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Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future

Edible jellyfish are a traditional Southeast Asian food, usually prepared as a rehydrated product using a salt and alum mixture, whereas they are uncommon in Western Countries and considered as a novel food in Europe. Here, a recently developed, new approach for jellyfish processing and stabilizatio...

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Autores principales: Ramires, Francesca Anna, De Domenico, Stefania, Migoni, Danilo, Fanizzi, Francesco Paolo, Angel, Dror L., Slizyte, Rasa, Klun, Katja, Bleve, Gianluca, Leone, Antonella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455609/
https://www.ncbi.nlm.nih.gov/pubmed/36076882
http://dx.doi.org/10.3390/foods11172697
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author Ramires, Francesca Anna
De Domenico, Stefania
Migoni, Danilo
Fanizzi, Francesco Paolo
Angel, Dror L.
Slizyte, Rasa
Klun, Katja
Bleve, Gianluca
Leone, Antonella
author_facet Ramires, Francesca Anna
De Domenico, Stefania
Migoni, Danilo
Fanizzi, Francesco Paolo
Angel, Dror L.
Slizyte, Rasa
Klun, Katja
Bleve, Gianluca
Leone, Antonella
author_sort Ramires, Francesca Anna
collection PubMed
description Edible jellyfish are a traditional Southeast Asian food, usually prepared as a rehydrated product using a salt and alum mixture, whereas they are uncommon in Western Countries and considered as a novel food in Europe. Here, a recently developed, new approach for jellyfish processing and stabilization with calcium salt brining was upgraded by modifying the pre-treatment step of freshly caught jellyfish and successfully applied to several edible species. Treated jellyfish obtained by the application of the optimized version of this method respected both quality and safety parameters set by EU law, including no pathogenic microorganisms, absence or negligible levels of histamine and of total volatile basic nitrogen, no heavy metals; and the total bacterial, yeast, and mold counts were either negligible or undetectable. Jellyfish treated by the presented method exhibited unique protein content, amino acid and fatty acid profiles, antioxidant activity, and texture. The optimized method, initially set up on Rhiszostoma pulmo, was also successfully applied to other edible jellyfish species (such as Cotylorhiza tuberculata, Phyllorhiza punctata, and Rhopilema nomadica) present in the Mediterranean Sea. This study discloses an innovative process for the preparation of jellyfish-based food products for potential future distribution in Europe.
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spelling pubmed-94556092022-09-09 Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future Ramires, Francesca Anna De Domenico, Stefania Migoni, Danilo Fanizzi, Francesco Paolo Angel, Dror L. Slizyte, Rasa Klun, Katja Bleve, Gianluca Leone, Antonella Foods Article Edible jellyfish are a traditional Southeast Asian food, usually prepared as a rehydrated product using a salt and alum mixture, whereas they are uncommon in Western Countries and considered as a novel food in Europe. Here, a recently developed, new approach for jellyfish processing and stabilization with calcium salt brining was upgraded by modifying the pre-treatment step of freshly caught jellyfish and successfully applied to several edible species. Treated jellyfish obtained by the application of the optimized version of this method respected both quality and safety parameters set by EU law, including no pathogenic microorganisms, absence or negligible levels of histamine and of total volatile basic nitrogen, no heavy metals; and the total bacterial, yeast, and mold counts were either negligible or undetectable. Jellyfish treated by the presented method exhibited unique protein content, amino acid and fatty acid profiles, antioxidant activity, and texture. The optimized method, initially set up on Rhiszostoma pulmo, was also successfully applied to other edible jellyfish species (such as Cotylorhiza tuberculata, Phyllorhiza punctata, and Rhopilema nomadica) present in the Mediterranean Sea. This study discloses an innovative process for the preparation of jellyfish-based food products for potential future distribution in Europe. MDPI 2022-09-04 /pmc/articles/PMC9455609/ /pubmed/36076882 http://dx.doi.org/10.3390/foods11172697 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ramires, Francesca Anna
De Domenico, Stefania
Migoni, Danilo
Fanizzi, Francesco Paolo
Angel, Dror L.
Slizyte, Rasa
Klun, Katja
Bleve, Gianluca
Leone, Antonella
Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future
title Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future
title_full Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future
title_fullStr Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future
title_full_unstemmed Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future
title_short Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future
title_sort optimization of a calcium-based treatment method for jellyfish to design food for the future
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455609/
https://www.ncbi.nlm.nih.gov/pubmed/36076882
http://dx.doi.org/10.3390/foods11172697
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