Algae as Source of Natural Flavour Enhancers - A Mini Review

Abstract

Algae are popular sources of food, fodder, feed, fuel, fertilizers, pharmaceutical and nutraceutical products, and other co-products. The reason for preferring algae as source of a wide array of commercial products is that provisions for algal biomass production for application in different fields are long-term, pro-environmental and sustainable. This is related to the numerous varieties of ways and places in which algae can grow naturally or can be cultivated for commercialization. The fact that different species of algae have traditionally been used as preferred food or delicacy throughout the world speaks volumes about the taste attributes of edible algae. However, the use of algae or its derivatives as taste or flavour enhancers has not been explored enough, though sporadic works and reports can be found worldwide. This review attempts to scout the role of algae in imparting flavours in various cuisines made from algae or algae derived products. Also a number of fish and marine organisms have been reported to have flavours which are considered to contain flavour-enhancing compounds derived from algae, with uniqueness in such tastes been attributed to algae. Contrary to this,

Possible Signaling Pathways in the Gut Microbiota–Brain Axis for the Development of Parkinson’s Disease Caused by Chronic Consumption of Food Additives

“…These are glutamic acid, monosodium glutamate, monopotassium glutamate, calcium diglutamate, monoammonium glutamate, magnesium diglutamate, sodium guanylate and disodium guanylate, inosinic acid, maltol, glycine, L-leucine, aspartic acid, bromophenol, and taurine. 85 Glutamic acid has been reported to cause, PD, Alzheimer's disease, and Chinese restaurant syndrome, among others. 86 This is because these compounds form excitotoxins, which are substances that are rapidly absorbed into the bloodstream.…”

“…There are several types of flavor enhancers, both synthetic and natural in origin from fish and seaweed. These are glutamic acid, monosodium glutamate, monopotassium glutamate, calcium diglutamate, monoammonium glutamate, magnesium diglutamate, sodium guanylate and disodium guanylate, inosinic acid, maltol, glycine, l -leucine, aspartic acid, bromophenol, and taurine . Glutamic acid has been reported to cause, PD, Alzheimer’s disease, and Chinese restaurant syndrome, among others .…”

Recent advances in in-vitro meat production – a review

“…The application of algal-based scaffolds could improve the flavor of cultured fish tissue. However, this flavor should be compatible with the cultured tissue as the algal flavor may prove undesirable in cultured beef production (Grahl et al, 2018;Choudhury and Sen Sarkar, 2017).…”

Evaluasi tingkat keasinan relatif dan profil sensori garam rumput laut menggunakan metode magnitude estimation dan rate-all-that-apply (RATA)

“…Rasa umami pada garam rumput laut berkaitan dengan adanya senyawa asam amino pada bahan baku rumput laut. Rasa umami yang muncul dipengaruhi oleh ion monovalen asam glutamat, asam aspartat, asam organik lainnya (asam laktat, suksinat, dan propianat), dan beberapa dari peptida (Choudhury & Sarkar, 2017). Rumput laut cokelat merupakan jenis rumput laut dengan kandungan asam amino terutama asam aspartat dan glutamat yang tinggi dibandingkan dua jenis rumput laut lainnya dan rumput laut merah merupakan yang terendah (Fleurence, 1999) Nurjanah et al, 2021c;Nurjanah et al, 2020b).…”