World cuisine of seaweeds: Science meets gastronomy

Mouritsen, Ole G.; Rhatigan, Prannie; Pérez‐Lloréns, José Lucas

doi:10.1016/j.ijgfs.2018.09.002

Cited by 95 publications

(65 citation statements)

References 21 publications

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“…Nori tsukudani is a centuries-old jam or paste-like food made from boiling seaweed (Monostroma spp.) with seasoning, typically soy sauce and sweet rice wine (Mouritsen, Rhatigan, and Pérez-Lloréns 2018). Modern commercialized versions are made shelf-stable via thermal processing and are packaged in glass jars, but use of high pressure processing and cold plasma processing have been more recently applied on algae, which may be related to ongoing research of these methods to process a variety of other food products (Beyrer et al 2020, del Olmo, Picon, and Nuñez 2020, Bansal et al 2019, Chakraborty et al 2017.…”

Section: A Ementioning

confidence: 99%

Impact of thermal processing on the nutrients, phytochemicals, and metal contaminants in edible algae

Redan

2020

Critical Reviews in Food Science and Nutrition

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Edible algae products have increasingly become a larger component of diets worldwide. Algae can be a source of essential micronutrients and bioactive phytochemicals, although select varieties also often contain elevated concentrations of heavy metal contaminants. Due to the effects thermal processing of foodstuffs can have on levels of nutrients, phytochemicals, and contaminants, it is important to consider the role processing has on the levels of these components in algae food products. Here, we evaluate the literature covering how different types of processing, including commercial thermal application and in-home preparation, affect constituents such as vitamins, minerals, carotenoids, pigment compounds, and metal contaminants. Overall, the literature suggests that there are optimum processing conditions and specific cooking techniques that can be used to increase retention of important nutritional components while also reducing concentrations of metal contaminants. Although further research is needed on how thermal processing affects individual compounds in algae and their ultimate bioavailability, these data should be taken into consideration in order to inform design of product processing to both increase retention of nutritional components and limit metal contaminants.

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Section: A Ementioning

confidence: 99%

Impact of thermal processing on the nutrients, phytochemicals, and metal contaminants in edible algae

Redan

2020

Critical Reviews in Food Science and Nutrition

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“…700 B.C.) [ 2 ]. Currently, it is extensively spread out thanks to the remarkable nutritional properties and epidemiological studies showing health benefits associated with seaweed consumption [ 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

Lipidomics of the Edible Brown Alga Wakame (Undaria pinnatifida) by Liquid Chromatography Coupled to Electrospray Ionization and Tandem Mass Spectrometry

et al. 2021

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The lipidome of a brown seaweed commonly known as wakame (Undaria pinnatifida), which is grown and consumed around the world, including Western countries, as a healthy nutraceutical food or supplement, was here extensively examined. The study was focused on the characterization of phospholipids (PL) and glycolipids (GL) by liquid chromatography (LC), either hydrophilic interaction LC (HILIC) or reversed-phase LC (RPLC), coupled to electrospray ionization (ESI) and mass spectrometry (MS), operated both in high and in low-resolution mode. Through the acquisition of single (MS) and tandem (MS/MS) mass spectra more than 200 PL and GL of U. pinnatifida extracts were characterized in terms of lipid class, fatty acyl (FA) chain composition (length and number of unsaturations), and regiochemistry, namely 16 SQDG, 6 SQMG, 12 DGDG, 5 DGMG, 29 PG, 8 LPG, 19 PI, 14 PA, 19 PE, 8 PE, 38 PC, and 27 LPC. The FA (C16:0) was the most abundant saturated acyl chain, whereas the monounsaturated C18:1 and the polyunsaturated C18:2 and C20:4 chains were the prevailing ones. Odd-numbered acyl chains, iJ., C15:0, C17:0, C19:0, and C19:1, were also recognized. While SQDG exhibited the longest and most unsaturated acyl chains, C18:1, C18:2, and C18:3, in the sn-1 position of glycerol, they were preferentially located in the sn-2 position in the case of PL. The developed analytical approach might pave the way to extend lipidomic investigations also for other edible marine algae, thus emphasizing their potential role as a source of bioactive lipids.

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“…Despite its abundance, seaweed is a scarcely exploited food resource 1,2 . However, in recent years, it has been observed that seaweed consumption has increased in Western countries due to the search for new sustainable food resources with less of a carbon footprint 3 and a growing recent interest in healthy food and natural products 4 . Seaweeds present nutritional, functional and technological properties 5,6 that make them stand out as functional food 7 .…”

Section: Introductionmentioning

confidence: 99%

Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties

et al. 2020

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BACKGROUNDThe effect of different cooking methods (boiling, vacuum and steamed cooking) on the volatile compound content and sensory properties of sea lettuce (Ulva rigida) seaweed was assessed. Sea lettuce was cooked at three different temperatures (50, 70 and 100 °C) for three different lengths of time (5, 10 and 15 min). Various statistical techniques were employed in order to establish any possible changes.RESULTSThe different cooking methods modified significantly both the volatile compound content and the sensory properties of sea lettuce seaweed. In general, the cooked samples had lower concentrations of several volatile compounds than the control sample, mainly aldehydes. Regarding sensory analysis, the cooked samples exhibited lower values for various aroma descriptors such as seaside and seaweed, whereas descriptor scores such as cooked fish, salty dry fish and crustacean increased. No clear statistical differences were found between different cooking lengths of time and temperature levels with regard to both volatile compounds and sensory properties.CONCLUSIONSIn the cooking of sea lettuce seaweeds, the main sensory changes and modifications in their volatile content took place during the first minutes of cooking and at medium cooking temperatures. © 2020 Society of Chemical Industry

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World cuisine of seaweeds: Science meets gastronomy

Cited by 95 publications

References 21 publications

Impact of thermal processing on the nutrients, phytochemicals, and metal contaminants in edible algae

Impact of thermal processing on the nutrients, phytochemicals, and metal contaminants in edible algae

Lipidomics of the Edible Brown Alga Wakame (Undaria pinnatifida) by Liquid Chromatography Coupled to Electrospray Ionization and Tandem Mass Spectrometry

Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties

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