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Edible Seaweeds: An Emerging Source of Nutrition, Functional Food and...
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Edible Seaweeds: An Emerging Source of Nutrition, Functional Food and Nutraceutical Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".

Deadline for manuscript submissions: closed (30 April 2023) | Viewed by 13831

Special Issue Editors

Dr. Manish Kumar Patel

E-Mail Website
Guest Editor
Department of Postharvest Science of Fresh Produce, Agricultural Research Organization (ARO), Volcani Institute, Rishon LeZion 7505101, Israel
Interests: functional foods; metabolite-mediated signalling; metabolomics; nutraceuticals; primary and secondary metabolites; polysaccharides; seaweeds biology
Special Issues, Collections and Topics in MDPI journals
Dr. Avinash Mishra

E-Mail Website
Guest Editor
Central Salt and Marine Chemicals Research Institute India, Bhavnagar, India
Interests: abiotic stress; functional foods; nutraceuticals; plant biotechnology; plant metabolomics; polysaccharides; seaweed biotechnology

Special Issue Information

Dear Colleagues,

Marine seaweeds have recently been identified as possible sources of beneficial metabolites and bioactive molecules with diverse biological and physiological properties. Seaweeds have long been utilized as a food source, for medical reasons, and as nutritional supplements in different Asian nations, and their potential advantages have recently attracted the interest of several Western and European countries. Seaweeds are thought to be a possible source of nutraceuticals or functional foods over other kinds of marine foods. Nutraceuticals are neither food nor drugs but are added to food to give additional nutritional and physiological benefits. Seaweeds are recognized as a rich source of numerous dietary components as well as metabolites with medicinal properties. Overall, seaweeds are a rich source of proteins, PUFAs, metabolites, vitamins, sulfated polysaccharides, and minerals, all of which are responsible for various bioactivities; they are therefore perceived as a promising functional food (nutraceutical). Among the many bioactive compounds, seaweed polysaccharides have been shown to have anticoagulant, anti-inflammatory, antioxidant, anti-carcinogenic, and antiviral properties.

This Special Issue aims to collect scientific contributions that can provide more insights into the nutraceutical potential of seaweeds in terms of various metabolites (primary and secondary), polysaccharides, potential biological applications, limitations, research gaps, and future prospects in seaweeds. This Special Issue encourages reviews (full or mini-reviews) as well as original research papers or brief communications on seaweeds and their applications in various fields.

Dr. Manish Kumar Patel
Dr. Avinash Mishra
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • biological activity screening
  • biologically active compounds
  • diatery suppliments
  • edible seaweed
  • food additives
  • food security
  • functional foods
  • metabolic pathways in seaweeds
  • nutraceuticals and pharmaceuticals
  • nutritional supplements
  • polysaccharides and sulfated polysaccharides
  • primary and secondary metabolites
  • seaweeds and macro-algae

Published Papers (5 papers)

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Research

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15 pages, 1594 KiB  
Article
Physicochemical Evaluation of Cushuro (Nostoc sphaericum Vaucher ex Bornet & Flahault) in the Region of Moquegua for Food Purposes
by Sheda Méndez-Ancca, Renzo Pepe-Victoriano, Hebert Hernán Soto Gonzales, Abel Walter Zambrano-Cabanillas, Olegario Marín-Machuca, José Carlos Zapata Rojas, Maribel Maquera Maquera, Rosmery Fernandez Huanca, Jorge González Aguilera, Alan Mario Zuffo and Rafael Felippe Ratke
Foods 2023, 12(10), 1939; https://doi.org/10.3390/foods12101939 - 10 May 2023
Cited by 3 | Viewed by 3104
Abstract
The cyanobacterium Nostoc sp. contains considerable amounts of protein, iron, and calcium that could mitigate the problems of anemia and malnutrition in humans. However, the nutritional value of the edible species Nostoc sphaericum Vaucher ex Bornet & Flahault, which grows in the Moquegua [...] Read more.
The cyanobacterium Nostoc sp. contains considerable amounts of protein, iron, and calcium that could mitigate the problems of anemia and malnutrition in humans. However, the nutritional value of the edible species Nostoc sphaericum Vaucher ex Bornet & Flahault, which grows in the Moquegua region, is unknown. Descriptive research was developed, and samples were obtained from the community of Aruntaya, located in the region of Moquegua. Water samples were taken at two different points (spring and reservoir), and samples of the cyanobacteria were taken in the reservoir. The design used was completely randomized, with three repetitions. Sixteen characteristics associated with the water collected at two points were evaluated, and from the nutritional point of view, seven characteristics were evaluated in the collected algae. The physicochemical characteristics were determined using methods established in the Codex Alimentarius. For the morphological characterization at the macroscopic level, it was observed that the seaweed collected was spherical in shape, grayish-green in color, soft to the touch, and palatable. After carrying out the physicochemical and morphological characterization of the collected samples, it was verified that all were of N. sphaericum. When comparing the sixteen characteristics related to water at the two collection sites, highly significant differences (p < 0.01) were observed for most of the variables evaluated. The average data of the characteristics of the algae showed protein values of 28.18 ± 0.33%, carbohydrates of 62.07 ± 0.69%, fat of 0.71 ± 0.02%, fiber of 0.91 ± 0.02%, ash of 7.68 ± 0.10%, and moisture of 0.22 ± 0.01%. Likewise, calcium reported an average value of 377.80 ± 1.43 mg/100 g and iron of 4.76 ± 0.08 mg/100 g. High correlations (positive and negative) were obtained by evaluating seven characteristics associated with the reservoir water where the algae grew in relation to eight nutritional characteristics of the algae. In relation to the nutritional value, the amounts of protein, iron, and calcium exceed the main foods of daily intake. Therefore, it could be considered a nutritious food to combat anemia and malnutrition. Full article
(This article belongs to the Special Issue Edible Seaweeds: An Emerging Source of Nutrition, Functional Food and Nutraceutical Products)
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21 pages, 1456 KiB  
Article
Variation of the Nutritional Composition and Bioactive Potential in Edible Macroalga Saccharina latissima Cultivated from Atlantic Canada Subjected to Different Growth and Processing Conditions
by Bétina Lafeuille, Éric Tamigneaux, Karine Berger, Véronique Provencher and Lucie Beaulieu
Foods 2023, 12(8), 1736; https://doi.org/10.3390/foods12081736 - 21 Apr 2023
Cited by 4 | Viewed by 1361
Abstract
Macroalgae are a new food source in the Western world. The purpose of this study was to evaluate the impact of harvest months and food processing on cultivated Saccharina latissima (S. latissima) from Quebec. Seaweeds were harvested in May and June [...] Read more.
Macroalgae are a new food source in the Western world. The purpose of this study was to evaluate the impact of harvest months and food processing on cultivated Saccharina latissima (S. latissima) from Quebec. Seaweeds were harvested in May and June 2019 and processed by blanching, steaming, and drying with a frozen control condition. The chemical (lipids, proteins, ash, carbohydrates, fibers) and mineral (I, K, Na, Ca, Mg, Fe) compositions, the potential bioactive compounds (alginates, fucoidans, laminarans, carotenoids, polyphenols) and in vitro antioxidant potential were investigated. The results showed that May specimens were significantly the richest in proteins, ash, I, Fe, and carotenoids, while June macroalgae contained more carbohydrates. The antioxidant potential of water-soluble extracts (Oxygen Radical Absorbance Capacity [ORAC] analysis–625 µg/mL) showed the highest potential in June samples. Interactions between harvested months and processing were demonstrated. The drying process applied in May specimens appeared to preserve more S. latissima quality, whereas blanching and steaming resulted in a leaching of minerals. Losses of carotenoids and polyphenols were observed with heating treatments. Water-soluble extracts of dried May samples showed the highest antioxidant potential (ORAC analysis) compared to other methods. Thus, the drying process used to treat S. latissima harvested in May seems to be the best that should be selected. Full article
(This article belongs to the Special Issue Edible Seaweeds: An Emerging Source of Nutrition, Functional Food and Nutraceutical Products)
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17 pages, 3044 KiB  
Article
Iodine Bioavailability and Accumulation of Arsenic and Cadmium in Rats Fed Sugar Kelp (Saccharina latissima)
by Even Fjære, Rikke Poulsen, Arne Duinker, Bjørn Liaset, Martin Hansen, Lise Madsen and Lene Secher Myrmel
Foods 2022, 11(24), 3943; https://doi.org/10.3390/foods11243943 - 07 Dec 2022
Cited by 3 | Viewed by 2567
Abstract
Suboptimal iodine status is a prominent public health issue in several European coun-tries. Brown algae have a high iodine content that, upon intake, may exceed the recommended dietary intake level, but iodine bioavailability has been reported to be lower than from potassium iodide [...] Read more.
Suboptimal iodine status is a prominent public health issue in several European coun-tries. Brown algae have a high iodine content that, upon intake, may exceed the recommended dietary intake level, but iodine bioavailability has been reported to be lower than from potassium iodide (KI) and highly depends on algae species. Further, potential negative effects from other components in algae, such as cadmium (Cd) and arsenic (As), have also been addressed. In this study, we observed a lower bioavailability of iodine from farmed sugar kelp (Saccharina latissima) than from KI in female Wistar IGS rats. Urinary iodine excretion was 94–95% in rats fed KI and 73–81% in rats fed sugar kelp, followed by increased faecal iodine levels in rats fed sugar kelp. No effects on body weight, feed efficiency, or plasma markers for liver or kidney damage were detected. The highest dose of iodine reduced plasma free thyroxine (fT4) and total T4 levels, but no significant effects on circulating levels of thyroid-stimulating hormone (TSH) and free triiodo-thyronine (fT3) were detected. Faeces and urine measurements indicate that 60–80% of total As and 93% of Cd ingested were excreted in rats fed 0.5 and 5% kelp. Liver metabolomic profiling demonstrates that a high inclusion of sugar kelp in the diet for 13 weeks of feeding modulates metabolites with potential antioxidant activity and phytosterols. Full article
(This article belongs to the Special Issue Edible Seaweeds: An Emerging Source of Nutrition, Functional Food and Nutraceutical Products)
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18 pages, 710 KiB  
Article
Factors Influencing the Consumption of Seaweed amongst Young Adults
by Mikaela Young, Nicholas Paul, Dawn Birch and Libby Swanepoel
Foods 2022, 11(19), 3052; https://doi.org/10.3390/foods11193052 - 01 Oct 2022
Cited by 8 | Viewed by 3268
Abstract
Seaweed has been traditionally consumed in Asian and Pacific cultures, yet aside from sushi, is still not commonly eaten in Western societies. Edible seaweeds offer distinct nutritional benefits to terrestrial crops, particularly with respect to mineral and fibre content. Understanding the motivations that [...] Read more.
Seaweed has been traditionally consumed in Asian and Pacific cultures, yet aside from sushi, is still not commonly eaten in Western societies. Edible seaweeds offer distinct nutritional benefits to terrestrial crops, particularly with respect to mineral and fibre content. Understanding the motivations that drive young Australians to eat seaweed is necessary for food product development and consumer marketing strategies, as well as informing future sustainable production through seaweed aquaculture and wild-harvest practices. An observational cross-sectional online survey with n = 1403 young (19–30 years) Australian seaweed consumers was conducted. The 19-item survey included closed-ended, open-ended, and Likert scale responses. Most respondents were female (89.0%), with tertiary level education or above (57.7%). Seaweed was eaten mostly as a snack (87.7%) and in home-prepared meals (30.7%). The key advantages to consumption were flavour (89.1%), nutrient content (49.1%), and health benefits (44.6%), whilst the key barriers were poor accessibility (59.5%), unaffordable pricing (46.5%), and undesirable packaging (19.0%). The consumers reported wanting more promotion to improve their knowledge about seaweed, in addition to environmentally sustainable packaging and sourcing. Pathways to overcome barriers and encourage greater seaweed consumption are discussed. Most critically, improving the promotion and environmental sustainability of seaweed products will improve intake amongst current and future consumers. Full article
(This article belongs to the Special Issue Edible Seaweeds: An Emerging Source of Nutrition, Functional Food and Nutraceutical Products)
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Review

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39 pages, 1674 KiB  
Review
Rehashing Our Insight of Seaweeds as a Potential Source of Foods, Nutraceuticals, and Pharmaceuticals
by Ravi S. Baghel, Babita Choudhary, Sonika Pandey, Pradeep Kumar Pathak, Manish Kumar Patel and Avinash Mishra
Foods 2023, 12(19), 3642; https://doi.org/10.3390/foods12193642 - 01 Oct 2023
Cited by 3 | Viewed by 2540
Abstract
In a few Southeast Asian nations, seaweeds have been a staple of the cuisine since prehistoric times. Seaweeds are currently becoming more and more popular around the world due to their superior nutritional value and medicinal properties. This is because of rising seaweed [...] Read more.
In a few Southeast Asian nations, seaweeds have been a staple of the cuisine since prehistoric times. Seaweeds are currently becoming more and more popular around the world due to their superior nutritional value and medicinal properties. This is because of rising seaweed production on a global scale and substantial research on their composition and bioactivities over the past 20 years. By reviewing several articles in the literature, this review aimed to provide comprehensive information about the primary and secondary metabolites and various classes of bioactive compounds, such as polysaccharides, polyphenols, proteins, and essential fatty acids, along with their bioactivities, in a single article. This review also highlights the potential of seaweeds in the development of nutraceuticals, with a particular focus on their ability to enhance human health and overall well-being. In addition, we discuss the challenges and potential opportunities associated with the advancement of pharmaceuticals and nutraceuticals derived from seaweeds, as well as their incorporation into different industrial sectors. Furthermore, we find that many bioactive constituents found in seaweeds have demonstrated potential in terms of different therapeutic attributes, including antioxidative, anti-inflammatory, anticancer, and other properties. In conclusion, seaweed-based bioactive compounds have a huge potential to play an important role in the food, nutraceutical, and pharmaceutical sectors. However, future research should pay more attention to developing efficient techniques for the extraction and purification of compounds as well as their toxicity analysis, clinical efficacy, mode of action, and interactions with regular diets. Full article
(This article belongs to the Special Issue Edible Seaweeds: An Emerging Source of Nutrition, Functional Food and Nutraceutical Products)
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