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A phlorotannin extract was obtained from Himanthalia elongata, revealing a profile rich in fucophlorethol-type and carmalol-type compounds. When subjected to simulated gastrointestinal digestion, its levels of total phlorotannins and antioxidant activity, measured in vitro via NO● and O2●− scavenging assays, were reduced, thus suggesting that these compounds’ integrity and bioactivity are negatively affected by the digestive process. Nevertheless, when undigested vs. digested extracts were used on lipopolysaccharide-stimulated Raw 264.7 macrophages, both showed a strong inhibitory effect on the cellular NO● production. In fact, although not statistically significant, the digested extract revealed a tendentially stronger effect compared to its undigested counterpart, suggesting that even though there is a decrease in the phlorotannins’ concentration after digestion, with a consequent loss of their scavenging properties, the possible degradation products being formed may exert their effects through the modulation of the intracellular signaling mechanisms. Overall, this study not only contributes to a better understanding of the phlorotannins’ composition of the species H. elongata, but also shows that, although the digestive process may affect the integrity and concentration of these compounds, this does not necessarily translate into loss of bioactivity, in particular the anti-inflammatory activity, probably owing to the bioactive effects that the degradation products of these phenolics may have at an intracellular level.

Algae are an underexploited source of natural bioactive compounds in Western countries, so an increasing interest in the valorization of these marine organisms has emerged in recent years. In this work, the effect of extracting solvent on the extraction yield, phenolic content, antioxidant capacity, and antimicrobial activity of nine brown macroalgae species (Ascophyllum nodosum, Himanthalia elongata, Undaria pinnatifida, Pelvetia canaliculata, Saccharina latissima, Bifurcaria bifurcata, Laminaria ochroleuca, Sargassum muticum, and Fucus spiralis) was assessed. Total phenolic content (TPC) and the antioxidant properties of extracts by different assays: radical scavenging activity (DPPH-RSA) and ferric reducing antioxidant power (FRAP) were performed. The antimicrobial activity of extracts was studied against six different foodborne microorganisms: Staphylococcus aureus, Staphylococcus epidermidis, Bacillus cereus, Escherichia coli, Salmonella enteritidis, and Pseudomonas aeruginosa. The highest extraction yield was achieved in ethanolic extracts. However, the highest TPC and FRAP values were obtained on the ethyl acetate extracts, especially from A. nodosum. Concerning algal species, the highest TPC and FRAP values were found in A. nodosum, while the highest DPPH-RSA values were achieved in the hexane extracts of B. bifurcata. The antimicrobial activity of algal extracts varied according to the solvent and alga selected, suggesting the species- and solvent-dependent behavior of this property, with B. bifurcata extracts showing the highest results for a wide range of bacteria. Our results provide insight on the characterization of widespread brown algae in the coasts of the North-Western region of the Iberian Peninsula, reflecting multiple health-enhancing properties which may lead to their exploitation in food, pharmacological, and cosmetic industries. European Commission | Ref. UP4HEALTH (H2020-BBI-JTI-2019) n. 888003 Programa Iberoamericano de Ciencia y Tecnología | Ref. CYTED— AQUA-CIBUS, P317RT0003 European Commission | Ref. ERA-NET ERA-HDHL (H2020) (n 696295) Fundação para a Ciência e a Tecnologia | Ref. PTDC / OCE-ETA / 30240 / 2017 Fundação para a Ciência e a Tecnologia | Ref. POCI-01-0145-FEDER-030240 Fundação para a Ciência e a Tecnologia | Ref. UIDB / 50016/2020 Ministerio de Ciencia e Innovación | Ref. RYC-2017-22891 Xunta de Galicia | Ref. ED431F 2020/12 Xunta de Galicia | Ref. ED481A- 2019/295

Seaweed consumption has increased considerably in Europe as a result of new trends in food. The macroelement (Na, Ca, K, Mg) and trace element (B, Ba, Co, Cr, Cu, Fe, Li, Mn, Mo, Ni, Sr, V, Zn) levels in different species of edible brown seaweeds were determined by inductively coupled plasma optical emission spectrometry (ICP-OES). European Himanthalia elongata species had the highest recorded concentrations of K (57480 mg/kg dry weight). Asian Undaria pinnatifida species had the highest Fe content (58.8 mg/kg dw). Five grams/day of dehydrated seaweed of the Asian U. pinnatifida species mainly contributes to the admissible daily intake of Mg (9.32% adults) and Na (7.05% adults). In any case which exceeds the maximum intake values of any of the elements analyzed, the macro- and trace element levels can vary considerably in a short period of time, so it is necessary to assess the toxic risk in edible seaweeds.

The recovery of bioactive and biopolymer-based compounds from Himantalia elongata brown seaweed was studied using a hydrothermal treatment operating under non-isothermal conditions in a broad temperature range (120–220 °C). Maximum extraction yields were observed at 180 °C, since up to 70.7% dry basis (d.b.) of the initial biomass was solubilized. Initial raw material was chemically characterized. The highest crude fucoidan obtained by hydrothermal extraction was achieved at 160 °C. Maximal sulfate and phlorotannin content in the soluble fraction was obtained under non-isothermal autohydrolysis at 160 °C and at 220 °C, respectively. Both extracts showed cytotoxic effects against lung, ovarian and breast carcinoma cells, achieve the half maximal inhibitory concentration to 1.31 ± 0.98 mg/mL of autohydrolysis extract at 220 °C for ovarian cell line tested. The mildest processing condition with suitable bioactive properties (160 °C) was selected to assess the precipitated alginate features in terms of rheological properties, following a biorefinery approach.

Dynamics of probiotics Lactobacillus rhamnosus LGG, L. reuteri BioGaia, Bifidobacterium animalis subsp. lactis BB12 and B. longum subsp. longum BB536 were investigated during the fermentation of milk supplemented with extracts of Chondrus crispus (CC), Himanthalia elongata (HE), Laminaria ochroleuca (LO), Palmaria palmata (PP), Porphyra umbilicalis (PU), Ulva lactuca (UL) and Undaria pinnatifida (UP). After 24 h at 37 °C, LGG attained counts above 108 cfu/ml in control milk and in milk with all seaweed extracts while BioGaia only attained that level in milk with CC, HE, PP, PU and UL extracts, B12 in milk with UL and UP extracts, and BB536 in milk with CC, HE, PU and UL extracts. In physiological saline, LGG, BioGaia, BB12 and BB536 were respectively stimulated by 4, 0, 5 and 3 seaweed extracts after 24 h at 37 °C and inhibited by 1, 5, 2 and 0 seaweed extracts. Casein and whey proteins added to physiological saline neutralized inhibition caused by UL extract, increasing probiotic counts by 4–5 log cfu/ml, while lactose and citrate had no significant effect. Milk supplementation with seaweed extracts permitted attaining probiotic counts above 108 cfu/ml at the end of fermentation, a result of practical interest for the dairy industry.

10 Pág. Departamento de Tecnología de Alimentos​​, Edible seaweeds Chondrus crispus, Codium fragile, Himanthalia elongata, Ulva lactuca and Undaria pinnatifida, without any treatment (control seaweeds), were stored at 4 °C for 15, 30, 60, 15 and 30 days, respectively, until microbial counts exceeded 7 log cfu/g. High pressure processed (HPP) seaweeds, treated at 400 or 600 MPa for 5 min on day 2 after collection, were held at 4 °C until day 180. At the start of storage, 133 volatile compounds were detected in control seaweeds, with 89, 31, 45, 79 and 69 compounds found in C. crispus, C. fragile, H. elongata, U. lactuca and U. pinnatifida, respectively. Chemical groups including the highest number of compounds were aldehydes (24), alcohols (23), ketones (18), hydrocarbons (17) and benzene compounds (14). At the end of storage, 131 compounds were detected in control seaweeds, including 18 aldehydes, 28 alcohols, 23 ketones, 14 hydrocarbons and 13 benzene compounds, and 164 compounds in HPP-treated seaweeds, including 23 aldehydes, 31 alcohols, 19 ketones, 23 hydrocarbons and 15 benzene compounds. Increases in the levels of alcohols, benzene compounds and S-compounds and decreases in hydrocarbons, aldehydes and acids were recorded during storage of some control seaweeds, and increases in the levels of alcohols, acids and N-compounds and decreases in aldehydes, ketones and furans during storage of some HPP-treated seaweeds. Odour acceptance fell below rejection threshold as early as on day 15 for control U. lactuca while it remained acceptable until day 60 for control H. elongata and until day 180 for all the HPP-treated seaweeds. HPP treatment at 400 to 600 MPa for 5 min, in combination with refrigerated storage, is a useful tool for seaweed preservation, given its beneficial effects on microbial quality and sensory characteristics., This research was supported by project AGL2013-42911-R (Ministerio de Economía y Competitividad, Spain). The courageousness and camaraderie from Ana del Olmo during the performance of this study is acknowledged by the rest of authors

Research is more and more focused on studying and selecting food preservatives of natural origin. In this scenario, algae are an excellent source of bioactive compounds, among which are antimicrobials, whose presence is variable depending on the algal species and environmental conditions. The aim of the present study was to obtain, by a food grade approach, antimicrobial extracts from five species already approved as foods and to test their efficacy in vitro (agar well diffusion assay) and in situ (microbial challenge test) towards foodborne pathogenic bacteria. Moreover, the total phenolic compounds of the extracts were determined in order to evaluate possible correlations with the antimicrobial activity. Strains belonging to Salmonella spp., Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Bacillus cereus were considered. Overall, the extracts showed a good antimicrobial activity in vitro towards all the tested microorganisms, especially L. monocytogenes (15 mm of inhibition diameter). The effect of inhibition was monitored during 24, 48 and 120 h showing a good persistence in time. Arthrospira platensis exerted the highest efficacy, further revealed towards L. monocytogenes on salmon tartare as bacteriostatic using 0.45% of the extract and bactericidal using 0.90%. The presence of phenolic compounds could be related to the antimicrobial activity but was not revealed as the main component of this activity. The extract with the highest phenolic content (18.79 &plusmn, 1.90 mg GAE/g) was obtained from Himanthalia elongata. The efficacy, confirmed also in a food matrix, might open perspectives for their application as food preservative.

Algae are a complex, polyphyletic group of organisms, affordable and naturally rich in nutrients, but also valuable sources of structurally diverse bioactive substances such as natural pigments. The aim of this work was to evaluate the polar and non-polar pigment contents of different commercial dried algae (brown: Himanthalia elongata, Undaria pinnatifida, Laminaria ochroleuca, red: Porphyra spp., and a blue-green microalga: Spirulina spp.). The pigment extraction was carried out using different solvents (100% methanol, 100% methanol acid free, 100% ethanol, 90% acetone, N,N-dimethylformamide, dimethyl sulfoxide-water (4:1, v/v) and pH 6.8 phosphate buffer), selected according to their affinity for each class of pigments. Acetone proved to be an efficient solvent to extract chlorophylls from brown and red algae, but not from Spirulina spp. Porphyra spp. presented considerably higher levels of all pigments compared to brown algae, although Spirulina spp. presented significantly higher (p &lt, 0.05) levels of chlorophylls, carotenoids and phycobiliproteins, compared to all macroalgae. The content of fucoxanthin extracted from the three brown algae was highly correlated to the carotenoid content. Within this group, Himanthalia elongata presented the highest fucoxanthin/total carotenoids ratio. Although the yield of extraction depended on the solvent used, the algae studied herein are an interesting source of pigments of great value for a wide range of applications.

BACKGROUND Information pertaining to the aromatic profile of seaweeds and seaweed extracts can provide evidence regarding their potential suitability as ingredients in processed foods. To date only limited material has been available on the volatile profiles of some seaweed species. Others in this study have not previously been described. The volatile profiles of dried brown (Himanthalia elongata, Undaria pinnatifida, Alaria esculenta) and red (Porphyra umbilicalis, Palmaria palmata) seaweeds, and a brown seaweed extract (fucoxanthin) from Laminaria japonica were investigated using a chemometric approach to collate data from volatile gas chromatography - mass spectrometry (GC-MS), direct sensory aroma evaluation, and gas-chromatography - olfactometry (GC-O) to obtain a better understanding of their volatile profile and sensory perception. RESULTS More than 100 volatile compounds were identified by static headspace solid phase micro-extraction (HS-SPME) and thermal desorption gas chromatography - mass spectrometry (TD GC-MS). Brown seaweeds were characterized by 'grassy/herbal/floral', 'fruity', and 'fatty' aromas, red seaweeds by 'green/vegetable', 'mushroom/earthy' and 'sweet/buttery' aromas, and the fucoxanthin extract by 'rancid' and 'nutty' aromas with an overall lower intensity. Heptanal appeared to be a major odor-active compound in all samples. Other volatiles were more characteristic of each individual seaweed: hexanal, (E,Z)-2,6-nonadienal and 2-pentylfuran for H. elongata; ethyl butanoate and 2,3-butanedione for U. pinnatifida; 6-dimethylpyrazine, (E,Z)-2,6-nonadienal and sulactone for P. palmata; 1-octen-3-ol for P. umbilicalis, heptanone for A. esculenta, and 2-furanmethanol for fucoxanthin. CONCLUSION Brown and red seaweeds had distinct sensory properties with individual seaweeds having differing volatiles and odorants. This study provides additional information that can contribute to the development of products incorporating dried seaweeds / extracts that are more acceptable to the consumer. © 2020 Society of Chemical Industry.

Himanthalia elongata is a brown oceanic seaweed rich in bioactive compounds. It could play an important role in food production because of its antimicrobial and antioxidant properties. Three strains belonging to the Lactobacillus casei group (Lactobacillus casei, Lactobacillus paracasei, and Lactobacillus rhamnosus) and a Bacillus subtilis strain were used for the solid-state fermentation of commercial seaweeds, and bacterial growth was monitored using the plate count method. High-pressure processing (HPP) was also employed (6000 bar, 5 min, 5 &deg, C) before extraction. The antimicrobial activity of the extracts was tested in terms of the main food pathogenic bacteria (Salmonella spp., Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Bacillus cereus), and the phenolic content was estimated using the Folin&ndash, Ciocalteau method. In addition, targeted UHPLC-MS2 methods were used to unravel the profile of phlorotannins. H. elongata allowed the growth of the L. casei group strains and B. subtilis, showing the fermentability of this substrate. Significant antimicrobial activity toward L. monocytogenes was observed in the extracts obtained from unfermented samples, but neither fermentation nor HPP enhanced the natural antimicrobial activity of this seaweed species. The content in the phenolic compounds decreased because of the fermentation process, and the amount of phenolics in both the unfermented and fermented H. elongata extracts was very low. Despite phlorotannins being related to the natural antimicrobial activity of this brown seaweed, these results did not support this association. Even if fermentation and HPP were not proven to be effective tools for enhancing the useful compounds of H. elongata, the seaweed was shown to be a suitable substrate for L. casei group strains as well as for B. subtilis growth, and its extracts exhibited antimicrobial activity toward foodborne pathogens.

WOS:000569919500022; This study was focused on the phenolic content and associated cosmetic activities of seven brown marine macroalgae:Alaria esculenta,Ascophyllum nodosum,Bifurcaria bifurcata,Fucus serratus,Halidrys siliquosa,Himanthalia elongata, andLaminaria ochroleuca, selected for their abundance in Brittany and their phlorotannin production. Phlorotannins were extracted by maceration followed by a liquid/liquid purification to obtain fractions enriched in phlorotannins. Seasonal and yearly variations in phenolic contents were investigated thanks to the Folin-Ciocalteu assay to find the best harvesting season for each species.H-1 nuclear magnetic resonance (NMR) was used to validate the presence of phenolic compounds and to compare the species in terms of phenolic signals, as they produce different phlorotannin molecules. Activities required for cosmetic applications (i.e., radical scavenging, antioxidant, photoprotective, and anti-aging activities) were assessed by in vitro tests. Fucales, especiallyA. nodosum,F. serratus,H. elongata, andH. siliquosa, showed higher phenolic contents than Laminariales.Temporal variations were apparent for five seaweeds with the highest phenolic content, notably in autumn. The phenolic content was high regardless of the season and antioxidant and photoprotective activities were similar to those of commercial molecules, allowing year-round algal harvesting. The anti-aging activity ofA. nodosumandF. serratusfractions was higher than the active tea flavonol, epigallocatechin gallate. These results are promising for the use of abundant marine macroalgae as a source of natural active ingredients for cosmetic applications.

Seaweeds are an ideal food-safe natural source of minerals with a potential use in human nutrition. However, the presence of phytate and different treatments before consumption could modify mineral availability. The content and in vitro mineral availability after a simulated gastrointestinal digestion of wakame (Undaria pinnatifida), nori (Porphyra spp.), sea salad (Ulva lactuca, Palmaria palmata, Undaria pinnatifida, Porphyra spp., Laminaria spp.), and sea spaghetti (Himanthalia elongata) were studied. Experiments were assessed after a soaking treatment of seaweeds with cold (20 °C) or hot (70 °C) water, as usually processing before eating. Moreover, inositol phosphate content was determined in the edible macroalgae and the molar ratio phytate/mineral was used as a predictor of the relative availability of minerals. Overall, edible analyzed seaweeds showed a high Ca, Fe, P, and K contents, highlighting wakame for all the studied minerals. In all cases, soaking in cold water showed the highest soluble and dialyzable mineral fractions. High content of phytic acid (IP6) was observed in sea salad (≈ 25 mg (100 g)−1); meanwhile, sea spaghetti showed the lowest IP6 content (3.9 mg (100 g)−1). The low molar ratios Phy/Ca and Phy/Zn obtained in seaweeds could indicate an adequate availability. However, ratios Phy/Fe could compromise the iron availability in wakame, nori, and sea spaghetti. Results obtained confirm that external factor such as soaking, gastrointestinal digestion, and inositol phosphates can affect the mineral availability. Consumption of edible seaweeds can be recommended for the necessary intake of available minerals and trace elements.

Polysaccharides from the brown seaweed Himanthalia elongata and the red one Gigartina pistillata have been extracted by sequential fractionation based on the solubility in water (F-H2O), hydrochloride acid (F-HCl) and potassium hydroxide (F-KOH), remaining a residue (RES). Their structures have been studied through Fourier-transform infrared spectroscopy (FTIR) and molecular weight by molecular exclusion (HPSEC). Sugar composition and sulphate content were also determined. F-H2O and F-HCl from Himanthalia elongata were rich in fucoidans with an estimated Mw of 926 and 430 × 103 g/mol. Laminarans appeared in the mentioned fractions and possibly xylofucoglycuronans and xylomannans are in F-H2O. F-HCl was poorly fermented with low production of total short chain fatty acids (SCFA) and two poor or non-fermentable low-molecular weight polyuronans (68 and 4 × 103 g/mol) appeared in F-KOH. Carrageenans extracted from Gigartina pistillata presented low or non-fermentability. Xylofucoglycuronans and xylomannans, possibly presented in RES and F-H2O from Himathalia, and laminarans in the last mentioned fraction, seem to be more fermentable. Carragenophytes red seaweeds do not seem to be fermentable whereas brown algae could have major potential fermentability, probably due to the presence of laminarans, xylofucoglycuronans and/or xylomannans.

This study aimed at identifying seaweed species with optimal characteristics to develop multifunctional foods for metabolic syndrome (MetS) management. Mass spectrometry chemical characterization and bioactive profile evaluation of methanolic extracts from seven commonly consumed seaweeds were compared. Monomeric sugars namely mannitol, fucitol, xylitol and their sulphated analogs as well as lipids (phosphatidic acid, octadecenoic acid, and prostaglandin 2α) were detected in seaweeds. Himanthalia elongata showed the highest phenolic content (24.04 µmol GAE/g), and antioxidant activity. This species was the only one showing angiotensin converting enzyme-I inhibitory activity (IC = 65 µg/mL). U. pinnatifida and H. elongata extracts were notably more effective reducing pro-inflammatory molecules in lipopolysaccharide-induced RAW 264.7 macrophages. Finally, Ulva spp., Palmaria palmata, U. pinnatifida and H. elongata significantly inhibited triglyceride accumulation in mature 3T3-L1 adipocytes (43–52% inhibition). Among seaweeds, H. elongata showed the highest potential to be used as ingredient in the development of new functional foods for MetS management., This study has been supported by the National Institute for Agricultural and Food Research and Technology of Spain (INIA: RTA2014-0037-C02).

Subcritical water extraction of Himanthalia elongata and the subsequent acetone fractionation to precipitate crude fucoidans generated a liquid phase which was used to recover alginates with a wide range of viscoelastic features and other soluble extracts with potential biological activities. The precipitated alginate was converted to sodium alginate using an environmentally friendly treatment before being characterized by Fourier transform infrared attenuated total reflectance, nuclear magnetic resonance, high performance size exclusion chromatography and rheological measurements. The cell viability of three human cell lines (A549, HCT-116, T98G) in the presence of the extracts obtained before and after acetone fractionation was assessed. Fractionation with different acetone volumes showed a slight effect in the behavior of the different tested cell lines. Results also indicated a notable effect of the processing conditions on the block structure and molar mass of the extracted biopolymer, with the subsequent impact on the rheological properties of the corresponding gelled matrices. Xunta de Galicia | Ref. ED481B 2018/071 Xunta de Galicia | Ref. ED431F 2020/01 Agencia Estatal de Investigación | Ref. RYC2018-024454-I Ministerio de Economía y Competitividad (España) | Ref. CTM2015-68503-R

Seaweed has been associated with the prevention and/or treatment of various diseases related to oxidative stress because of its antioxidant activity. We investigated the protective potential of extract of Himanthalia elongata against ischemia-reperfusion (I/R) injury in the intestine of rats.Seventy-two (72) male Wistar albino rats were randomly assigned into 12 groups as follows: sham, I/R only, I/R plus vehicle at 3 time points, and I/R plus extract at 3 time points. The degree of intestinal injury was determined by oxidative stress using lipid peroxidation, superoxide dismutase, catalase, and glutathione peroxidase after mesenteric ischemia-reperfusion. A histological study was also performed.The algae extract helps to maintain normal enzymatic levels because, for all the studied parameters, groups treated with the extract showed significant differences (P .05) compared with the I/R groups, and there were no differences compared with the sham group. The histological study showed that damage to the intestinal mucosa was less severe in animals treated with extract of H elongata after up to 24 hours of reperfusion compared with the I/R group.These results suggest that the extract of H elongata can protect intestinal tissue against ischemia-reperfusion injury.

The distribution of macroalgal species along the north and northwest coast of the Iberian Peninsula is in a period of change, during which mostly cold-temperate species have decreased in cover and others have disappeared. On the other hand, other species have increased in abundance. These shifts could be related with the modification of environmental factors that determine species distribution caused by climate change. A standardised sampling methodology was applied at 18 sites along the north coast of Spain in 2011 and 2017. The relationship between the coverage of intertidal macroalgal species and abiotic variables (sea surface temperature, air temperature and significant wave height) was analysed in order to detect possible changes in the historical data. Results suggest a modification in the communities in the inner part of the Bay of Biscay, mostly related to an increase in water and air temperature. Each seaweed group (warm-temperate, cold-temperate, opportunistic and exotic species) showed a different pattern of modification. Coralline algae, Bifurcaria bifurcata and Cystoseira baccata have increased, which may be related to the warming trend. The exotic species Asparagopsis armata has also increased, particularly in the Lower Rias. On the other hand, there was a drastic decrease of the cold-temperate species Himanthalia elongata. Data obtained support the relationship of macroalgae species communities and environment in the context of climate change in this particular area.

Lipophilic compounds of seaweed have been linked to their potential bioactivity. Low polarity solvents such as chloroform, diethyl ether, n-hexane and their various combinations were used to extract the lipophilic antioxidants from brown seaweed namely Himanthalia elongata, Laminaria saccharina and Laminaria digitata. An equal-volume mixture of chloroform, diethyl ether and n-hexane (Mix 4) gave the highest total phenol (52.7 &plusmn, 1.93 to 180.2 &plusmn, 1.84 mg gallic acid equivalents/g), flavonoid (31.9 &plusmn, 2.65 to 131.3 &plusmn, 4.51 mg quercetin equivalents/g), carotenoid (2.19 &plusmn, 1.37 to 3.15 &plusmn, 0.91 &mu, g/g) and chlorophyll content (2.88 &plusmn, 1.08 to 3.86 &plusmn, 1.22 &mu, g/g) in the tested seaweeds. The extracts were screened for their potential antioxidant capacity and the extracts obtained from the selected solvents system exhibited the highest radical scavenging capacity against 2,2&prime, diphenly-1-picrylhydrazyl radical (EC50 98.3 &plusmn, 2.78 to 298.8 &plusmn, 5.81 mg/L) and metal ions (EC50 228.6 &plusmn, 3.51 to 532.4 &plusmn, 6.03 mg/L). Similarly, the same extract showed the highest ferric reducing antioxidant power (8.3 &plusmn, 0.23 to 26.3 &plusmn, 0.30 mg trolox equivalents/g) in all the seaweeds. Rapid characterization of the active extracts by liquid chromatography coupled with photodiode array detector and electrospray ionization tandem mass spectrometry (LC-PDA&ndash, ESI-MS/MS) identified cyanidin-3-O-glucoside, fucoxanthin, violaxanthin, &beta, carotene, chlorophyll a derivatives and chlorophyll b derivatives in the tested seaweed. The study demonstrated the use of tested brown seaweed as potential species to be considered for future applications in medicine, cosmetics and as nutritional food supplement.

The optimization of processed meats through salt replacement using edible seaweeds may reduce the risk of chronic disease through reduction in dietary sodium. We investigated the impact of the inclusion of four selected seaweeds (1% w/w) in reformulated frankfurters in which salt addition and pork fat content was reduced by 50% and 21%, respectively, and where pork loin (longissimus dorsi muscle) was increased by 6%, compared to a Control. Two different types of red (Porphyra umbilicalis and Palmaria palmata) and brown (Himanthalia elongata and Undaria pinnatifida) edible seaweeds were evaluated. The reformulated frankfurters containing added seaweed were lower in ash, higher in moisture, protein and darker in colour and had altered textural properties in comparison to the Control; mainly less hard and less chewy. The volatile and sensory profiles of the reformulated frankfurters differed from the Control. However, the reformulated frankfurters with the inclusion of H.elongata were the most promising, although further work is required to optimise the formulation.

Canopy-forming seaweeds sustain critical ecosystem services in coastal habitats. Around the world, many of these seaweeds are suffering strong declines, mainly attributed to the progressive increase in sea surface temperature, in combination with other stressors due to current global changes. The southernmost part of the NE Atlantic is among those areas most affected by climate change. In this study, we estimated the distributional contractions of seven of the most conspicuous seaweeds from the Atlantic coasts of the Iberian Peninsula using an “Extent of Occurrence” methodology. Overall, during the last three decades, range shifts have been more pronounced east of the Cantabrian Sea than along the western coast of the Iberian Peninsula. In particular, regions with a semi-permanent summer upwelling seem to be critical to the persistence of brown seaweeds, fucoids and kelps. Range contractions of the cold-temperate fucoids were estimated to be ca. 21% and 45% for Himanthalia elongata and Fucus serratus, respectively; and for the kelps Saccharina latissima and Laminaria hyperborea, 6% and 14%, respectively. Range contractions for warm-temperate kelps were estimated to be ca. 13% and 10% for Saccorhiza polyschides and L. ochroleuca, respectively. Finally, a decline in the warm-temperate red algae Gelidium corneum occurred only in the easternmost area of the Cantabrian Sea (Basque Country), leading to a distributional contraction of 7%. We recommend conservation actions to better manage the remnant populations of these canopy-forming seaweeds, and their inclusion in national and regional catalogues of endangered species and on international Red Lists., Sí

[Resumen]: La germinación es una etapa clave para el desarrollo exitoso de las plantas. Los extractos de algas pueden funcionar como bioestimulantes al presentar fitohormonas u otros compuestos que mejoran las tasas de germinación, destacando los extractos de algas pardas como los más efectivos. En nuestro estudio utilizamos extractos de dos especies de algas pardas, Cystoseira bacata e Himanthalia elongata, para comprobar su efecto en la germinación las semillas de dos especies hortícolas, Capsicum annum y Daucus carota. Ambos extractos mostraron un efecto inhibitorio sobre la germinación, especialmente a altas concentraciones. Sin embargo, la viabilidad de las semillas no se vio afectada. [Resumo]: A xerminación é unha etapa clave para o desenvolvemento exitoso das plantas. Os extractos de algas poden funcionar como biostimulantes ao presentar fitohormonas ou outros compostos que melloran as taxas de xerminación, destacando os extractos de algas pardas como o máis eficaz. No noso estudo utilizamos extractos de dúas especies de algas mariñas, Cystoseira bacata e Himanthalia elongata, para probar o seu efecto na xerminación das sementes de dúas especies hortícolas, Capsicum annum e Daucus carota. Ambos extractos amosaron un efecto inhibidor sobre a xerminación, especialmente a altas concentracións. Porén, a viabilidade das sementes non se viu afectada. [Abstract]: Germination is a key stage for the successful development of plants. Seaweeds extracts can function as biostimulants by presenting phytohormones or other compounds that improve germination rates. Brown seaweed extracts are the most effective. In our study we use extracts from two species of brown seaweed, Cystoseira bacata and Himanthalia elongata, to test their effect on seed germination of two horticultural species, Capsicum annum and Daucus carota. Both extracts showed an inhibitory effect on germination, especially at high concentrations. However, the viability of the seeds was not affected. Traballo fin de grao (UDC.CIE). Bioloxía. Curso 2018/2019

The effect on the biochemical characteristics of Iberico semi-hard cheese supplemented with Himanthalia elongata (HE), Laminaria ochroleuca (LO), Porphyra umbilicalis (PU), Ulva lactuca (UL) or Undaria pinnatifida (UP) seaweeds was investigated. Addition of 1% dehydrated seaweed to curd increased total free amino acids in LO cheese and decreased them in HE and UP cheeses at 60 days with respect to control cheese. Lipolysis was markedly enhanced in UL cheese, which showed on day 60 a 6.0-fold higher concentration of total free fatty acids than control cheese. Seventy-six volatile compounds were detected in cheeses with seaweeds and 54 in control cheese. Aldehydes and alcohols reached higher levels in the control cheese, esters and ketones in PU cheese, acids and sulphur compounds in UL cheese, hydrocarbons in HE and PU cheeses, and furans in HE and UP cheeses.

15 Pág. Departamento de Tecnología de Alimentos​​, Seaweeds are highly perishable foods due to their richness in nutrients. High pressure processing (HPP) has been applied for extending the shelf life of fresh seaweeds but there is no information on the effect of HPP on the bacterial diversity of seaweeds. The culturable bacteria of six species of fresh edible seaweeds (green seaweeds Codium fragile and Ulva lactuca, brown seaweeds Himanthalia elongata, Laminaria ochroleuca and Undaria pinnatifida, and red seaweed Chondrus crispus) were investigated and compared to those of HPP-treated (400 and 600 MPa for 5 min) seaweeds, at the start and end of their refrigerated storage period. A total of 523 and 506 bacterial isolates were respectively retrieved from untreated and HPP-treated seaweeds. Isolates from untreated seaweeds belonged to 18 orders, 35 families, 71 genera and 135 species whereas isolates from HPP-treated seaweeds belonged to 13 orders, 23 families, 43 genera and 103 species. HPP treatment significantly reduced the number of isolates belonging to 6 families and greatly increased the number of Bacillaceae isolates. At the end of storage, decreases in bacterial diversity at the genus and species level were observed for untreated as well as for HPP-treated seaweeds., This study was supported by project AGL 2013-42911-R (Ministerio de Economía y Competitividad, Spain).

Supplementation of dairy products with seaweeds can contribute to attaining a balanced diet, but they may affect their sensory characteristics. Yogurt and quark were supplemented with dehydrated Himanthalia elongata, Porphyra umbilicalis, Saccharina latissima, Ulva lactuca and Undaria pinnatifida. When odour, flavour and texture were evaluated by panellists, dairy products containing 0.50% U. pinnatifida showed the highest seaweed flavour and the lowest flavour quality, while dairy products containing 0.50% S. latissima showed the lowest seaweed flavour and the highest flavour quality. Seaweed species influenced all yogurt attributes except buttery odour, acid flavour and salty flavour and all quark attributes except yogurt odour, acid flavour and sweet flavour. Logarithmic regressions of seaweed odour and flavour on seaweed concentration (0–1.00%) were the best fit for dairy products containing P. umbilicalis, U. lactuca or U. pinnatifida and linear regressions for those supplemented with H. elongata or S. latissima. © 2016 Institute of Food Science and Technology

Fucoxanthin is a xanthophyll pigment which occurs in marine brown algae (Phaeophyceae). The anti-diabetic, anti-obesity, anti-cancer, and antioxidant properties of fucoxanthin have been widely reported. Macroalgae, particularly brown seaweeds, grow prolifically around Irish coasts, representing a valuable resource of nutraceuticals such as fucoxanthin for functional food applications. The aim of this study was to maximise the solvent extraction yield from three anatomically discrete regions of the seaweed thallus: blade, stipe, and holdfast. Response surface methodology was applied to determine optimum parameters for extraction of fucoxanthin from the seaweed, Fucus vesiculosus, as a model species. A central composite design was applied with four extraction variables: time (30–70 min), temperature (30–70 °C), solvent pH (5.0–9.0), and percentage acetone (30–70 %). Fucoxanthin content of extracts was quantified by high-performance liquid chromatography. Percentage acetone was found to have the most significant (P = 0.0002) effect on fucoxanthin yield, followed by pH (P = 0.028) and temperature (P = 0.049). Multiple response optimisation determined that fucoxanthin yield from F. vesiculosus may be maximised by incubating at 30.0 °C for 36.5 min, pH 5.7, with 62.2 % acetone. Optimised responses were applied to a further nine brown seaweeds; Alaria esculenta, Ascophyllum nodosum, Fucus serratus, Himanthalia elongata, Laminaria digitata, Laminaria hyperborea, Pelvetia canaliculata, Saccharina latissima, and Saccorhiza polyschides. In all species, the blades contained significantly more fucoxanthin than stipes, while holdfasts contained the least. Alaria esculenta blade had the greatest yield (0.870 mg g−1 dry mass), followed by F. vesiculosus blade (0.699 mg g−1) and L. digitata blade (0.650 mg g−1).

The rocky intertidal communities of Ireland contain a mix of cold- and warm-adapted species, however the spatial distribution of these communities has not been investigated in a systematic way. Based on a benthic community dataset collected in 2003 at 63 sites, several statistical analyses were combined with the aims of (i) detecting groups of similar communities and their spatial arrangement, (ii) relating these groups to environmental factors and (iii) identifying the species that drive the different community groups. Sørensen's index suggested two marine community groups, one of the east and south-east (termed ‘east’) and the other in the west, south-west and north (termed ‘west’). A second partition based on combined wave exposure and sea surface chlorophyll comprised four groups, as did a further partition based on combined sea surface and air temperatures. The spatial arrangement of wave height plus chlorophyll conditions agreed reasonably well with the binary marine community partition, but the temperature partition did not. The ‘east’ community appeared to be associated with low wave height and chlorophyll conditions. The species that were most influential to the ‘east’ community wereBalanus crenatus, Austrominius modestusandFucus vesiculosus. The ‘west’ sites were associated with high wave height/low chlorophyll (with some variation in this due to local shelter) and the speciesParacentrotus lividus, Chthamalus stellatus, Alaria esculentaandHimanthalia elongata. A longitudinal pattern rather than one associated with latitude was evident in this marine community and local drivers rather than temperature clines appeared most important for the dominant community patterns.

This study investigated Himanthalia elongata Irish seaweed as a natural resource for antioxidant compounds. The phenolic compounds from the seaweed were extracted using 60% (v/v) aqueous methanol and the crude methanolic extract was purified with liquid–liquid partition (LLP) followed by column chromatography (CC). Among the purified fractions/sub-fractions, LLP-CC-ethyl acetate sub-fraction exhibited the highest DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging (EC50, 2.4 mg/g) and lipid peroxidation (LPO) scavenging capacity (97.7%). Rapid characterization of the same sub-fraction by LC-DAD–ESI-MS/MS identified a total of 8 phenolic compounds namely hydroxybenzaldehyde (meta/para), phloroglucinol, kaempferol, cirsimaritin, gallic acid 4-O-glucoside, carnosic acid and gallic acid. The purified sub-fractions showed higher antioxidant capacity (P

The biogeographic border between the Eastern and the Atlantic subregions of the Lusitanian Province situated on the west coast of Asturias (N. of Spain) has moved westwards in recent years. A comparative study, consisting in a resurvey of 20 shores sampled in 1977, covering 200 km showed a large-scale change affecting the mid and low eulittoral. Cold-temperate canopy species such as kelps (Laminaria hyperborea, Laminaria. ochroleuca and Saccorhiza polyschides), fucoids (Fucus serratus, Fucus vesiculosus and Himanthalia elongata) and Chondrus crispus have almost disappeared and replaced by warm-temperate species such as Cystoseira baccata, Cystoseira tamariscifolia, Bifurcaria bifurcata and coralline algae (Ellisolandia elongata, Lithophyllum incrustans and Mesophyllum lichenoides). The loss of canopy-species can have consequences for the assemblage, especially in the case of fucoid-dominated assemblages.