Preparation and characterization of fermented seaweed sauce manufactured from low-quality nori (dried and fresh fronds of Pyropia yezoensis)

Uchida, Motoharu; Kurushima, Hirotaka; Hideshima, Nobuo; Araki, Toshimitsu; Ishihara, Kenji; Murata, Yuko; Touhata, Ken; Ishida, Noriko

doi:10.1007/s12562-018-1184-7

Cited by 18 publications

(8 citation statements)

References 8 publications

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“…Uchida et al [46] reported that nori sauces (NSs) did not present cross-allergenicity with some seafood, wheat flour and soybean. The same result [47] was obtained for the low-quality nori sauce (LNS), also.…”

Section: Uchida Et Al 2018 Japansupporting

confidence: 78%

“…As regards to physical risk, the consumption of algae is safe although choking events may occur in infrequent cases [47]. Besides, macroalgae consumed in the dried form could cause damage to the walls of the digestive tract, especially in fragile individuals: as reported by Schaefer and Trocinski, "the estimated annual incidence of food impaction is 13 per 100,000 and eighty percent to ninety percent occur in the distal esophagus associated with anatomic or motor abnormalities" [96].…”

Section: Discussionmentioning

confidence: 99%

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Seaweeds as a “Palatable” Challenge between Innovation and Sustainability: A Systematic Review of Food Safety

et al. 2021

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Moderate or severe food insecurity affect 2 billion people worldwide. The four pillars of food security (availability, access, use and stability) are in danger due to the impact of climatic and anthropogenic factors which impact on the food system. Novel foods, like seaweeds, have the potential to increase food yields so that to contribute in preventing or avoiding future global food shortages. The purpose of this systematic review was to assess microbiological, chemical, physical, and allergenic risks associated with seaweed consumption. Four research strings have been used to search for these risks. Preferred Reporting Item for Systematic Reviews and Meta-analysis (PRISMA) guidelines were applied. Finally, 39 articles met the selected criteria. No significant hazards for microbiological, allergenic, and physical risks were detected. Regarding chemical risk, algae can accumulate various heavy metals, especially when harvested in polluted sites. Cultivating seaweeds in a controlled environment allows to avoid this risk. Periodic checks will be necessary on the finished products to monitor heavy metals levels. Since the consumption of algae seems to be on the rise everywhere, it seems to be urgent that food control authorities establish the safety levels to which eating algae does not represent any risk for human health.

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Section: Uchida Et Al 2018 Japansupporting

confidence: 78%

Section: Discussionmentioning

confidence: 99%

Seaweeds as a “Palatable” Challenge between Innovation and Sustainability: A Systematic Review of Food Safety

et al. 2021

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“…2016; Pongpichaiudom & Songsermpong 2018;Roohinejad et al 2017;Uchida et al 2018). Seaweed as an ingredient has become more acceptable and mainstream outside of Asia.…”

Section: Plant-and Meat-based Foodsmentioning

confidence: 99%

Seaweeds as nutraceuticals for health and nutrition

2019

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Throughout human history, seaweeds have been used as food, folk remedies, dyes, and mineral-rich fertilisers. Seaweeds as nutraceuticals or functional foods with dietary benefits beyond their fundamental macronutrient content, are now a major research and industrial development concept. The occurrence of dietary and lifestyle-related diseases, notably type 2 diabetes, obesity, cancer, and metabolic syndrome has become a health epidemic in developed countries. Global epidemiological studies have shown that countries where seaweed is consumed on a regular basis have significantly fewer instances of obesity and dietary-related disease. This review outlines recent developments in seaweed applications for human health from an epidemiological perspective and as a functional food ingredient.

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“…To obtain photostable pigments, the dried and shredded discoloured laver was soaked with buffer, and then, ammonium sulphate was added into the filtered supernatant to form a 50% saturated solution. After separating mixture by centrifugation, the Low concentrations of total nitrogen and free amino acids, high sourness score of taste and little risk for heavy metal or allergen contamination Uchida et al (2018) Meal-supplemented diet for yellowtail…”

Section: Violet Food Colouring Reagent Productionmentioning

confidence: 99%

“…The direct use of DLW biomass applies to human health food and animal feed production. Uchida et al (2018) reported that fermented sauce manufactured from discoloured laver (LNS; low-quality nori sauce) displayed low concentrations of total nitrogen and free amino acids along with a higher sourness score than that of high-quality laver and exhibited little risk for heavy metal and allergen contamination. To manufacture LNS, dried laver was soaked with tap water containing sodium chloride and incubated for 10-11 months at 16.5°C under semi-aerobic conditions.…”

Section: Bioresource For Human and Animal Feedmentioning

confidence: 99%

Discoloration in the marine red algae Pyropia: causative factors and exploiting the biotechnological potential of a waste resource

Cho

Heo

Lee

et al. 2020

Reviews in Aquaculture

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Pyropia (Porphyra, referred to as ‘Gim’ in Korea or ‘Nori’ in Japan), an economically valuable alga, has long been consumed as seafood, especially in north‐east Asian countries. Its well‐established conventional mass cultivation and harvesting methods in coastal areas widen the industrial availability of edible Pyropia sp. However, the unexpected discoloration derived from causative factors during the cultivation process gives rise to serious economic losses in the aquaculture industry. For the industrial use of discoloured laver waste (DLW), recent articles have suggested that DLW biomass could be used as a source of agar polysaccharide, porphyran, γ‐aminobutyric acid and other value‐added bioactive compound productions. Although DLW biomass has economic potential, the lack of integrated information and relevant studies still limits its industrial availability. Therefore, we discussed recent research concerning the functional ingredients, causative factors and potential availability of DLW to provide integrated information. Furthermore, this review suggested the potential industrial application of DLW as a source for other value‐added material production.

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Preparation and characterization of fermented seaweed sauce manufactured from low-quality nori (dried and fresh fronds of Pyropia yezoensis)

Cited by 18 publications

References 8 publications

Seaweeds as a “Palatable” Challenge between Innovation and Sustainability: A Systematic Review of Food Safety

Seaweeds as a “Palatable” Challenge between Innovation and Sustainability: A Systematic Review of Food Safety

Seaweeds as nutraceuticals for health and nutrition

Discoloration in the marine red algae Pyropia: causative factors and exploiting the biotechnological potential of a waste resource

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