Study of cooking on the bioavailability of As, Co, Cr, Cu, Fe, Ni, Se and Zn from edible seaweed

García-Sartal, Cristina; Barciela‐Alonso, María Carmen; Moreda-Piñeiro, Antonio; Bermejo-Barrera, Pilar

doi:10.1016/j.microc.2012.10.003

Cited by 58 publications

(22 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Metals are not bound to the hydrophobic micelles of carbohydrates and fats due to their hydrophilic properties. Thus, metals are free in the solution and are therefore more bioaccessible, as shown in earlier studies (García‐Sartal, Barciela‐Alonso, Moreda‐Piñeiro, & Bermejo‐Barrera, ).…”

Section: Resultssupporting

confidence: 56%

Effect of thermal processing on the concentration and bioaccessibility of rare earth elements in seaweed and oyster

Liu

Lin

et al. 2017

J Food Process Preserv

View full text Add to dashboard Cite

An in vitro digestion method was used to investigate the effect of thermal processing on rare earth elements (REEs) content and bioaccessibility in seaweed and oyster. For raw and thermal processed seaweed, the REEs content was determined to be 2.60 to 2.67 mg kg−1 dry weight by ICP‐MS, respectively. For oyster, the REEs concentration ranged from 2.61 to 3.17 mg kg−1, in increasing order, fried < raw < steamed. No significant difference in the concentration of REEs was found between raw and thermal processed samples. Regarding seaweed, the thermal treatment had a significant effect in increasing the REEs bioaccessibility, from 33.33 to 77.68%. On the contrary, the thermal processing had an apparent reduction effect on the REEs bioaccessibility on oyster. Comparing the raw and thermal processed samples, the results indicated that thermal processing had a considerable effect on the bioaccessibility. These data provide additional reference information to properly assess dietary risks of REEs in aquatic products. Practical applications Rare earth elements (REEs) have been widely used in many fields, especially in agricultural activities in China over the last two decades. With the wide‐scale application, there is the potential to create an accumulation of REEs in the food chain and a number of environmental risks to human health. This work was to provide information on the content and in vitro bioaccessibility of REEs in seaweed and oyster before and after thermal processing. These data could truly estimate the health risk and provide a basis for developing standards of REEs in seafood.

show abstract

Section: Resultssupporting

confidence: 56%

Effect of thermal processing on the concentration and bioaccessibility of rare earth elements in seaweed and oyster

Liu

Lin

et al. 2017

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…; García‐Sartal et al . ). However, the same study found that there were negative correlations between metal bioavailability and protein concentrations.…”

Section: Nutritional Components Of Macroalgae For Aquafeedsmentioning

confidence: 97%

Macroalgae as a sustainable aquafeed ingredient

Wan

Davies

Soler-Vila

et al. 2018

Reviews in Aquaculture

186

129

View full text Add to dashboard Cite

Macroalgae, commonly known as seaweed, offer a novel and added-value dietary ingredient in formulated diets for fish. Production of biomass can be achieved without reliance on expensive arable land, as seaweed may be collected from coastal regions or farmed. There are three taxonomic groups represented by the term 'macroalgae': Rhodophyta (red), Chlorophyta (green) and Phaeophyta (brown). Like terrestrial plants, nutritional content in macroalgae can vary greatly amongst species, genera, divisions, seasons and locations. Aside from their basic nutritional value, seaweeds contain a number of pigments, defensive and storage compounds, and secondary metabolites that could have beneficial effects on farmed fish. This review appraises the beneficial qualities of these macroalgae compounds and their potential for exploitation in commercial finfish feeds. The current knowledge of the effects of macroalgae inclusion in finfish diets is also addressed. From these >50 fish feeding studies that were analysed, enhancing trends in fish growth, physiology, stress resistance, immune system and fillet muscle quality were reported. However, only a small fraction of algal species have so far been investigated as potential components in finfish diets, and furthermore, this review has identified a number of knowledge gaps that current research has yet to address. To conclude, an appraisal is made of the possible technologies employed to exploit seaweeds to an industrial level through stabilising the algal meal, enhancing the digestibility and functional food properties.

show abstract

“…Probably Se was leached into the cooking water . Cooking of different seaweeds (Kombu, Wakame, Sea Lettuce and Nori) in water caused 18–68% of Se to be lost in the cooking water . Bratakos et al .…”

Section: Resultsmentioning

confidence: 46%

“…The cooking procedure applied did not significantly affect total Se levels ( P > 0.05). Other studies have shown that food processing such as boiling or roasting could decrease the Se content by leaching or volatilization . Navarro‐Alarcon and Cabrera‐Vique reported that, during 20 min of boiling, asparagus and mushrooms lost 29% and 44% of their original Se content, respectively, although no details of the boiling procedure were provided .…”

Section: Resultsmentioning

confidence: 99%

Bioaccessibility of selenium from cooked rice as determined in a simulator of the human intestinal tract (SHIME)

et al. 2017

View full text Add to dashboard Cite

show abstract

Study of cooking on the bioavailability of As, Co, Cr, Cu, Fe, Ni, Se and Zn from edible seaweed

Cited by 58 publications

References 22 publications

Effect of thermal processing on the concentration and bioaccessibility of rare earth elements in seaweed and oyster

Effect of thermal processing on the concentration and bioaccessibility of rare earth elements in seaweed and oyster

Macroalgae as a sustainable aquafeed ingredient

Bioaccessibility of selenium from cooked rice as determined in a simulator of the human intestinal tract (SHIME)

Contact Info

Product

Resources

About