Biomass soaking treatments to reduce potentially undesirable compounds in the edible seaweeds sugar kelp (Saccharina latissima) and winged kelp (Alaria esculenta) and health risk estimation for human consumption

Stévant, Pierrick; Marfaing, Hélène; Duinker, Arne; Fleurence, Joël; Rustad, Turid; Sandbakken, Ingrid S.; Chapman, Annelise S.

doi:10.1007/s10811-017-1343-8

Cited by 71 publications

(47 citation statements)

References 66 publications

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“…Also, Stévant et al. () reported decreased I content of S. latissima , to below 2,000 mg I/kg dw (originally 4,898 mg/kg dw in May 2015 and 6,568 mg/kg dw in June 2015), after a 1 hr soaking treatment in freshwater (32 °C). However, when compared to raw L. digitata , steaming it (5 min, 105 °C) resulted in an increased concentration of I ( p < .05, n = 20; Alves et al., ).…”

Section: Resultsmentioning

confidence: 98%

“…For example, boiling dried S. latissima in freshwater for 2 min resulted in about a third reduction from an initial value of 380 mg I kg/dw (Lüning & Mortensen, 2015). Also, Stévant et al (2018) reported decreased I content of S. latissima, to below 2,000 mg I/kg dw (originally 4,898 mg/kg dw in May 2015 and 6,568 mg/kg dw in June 2015), after a 1 hr soaking treatment in freshwater (32 • C). However, when compared to raw L. digitata, steaming it (5 min, 105 • C) resulted in an increased concentration of I (p < .05, n = 20; Alves et al, 2018).…”

Section: 123mentioning

confidence: 99%

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Food safety hazards in the European seaweed chain

Banach

Hil

Fels‐Klerx

2020

Comp Rev Food Sci Food Safe

136

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Seaweed is a source of protein that can help overcome the anticipated challenges of a growing world population and the current challenges for finding alternatives for animal proteins in the Western diet. Thus far, data on the safety of seaweed for feed and food purposes in the Western world are scattered. This study aimed to review the available knowledge on the presence of food safety hazards in seaweed, including factors influencing their presence, and to prioritize the hazards that may pose a risk to human health. Given current knowledge from the literature, data from the Rapid Alert System for Food and Feed, and results from a stakeholder survey, 22 food safety hazards were ranked into major (4), moderate (5), and minor (13) hazards. Arsenic, cadmium, iodine, and Salmonella were identified as major hazards. Hazards, where data gaps exist, should be carefully assessed. These include pesticide residues, dioxins and polychlorinated biphenyls, brominated flame retardants, polycyclic aromatic hydrocarbons, pharmaceuticals, marine biotoxins, allergens, micro‐ and nanoplastics, other pathogenic bacteria, norovirus, and hepatitis E virus. It is recommended to collect more data on these hazards in future studies. Many factors can affect the presence of hazards including seaweed type, physiology, season, harvest and cultivation environment, geography including the location of cultivation, alongside further processing. Moreover, when seaweed is cultivated near industrialized or anthropogenic activities, these activities may negatively influence water quality, which can increase the likelihood of hazards in seaweed. Results of the ranking prioritized hazards can be used to prioritize monitoring programs and adjusted given future additional knowledge covering the data gaps.

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Section: Resultsmentioning

confidence: 98%

Section: 123mentioning

confidence: 99%

Food safety hazards in the European seaweed chain

Banach

Hil

Fels‐Klerx

2020

Comp Rev Food Sci Food Safe

136

View full text Add to dashboard Cite

show abstract

“…Therefore, some precautions must be taken regarding the consumption of iodine-rich seaweeds although, despite the increasing consumer acceptance, seaweeds are still regarded as an exotic food item in Europe and their consumption is not enough to exceed the recommended levels. In fact, the inclusion of seaweeds in the diet could support current efforts to improve I status among European populations [ 13 ].…”

Section: Mineral Content Of Macroalgaementioning

confidence: 99%

“…An exception is made for France, which is the only European country that has already defined limits of potentially toxic compounds in seaweeds to be used for human consumption. Even though, these are only recommendations from the food safety authority and are not legally binding [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Minerals from Macroalgae Origin: Health Benefits and Risks for Consumers

et al. 2018

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Seaweeds are well-known for their exceptional capacity to accumulate essential minerals and trace elements needed for human nutrition, although their levels are commonly very variable depending on their morphological features, environmental conditions, and geographic location. Despite this variability, accumulation of Mg, and especially Fe, seems to be prevalent in Chlorophyta, while Rhodophyta and Phaeophyta accumulate higher concentrations of Mn and I, respectively. Both red and brown seaweeds also tend to accumulate higher concentrations of Na, K, and Zn than green seaweeds. Their valuable mineral content grants them great potential for application in the food industry as new ingredients for the development of numerous functional food products. Indeed, many studies have already shown that seaweeds can be used as NaCl replacers in common foods while increasing their content in elements that are oftentimes deficient in European population. In turn, high concentrations of some elements, such as I, need to be carefully addressed when evaluating seaweed consumption, since excessive intake of this element was proven to have negative impacts on health. In this regard, studies point out that although very bioaccessible, I bioavailability seems to be low, contrarily to other elements, such as Na, K, and Fe. Another weakness of seaweed consumption is their capacity to accumulate several toxic metals, which can pose some health risks. Therefore, considering the current great expansion of seaweed consumption by the Western population, specific regulations on this subject should be laid down. This review presents an overview of the mineral content of prevalent edible European macroalgae, highlighting the main factors interfering in their accumulation. Furthermore, the impact of using these marine vegetables as functional ingredients or NaCl replacers in foods will be discussed. Finally, the relationship between macroalgae’s toxic metals content and the lack of European legislation to regulate them will be addressed.

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“…As SPC, SPP will need to be considered a commodity and large-scale production must be investigated to achieve competitiveness. Harvested seaweed decomposes rapidly and therefore must be processed rapidly (Stévant et al 2017b;Stévant et al 2018). In addition, the best areas reported for seaweed farming in Norway are offshore (Broch et al 2019).…”

Section: The Challenges Of Seaweed Farmingmentioning

confidence: 99%

Strategic considerations for establishing a large-scale seaweed industry based on fish feed application: a Norwegian case study

et al. 2020

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Soy protein concentrate (SPC) is a key ingredient in fish feed and most of it originates from Brazil. However, the Brazilian soy industry has reportedly resulted in significant environmental problems including deforestation. Consequently, new sources for protein are investigated and protein extracted from farmed seaweed is considered an alternative. Therefore, we investigate how seaweed protein product (SPP) can compete against SPC as a protein ingredient for fish feed. The study uses the positioning matrix, cost analyses involving the power law, and uncertainty analysis using Monte Carlo simulations, and key research challenges are identified. The initial finding is that, with the emerging seaweed industry, the cost of producing SPP is too high to be competitive for fish feed applications. To overcome this challenge, two solutions are investigated. First, substantial investments in cultivation and processing infrastructure are needed to accomplish scale, and a break-even scale of 65,000 tonnes is suggested. The second but more promising avenue, preferably in combination with the former, is the extraction of seaweed protein and high-value seaweed components. With mannitol and laminaran as co-products to the SPP, there is a 25-30% probability of a positive bottom line. Researches on extraction processes are therefore a necessity to maximize the extraction of value-added ingredients. Over time, it is expected that the competitive position of SPP will improve due to the upscaling of the volume of production as well as better biorefinery processes.

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Biomass soaking treatments to reduce potentially undesirable compounds in the edible seaweeds sugar kelp (Saccharina latissima) and winged kelp (Alaria esculenta) and health risk estimation for human consumption

Cited by 71 publications

References 66 publications

Food safety hazards in the European seaweed chain

Food safety hazards in the European seaweed chain

Minerals from Macroalgae Origin: Health Benefits and Risks for Consumers

Strategic considerations for establishing a large-scale seaweed industry based on fish feed application: a Norwegian case study

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