Abstract
Seaweeds are considered healthy and sustainable food. Although their consumption is modest in Western countries, the demand for seaweed in food markets is increasing in Europe. Each seaweed species has unique nutritional and functional features. The preparation of blends, obtained by mixing several seaweeds species, allows the obtaining of maximum benefits and ingredients with single characteristics. In this work, five seaweed blends, commercially available and produced under organic conditions in Europe, were characterized. The proximal composition included contents of ash (20.28–28.68% DW), proteins (17.79–26.61% DW), lipids (0.55–1.50% DW), and total carbohydrates (39.47–47.37% DW). Fatty acid profiles were determined by gas chromatography–mass spectrometry (GC–MS), allowing quantification of healthy fatty acids, namely n-3 and n-6 polyunsaturated fatty acids (PUFA), and calculation of lipid quality indices. Each blend showed a characteristic PUFA content in the lipid pool (35.77–49.43% of total fatty acids) and the content in essential and healthy n-3 PUFA is highlighted. The atherogenicity (0.54–0.72) and thrombogenicity (0.23–0.45) indices evidenced a good nutritional value of lipid fractions. As nutritional and environmentally attractive products, the consumption of the studied seaweed blends can contribute to a healthy lifestyle.
Highlights
The consumption of seaweeds has been widespread in Asia for centuries, where they are consumed as food and used in traditional medicine and in dietary therapies [1]
Seaweeds are characterized by a fatty acid composition that is quite advantageous for human health, with amounts of unsaturated fatty acids (UFA) usually higher than the amounts of saturated fatty acids (SFA) [7,16], which are negatively associated with the occurrence of non-communicable diseases (NCDs) [17]
This study evaluated and compared the nutritional values of five commercially available seaweed blends, sustainably produced in Europe, with emphasis on the lipid fraction
Summary
The consumption of seaweeds has been widespread in Asia for centuries, where they are consumed as food and used in traditional medicine and in dietary therapies [1]. Seaweeds have an unparalleled richness in nutrients and bioactive compounds, including bio-available vitamins, minerals, pigments, proteins, bioactive peptides, dietary fiber, lipids and phytochemicals [2–4]. Seaweeds are considered a sustainable and healthy food [5], associated with beneficial effects, including the prevention of non-communicable diseases (NCDs) as cardiovascular diseases, cancers, and diabetes [6]. Even though the lipid fraction of seaweeds represents only 1–6% of dry weight (DW) [9–15], seaweeds are an important source of fatty acids, including healthy polyunsaturated fatty acids (PUFA). High concentrations of PUFA in the lipid fractions have been reported in several seaweed species, such as Undaria pinnatifida [18], Gracilaria gracilis [19], and Palmaria palmata [20]. The well-balanced ratio between n-6 and n-3 PUFA become these sea vegetables attractive [21], namely in the prevention and mitigation of chronic inflammatory diseases [22]
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