Seaweeds: A traditional ingredients for new gastronomic sensation

Rioux, Laurie‐Eve; Beaulieu, Lucie; Turgeon, Sylvie L.

doi:10.1016/j.foodhyd.2017.02.005

Cited by 136 publications

(93 citation statements)

References 133 publications

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“…They have an economic role through their use as food, either as sources of basic ingredients or as dietary supplements, with an estimated economic value of US $6.4 billion in 2016 (FAO, ). Seaweed extracts have long been used as technological ingredients (agar, carrageenan, alginate) for food preparations (Mabeau & Fleurence, ), but now, the interest is turning on whole seaweeds as part of food (Rioux et al ., ). Globally, three interesting aspects of seaweeds have been attracting the food science world.…”

Section: Introductionmentioning

confidence: 97%

Effect of seaweed flakes addition on the development of bioactivities in functional Camembert‐type cheese

Hell

Labrie

Beaulieu

2017

Int J of Food Sci Tech

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The effect of adding Palmaria palmata or Saccharina longicruris to Camembert-type cheese on both the antioxidant capacity (ORAC) and Angiotensin I-converting enzyme (ACE)-inhibitory activity has been studied with the aim of developing a functional food. The nutritional composition showed that P. palmata had the highest total protein and carbohydrate contents while S. longicruris demonstrated the highest total fibre and minerals contents. The bioactivities determined in the S. longicruris soluble extract were the highest. Three cheese model curds were studied: cheese control (CC), 2% of P. palmata (C2PP) and 2% of S. longicruris (C2SL). During ripening (20 days), the curd pH of all treatments was significantly similar, as their ORAC values, starting at 0 and reaching 41.28 mmol TE g À1 . The ACE-inhibitory activity of the three treatments was significantly similar, at day 0 (13.20%) and day 20 (58.27%). The feasibility of including these two seaweeds into Camembert-type cheeses was validated through the adequate development of bioactivities during ripening supporting promising food applications.

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Section: Introductionmentioning

confidence: 97%

Effect of seaweed flakes addition on the development of bioactivities in functional Camembert‐type cheese

Hell

Labrie

Beaulieu

2017

Int J of Food Sci Tech

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“…Edible seaweeds, or marine macroalgae, have been consumed in Asia as part of traditional cuisine since ancient times, but in European countries and the US, seaweeds are generally consumed for their nutritional value (Buschmann et al, 2017;Rioux, Beaulieu, & Turgeon, 2017). The Food and Agriculture Organization (FAO, 2016) estimated that annual seaweed production was over 30 million tonnes of fresh weight, and predicted an annual growth rate of 6%.…”

Section: Introductionmentioning

confidence: 99%

“…Besides their more complex chlorophyll profile, edible seaweeds contain a higher amount of fibre than vegetables, up to 40% (Rioux, Beaulieu, & Turgeon, 2017), as well as a complex of various polysaccharides, such as agars and carrageenans in red algae, and fucoidans and alginates in brown algae (Synytsya, Čopíková, Kim, & Yong, 2015). Anatomical studies have revealed that thermal treatment can modify the structure of the extracellular matrix (Zaupa, Ganino, Dramis, & Pellegrini, 2016), while the effects of the cooking process on the chlorophyll pigments remain unknown.…”

Section: Introductionmentioning

confidence: 99%

Cooking effects on chlorophyll profile of the main edible seaweeds

Chen

Roca

2018

Food Chemistry

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Edible seaweeds are rich in chlorophyll pigments, although their modifications during cooking remain unknown. Consequently, the three most consumed seaweeds of different categories: Nori (Porphyra umbilicales), Sea Lettuce (Ulva sp.) and Kombu (Laminaria 2 ochroleuca) were subjected to two cooking processes, boiling and microwaving. The chemical reactions of the chlorophyll pigments were determined by HPLC-UV/Vis. Besidesthe main chlorophyll transformations already described in fruits and vegetables (pheophytinisation and decarboxymethylation), the cooking of seaweeds caused a high level of oxidative reactions. Statistically, Nori was the most resistant algae to heating, while Sea Lettuce was the most labile seaweed. We report the thermal stability of c series for the first time, which were significantly less stable than a series in Kombu. Differences after microwaving and boiling methods depend mainly on the seaweed class. In conclusion, the seaweed structure is the main factor that determines the influence of cooking on the chlorophyll profile.

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“…Under these circumstances, biotechnology, including gene transfer from wild species and the creation of resilient transgenic plants, may become a real option to alleviate shortages of food, increase the nutrient content of staple crops, and reduce the use of agro‐chemicals . Another alternative being suggested to increase food security is to widen the sources of our food supply, for example, by incorporating underexploited minor crops, seaweeds and insects . Food technologists and food engineers may assist these efforts by developing the technologies that enable the utilization of these food sources in convenient and tasty formats accepted by consumers.…”

Section: Building Sustainable and Secure Food Chainsmentioning

confidence: 99%