Recent developments in the application of seaweeds or seaweed extracts as a means for enhancing the safety and quality attributes of foods

Abstract The production of rancid flavors and odors due to oxidative stress in foods can lead to a reduction in the sensory attributes, nutritional quality and food safety. Due to consumer demands, interest has been generated in searching plant products for natural “green” additives. Extracts from macroalgae or seaweeds are rich in polyphenolic compounds which have well documented antioxidant properties. They also have antimicrobial activities against major food spoilage and food pathogenic micro-organisms. Thus, possibility of seaweeds being added to foods as a source of antioxidant and antimicrobial is the main focus of this communication. In addition, seaweeds are also rich in dietary minerals specially sodium, potassium, iodine and fibers. Another potential area where the use of seaweed is gaining importance is regarding their addition for improving the textural properties of food products which is also extensively reviewed in this paper. Industrial relevance The trend towards the use of “natural green” plant extracts in various food and beverages in the food industry is gaining momentum. Seaweed, being a rich source of structurally diverse bioactive compounds with valuable nutraceutical properties, can be used as an ingredient to supplement food with functional compounds. Interest in the application of such compounds as natural antioxidants, antimicrobials or texturing agents in different food products is greater than ever. The addition of seaweeds or their extracts to food products will reduce the utilization of chemical preservatives, which will fulfill the industry as well as consumer demands for “green” products. In addition, the current status and the future projections in the functional effects of seaweeds as a means to improve the fiber content and reduce the salt content of food products, which will be of significant importance to the meat industry, is also discussed.

[1]  Se-Kwon Kim,et al.  Biological activities and potential health benefits of sulfated polysaccharides derived from marine algae , 2011 .

[2]  K. Lee,et al.  Antioxidant Activity of Hizikia fusiformis on Reactive Oxygen Species Scavenging and Lipid Peroxidation Inhibition , 2003 .

[3]  K. Miyashita,et al.  Radical scavenging and singlet oxygen quenching activity of marine carotenoid fucoxanthin and its metabolites. , 2007, Journal of agricultural and food chemistry.

[4]  B. Withyachumnarnkul,et al.  Solvent extracts of the red seaweed Gracilaria fisheri prevent Vibrio harveyi infections in the black tiger shrimp Penaeus monodon. , 2011, Fish & shellfish immunology.

[5]  B. Mamatha,et al.  Studies on use of Enteromorpha in snack food , 2007 .

[6]  J. Kim,et al.  Iodine content of human milk and dietary iodine intake of Korean lactating mothers. , 1999, International journal of food sciences and nutrition.

[7]  M. Strnad,et al.  Phenolic acid contents of kale (Brassica oleraceae L. var. acephala DC.) extracts and their antioxidant and antibacterial activities , 2008 .

[8]  M L He,et al.  Supplementation of algae to the diet of pigs: a new possibility to improve the iodine content in the meat. , 2002, Journal of animal physiology and animal nutrition.

[9]  S. Kang,et al.  Inhibitory parameters of the essential oil and various extracts of Metasequoia glyptostroboides Miki ex Hu to reduce food spoilage and food-borne pathogens , 2007 .

[10]  N. Bhaskar,et al.  Influence of Indian Brown Seaweed (Sargassum marginatum) as an Ingredient on Quality, Biofunctional, and Microstructure Characteristics of Pasta , 2009 .

[11]  S. K. Pandian,et al.  WITHDRAWN: Antioxidant and metal chelating potential of the solvent fractions of Gelidiella acerosa, the red algae inhabiting South Indian coastal area , 2010 .

[12]  D. Buss,et al.  Iodine in British foods and diets , 1994, British Journal of Nutrition.

[13]  Yong-Ki Hong,et al.  The antioxidant properties of brown seaweed (Sargassum siliquastrum) extracts. , 2007, Journal of medicinal food.

[14]  C. Rha,et al.  Antioxidant Activity of Sulfated Polysaccharides Isolated from Sargassum fulvellum , 2007 .

[15]  A. Gamal.  Biological importance of marine algae. , 2010 .

[16]  H. Yoshikawa,et al.  Antioxidant activities of phlorotannins isolated from Japanese Laminariaceae , 2008, Journal of Applied Phycology.

[17]  R. Furneaux,et al.  Structure and Antiviral Activity of the Galactofucan Sulfates Extracted from UndariaPinnatifida (Phaeophyta) , 2006, Journal of Applied Phycology.

[18]  F. Jiménez-Colmenero,et al.  Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content. , 2009, Meat science.

[19]  R. Jónsdóttir,et al.  Inhibition of haemoglobin-mediated lipid oxidation in washed cod muscle and cod protein isolates by Fucus vesiculosus extract and fractions. , 2010 .

[20]  A. Jang,et al.  Antimicrobial effect of κ-carrageenan-based edible film containing ovotransferrin in fresh chicken breast stored at 5°C. , 2009, Meat science.

[21]  K. Miyashita,et al.  Comparative antioxidant activity of edible Japanese brown seaweeds. , 2011, Journal of food science.

[22]  Xiaojun Yan,et al.  Antibacterial bromophenols from the marine red alga Rhodomela confervoides. , 2003, Phytochemistry.

[23]  I. Karube,et al.  A comparison of screening methods for antioxidant activity in seaweeds , 1997, Journal of Applied Phycology.

[24]  M. Zubia,et al.  Antioxidant and antitumoural activities of some Phaeophyta from Brittany coasts. , 2009 .

[25]  G. Rajauria,et al.  Effect of hydrothermal processing on colour, antioxidant and free radical scavenging capacities of edible Irish brown seaweeds , 2010 .

[26]  A. J. Smit.  Medicinal and pharmaceutical uses of seaweed natural products: A review , 2004, Journal of Applied Phycology.

[27]  Olga Martín-Belloso,et al.  Edible alginate-based coating as carrier of antimicrobials to improve shelf-life and safety of fresh-cut melon. , 2008, International journal of food microbiology.

[28]  M. Shanmugam,et al.  Heparinoid-active sulphated polysaccharides from marine algae as potential blood anticoagulant agents. , 2000 .

[29]  K. Kumar,et al.  Comparative assessment of antioxidant activity in three edible species of green seaweed, Enteromorpha from Okha, Northwest coast of India , 2011 .

[30]  J. Gray,et al.  Effects of synthetic antioxidants (BHA, BHT and PG) on the mutagenicity of IQ-like compounds☆ , 1992 .

[31]  K. Shetty,et al.  Inhibition of Listeria monocytogenes in fish and meat systems by use of oregano and cranberry phytochemical synergies. , 2004, Applied and environmental microbiology.

[32]  A. Podsędek.  Natural antioxidants and antioxidant capacity of Brassica vegetables : A review , 2007 .

[33]  F. Jiménez-Colmenero,et al.  Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion. , 2010 .

[34]  Chengxu Zhou,et al.  Prevention of fish oil rancidity by phlorotannins fromSargassum kjellmanianum , 1996, Journal of Applied Phycology.

[35]  Yongkang Luo,et al.  Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala) , 2011 .

[36]  P. Jensen,et al.  Capisterones A and B from the tropical green alga Penicillus capitatus: unexpected anti-fungal defenses targeting the marine pathogen Lindra thallasiae , 2004 .

[37]  P. Kefalas,et al.  Radical-scavenging activity of Aegean Sea marine algae , 2007 .

[38]  A. Wright,et al.  A new tyrosine kinase inhibitor from the marine brown alga Stypopodium zonale. , 1999, Journal of natural products.

[39]  M. Heo,et al.  Antioxidant and antimicrobial activities of seaweed, Ecklonia cava , 2008 .

[40]  Han Lijun,et al.  Isolation and pharmacological activities of bromophenols fromRhodomela confervoides , 2005 .

[41]  M. Ozturk,et al.  Antibacterial activities of some marine algae from the Aegean Sea (Turkey) , 2007 .

[42]  R. Jónsdóttir,et al.  Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds , 2009 .

[43]  Weiqi Wang,et al.  Compositional Difference of Phenolic Compounds between Two Seaweeds, Halimeda spp. , 2002 .

[44]  Toshiyuki Shibata,et al.  Bactericidal activity of phlorotannins from the brown alga Ecklonia kurome. , 2002, The Journal of antimicrobial chemotherapy.

[45]  J. Schultz,et al.  Antimicrobial Activity of Polyphenols Mediates Plant-Herbivore Interactions , 1992 .

[46]  K. Shetty,et al.  Inhibition of Listeria monocytogenes by oregano, cranberry and sodium lactate combination in broth and cooked ground beef systems and likely mode of action through proline metabolism. , 2008, International journal of food microbiology.

[47]  T. Nagata,et al.  Fucoxanthin as the major antioxidant in Hijikia fusiformis, a common edible seaweed. , 1999, Bioscience, biotechnology, and biochemistry.

[48]  K. de Queiroz,et al.  Partial characterization and anticoagulant activity of a heterofucan from the brown seaweed Padina gymnospora. , 2005, Brazilian journal of medical and biological research = Revista brasileira de pesquisas medicas e biologicas.

[49]  D. Krishnaiah,et al.  Phytochemical antioxidants for health and medicine A move towards nature , 2007 .

[50]  Bouhlal Rhimou,et al.  The antibacterial potential of the seaweeds (Rhodophyceae) of the Strait of Gibraltar and the Mediterranean Coast of Morocco , 2010 .

[51]  T. Remer,et al.  Increased risk of iodine deficiency with vegetarian nutrition , 1999, British Journal of Nutrition.

[52]  Fereidoon Shahidi,et al.  ANTIOXIDANT EFFICACY OF EXTRACTS OF AN EDIBLE RED ALGA (GRATELOUPIA FILICINA) IN LINOLEIC ACID AND FISH OIL , 2003 .

[53]  Alejandro Cifuentes,et al.  In the search of new functional food ingredients from algae , 2008 .

[54]  Vilberto Stocchi,et al.  Evaluation of marine algae Wakame (Undaria pinnatifida) and Kombu (Laminaria digitata japonica) as food supplements. , 2004 .

[55]  S. H. Kim,et al.  Lipid Peroxidation Inhibitory Effects of Hizikia Fusiformis Methanolic Extract on Fish Oil and Linoleic Acid , 2004 .

[56]  Y. Muramatsu,et al.  Stable Iodine Contents in Human Milk Related to Dietary Algae Consumption , 1983 .

[57]  H. Attia,et al.  Influence of carrageenan addition on turkey meat sausages properties. , 2009 .

[58]  Yik-Ling Chew,et al.  Antioxidant activity of three edible seaweeds from two areas in South East Asia , 2008 .

[59]  Satoru Koyanagi,et al.  Oversulfation of fucoidan enhances its anti-angiogenic and antitumor activities. , 2003, Biochemical pharmacology.

[60]  N. Abu-Ghannam,et al.  Bioactive potential and possible health effects of edible brown seaweeds , 2011 .

[61]  V. K. Dhargalkar,et al.  Seaweed: Promising plant of the millennium , 2005 .

[62]  K. Ishihara,et al.  Effects of Fucoxanthin Addition to Ground Chicken Breast Meat on Lipid and Colour Stability during Chilled Storage, before and after Cooking , 2008 .

[63]  F. Jiménez-Colmenero,et al.  Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds. , 2009, Meat science.

[64]  K. Berković,et al.  The influence of algae addition on physicochemical properties of cottage cheese , 2005 .

[65]  I. Goñi,et al.  Nori seaweed consumption modifies glycemic response in healthy volunteers , 2000 .

[66]  Yun-Sang Choi,et al.  Effects of Sea Tangle (Lamina japonica) Powder on Quality Characteristics of Breakfast Sausages , 2010 .

[67]  Aroa López,et al.  The effects of solvents on the phenolic contents and antioxidant activity of Stypocaulon scoparium algae extracts , 2011 .

[68]  T. Mcallister,et al.  Sensitivity of Escherichia coli to Seaweed (Ascophyllum nodosum) Phlorotannins and Terrestrial Tannins , 2009 .

[69]  K. Miyashita,et al.  Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation , 2009 .

[70]  N. Andarwulan,et al.  Flavonoid content and antioxidant activity of vegetables from Indonesia. , 2010, Food chemistry.

[71]  N. Lee,et al.  Antioxidant activities of phlorotannins purified from Ecklonia cava on free radical scavenging using ESR and H2O2-mediated DNA damage , 2007 .

[72]  B. Deivasigamani,et al.  Antibiotic resistant Esherichia coli strains from seafood and its susceptibility to seaweed extracts , 2010 .

[73]  M. Guyot,et al.  New bromoditerpenes from the red alga Sphaerococcus coronopifolius. , 2001, Journal of natural products.

[74]  J. Vacek,et al.  Bioactive phenols in algae: the application of pressurized-liquid and solid-phase extraction techniques. , 2010, Journal of pharmaceutical and biomedical analysis.

[75]  P. G. D. Pinho,et al.  Codium tomentosum and Plocamium cartilagineum: Chemistry and antioxidant potential , 2010 .

[76]  B. Mamatha,et al.  Effect of using seaweed (eucheuma) powder on the quality of fish cutlet , 2005, International journal of food sciences and nutrition.

[77]  Kiyoshi Matsumoto,et al.  Production of new antioxidant compound from mycosporine-like amino acid, porphyra-334 by heat treatment. , 2009 .

[78]  P. Rupérez,et al.  Potential antioxidant capacity of sulfated polysaccharides from the edible marine brown seaweed Fucus vesiculosus. , 2002, Journal of agricultural and food chemistry.

[79]  T. Haug,et al.  The antibacterial effect of a polyhydroxylated fucophlorethol from the marine brown alga, Fucus vesiculosus , 2003 .

[80]  F. Lu,et al.  Determination of carotenoids in Dunaliella salina cultivated in Taiwan and antioxidant capacity of the algal carotenoid extract. , 2008, Food chemistry.

[81]  S. Kim,et al.  Inhibition of HIV-1 reverse transcriptase and protease by phlorotannins from the brown alga Ecklonia cava. , 2004, Biological & pharmaceutical bulletin.

[82]  G. Rajauria,et al.  Study of the microbial diversity and antimicrobial properties of , 2010 .

[83]  F. Jiménez-Colmenero,et al.  Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems. , 2008, Meat science.

[84]  N. Abu-Ghannam,et al.  An Assessment of the Antioxidant and Antimicrobial Activity of Six Species of Edible Irish Seaweeds , 2010 .

[85]  J. Santoso,et al.  Anti-oxidant activity of methanol extracts from Indonesian seaweeds in an oil emulsion model , 2004 .

[86]  Y. Jeon,et al.  Reduction of lipid peroxidation and H2O2-mediated DNA damage by a red alga (Grateloupia filicina) methanolic extract , 2005 .

[87]  R. Liu,et al.  Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. , 2003, The American journal of clinical nutrition.

[88]  F. Jiménez-Colmenero,et al.  Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics. , 2009, Meat science.

[89]  Se-kwon Kim,et al.  Antioxidant effects of phlorotannins isolated from Ishige okamurae in free radical mediated oxidative systems. , 2008, Journal of agricultural and food chemistry.

[90]  R. Pereira,et al.  The Effects of the Diterpenes Isolated from the Brazilian Brown Algae Dictyota pfaffii and Dictyota menstrualis against the Herpes Simplex Type-1 Replicative Cycle , 2009, Planta medica.

[91]  Yasuhiro Yamada,et al.  Isolation of a New Anti-Allergic Phlorotannin, Phlorofucofuroeckol-B, from an Edible Brown Alga, Eisenia arborea , 2006, Bioscience, biotechnology, and biochemistry.

[92]  F. Karadeniz,et al.  Anti-HIV-1 activity of phloroglucinol derivative, 6,6'-bieckol, from Ecklonia cava. , 2008, Bioorganic & medicinal chemistry.

[93]  Y. Jeon,et al.  Reactive oxygen species scavenging, metal chelation, reducing power and lipid peroxidation inhibition properties of different solvent fractions from Hizikia fusiformis , 2005 .

[94]  M. Selim,et al.  Cytotoxic Xenicane Diterpenes from the Brown Alga Padina pavonia (L.) Gaill. , 2008, Phytotherapy research : PTR.

[95]  Jun-Hu Chen,et al.  Growth-inhibitory effect of a fucoidan from brown seaweed Undaria pinnatifida on Plasmodium parasites , 2008, Parasitology Research.

[96]  H. C. Chang,et al.  Texture and quality properties of Chinese fresh egg noodles formulated with green seaweed (Monostroma nitidum) powder. , 2008, Journal of food science.

[97]  Y. Araki,et al.  Antioxidant properties of dried `kayamo-nori', a brown alga Scytosiphon lomentaria (Scytosiphonales, Phaeophyceae) , 2005 .

[98]  V. Roussis,et al.  Structure and Antibacterial Activity of Brominated Diterpenes from the Red Alga Sphaerococcus coronopifolius , 2010, Chemistry & biodiversity.

[99]  T. Shin,et al.  POTENTIAL ANTIOXIDANT ACTIVITY OF MARINE RED ALGA GRATELOUPIA FILICINA EXTRACTS , 2003 .

[100]  L. Packer,et al.  Handbook of Antioxidants , 2001 .