Enrichment of the protein content of the macroalgae Saccharina latissima and Palmaria palmata

Aasen, Inga Marie; Sandbakken, Ingrid S.; Toldnes, Bendik; Roleda, Michael Y.; Šližytė, Rasa

doi:10.1016/j.algal.2022.102727

Cited by 14 publications

(12 citation statements)

References 32 publications

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“…According to Stevant et al [82], Asx and Glx are known to contribute to the umami flavour and taste of seaweed. Glx and Asx represented 23.1, 24.4 and 24.6% of the total AA (TAA) in wild-harvested P. palmata culture as reported by Aasen et al [83], Mohammed et al [84] and Bikker et al [85] respectively. These AAs were also predominant constituting 23.8 and 12.6% of the TAA in other red seaweed such as Pyropia sp.…”

Section: Aa Profilesmentioning

confidence: 60%

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Impact of Different Light Conditions on the Nitrogen, Protein, Colour, Total Phenolic Content and Amino Acid Profiles of Cultured Palmaria palmata

Idowu,

Amigo-Benavent,

Whelan

et al. 2023

Foods

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The impact of different light conditions during culture on the nitrogen, protein, colour, total phenolic content (TPC) and amino acid profile of Palmaria palmata biomass was investigated. P. palmata was cultured using different light regimes, i.e., white (1 and 2), red, blue and green over 12 days. A significant decrease (p < 0.05) in total nitrogen (TN), non-protein nitrogen (NPN) and protein nitrogen (PN) was observed on day 6 while an increase was observed on day 12 in P. palmata samples cultured under blue light. The protein content (nitrogen conversion factor of 4.7) of the initial sample on day 0 was 15.0% (w/w) dw whereas a maximum protein content of 16.7% (w/w) was obtained during exposure to blue light following 12 days culture, corresponding to an 11.2% increase in protein content. Electrophoretic along with amino acid profile and score analyses showed light-related changes in protein composition. The lighting regime used during culture also influenced the colour parameters (lightness L*, redness a*, yellowness b* and colour difference ΔE) of milled algal biomass along with the TPC. Judicious selection of lighting regime during culture may allow the targeted production of sustainable high-quality proteins from P. palmata.

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Section: Aa Profilesmentioning

confidence: 60%

“…These AAs were also predominant constituting 23.8 and 12.6% of the TAA in other red seaweed such as Pyropia sp. [83] and Chondrus crispus [86], respectively.…”

Section: Aa Profilesmentioning

confidence: 99%

Impact of Different Light Conditions on the Nitrogen, Protein, Colour, Total Phenolic Content and Amino Acid Profiles of Cultured Palmaria palmata

Idowu,

Amigo-Benavent,

Whelan

et al. 2023

Foods

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“…It should be noted that ca. 10% of the total amino acid content of dulse is in the form of free amino acids (Maehre et al 2015;Aasen et al 2022). Peptides and MAAs from P. palmata are suggested as natural antioxidants in various commercial applications following reported bioactivity in the scientific literature (Yuan et al 2009;Harnedy et al 2017).…”

Section: Proteins and Amino Acidsmentioning

confidence: 99%

“…A pilotscale protein extraction of dulse using xylanase increased the protein content from 12% (initial raw material) to 28% DW in the final product, i.e. the solid fraction after extraction (Aasen et al 2022). Since existing feed protein ingredients (e.g.…”

Section: Ingredient In Human and Animal Nutritionmentioning

confidence: 99%

Concise review of the red macroalga dulse, Palmaria palmata (L.) Weber & Mohr

et al. 2023

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Palmaria palmata, commonly referred to as dulse, is a well-known and highly valued red macroalga distributed along the North Atlantic shores within a latitude range of approximately 40 to 80 °N. It is a species of commercial importance with historical records of use as food dating back several centuries to the current harvesting of dulse by hand-picking on the foreshore in Western Europe as well as Canada (New Brunswick and Nova Scotia) and USA (Maine). Because the demand for P. palmata increases and future sustainable commercial developments cannot rely solely on wild-harvested biomass, significant efforts have been made by research and industrial actors to cultivate the species. The low rates of spore release and germination, high mortality and epibiont contaminations remain major bottlenecks and point towards the need for optimized hatchery methods to enable upscaling the biomass production. The present review summarizes the available knowledge related to the biology, including the unique life history of the species among the Rhodophyta, the ecology as well as the nutrient composition and quality of P. palmata as food. Recent advances in taxonomy and cultivation techniques are reported along with a status of regulations for the commercial harvest of wild populations. An outlook on future industrial perspectives using biomass of P. palmata is also given.

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“…In this regard, macroalgae are a strong candidate to be categorized as a functional food [1]. Numerous studies have shown that they have good nutritional qualities and are high in dietary fiber [2], [3], proteins [4], [5] and polyunsaturated fatty acids [6], [7], and low levels of saturated fats, and biological characteristics including antibacterial, antioxidant, antiviral, and antifungal [8]. Due to their beneficial effects against serious disorders, antioxidants are among the bioactive chemicals that have been extensively IOP Publishing doi:10.1088/1755-1315/1201/1/012088 2 investigated.…”

Section: Introductionmentioning

confidence: 99%

Distribution of Phenolic Compounds from Ulva Lactuca and Sargassum sp. via Slow-Pyrolysis

Amrullah

Farobie

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Ulva Lactuca and Sargassum sp. are rapidly expanding algae that can be used as a source of bioenergy. Due to its high moisture and inorganic content, the direct use of Ulva Lactuca and Sargassum sp. for energy purposes is deep. Therefore, thermochemical processing, such as pyrolysis, is required to produce useful products, such as bio-oil. This study seeks to undertake a detailed investigation of bio-oil production from Ulva Lactuca and Sargassum sp. to provide useful information for its continued commercialization. The pyrolysis of Ulva Lactuca and Sargassum sp. was investigated for bio-oil production within the temperature range of 400-600 °C and reaction time of 10-50 min. The highest proportion of bio-oil was retrieved at 500 °C with yields between 18.5 and 30.2 wt%. As the pyrolysis temperature rose to 600 °C, the bio-oil yields slightly increased, but the prolonged reaction time did not significantly increase in bio-oil yields. Gas chromatography-mass spectrometry (GC-MS) was employed to elucidate the chemical composition found in the bio-oil product. The results showed that phenolic compounds increased from 9.64 to 16.73 area% with an increase in temperature. The highest phenolic compounds for Ulva Lactuca and Sargassum sp. were obtained at about 13.25% and 16.73%, respectively. The variations in the distribution of total phenols may be due to variations in species, sediment, and surrounding water quality. The high phenolic achieved at the highest possible yield indicates its potential to be used for the production of renewable phenolic resins.

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Enrichment of the protein content of the macroalgae Saccharina latissima and Palmaria palmata

Cited by 14 publications

References 32 publications

Impact of Different Light Conditions on the Nitrogen, Protein, Colour, Total Phenolic Content and Amino Acid Profiles of Cultured Palmaria palmata

Impact of Different Light Conditions on the Nitrogen, Protein, Colour, Total Phenolic Content and Amino Acid Profiles of Cultured Palmaria palmata

Concise review of the red macroalga dulse, Palmaria palmata (L.) Weber & Mohr

Distribution of Phenolic Compounds from Ulva Lactuca and Sargassum sp. via Slow-Pyrolysis

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