Reduction of total, organic, and inorganic arsenic content in Hizikia fusiforme (Hijiki)

Park, Gayoung; Kang, Da-eun; Davaatseren, Munkhtugs; Shin, Choonshik; Kang, Gil-Jin; Chung, Myung‐Sub

doi:10.1007/s10068-018-0501-3

Cited by 25 publications

(26 citation statements)

References 23 publications

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“…Recently, Park et al. () evaluated the reduction of the total, organic, and inorganic As content in S. fusiforme after processing, finding that heat treatment (90 °C for 5 min) significantly reduced As content between 33% and 80%. Moreover, treatments with sodium chloride (NaCl) were shown to reduce As content significantly.…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, treatments with sodium chloride (NaCl) were shown to reduce As content significantly. Authors recommended boiling (90 °C) and soaking S. fusiforme in a 2% NaCl solution to reduce the potential intake of inorganic As (Park et al., ). In general, the effect that processing, as well as preparation and storage, has on As content in seaweed warrants further attention to be able to better estimate the risk to human health (Camurati and Salomone, ).…”

Section: Resultsmentioning

confidence: 99%

“…Roleda et al (2019) pointed out that when considering the safety of seaweed for human consumption, the (high) inorganic As in seaweeds should be avoided or adequately processed and cooked. Recently, Park et al (2019) evaluated the reduction of the total, organic, and inorganic As content in S. fusiforme after processing, finding that heat treatment (90 • C for 5 min) significantly reduced As content between 33% and 80%. Moreover, treatments with sodium chloride (NaCl) were shown to reduce As content significantly.…”

Section: 114mentioning

confidence: 99%

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Food safety hazards in the European seaweed chain

Banach

Hil

Fels‐Klerx

2020

Comp Rev Food Sci Food Safe

126

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Seaweed is a source of protein that can help overcome the anticipated challenges of a growing world population and the current challenges for finding alternatives for animal proteins in the Western diet. Thus far, data on the safety of seaweed for feed and food purposes in the Western world are scattered. This study aimed to review the available knowledge on the presence of food safety hazards in seaweed, including factors influencing their presence, and to prioritize the hazards that may pose a risk to human health. Given current knowledge from the literature, data from the Rapid Alert System for Food and Feed, and results from a stakeholder survey, 22 food safety hazards were ranked into major (4), moderate (5), and minor (13) hazards. Arsenic, cadmium, iodine, and Salmonella were identified as major hazards. Hazards, where data gaps exist, should be carefully assessed. These include pesticide residues, dioxins and polychlorinated biphenyls, brominated flame retardants, polycyclic aromatic hydrocarbons, pharmaceuticals, marine biotoxins, allergens, micro‐ and nanoplastics, other pathogenic bacteria, norovirus, and hepatitis E virus. It is recommended to collect more data on these hazards in future studies. Many factors can affect the presence of hazards including seaweed type, physiology, season, harvest and cultivation environment, geography including the location of cultivation, alongside further processing. Moreover, when seaweed is cultivated near industrialized or anthropogenic activities, these activities may negatively influence water quality, which can increase the likelihood of hazards in seaweed. Results of the ranking prioritized hazards can be used to prioritize monitoring programs and adjusted given future additional knowledge covering the data gaps.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: 114mentioning

confidence: 99%

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Food safety hazards in the European seaweed chain

Banach

Hil

Fels‐Klerx

2020

Comp Rev Food Sci Food Safe

126

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“…On the other hand, the limited effect of EDTA on As could be attributed to the desorption of organic arsenic species not being affected by EDTA addition, since coprecipitation only occurs with inorganic species [80]. Strong chelating agents such as EDTA have been reported to break down cellulose polymers and degrade macroalgal cell wall [12,29], thus leading to complete solubilization of the biomass and release of both anionic and cationic species. However, no biomass loss Although in a less pronounced manner, addition of EDTA also increased the amount of As released (1.2-and 1.3-fold; Figure 3a), although did not improve the removal efficacy for I, irrespective of sonication and treatment time (Figure 3c).…”

Section: Influence Of the Addition Of Edta On As CD And I Removal By Usmentioning

confidence: 99%

“…Rinsing in water has been shown to reduce iAs and/or I levels [ 15 , 23 , 25 , 26 , 27 ], although no significant effects have otherwise been reported in a few studies [ 28 ]. Temperature seems to play a key role as reductions in I and As up to 94% have been observed after blanching or boiling [ 17 , 25 , 29 ]. For instance, the Belgian Superior Health Council has recommended boiling as an effective method for iAs removal in seaweeds, although the relatively high levels of As released into the water may limit further uses of the cooking media [ 30 ].…”

Section: Introductionmentioning

confidence: 99%

Innovative Ultrasound-Assisted Approaches towards Reduction of Heavy Metals and Iodine in Macroalgal Biomass

Noriega-Fernández

Sone

Astráin-Redín

et al. 2021

Foods

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The aim of this work was to evaluate the potential of ultrasound (US), alone or in combination with mild heating and/or EDTA towards reduction of As, Cd, I, and Hg content of Laminaria hyperborea. Concentrations of As, Cd, I, and Hg of 56.29, 0.596, 7340, and <0.01 mg kg−1 of dry weight, respectively, were found in L. hyperborea blades. Treatment with US at 50 °C increased approx. 2-fold the amount of As released, although did not affect significantly the content of Cd or I, as compared to control (no US) samples. Reducing the temperature to 8 °C significantly decreased the effect of US, but heating at 80 °C did not cause a significant effect as compared to treatments at 50 °C. On the other hand, treatment with 0.1 N EDTA at 50 °C enhanced the percentage of Cd released by approximately 7-fold, regardless of sonication. In the present work, the combination of US and EDTA at 50 °C for 5 min led to a significant reduction of the As (32%), Cd (52%) and I (31%) content in L. hyperborea, thus improving the product’s safety for consumers.

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Effect of processing techniques on biochemical, mineral, heavy metal and microbial load in edible seaweeds and seawater parameters of western Bay of Bengal

Turuk,

Banerjee

2023

Environmental Quality Mgmt

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Seaweeds are promising resources of the coastal zone and can serve as an effective breakthrough in seafood owing to the causes of food security. Hence, challenges in its processing are of utmost importance with respect to its consumption. The present study aims to investigate the effects of various food processing methods (unwashed, washed, soaked, and boiled) on biochemical, mineral, and microbial loads on two selected seaweeds (Ulva lactuca and Gracilaria corticata) sampled seasonally from the Visakhapatnam coast of Andhra Pradesh during 2018–19. The analyzed seawater parameters, nutritive and anti‐nutritive values, were at their maximum during the monsoon, followed by the post‐monsoon and the pre‐monsoon. Biochemical parameters showed an increased concentration in boiled U. lactuca and G. corticata. Minerals, heavy metals, and microbial load results have shown a decreased concentration in the order of unwashed > washed > soaked > boiled in both species. This has been proven through the bioconcentration factor for both species seasonally. All the results are well within the Recommended Dietary Intake as per FAO/WHO. Pearson's correlation coefficient has proven post‐monsoon to be the best season for the harvest of seaweeds. Principle component analysis biplots computed for unwashed, washed, soaked, and boiled seaweeds have shown a positive relationship with mineral and toxic metals in unwashed and washed G. corticata in contrast to U. lactuca. This study ascertains the fact of using boiled and soaked G. corticata and U. lactuca (in all forms except unwashed) for the development of new healthy seaweed‐based foods in changing climate scenarios.

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Reduction of total, organic, and inorganic arsenic content in Hizikia fusiforme (Hijiki)

Cited by 25 publications

References 23 publications

Food safety hazards in the European seaweed chain

Food safety hazards in the European seaweed chain

Innovative Ultrasound-Assisted Approaches towards Reduction of Heavy Metals and Iodine in Macroalgal Biomass

Effect of processing techniques on biochemical, mineral, heavy metal and microbial load in edible seaweeds and seawater parameters of western Bay of Bengal

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