Health Functionality and Quality Control of Laver (Porphyra, Pyropia): Current Issues and Future Perspectives as an Edible Seaweed

Abstract

The growing interest in laver as a food product and as a source of substances beneficial to health has led to global consumer demand for laver produced in a limited area of northeastern Asia. Here we review research into the benefits of laver consumption and discuss future perspectives on the improvement of laver product quality. Variation in nutritional/functional values among product types (raw and processed (dried, roasted, or seasoned) laver) makes product-specific nutritional analysis a prerequisite for accurate prediction of health benefits. The effects of drying, roasting, and seasoning on the contents of both beneficial and harmful substances highlight the importance of managing laver processing conditions. Most research into health benefits has focused on substances present at high concentrations in laver (porphyran, Vitamin B 12 , taurine), with assessment of the expected effects of laver consumption. Mitigation of chemical/microbiological risks and the adoption of novel technologies to exploit under-reported biochemical characteristics of lavers are suggested as key strategies for the further improvement of laver product quality. Comprehensive analysis of the literature regarding laver as a food product and as a source of biomedical compounds highlights the possibilities and challenges for application of laver products.

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

“…Seaweeds are increasingly used as supplements, as in the case of Spirulina and Chlorella [74]. Algal commercial products are, commonly, laver (raw), dried, roasted, seasoned, for side dish, as soup, and as additional ingredients [78]. For the latter, algae were used in reformulating several traditional products, including pasta [79][80][81] (also gluten-free [82]), bread [75,[83][84][85][86], vegetable soup [87], dairy products [74], fish and fish products [88], meat and meat products [75,89,90] and snacks [91].…”

Characterization of Bioactive Components in Edible Algae

“…Cho and Rhee's review [20] focuses on research on the health benefits of consuming substances present in high concentrations in the laver, such as porphyran, vitamin B 12 , and taurine, with an evaluation of the expected effects of the consumption of these red algae. Mitigation of chemical and microbiological hazards and the adoption of new technologies to preserve and exploit the biochemical characteristics present in the Porphyra/Pyropia are reviewed as key strategies to further improve the quality of products based on these species (Laver/Nori).…”

Extraction and Purification of R-Phycoerythrin Alpha Subunit from the Marine Red Algae Pyropia Yezoensis and Its Biological Activities

“…The marine red algae Pyropia yezoensis belongs to the class Bangiophyceae in Rhodophyta and is cultivated for human consumption in Korea, China, and Japan [27]. The protein content of dried Pyropia is 41.4%, nearly three times that of other seaweeds [28]. Antioxidants from seaweed have attracted interest in pharmaceutical production since these compounds prevent or retard the adverse effects of free radicals.…”