Those curious and delicious seaweeds: a fascinating voyage from biology to gastronomy

Cornish, Lynn

doi:10.1080/00318884.2019.1634929

Cited by 6 publications

(4 citation statements)

References 2 publications

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“…In fact, in Austria and Germany, seaweeds are being used to produce a highly prized bread-algenbrot, a blend of cereals whose composition is up to 3% seaweed. In Brittany, dulse and kombu are used to make the bara mor or "bread of the sea," and minced seaweed in butter (beurre des algues) is used for cooking fish or spreading on bread to accompany shellfish [1].…”

Section: Introductionmentioning

confidence: 99%

Seaweeds as a Functional Ingredient for a Healthy Diet

Lorenzo²,

et al. 2020

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Seaweeds have been used since ancient times as food, mainly by Asian countries, while in Western countries, their main application has been as gelling agents and colloids for the food, pharmaceuticals, and the cosmetic industry. Seaweeds are a good source of nutrients such as proteins, vitamins, minerals, and dietary fiber. Polyphenols, polysaccharides, and sterols, as well as other bioactive molecules, are mainly responsible for the healthy properties associated with seaweed. Antioxidant, anti-inflammatory, anti-cancer, and anti-diabetic properties are attributed to these compounds. If seaweeds are compared to terrestrial plants, they have a higher proportion of essential fatty acids as eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids. In addition, there are several secondary metabolites that are synthesized by algae such as terpenoids, oxylipins, phlorotannins, volatile hydrocarbons, and products of mixed biogenetic origin. Therefore, algae can be considered as a natural source of great interest, since they contain compounds with numerous biological activities and can be used as a functional ingredient in many technological applications to obtain functional foods.

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Section: Introductionmentioning

confidence: 99%

Seaweeds as a Functional Ingredient for a Healthy Diet

Lorenzo²,

et al. 2020

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“…Other studies, conducted in Australia, tested the antimethanigenic power, both in vitro and in vivo, of red algae [27][28][29][30][31][32]. The aim of the present was to analyze a red alga belonging to the Chondracanthus species, Chondracanthus teedei, present in the coasts of eastern Sicily, known by the dialectal name of "Màuru" [33].…”

Section: Agriculturalmentioning

confidence: 99%

A Red Seaweed from Eastern Sicily: Chondracanthus Tedeei, called “Màuru”

De Angelis

2022

ARTOAJ

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Much of the research conducted in recent decades has involved the identification of alternative foods capable of filling the growing demand for proteins and reducing the phenomenon of greenhouse gases, also thanks to their content of antimethanigenic substances. For this reason, many researchers have focused their attention on algae in general and red algae in particular. This note reports the results of the analyzes carried out on the red macroalga Chondracanthus tedeei, widespread in a restricted area of eastern Sicily, where it is known by the dialectal name of “Màuru”, to highlight its main bromatological characteristics. The results obtained show a good carbohydrate and protein content and a high ash content (39.46, 38.3 and 20.68%, respectively) on dry matter (DM) basin. The protein is of good value for having a percentage content of essential amino acids, similar to that of egg; the ashes have an optimal sodium and potassium content (~ 1: 1) and a high iodine content. Although the results obtained are comparable to those found in other red algae, of the same species and of other species, further investigations would be desirable, both to highlight any seasonal and / or environmental variability, and to determine the content in other interesting bioactive substances, such as, for example, fatty acids, antimethanigenic substances, heavy metals.

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“…It is purplish red or blackish in colour and thrives in the lower intertidal zone in areas of strong hydrodynamics [35,36]. It has a high content of carrageenans, around 50-70% of dry weight [37], which makes it very interesting from an industrial and gastronomic point of view [38].…”

Section: Description Of Speciesmentioning

confidence: 99%

Culture of Gracilaria gracilis and Chondracanthus teedei from Vegetative Fragments in the Field and Carpospores in Laboratory

López-Campos

Pérez‐Lloréns

Barrena

et al. 2022

JMSE

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Gracilarioids and Gigartinales are of great economic importance due to the phycocolloids they contain in their cell wall and are used in different industries worldwide. Field and laboratory cultures of two species of red seaweeds (Gracilaria gracilis and Chondracanthus teedei), confirmed after DNA analysis, were carried out to foster the increasing use of this species in Spain as a food source. Vegetative cultures carried out in an open-lock gate within a traditional salina in the ay of Cadiz (Southern Spain) rendered maximum growth rates in April (3.64% day-1) for G. gracilis and in November (4.68% day−1) for C. teedei, the latter showing significant differences between the months of the year. For laboratory cultures, samples of the two species used for sporulation were obtained from tidal creeks in several nearby locations of the Bay. In order to grow fertile carposporophytes from spores, Provasoli enriched seawater medium (ES medium), Miquel A + B and f/2 were used as culture medium at a temperature of 18 °C and irradiance of 30 µmol m−2 s−1 in 12:12 h photoperiod. Both species developed a basal disc after 12–15 days in ES medium and Miquel A + B, and new microscopic seedlings were observed at 20–25 days in ES medium. With f/2 medium, no growth was observed after sporulation. The life cycle of G. gracilis was completed in ES medium over a period of 11 months with a mean growth rate of 3.28% day−1. The present study is an important step towards the development of seaweed cultivation in the Bay of Cadiz, especially in integrated multi-trophic cultivation in salinas as part of the more sustainable use of the marine resources in coastal communities.

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Those curious and delicious seaweeds: a fascinating voyage from biology to gastronomy

Cited by 6 publications

References 2 publications

Seaweeds as a Functional Ingredient for a Healthy Diet

Seaweeds as a Functional Ingredient for a Healthy Diet

A Red Seaweed from Eastern Sicily: Chondracanthus Tedeei, called “Màuru”

Culture of Gracilaria gracilis and Chondracanthus teedei from Vegetative Fragments in the Field and Carpospores in Laboratory

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