Effect of storage conditions on lipid oxidation, nutrient loss and colour of dried seaweeds, Porphyra umbilicalis and Ulva fenestrata, subjected to different pretreatments

Harrysson, Hanna; Krook, Johanna Liberg; Larsson, Karin; Tullberg, Cecilia; Oerbekke, Annelous; Toth, Gunilla B.; Pavia, Henrik; Undeland, Ingrid

doi:10.1016/j.algal.2021.102295

Cited by 22 publications

(11 citation statements)

References 37 publications

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“…The negative consequences of lipid oxidation are well-known, e.g. a reduction in the sensorial quality 18 , reduced nutritional value 19 , and, in case of feed applications, a lower feed conversion ratio and reduced carcass quality have been observed in fish and broilers 8 . Also, an increased risk of tumor and atherosclerosis development has been observed in animal studies following ingestion of oxidized lipids 20 .…”

Section: Introductionmentioning

confidence: 99%

Effect of antioxidants on lipid oxidation in herring (Clupea harengus) co-product silage during its production, heat-treatment and storage

Sajib

Langeland

Undeland

2022

Sci Rep

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Provided high product quality, ensilaging can be used to valorize fish filleting co-products into a silage suitable for food applications. However, a documented challenge for products from hemoglobin-rich fish raw materials is the high susceptibility to lipid oxidation, calling for stabilization by antioxidants. In a comparison among different rosemary-containing antioxidants and isoascorbic acid, we here found that the commercial mixture Duralox MANC-213 (MANC) provided the best protection against peroxide value and 2-thiobarbituric acid reactive substances (TBARS) development during ensilaging of herring filleting co-products (0–7 days, 22 °C), and also during subsequent heat-treatment (30 min, 85 °C). Increasing MANC concentration from 0.25 and 0.75 to 1.25% lowered TBARS values from 43.53 and 25.12 to 18.04 µmole TBARS/Kg silage, respectively, after 7 days of ensilaging. During storage at 4 °C/22 °C in presence of MANC, 1.25% provided the highest protection with 87–90% and 66–73% lower TBARS, at 4 °C and 22 °C, respectively, at 6 months compared to the controls. At this time point, heat-treated silages had lower protein degree of hydrolysis and free amino acids values than the non-heat-treated one. Regardless of antioxidant addition, total volatile basic nitrogen (TVB-N) formation still increased during the storage, but, overall, TVB-N values in silages were below the acceptable limit of 30 mg TVB-N/100 g fish for human consumption. Together with lipid oxidation data, this suggest that herring silage produced in presence of antioxidants can be used both for high quality feed and food applications.

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Section: Introductionmentioning

confidence: 99%

Effect of antioxidants on lipid oxidation in herring (Clupea harengus) co-product silage during its production, heat-treatment and storage

Sajib

Langeland

Undeland

2022

Sci Rep

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“…Despite the presence of various lipid molecular species, these lipids may easily deteriorate by hydrolysis and oxidation reactions, especially those which are abundant in PUFAs. Previous studies have demonstrated the effects of storage, temporal changes, and oxidative stability of lipids in seaweeds [ 54 , 55 , 56 ]. This study has some limitations because the amount of lipids obtained was relatively not absolute, and sample replicates were small.…”

Section: Resultsmentioning

confidence: 99%

Analysis of Antioxidant Lipids in Five Species of Dietary Seaweeds by Liquid Chromatography/Mass Spectrometry

et al. 2022

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Seaweeds are a good source of bioactive lipids and are known for their nutritional benefits, making them a valuable food source. Despite their dietary significance and nutritional importance, there are limited reports on comprehensive lipidome analysis of lipids with antioxidant properties. Therefore, this study aimed to compare the lipid profiles of five commonly consumed Japanese dietary seaweeds using non-targeted liquid chromatography/mass spectrometry (LC/MS). A total, of 304 molecular species from four major lipid classes were detected and characterized by MS/MS analysis. Multivariate statistical analysis revealed distinct lipid molecular compositions in kombu and sea mustard compared to hijiki, mozuku, and laver seaweeds. Kombu has been shown to contain large amounts of antioxidants, such as polyunsaturated fatty acids (PUFAs), and a high health promotion index compared to other seaweeds. Hierarchical cluster correlations indicated the predominance of glycerophospholipids (GPs) and glycerolipids (GLs) in sea mustard and kombu. As a result, dietary seaweeds have great potential as antioxidants and health-promoting foods for human consumption due to their high levels of PUFA-rich GPs and GLs. Unsaturated triacylglycerols are predominant in hijiki, whereas other health-beneficial lipids, such as monogalactosyldiacylglycerol and sulfoquinovosyl diacylglycerols, are predominant in sea mustard. This study provides a detailed characterization of lipids and their comparative fingerprints in seaweeds, demonstrating the potential use of dietary seaweeds in biotechnological and industrial applications involving the development of functional food products.

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“…Comparison with former photo-oxidation research is difficult. The amount is limited, and the research that is available is very diverse in terms of systems (emulsions, oils, dairy, and solid food products , ), light intensities (varying between 620 lux and 5340 lux whether or not in the presence of a dark stored control), storage times (hours, days, weeks, , or even more than a year), storage temperatures (varying between 2 and 40 °C), sample storage amounts (varying between 1 mL and 60 g whether or not in closed containers), and analysis methods (in terms of primary and/or secondary oxidation). To the best of our knowledge, photo-oxidation of similar systems as the ones in the current research (i.e., aqueous algal suspensions) was not investigated before.…”

Section: Resultsmentioning

confidence: 99%

Photo-Oxidative Stability of Aqueous Model Systems Enriched with Omega-3 Long-Chain Polyunsaturated Fatty Acid-Rich Microalgae as Compared to Autoxidative Stability

Demets

Bonneux

Dejonghe

et al. 2022

J. Agric. Food Chem.

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Several species of microalgae are promising as an alternative source of omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA). Photoautotrophic species show the greatest potential, since incorporating them into food products leads to oxidatively stable products; however, the presence of photosensitizers could reduce the shelf-life due to the appearance of photo-oxidation on exposure to light. This study investigated the oxidative impact of illumination for aqueous model suspensions enriched with Phaeodactylum (phototrophic microalgaecontaining potential photosensitizers) and Schizochytrium (heterotrophic microalgaelacking photosensitizers) during storage for 28 days at 37 °C. Primary (peroxide value) and secondary (volatiles with gas chromatography (GC)–mass spectrometry) oxidation products, n-3 LC-PUFA content (GC), and pigments (high-pressure liquid chromatography) were assessed. The results showed that photo-oxidation did not cause oxidative instability for Phaeodactylum samples compared with strong autoxidation in Schizochytrium samples. For the Phaeodactylum-enriched suspensions, only minimal photo-oxidation could be detected and the n-3 LC-PUFA content remained stable throughout storage regardless of illumination.

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Effect of storage conditions on lipid oxidation, nutrient loss and colour of dried seaweeds, Porphyra umbilicalis and Ulva fenestrata, subjected to different pretreatments

Cited by 22 publications

References 37 publications

Effect of antioxidants on lipid oxidation in herring (Clupea harengus) co-product silage during its production, heat-treatment and storage

Effect of antioxidants on lipid oxidation in herring (Clupea harengus) co-product silage during its production, heat-treatment and storage

Analysis of Antioxidant Lipids in Five Species of Dietary Seaweeds by Liquid Chromatography/Mass Spectrometry

Photo-Oxidative Stability of Aqueous Model Systems Enriched with Omega-3 Long-Chain Polyunsaturated Fatty Acid-Rich Microalgae as Compared to Autoxidative Stability

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