Future Foods from the Sea

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Aquaculture Journal aquacj	-	-	2021	29.3 Days	CHF 1000
Fishes fishes	2.1	1.9	2016	17.4 Days	CHF 2600
Foods foods	4.7	7.4	2012	14.5 Days	CHF 2900
Nutrients nutrients	4.8	9.2	2009	13.5 Days	CHF 2900
Oceans oceans	1.5	3.1	2020	23.3 Days	CHF 1600

10 pages, 252 KiB

Open AccessArticle

A Sustainable Approach to Managing Invasive Macroalgae: Assessment of the Nutritional Profile and the Potential for Enteric Methane Mitigation of Rugulopteryx okamurae

by Helder P. B. Nunes, Cristiana Maduro-Dias, Joana Carvalho and Alfredo Borba

Oceans 2024, 5(3), 662-671; https://doi.org/10.3390/oceans5030038 - 10 Sep 2024

Viewed by 1062

Abstract

The expansion of the invasive Asian macroalgae Rugulopteryx okamurae along the coasts of the Azores represents a significant challenge for local marine biodiversity. A promising approach to managing the biomass produced by this alien alga is to valorize it in the context of [...] Read more.

The expansion of the invasive Asian macroalgae Rugulopteryx okamurae along the coasts of the Azores represents a significant challenge for local marine biodiversity. A promising approach to managing the biomass produced by this alien alga is to valorize it in the context of the blue economy. This study characterizes and evaluates the potential of R. okamurae biomass for incorporation into cattle feed, with a focus on mitigating enteric methane production. The nutritional value of R. okamurae, its digestibility, and its potential as a mitigating agent for enteric methane production were analyzed in vitro. The results indicate that the inclusion of 5% R. okamurae in the diet significantly (p < 0.05) reduced accumulated methane production by 98% after 24 h of incubation. The addition of 1% algae over the same period resulted in a 38% reduction in methane production. However, a significant decrease (p < 0.05) in gas production of 57.02% and 73.5% was also observed in relation to control, with the inclusion of 1% and 5%, respectively, during 96 h. Nutritionally, R. okamurae was found to have a crude protein content of 18.68% and fiber (NDF) of 55.71% of DM. It is also worth highlighting the high content of ash (31.86%) that was identified in these brown macroalgae. In conclusion, the fresh biomass of R. okamurae could serve as a functional ingredient in cattle feed to mitigate enteric methane production, provided it is used in low percentages. However, it is important to emphasize that high concentrations in the first 12 h did not produce methane, which is also not recommended for enteric fermentation. However, before including it in animal feed, in vivo tests are needed to assess its toxicity. Full article

(This article belongs to the Topic Future Foods from the Sea)

20 pages, 6724 KiB

Open AccessArticle

Comprehensive Nutritional and Functional Characterization of Novel Mycoprotein Derived from the Bioconversion of Durvillaea spp.

by Catalina Landeta-Salgado, Nicolás Salas-Wallach, Javiera Munizaga, María Paz González-Troncoso, César Burgos-Díaz, Lhaís Araújo-Caldas, Patricia Sartorelli, Irene Martínez and María Elena Lienqueo

Foods 2024, 13(15), 2376; https://doi.org/10.3390/foods13152376 - 27 Jul 2024

Viewed by 1511

Abstract

This study aimed, for the first time, to determine the nutritional composition, beta-glucan and ergosterol contents, phenolic compound composition, and biological and functional activities of a novel mycoprotein produced through a bioconversion process of Durvillaea spp., a brown seaweed. An untargeted metabolomics approach [...] Read more.

This study aimed, for the first time, to determine the nutritional composition, beta-glucan and ergosterol contents, phenolic compound composition, and biological and functional activities of a novel mycoprotein produced through a bioconversion process of Durvillaea spp., a brown seaweed. An untargeted metabolomics approach was employed to screen metabolites and annotate molecules with nutraceutical properties. Two products, each representing a distinct consortia of co-cultured fungi, named Myco 1 and Myco 2, were analysed in this study. These consortia demonstrated superior properties compared to those of Durvillaea spp., showing significant increases in total protein (~238%), amino acids (~219%), and β-D-glucans (~112%). The protein contains all essential amino acids, a low fatty acid content, and exhibits high antioxidant activity (21.5–25.5 µmol TE/g). Additionally, Myco 2 exhibited the highest anti-alpha-glucosidase activity (IC₅₀ = 16.5 mg/mL), and Myco 1 exhibited notable anti-lipase activity (IC₅₀ = 10.5 mg/mL). Among the 69 top differentially abundant metabolites screened, 8 nutraceutical compounds were present in relatively high concentrations among the identified mycoproteins. The proteins and polysaccharides in the mycoprotein may play a crucial role in the formation and stabilization of emulsions, identifying it as a potent bioemulsifier. In conclusion, the bioconversion of Durvillaea spp. results in a mycoprotein with high-quality protein, significant nutritional and functional value, and prebiotic and nutraceutical potential due to the production of unique bioactive compounds. Full article

(This article belongs to the Topic Future Foods from the Sea)

► Show Figures

Graphical abstract

16 pages, 8576 KiB

Open AccessArticle

Impact of Corn Starch Molecular Structures on Texture, Water Dynamics, Microstructure, and Protein Structure in Silver Carp (Hypophthalmichthys molitrix) Surimi Gel

by Congyun Jiang, Xin Yang, Songyi Lin, Yumeng Yang, Jinzhi Yu, Xinqi Du and Yue Tang

Foods 2024, 13(5), 675; https://doi.org/10.3390/foods13050675 - 23 Feb 2024

Cited by 2 | Viewed by 1697

Abstract

This study systematically investigates the impact of corn starch molecular structures on the quality attributes of surimi gel products. Employing molecular analyses to characterize corn starch, three amylopectin fractions (A, B₁, and B₂), categorized by the degree of polymerization [...] Read more.

This study systematically investigates the impact of corn starch molecular structures on the quality attributes of surimi gel products. Employing molecular analyses to characterize corn starch, three amylopectin fractions (A, B₁, and B₂), categorized by the degree of polymerization ranges (6 < X ≤ 12, 12 < X ≤ 24, and 24 < X ≤ 36, respectively) were specifically focused on. The surimi gel quality was comprehensively assessed through texture profile analysis, nuclear magnetic resonance, scanning electron microscopy, stained section analysis, and Fourier transform infrared spectroscopy. Results indicated the substantial volume expansion of corn amylopectin upon water absorption, effectively occupying the surimi gel matrix and fostering the development of a more densely packed protein network. Starch gels with higher proportions of A, B₁, and B₂ exhibited improved hardness, chewiness, and bound water content in the resultant surimi gels. The weight-average molecular weight and peak molecular weight of corn starch showed a strong positive correlation with surimi gel hardness and chewiness. Notably, the secondary structure of proteins within the surimi gel was found to be independent of corn starch’s molecular structure. This study provides valuable insights for optimizing formulations in surimi gel products, emphasizing the significance of elevated A, B₁, and B₂ content in corn starch as an optimal choice for crafting dense, chewy, water-retaining surimi gels. Full article

(This article belongs to the Topic Future Foods from the Sea)

► Show Figures

Graphical abstract

18 pages, 6123 KiB

Open AccessArticle

Iron Complexes with Antarctic Krill–Derived Peptides Show Superior Effectiveness to Their Original Protein–Iron Complexes in Mice with Iron Deficiency Anemia

by Shengjie Hu, Songyi Lin, Qi Feng, Xueqing He, Haowei Xu, Lei Chen and Na Sun

Nutrients 2023, 15(11), 2510; https://doi.org/10.3390/nu15112510 - 28 May 2023

Cited by 2 | Viewed by 2282

Abstract

Antarctic krill protein–iron complex and peptide–iron complex were acquired to investigate their iron bioavailability, expression of iron-regulated genes, and in vivo antioxidant capacity. Results indicated that the Antarctic krill peptide–iron complex significantly increased the hemoglobin (Hb), serum iron (SI), and iron contents in [...] Read more.

Antarctic krill protein–iron complex and peptide–iron complex were acquired to investigate their iron bioavailability, expression of iron-regulated genes, and in vivo antioxidant capacity. Results indicated that the Antarctic krill peptide–iron complex significantly increased the hemoglobin (Hb), serum iron (SI), and iron contents in the liver and spleen in iron-deficiency anemia (IDA) mice (p < 0.05) compared with those of the Antarctic krill protein–iron complex. Despite the gene expressions of the divalent metal transporter 1(DMT1), the transferrin (Tf), and the transferrin receptor (TfR) being better regulated by both Antarctic krill peptide–iron complex and protein–iron complex, the relative iron bioavailability of the Antarctic krill peptide–iron complex group (152.53 ± 21.05%) was significantly higher than that of the protein–iron complex group (112.75 ± 9.60%) (p < 0.05). Moreover, Antarctic krill peptide–iron complex could enhance the antioxidant enzyme activities of superoxidase dismutase (SOD) and glutathione peroxidase (GSH-Px), reduce the malondialdehyde (MDA) level in IDA mice compared with the protein–iron complex, and reduce the cell damage caused by IDA. Therefore, these results indicated that Antarctic krill peptide–iron complex could be used as a highly efficient and multifunctional iron supplement. Full article

(This article belongs to the Topic Future Foods from the Sea)

► Show Figures

Figure 1

15 pages, 2234 KiB

Open AccessArticle

Chemical-Structural Identification of Crude Gelatin from Jellyfish (Stomolophus meleagris) and Evaluation of Its Potential Biological Activity

by Dania Marisol Esparza-Espinoza, Hisila del Carmen Santacruz-Ortega, Maribel Plascencia-Jatomea, Santiago P. Aubourg, Jesús Aarón Salazar-Leyva, Francisco Rodríguez-Felix and Josafat Marina Ezquerra-Brauer

Fishes 2023, 8(5), 246; https://doi.org/10.3390/fishes8050246 - 8 May 2023

Cited by 6 | Viewed by 2605

Abstract

The demand for jellyfish is growing worldwide, especially due to their high nutraceutical value. In this study, the extraction and characterization of crude gelatin from the brown cannonball jellyfish (Stomolophus meleagris), which is periodically found in large volumes on the American [...] Read more.

The demand for jellyfish is growing worldwide, especially due to their high nutraceutical value. In this study, the extraction and characterization of crude gelatin from the brown cannonball jellyfish (Stomolophus meleagris), which is periodically found in large volumes on the American Pacific coasts, were carried out. The crude gelatin obtained by alkaline treatment, with subsequent heat and dialysis treatment, showed an ability to quench free radicals (via ABTS and ORAC methods), and protect human cells against oxidative damage (through inhibition of hemolysis by AAPH), and they protected against mutations caused by aflatoxin B₁ in the Salmonella enterica Typhimurium TA100 strain. Furthermore, it was established that these extracts were innocuous for eukaryotic cells (genotoxicity assay). The amino acid profiles indicate a high concentration of glycine and proline, as well as charged amino acids. Electrophoretic, FT-IR, and ¹H-NMR studies indicated that one of the main proteins present in this crude gelatin is collagen. The presence of collagen and other proteins was identified by proteomic studies. Alkaline crude gelatin from brown jellyfish could be considered as potential candidates to be evaluated as antioxidant agents in foods in future research. Full article

(This article belongs to the Topic Future Foods from the Sea)

► Show Figures

Graphical abstract

Graphical abstract
Full article ">Figure 1
Effect of the gelatinous extract obtained from the cannonball jellyfish on mutagenicity induced by AFB1, based on the Salmonella enterica Typhimurium TA100 assay. Full article ">Figure 2
Phases of normal and abnormal mitoses exposed to water and sodium azide. Chromosomal aberrations observed in Allium cepa root tip cells: (A) normal prophase; (B) normal metaphase; (C) normal anaphase; (D) normal late anaphase; (E) normal telophase; (F) abnormal metaphase; (G) abnormal metaphase; (H) abnormal anaphase with lagging; (I) abnormal anaphase with lag; and (J) abnormal telophase. Full article ">Figure 3
SDS–polyacrylamide protein pattern of the jellyfish (Stomolophus meleagris) crude gelatin sample. (A): molecular weight marker; (B): jellyfish crude gelatin sample. Full article ">Figure 4
FT-IR spectra of the jellyfish crude gelatin sample. Full article ">Figure 5
1H-NMR spectra of the jellyfish crude gelatin sample. Amino acids are indicated by their corresponding peaks. Full article ">

17 pages, 508 KiB

Open AccessEditor’s ChoiceReview

The Prevalence of Viruses Related to the Production of Mussels and Oysters in Saldanha Bay: A Systematic Review

by Likentso Sylvia Shuping, Izanne Susan Human, Jan Frederik Rykers Lues and Arnelia Natalie Paulse

Aquac. J. 2023, 3(2), 90-106; https://doi.org/10.3390/aquacj3020009 - 13 Apr 2023

Cited by 3 | Viewed by 3226

Abstract

The disposal of treated and untreated sewage near shellfish harvesting areas is a global concern. Discharged sewage may be contaminated with enteric viruses present in human faeces. Bivalve molluscs, in turn, act as vectors for enteric viruses through bioaccumulation and retention of these [...] Read more.

The disposal of treated and untreated sewage near shellfish harvesting areas is a global concern. Discharged sewage may be contaminated with enteric viruses present in human faeces. Bivalve molluscs, in turn, act as vectors for enteric viruses through bioaccumulation and retention of these viruses during the filter-feeding process, resulting in outbreaks of infections due to the consumption of contaminated shellfish. This review was conducted using peer-reviewed articles published from 2012 until September 2022, obtained from online databases such as Google Scholar, Scopus, and Science Direct, highlighting the challenges that the shellfish industry is faced with concerning pollutants ending up in the shellfish production areas. Developed countries have made some advancements by upgrading sewage infrastructures, which reduced viral loads in sewage. However, it is difficult to measure the significance of these improvements, as there are no regulations in place which stipulate the permissible limits for viruses. In most developing countries, including South Africa, there is a lack of effective management plans for virus monitoring in shellfish harvesting areas. The findings of this study indicated a need for extensive research on the origin of viruses, their interactions with other organisms within the marine ecosystem, the quantification of viruses within the Saldanha Bay harbour, and the development of virus management plans which currently are non-existent. Full article

(This article belongs to the Topic Future Foods from the Sea)

► Show Figures

Figure 1

28 pages, 3485 KiB

Open AccessArticle

Combination of Solid State and Submerged Fermentation Strategies to Produce a New Jellyfish-Based Food

by Francesca Anna Ramires, Gianluca Bleve, Stefania De Domenico and Antonella Leone

Foods 2022, 11(24), 3974; https://doi.org/10.3390/foods11243974 - 8 Dec 2022

Cited by 10 | Viewed by 3525

Abstract

This study describes the set-up and optimization of a fermentation strategy applied to a composite raw material containing jellyfish biomass as the principal ingredient. New fermented food was developed by combining fresh jellyfish Rhizostoma pulmo and the sequential solid-state submerged liquid fermentation method [...] Read more.

This study describes the set-up and optimization of a fermentation strategy applied to a composite raw material containing jellyfish biomass as the principal ingredient. New fermented food was developed by combining fresh jellyfish Rhizostoma pulmo and the sequential solid-state submerged liquid fermentation method used in Asian countries for processing a high-salt-containing raw material. Aspergillus oryzae was used to drive the first fermentation, conducted in solid-state conditions, of a jellyfish-based product, here named Jelly paste. The second fermentation was performed by inoculating the Jelly paste with different selected bacteria and yeasts, leading to a final product named fermented Jellyfish paste. For the first time, a set of safety parameters necessary for monitoring and describing a jellyfish-based fermented food was established. The new fermented products obtained by the use of Debaryomyces hansenii BC T3-23 yeast strain and the Bacillus amyloliquefaciens MS3 bacterial strain revealed desirable nutritional traits in terms of protein, lipids and total phenolic content, as well as valuable total antioxidant activity. The obtained final products also showed a complex enzyme profile rich in amylase, protease and lipase activities, thus making them characterized by unique composite sensory odor descriptors (umami, smoked, dried fruit, spices). Full article

(This article belongs to the Topic Future Foods from the Sea)

► Show Figures

Graphical abstract

Graphical abstract
Full article ">Figure 1
Diagram illustrating the procedure of the new proposed fermentation method for jellyfish-based food production. See also <a href="#app1-foods-11-03974" class="html-app">Figure S1</a>. Full article ">Figure 2
Evolution of microbial counts over 20 days of fermentation of Jellyfish-based food products inoculated with selected yeast strains. Jelly paste (Aspergillus oryzae): product obtained by the first fermentation step (solid-state fermentation) performed by inoculating the Koji starter (A. oryzae) into Jellyfish puree (consisting of jellyfish, starch and wheat bran). SF: spontaneous fermentation of uninoculated Jelly paste, as control. Y1D: Metschnikowia sp., YB51: Candida parapsilosis; BC T3-23: Debaryomyces hansenii; LI 180-7: Saccharomyces cerevisiae. The initial inoculum of the four yeast starter strains (LI 180-7, YB51, BC T3-23, Y1D) was about 107 CFU/g. Microbial parameters: TBC (total bacterial count, accounting for aerobic colony count), BAC (Bacillus spp.), CPS (presumptive coagulase-positive staphylococci), PTS (presumptive total staphylococci), YDRBC (total yeast count), MDRBC (total mold count), MGS (MRS glucose seawater salts), MSS (MRS sucrose seawater salts), NAS (nutrient agar seawater salts). Media where microbial counts were equal to zero were not reported. For each fermented sample, microbial parameters were individually submitted to one-way analysis of variance (ANOVA), and Tukey’s post hoc method was applied to determine significant differences (p < 0.05) among the microbial counts at different time points (as showed in the graph legends). Full article ">Figure 3
Evolution of microbial counts over 20 days of fermentation of Jellyfish-based food products (Jelly paste) inoculated with selected bacterial strains. SB26: Staphylococcus pasteuri; MS3: Bacillus amyloliquefaciens; C 180-11: Lactiplantibacillus plantarum; KT 5-1: Leuconostoc mesenteroides. Commercial microbial starter preparations provided by Sacco srl, SBM-11: Lactobacillus sakei, Staphylococcus carnosus and S. xylosus; PROMIX-1: S. xylosus. The initial inoculum of the four bacterial starter strains (C 180-11, KT-5-1, MS3, SB26) and of two commercial bacterial starter preparations (SBM-11, PROMIX-1, Sacco Srl, Cadorago, Italy) was about 108 CFU/g. Microbial parameters: TBC (total bacterial count, accounting for aerobic colony count), BAC (Bacillus spp.), CPS (presumptive coagulase-positive staphylococci), PTS (presumptive total staphylococci), YDRBC (total yeast count), MDRBC (total mold count), MGS (MRS glucose seawater salts), MSS (MRS sucrose seawater salts), NAS (nutrient agar seawater salts). Media where microbial counts were equal to zero were not reported. For each fermented sample, microbial parameters were individually submitted to one-way analysis of variance (ANOVA), and Tukey’s post hoc method was applied to determine significant differences (p < 0.05) among the microbial counts at different time points (as showed in the graph legends). Full article ">Figure 4
(a) Total phenolic contents and (b) antioxidant activity in fermented Jellyfish paste samples. Total phenolic content is expressed as mg gallic acid equivalents per g of fresh weight (GAE/ g FW); antioxidant activity is expressed as nmol of TE per g fresh weight (nmol TE/g FW). SF: spontaneous fermentation of uninoculated Jelly paste, as control. Jelly paste inoculated with yeast strains: Y1D, Metschnikowia sp.; YB51, Candida parapsilosis; BC T3-23, Debaryomyces hansenii; LI 180-7, Saccharomyces cerevisiae. Jelly paste inoculated with bacterial strains: SB26, Staphylococcus pasteuri; MS3, Bacillus amyloliquefaciens; C 180-11, Lactiplantibacillus plantarum, KT 5-1, Leuconostoc mesenteroides; SBM-11, Lactobacillus sakei, Staphylococcus carnosus and Staphylococcus xylosus; PROMIX-1, Staphylococcus xylosus. Data were submitted to one-way analysis of variance (ANOVA), Tukey’s post hoc method was applied to determine significant differences among samples (p < 0.05). Full article ">Figure 5
(a) Effects of fermentation by yeast starter cultures on odor characteristics of jellyfish-based food products. Jelly paste (A. oryzae): product obtained by the first fermentation step (solid-state fermentation) performed by inoculating the Koji starter (A. oryzae) into Jellyfish puree (consisting of Jellyfish, starch, and wheat bran). SF: spontaneous fermentation of uninoculated Jelly paste, as control; LI 180-7: Saccharomyces cerevisiae; Y1D: Metschnikowia sp.; YB51: Candida parapsilosis; BC T3-23: Debaryomyces hansenii. (b) Effects of fermentation by bacterial starter cultures on odor characteristics of jellyfish-based food products. MS3: Bacillus amyloliquefaciens; SB26: Staphylococcus pasteuri; C 180-11: Lactiplantibacillus plantarum, KT 5-1: Leuconostoc mesenteroides. SBM-11: Lactobacillus sakei, Staphylococcus carnosus and S. xylosus; PROMIX-1: S. xylosus. Full article ">Figure 5 Cont.
(a) Effects of fermentation by yeast starter cultures on odor characteristics of jellyfish-based food products. Jelly paste (A. oryzae): product obtained by the first fermentation step (solid-state fermentation) performed by inoculating the Koji starter (A. oryzae) into Jellyfish puree (consisting of Jellyfish, starch, and wheat bran). SF: spontaneous fermentation of uninoculated Jelly paste, as control; LI 180-7: Saccharomyces cerevisiae; Y1D: Metschnikowia sp.; YB51: Candida parapsilosis; BC T3-23: Debaryomyces hansenii. (b) Effects of fermentation by bacterial starter cultures on odor characteristics of jellyfish-based food products. MS3: Bacillus amyloliquefaciens; SB26: Staphylococcus pasteuri; C 180-11: Lactiplantibacillus plantarum, KT 5-1: Leuconostoc mesenteroides. SBM-11: Lactobacillus sakei, Staphylococcus carnosus and S. xylosus; PROMIX-1: S. xylosus. Full article ">Figure 6
Score scatter plot of PCA model performed on parameters associated with all jellyfish-based fermented samples. PCA variables were the data obtained from the analysis of values of microbiological data, chemical composition, nutritional traits, enzyme-associated activities and odor descriptors at the end of the process. Full article ">

12 pages, 2926 KiB

Open AccessArticle

Three-Dimensional Printing Properties of Polysaccharide Hydrocolloids–Unrinsed Sturgeon Surimi Complex Hydrogels

by Kang Liu, Nana Zhao, Chenxi Xiang, Yujin Li, Xiaoming Jiang, Mingyong Zeng, He Xu, Haiyan Wang, Haohao Wu, Xiaoqing Yu and Yuanhui Zhao

Foods 2022, 11(19), 2947; https://doi.org/10.3390/foods11192947 - 21 Sep 2022

Cited by 14 | Viewed by 2786

Abstract

Herein, the microstructure and mechanical properties of hydrogels consisting of unrinsed sturgeon surimi (URSS) and plant-derived polysaccharides such as κ-carrageenan (KC), konjac gum (KG), xanthan gum (XG), guar gum (GG) and sodium alginate (SA), were studied by texture analysis, rheological measurement and scanning [...] Read more.

Herein, the microstructure and mechanical properties of hydrogels consisting of unrinsed sturgeon surimi (URSS) and plant-derived polysaccharides such as κ-carrageenan (KC), konjac gum (KG), xanthan gum (XG), guar gum (GG) and sodium alginate (SA), were studied by texture analysis, rheological measurement and scanning electron microscopy (SEM). Rheological results showed that the apparent viscosity, storage modulus (G′) and loss modulus (G″) of URSS increased by addition of KC, KG, GG and SA. The gel strength of resultant surimi products fabricated with KG/URSS mixture was significantly higher than that of other groups. KG could significantly improve the hardness (44.14 ± 1.14 N), chewiness (160.34 ± 8.33 mJ) and cohesiveness (0.56 ± 0.02) of the unrinsed surimi gel. Adding SA and KC had no significant effect on the textural characteristics of printed gels. However, an apparent decrease in the relevant mechanical properties of printed hydrogels was observed when XG and GG were added into surimi. SEM indicated that the incorporation of KG and KC could further integrate the gel structure of URSS as compared to hindering the cross-linking of surimi protein by XG and GG, which were in accordance with gel strength and water-holding capacity. These results provided useful information to regulate the 3D printing performance in functionalized surimi-based material. Full article

(This article belongs to the Topic Future Foods from the Sea)

► Show Figures

Figure 1

Figure 1
The general process of 3D printing. Full article ">Figure 2
Effects of different polysaccharides on apparent viscosity of unwashed surimi gel. KC: κ-carrageenan; KG: konjac gum; XG: xanthan gum; GG: guar gum; SA: sodium alginate. Full article ">Figure 3
Effect of different polysaccharides on the dynamic rheological characteristics of unwashed surimi gel. (A) Storage modulus (G′); (B) loss modulus (G″); (C) loss tangent (tanδ). KC: κ-carrageenan; KG: konjac gum; XG: xanthan gum; GG: guar gum; SA: sodium alginate. Full article ">Figure 4
Three-dimensional printing effect of unwashed surimi with different polysaccharides. KC: κ-carrageenan; KG: konjac gum; XG: xanthan gum; GG: guar gum; SA: sodium alginate. Full article ">Figure 5
Electron microscope pictures of raw surimi paste and cooked surimi with different polysaccharides. Raw surimi paste: (A–F) at magnification 1000×, cooked surimi: (G–L) at magnification 2000×. AG: control; BH: κ-carrageenan (KC); CI: konjac gum (KG); DJ: xanthan gum (XG); EK: guar gum (GG); FL: sodium alginate (SA). Full article ">Figure 6
Gel strength of printed cylindrical surimi with different polysaccharides after cooking. KC: κ-carrageenan; KG: konjac gum; XG: xanthan gum; GG: guar gum; SA: sodium alginate. Bars indicate the standard deviation (n = 5). Lowercase letters on the bars indicate significant differences (p < 0.05). Full article ">Figure 7
Water-holding capacity (WHC) of 3D-printed unwashed surimi gel after cooking. KC: κ-carrageenan; KG: konjac gum; XG: xanthan gum; GG: guar gum; SA: sodium alginate. Bars indicate the standard deviation (n = 5). Lowercase letters on the bars indicate significant differences (p < 0.05). Full article ">

26 pages, 3681 KiB

Open AccessArticle

Screening of a Novel Lactiplantibacillus plantarum MMB-05 and Lacticaseibacillus casei Fermented Sandwich Seaweed Scraps: Chemical Composition, In Vitro Antioxidant, and Volatile Compounds Analysis by GC-IMS

by Tengqi Gao, Jinling Chen, Jie Xu, Han Gu, Pengpeng Zhao, Wenbin Wang, Saikun Pan, Yang Tao, Hongli Wang and Jie Yang

Foods 2022, 11(18), 2875; https://doi.org/10.3390/foods11182875 - 16 Sep 2022

Cited by 11 | Viewed by 2553

Abstract

Lactic acid fermentation is a promising method for developing sandwich seaweed scraps. The objectives of this study were to investigate the effect of fermentation with Lactiplantibacillus plantarum MMB-05, Lactiplantibacillus casei FJAT-7928, mixed bacteria (1:1, v/v) and control on the physicochemical indexes, in [...] Read more.

Lactic acid fermentation is a promising method for developing sandwich seaweed scraps. The objectives of this study were to investigate the effect of fermentation with Lactiplantibacillus plantarum MMB-05, Lactiplantibacillus casei FJAT-7928, mixed bacteria (1:1, v/v) and control on the physicochemical indexes, in vitro antioxidant activity, and volatile compounds of Porphyra yezoensis sauce. Sensory evaluation was also performed. The results indicated that all lactic acid bacteria strains grew well in P. yezoensis sauce after 72 h of fermentation, with the viable cell counts of L. plantarum MMB-05 exceeding 10.0 log CFU/mL, the total phenolic content increasing by 16.54%, and the lactic acid content increasing from 0 to 44.38 ± 0.11 mg/mL. Moreover, the metabolism of these strains significantly increased the content of umami, sweet and sour free amino acids in P. yezoensis sauce. The total antioxidant capacity of L. plantarum MMB-05, L. casei FJAT-7928, mix and control groups increased by 594.59%, 386.49%, 410.27%, and 287.62%, respectively. Gas chromatography-ion mobility spectrometry (GC-IMS) analysis suggested that aldehydes and ketones accounted for the largest proportion, and the relative contents of acids and alcohols in P. yezoensis sauce increased significantly after lactic acid bacteria fermentation. In addition, the analysis of dynamic principal component analysis (PCA) and fingerprinting showed that the volatile components of the four treatment methods could be significantly distinguished. Overall, the L. plantarum MMB-05 could be recommended as an appropriate starter for fermentation of sandwich seaweed scraps, which provides a fundamental knowledge for the utilization of sandwiched seaweed scraps. Full article

(This article belongs to the Topic Future Foods from the Sea)

► Show Figures

Figure 1

17 pages, 2260 KiB

Open AccessArticle

Insight into the Gel Properties of Antarctic Krill and Pacific White Shrimp Surimi Gels and the Feasibility of Polysaccharides as Texture Enhancers of Antarctic Krill Surimi Gels

by Shuang Li, Songyi Lin, Pengfei Jiang, Zhijie Bao, Sibo Li and Na Sun

Foods 2022, 11(16), 2517; https://doi.org/10.3390/foods11162517 - 20 Aug 2022

Cited by 18 | Viewed by 2926

Abstract

Antarctic krill is a potential and attractive resource for consumption. However, most Antarctic krill meat is used to produce primary products with low commercial value, with few highly processed products. This study aimed to evaluate and improve the gelling properties of Antarctic krill [...] Read more.

Antarctic krill is a potential and attractive resource for consumption. However, most Antarctic krill meat is used to produce primary products with low commercial value, with few highly processed products. This study aimed to evaluate and improve the gelling properties of Antarctic krill surimi, with Pacific white shrimp surimi as control. Compared with Pacific white shrimp surimi, the lower β-sheet content and protein aggregation degree had a severe impact on the formation of the gel network of Antarctic krill surimi, which resulted in weaker breaking force, gel strength, and viscoelasticity (p < 0.05). Moreover, water retention capacity and molecular forces had a positive effect on the stability of the gel matrix of shrimp surimi. Thus, the high α-helix/β-sheet ratio, weak intermolecular interactions, and low level of protein network cross-linkage were the main reasons for the poor quality of Antarctic krill surimi. On this basis, the effects of six polysaccharides on the texture properties of Antarctic krill surimi were studied. Chitosan, konjac glucomannan, sodium carboxyl methyl cellulose, and waxy maize starch resulted in no significant improvement in the texture properties of Antarctic krill surimi (p > 0.05). However, the addition of ι-carrageenan (2%) or κ-carrageenan (1~2%) is an effective way to improve the texture properties of Antarctic krill surimi (p < 0.05). These findings will contribute to the development of reconstituted Antarctic krill surimi products with high nutritional quality and the promotion of deep-processing products of Antarctic krill meat. Full article

(This article belongs to the Topic Future Foods from the Sea)

► Show Figures

Graphical abstract

13 pages, 276 KiB

Open AccessArticle

Consumer Knowledge and Acceptance of “Algae” as a Protein Alternative: A UK-Based Qualitative Study

by Chloe Mellor, Rochelle Embling, Louise Neilson, Tennessee Randall, Chloe Wakeham, Michelle D. Lee and Laura L. Wilkinson

Foods 2022, 11(12), 1703; https://doi.org/10.3390/foods11121703 - 10 Jun 2022

Cited by 18 | Viewed by 5503

Abstract

Overconsumption of meat has been recognised as a key contributing factor to the climate emergency. Algae (including macroalgae and microalgae) are a nutritious and sustainable food source that may be utilised as an alternative to animal-based proteins. However, little is known about the [...] Read more.

Overconsumption of meat has been recognised as a key contributing factor to the climate emergency. Algae (including macroalgae and microalgae) are a nutritious and sustainable food source that may be utilised as an alternative to animal-based proteins. However, little is known about the consumer awareness and acceptance of algae as a protein alternative. The aim of this qualitative study was to develop a rich and contextualised understanding of consumer beliefs about the use of algae in novel and innovative food products. A total of 34 participants from the UK assisted with our study. Each participant engaged in one focus group, with six focus groups conducted in total. Existing consumer knowledge of algae was discussed before participants explored the idea of algae-based food products. Reflexive (inductive) thematic analysis was used to analyse these data. Results showed that consumers have limited pre-existing knowledge of algae as a food source; however, participants were open to the idea of trying to consume algae. This anticipated acceptance of algae was influenced by several product attributes, including perceived novelty, edibility, healthiness, sustainability, and affordability. These findings highlight algae as a promising protein alternative to support plant-forward diets in the UK and identify key attributes to consider in future product development and marketing strategies. Full article

(This article belongs to the Topic Future Foods from the Sea)

Topic Menu

Topic Editors

Future Foods from the Sea

Topic Information

Participating Journals

Published Papers (11 papers)

Further Information

Guidelines

MDPI Initiatives

Follow MDPI