Wild samples from both species showed an ACE inhibition around 27.5%. Data suggested that the disintegration of the samples was influenced by their soluble and insoluble fiber contents. Further information on the bioaccessibility and bioactivity of these macroalgae should consider the characterization of digestion products other than protein, as well as the effects of previous product processing.

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Effect of seaweed flakes addition on the development of bioactivities in functional Camembert‐type cheese

Cited by 22 publications

References 71 publications

Valorization of snow crab (Chionoecetes opilio) cooking effluents for food applications

Valorization of snow crab (Chionoecetes opilio) cooking effluents for food applications

Seaweeds as a Functional Ingredient for a Healthy Diet

In Vitro Bioaccessibility of Proteins and Bioactive Compounds of Wild and Cultivated Seaweeds from the Gulf of Saint Lawrence

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