Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: Analysis and assessment of quantification methods

Rubiño, Susana; Peteiro, César; Aymerich, Teresa; Hortós, M.

doi:10.1016/j.foodres.2022.111609

Cited by 8 publications

(4 citation statements)

References 71 publications

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“…A study evaluated the content of lipophilic pigments in 20 brown and 4 red seaweeds from the coast of northern Spain and focused on the content of chlorophylls and fucoxanthin (carotenoid) with these seaweeds. The results showed that the highest content of the lipophilic pigment was among members of the order Fucales and Undaria pinnatifida [ 52 ], and these could be used as natural food colorants.…”

Section: Use and Acceptability Of Seaweeds In Foodstuffsmentioning

confidence: 99%

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: Use and Acceptability Of Seaweeds In Foodstuffsmentioning

confidence: 99%

Seaweeds in Food: Current Trends

Rogel-Castillo,

Latorre-Castañeda,

Muñoz-Muñoz

et al. 2023

Plants

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“…Crude algae extract was prepared using a mid-polarity extraction medium composed of a mixture of hexane-isopropanol-water (10:80:10) according to Rubiño et al (2022a) [33]. Food-grade solvents were selected according to current European legislation (Directive 2009/32/EC) [34] about the safe use of some organic solvents for food purposes.…”

Section: Preparation Of Crude Extractsmentioning

confidence: 99%

Challenge Test in Catalan “Mató” Fresh Cheese to Assess the Antimicrobial Activity of Ericaria selaginoides Extracts against Bacillus cereus

Rubiño¹,

Aymerich²,

Peteiro

et al. 2023

Applied Sciences

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Growing consumer demand for high-quality products coupled with minimally processed products and a minor use of synthetic food additives have increased the need to search for new sources of natural antimicrobials to ensure product safety. This study aimed to evaluate the antimicrobial activity of extracts from the brown algae Ericaria selaginoides against Bacillus cereus in typical Catalan fresh cheese (“mató”) by means of challenge testing. Three concentrations of a crude extract and its corresponding two subfractions (non-polar and mid-polar) obtained after purification showed an antimicrobial dose-dependent effect on B. cereus, from inhibition to inactivation. The best results were obtained with higher concentrations of the non-polar subfraction that caused a total inactivation of the inoculated pathogen after 2 or 4 days, followed by the mid-polar that inactivated B. cereus after 2 or 6 days. The results showed an improvement in the antimicrobial effect after purification compared with the effect observed when the crude extract was tested. Moreover, compounds of different chemical natures may be involved in this antimicrobial activity since it remained in both subfractions after purification. The results obtained in this work show the great potential of macroalgae extracts as natural food preservatives against B. cereus in fresh cheese.

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“…The molecular weight of molecules has also been proved to influence the antimicrobial activity [78]. Thus, the broad spectrum of isolated compounds achieved in the mid-polarity extracts includes pigments such as fucoxanthin [79], sugars and polyphenols, and variations in the content and the composition profile were assumed to be affected by the differences of the genetic lineages and the effect of the environmental factors. In this sense, a seasonal effect on the macroalgae development, as well as the chemical composition of seaweeds, has been reported [54], but the effect on the antimicrobial activity by environmental fluctuations is poorly understood.…”

Section: Antimicrobial Activity Of Macroalgae Extractsmentioning

confidence: 99%

“…Algae extracts were prepared by triplicate according to Rubiño et al (2022) [79], using a mid-polarity extraction medium composed of a mixture of hexane-isopropanol-water (10:80:10). Three consecutive extractions of 30 mL each from 3.5 g of a frozen algae sample were performed at room temperature in an orbital homogenizer for 60 min each, and then centrifuged at 5000 rpm for 10 min and at 4 • C. Supernatants were pooled in 50 mL amber flasks.…”

Section: Extraction Proceduresmentioning

confidence: 99%

Brown Macroalgae (Phaeophyceae): A Valuable Reservoir of Antimicrobial Compounds on Northern Coast of Spain

et al. 2022

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The search for new sources of antimicrobial compounds has become an urgent need, due to the threat that the spread of bacterial resistance represents for global health and food safety. Brown macroalgae have been proposed as a great reservoir in the search for novel antimicrobial compounds. In this study, mid-polarity extracts were performed with a selection of 20 brown macroalgae species from northern Spain. The total polyphenol, carbohydrate and protein contents were quantified by spectrophotometry. The volatile organic compounds (VOCs) of whole macroalgae were also studied as a biomarker of their metabolic state in the representative species of the tested families by gas chromatography-mass spectrometry (GC-MS). The antimicrobial potential of the extracts was assessed by a disk diffusion assay against 20 target bacteria and further determinations of the minimum inhibitory (MIC) and minimum bactericidal concentrations (MBC) were performed by a microdilution assay for the active extracts. Ericaria selaginoides, Bifurcaria bifurcata and Dictyota dichotoma showed an antimicrobial effect against six Gram-positive strains: Bacillus cereus, Bacillus subtilis, Geobacillus stearothermophilus, Listeria monocytogenes, Staphylococcus aureus and Staphylococcus haemolyticus. The phenolic content was generally higher in the extracts that showed antimicrobial activity, followed by carbohydrates and low contents of proteins. The results obtained in this study reveal the potential of brown macroalgae as a promising alternative source of antimicrobial compounds as functional ingredients for the application in industrial fields.

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Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: Analysis and assessment of quantification methods

Cited by 8 publications

References 71 publications

Seaweeds in Food: Current Trends

Seaweeds in Food: Current Trends

Challenge Test in Catalan “Mató” Fresh Cheese to Assess the Antimicrobial Activity of Ericaria selaginoides Extracts against Bacillus cereus

Brown Macroalgae (Phaeophyceae): A Valuable Reservoir of Antimicrobial Compounds on Northern Coast of Spain

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