An evaluation of edible red seaweed (Chondrus crispus) components and their modification during the cooking process

A Comprehensive Review of the Nutraceutical and Therapeutic Applications of Red Seaweeds (Rhodophyta)

“…R-phycoerythrin is the most abundant phycobiliprotein found in red algae [100]. Gracilaria gracilis can be proposed as a novel industrial source of phycobiliproteins, namely phycoerythrin, since the concentration produced could vary between 3.6 mg/g and 7 mg/g dw according to the season and the C. crispus have a content of 528 mg/kg dw [3,101]. Gelidium amansii collected in South Korea have recorded 53 µg/g dw of phycoerythrin [102].…”

“…Francavilla et al [3] demonstrated that the less abundant phycobiliprotein in G. gracilis is phycocyanin, displaying a concentration that fluctuated from 3 mg/g dry weight in January to 0.7 mg/g dry weight in October. Pina et al [101] analyzed the C. crispus collected in Spain with a present value of 149 mg/kg dw. Sukwong et al [102] extracted 56 µg/g dw of phycocyanin from G. amansii.…”

Inferring Biochemical Reactions and Metabolite Structures to Understand Metabolic Pathway Drift

“…Red algae are sufficiently distant from terrestrial plants to anticipate substantial metabolic drift compared with the known pathways in organisms such as Arabidopsis thaliana, yet C. crispus has been subject to biological studies for more than two centuries (Collé n et al, 2014). Notably, its genome was sequenced and annotation was performed with a focus on metabolic features (Collé n et al, 2013), and there is extensive literature available describing its metabolome (Young and Smith, 1958;Saito and Idler, 1966;Laycock and Craigie, 1977;Matsuhiro and Urzua, 1992;Karsten et al, 1998;Tasende, 2000;Krä bs et al, 2004;Gaquerel et al, 2007;Banskota et al, 2014;Pina et al, 2014;Melo et al, 2015, Alcaide et al, 1968Goldberg et al, 1982;Kremer and Kirst, 1982;Pettit et al, 1989;van Ginneken et al, 2011;Santos et al, 2015;Robertson et al, 2015;Athukorala et al, 2016;Belghit et al, 2017;Guihé neuf et al, 2018;Lalegerie et al, 2019).…”

Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures

“…Volatile components, which are considered the most important parameters for food flavour and quality, define the aroma of macroalgae . These compounds have been studied in fresh, dried or dehydrated and cooked forms to determine the freshness of seafood during storage . López‐Pérez et al .…”