Atlantic seaweed: nutritional value
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1
Rede de Química e Tecnologia (REQUIMTE), Portugal
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2
Polytechnic Institute of Bragança, Portugal
Algae have been part of human diet for thousands of years, especially by several cultures in Asia (Japan, the Republic of Korea and China). However, beyond their traditional consumption, a global demand for seaweeds is emerging due to their nutritional profile and potential health benefits [1]. According to FAO, it was estimated that only in 2014, about 28.5 million tonnes of seaweeds (and other algae) were harvested for direct consumption or soil fertilization, and for further processing regarding food, pharmaceutical and cosmetics purposes [2]. According to the available data, in 2012, 33 countries and territories worldwide harvested 23.8 million tonnes (fresh weight) of aquatic plants from aquaculture, while capture production achieved 1.1 million tones. Asian countries dominate farmed algae production with China and Indonesia accounting for 81.4% of the total, being the brown seaweed Kombu (Laminaria japonica) and Wakame (Undaria pinnatifida), as well as the red seaweed Nori (Porphyra spp), the most produced for human consumption (~ 28%, ~ 9% and ~ 7%, respectively, of total world algae production) [3]. The Asian brown seaweed (Wakame) is of considerable economic importance for food consumption, being included in many foodstuffs and snacks. In Europe, particularly in Atlantic North, this invasive seaweed has been produced as Atlantic Wakame with similar uses, taste and nutritional value [4]. Nevertheless, seaweed use and applications is still a growing market in Europe. The Atlantic wild and organic algae cultivation may represent an important economic point due to their increasing consumption.
In this work, the nutritional composition (ashes, protein, total lipid and carbohydrates) of four edible Atlantic seaweed used for food purposes (Laminaria ochroleuca: Kombu; Undaria pinnatifida: Wakame; Himanthalia elongata: Esparguete do mar; and Porphyra umbilicalis: Nori) was ascertained. Also, the nutritional interest of algae produced in Europe was compared with data described in the literature for the world's largest producers.
Acknowledgements
The authors to ALGAS ATLÂNTICAS ALGAMAR (Pontevedra, Spain) for providing the seaweed samples. The authors also thank the financial support to the project Operação NORTE-01-0145-FEDER-000011– denominada Qualidade e Segurança Alimentar- uma abordagem (nano)tecnológica. This work was also supported by the project UID/QUI/50006/2013 – POCI/01/0145/FEDER/ 007265 with financial support from FCT/MEC through national funds and co-financed by FEDER. S.M.F. Bessada acknowledges the PhD fellowship (SFRH/B
References
[1] Wells, Mark L., et al. Algae as nutritional and functional food sources: revisiting our understanding. Journal of Applied Phycology 2017, 29, 949-982.
[2] http://www.fao.org/3/a-i5555e.pdf
[3] http://www.fao.org/3/a-i5555e.pdf
[4] Kraan, S. Undaria marching on; late arrival in the Republic of Ireland. Journal of Applied Phycology 2017, 29, 1107-1114.
Keywords:
algae consumption,
atlantic seaweed,
Kombu,
Wakame,
Nori,
Himanthalia elongata,
nutritional composition
Conference:
IMMR'18 | International Meeting on Marine Research 2018, Peniche, Portugal, 5 Jul - 6 Jul, 2018.
Presentation Type:
Poster Presentation
Topic:
Seafood Technology
Citation:
Bessada
SF,
Alves
RC,
Barreira
JC and
Oliveira
BP
(2019). Atlantic seaweed: nutritional value.
Front. Mar. Sci.
Conference Abstract:
IMMR'18 | International Meeting on Marine Research 2018.
doi: 10.3389/conf.FMARS.2018.06.00145
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Received:
27 Apr 2018;
Published Online:
07 Jan 2019.
*
Correspondence:
Dr. Sílvia F Bessada, Rede de Química e Tecnologia (REQUIMTE), Porto, Portugal, silviabessada@gmail.com