Seaweed farming for food and nutritional security, climate change mitigation and adaptation, and women empowerment: A review

Sultana, Fahmida; Wahab, Md. Abdul; Nahiduzzaman, Md.; Mohiuddin, Md.; Iqbal, Mohammad; Shakil, Abrar; Mamun, Abdullah Al; Khan, Md. Mukhlesur Rahman; Wong, Li Lian; Asaduzzaman, Md.

doi:10.1016/j.aaf.2022.09.001

Cited by 66 publications

(35 citation statements)

References 162 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, S. trinodis had the lowest TPC (33.54 mg GAE/g DW). Several studies have reported comparable phenol levels (41.82 ± 0.91 mg GAE/g DW) in brown algae compared with our findings (2). The phenolic concentration in the tested algal methanolic extracts exceeded that reported by Elkhateeb et al (57) in the ethanolic extract of S. subrepandum collected from Hurghada (2.88 ± 0.22 mg GAE/g DW); however, the estimated TPC was lower than that (29.26 ± 0.01 mg GAE/g DW) recorded in Colpmenia sinus by Shobier et al (58) and by Farghl et al (30) (14.14 ± 0.1 mg GAE/g DW) in T. ornate.…”

Section: Phenolic Compoundssupporting

confidence: 89%

Nutritional, bioactive compounds content, and antioxidant activity of brown seaweeds from the Red Sea

Ismail¹,

Zokm²,

López³

2023

Front. Nutr.

View full text Add to dashboard Cite

IntroductionBrown seaweeds are excellent sources of bioactive molecules with a wide range of pharmacological effects, whose content can vary depending on several factors, including the origin and the environment in which the algae grow.MethodsThis study aimed to estimate 19 compounds regarding primary and secondary metabolites of eight brown macroalgal species from a clean Egyptian Red Sea coast. A proximate analysis, pigment, phenolic compounds, and vitamin contents were determined. In addition, the energy content and antioxidant activity were estimated to explore the potential application of algae as functional foods to encourage the species’ commercialization.ResultsBased on the chemical composition, Polycladia myrica was the most valuable species, with a comparatively high protein content of 22.54%, lipid content of 5.21%, fucoxanthin content of 3.12 μg/g, β-carotene content of 0.55 mg/100 g, and carbohydrate content of 45.2%. This species also acts as a great source of vitamin C, flavonoids, tannins, phenol content and total antioxidant capacity.DiscussionThe antioxidant activity of the selected algae indicated that its phenol, vitamin and pigment contents were powerful antioxidant compounds based on the structure–activity relationships. This result was verified by the strong correlation in statistical analysis at the 95% confidence level. From a worldwide perspective and based on the obtained results, these brown species may be reinforced as an essential line in future foods.

show abstract

Section: Phenolic Compoundssupporting

confidence: 89%

Nutritional, bioactive compounds content, and antioxidant activity of brown seaweeds from the Red Sea

Ismail¹,

Zokm²,

López³

2023

Front. Nutr.

View full text Add to dashboard Cite

show abstract

“…Using advanced technology (Karanth et al, 2023) asserted that artificial intelligence provides better output in handling climate change issues, and lowers food safety risks throughout the world. Besides, (Sultana et al, 2023) asserted that nutritional and climate mitigation farming must be preferred to increase food security and enhance the industry's food production level.…”

Section: Nexus Of Natural Resources Water and Food Productivitymentioning

confidence: 99%

Natural resources, food, energy and water: Structural shocks, food production and clean energy for USA in the view of COP27

Zhang,

Wang,

et al. 2024

Land Degrad Dev

View full text Add to dashboard Cite

There is a notable scarcity of literature addressing the complex affiliation amidst natural resources, water productivity (WPROD), and the food production index (FPI). Existing research focuses on emerging and developing countries, primarily centering on the initial objectives of sustainable development. To bridge this literature gap, our research delves into the nexus of WPROD, FPI, and total land resources (TLRS). Additionally, the study explores the persuasive roles of income (GDP) and renewable energy consumption (REC). Employing time series methodologies, we utilize the DF‐GLS unit root assessment to assess the variable static method and the Bayer‐Hanck test to scrutinize long‐term equilibrium. The primary analysis employs the least squares approach with breakpoints, supplemented by the Robust least squares method for validation. For causal relationships between variables, we deployed the Granger causality approach. Our outcomes disclose that variables are static at the first difference, indicating long‐run equilibrium among all variables. Empirical outcomes suggest a resource curse associated with TLRS, as it negatively influences both WPROD and FPI, regardless of breaks. The increase in coefficients of land resources by 1% causes decrease in water productivity and food production by −0.35% and −0.185%. In contrast, GDP and renewable energy positively impact water productivity and food production index, even in the presence of structural breaks. Robustness checks yield‐mixed outcomes, though the overall results remain significant and consistent with the main methods. Causality analysis indicates a bi‐directional linkage between natural resources, renewable energy, and water productivity, and food production, while GDP demonstrates a uni‐directional linkage in the study. We provide relevant policies under the targets of COP 27 to manage land resources in the USA.

show abstract

“…Caulerpa sp. of direct observations have found largescale seaweed cultivation specifically for food [12,13].…”

Section: Introductionmentioning

confidence: 99%

The potential Two Types of Green Macroalgae (Caulerpa racemose and Caulerpa lentillifera) as a Natural Food Preservative from Jepara beach, Indonesia

Santosa,

Djunaedi,

Susanto

et al. 2024

Trends Sci

View full text Add to dashboard Cite

Green macroalgae, known locally as Latoh, is one of the green seaweeds consumed by the local community in Jepara and is beneficial for health. This study explores the potential of secondary metabolites from seaweed and its symbiotic bacteria as natural food preservatives and antibacterials. Seaweed samples were collected from the seagrass ecosystem of Panjang Island, Jepara, Indonesia. Subsequently, the samples were subjected to scanning electron microscopy analysis, proximate analysis, phytochemical analysis, thin layer chromatography, and high-performance liquid chromatography for amino acid analysis. A sample was subjected to a multistage extraction process using n-hexane, ethyl acetate, and methanol (1:5 w/v), each for 24 h. Symbiotic bacteria from seaweed were isolated, and enzymatic (proteolytic, amylolytic, and cellulolytic) and antibacterial testing against pathogenic bacteria Staphylococcus aureus and Escherichia coli was conducted using the disc diffusion method. The selected bacteria were subjected to molecular identification. The research showed that Caulerpa lentillifera had an ash content of 3.24 %, protein content of 0.57 %, and fat content of 0.337 %. Phytochemical analysis shows that the sample contains flavonoids, steroids, and alkaloids. HPLC analysis reveals that Caulerpa lentillifera has the highest content of aspartic acid (relative area: 11.90 %), glutamic acid (relative area: 13.43 %), and alanine (relative area: 9.03 %). Caulerpa racemosa sample shows the highest detector response for glutamic acid (relative area: 12.19%), aspartic acid (relative area: 11.10 %), and alanine (relative area: 9.63 %). The results indicate that 14 bacterial isolates were successfully isolated, with 6 isolates from Caulerpa lentillifera and 8 isolates from Caulerpa racemosa, all exhibiting enzymatic and antibacterial abilities. The research results concluded that the Latoh seaweed species Caulerpa lentillifera and Caulerpa racemosa and their symbiotic bacteria have the potential to be used as food preservatives. HIGHLIGHTS HPLC analysis showed that Caulerpa lentillifera had the highest content of aspartic acid, glutamic acid, and alanine. Caulerpa racemosa also had high levels of glutamic acid, aspartic acid, and alanine The research successfully isolated 14 bacterial isolates, with 6 isolates from Caulerpa lentillifera and eight isolates from Caulerpa racemosa, all exhibiting enzymatic and antibacterial abilities Molecular identification revealed the presence of identified bacteria such as Pseudoalteromonas arabiensis, Pseudoalteromonas piscicida, Pseudoalteromonas shioyasakiensis, and Vibrio alginolyticus seaweed species Caulerpa lentillifera and Caulerpa racemosa, along with their symbiotic bacteria, have the potential to be used as natural food preservatives due to their antibacterial and enzymatic pro perties GRAPHICAL ABSTRACT

show abstract

Seaweed farming for food and nutritional security, climate change mitigation and adaptation, and women empowerment: A review

Cited by 66 publications

References 162 publications

Nutritional, bioactive compounds content, and antioxidant activity of brown seaweeds from the Red Sea

Nutritional, bioactive compounds content, and antioxidant activity of brown seaweeds from the Red Sea

Natural resources, food, energy and water: Structural shocks, food production and clean energy for USA in the view of COP27

The potential Two Types of Green Macroalgae (Caulerpa racemose and Caulerpa lentillifera) as a Natural Food Preservative from Jepara beach, Indonesia

Contact Info

Product

Resources

About