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Jellyfish as Food: A Narrative Review
Studies toward a sustainable future conducted by international organizations uniformly agree about having to change some of our present consumer behaviors. Regarding food, suggestions include eating locally farmed, less industrialized and renewable food to promote health and circularity, and limitin...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498191/ https://www.ncbi.nlm.nih.gov/pubmed/36140901 http://dx.doi.org/10.3390/foods11182773 |
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author | Raposo, António Alasqah, Ibrahim Alfheeaid, Hani A. Alsharari, Zayed D. Alturki, Hmidan A. Raheem, Dele |
author_facet | Raposo, António Alasqah, Ibrahim Alfheeaid, Hani A. Alsharari, Zayed D. Alturki, Hmidan A. Raheem, Dele |
author_sort | Raposo, António |
collection | PubMed |
description | Studies toward a sustainable future conducted by international organizations uniformly agree about having to change some of our present consumer behaviors. Regarding food, suggestions include eating locally farmed, less industrialized and renewable food to promote health and circularity, and limiting waste. Jellyfish are frequently sorted and discarded after being caught with fish in fishing nets and gear. In contrast, we propose utilizing this by-catch as food. This review discusses the economic value and sustainability of jellyfish, the technologies used to prepare them for human consumption, their nutritional profile and health impacts and, finally, consumer acceptability and sensory evaluation of jellyfish food products. This discussion is critical for promoting jellyfish as an important aquatic resource to support blue and circular economies. |
format | Online Article Text |
id | pubmed-9498191 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-94981912022-09-23 Jellyfish as Food: A Narrative Review Raposo, António Alasqah, Ibrahim Alfheeaid, Hani A. Alsharari, Zayed D. Alturki, Hmidan A. Raheem, Dele Foods Review Studies toward a sustainable future conducted by international organizations uniformly agree about having to change some of our present consumer behaviors. Regarding food, suggestions include eating locally farmed, less industrialized and renewable food to promote health and circularity, and limiting waste. Jellyfish are frequently sorted and discarded after being caught with fish in fishing nets and gear. In contrast, we propose utilizing this by-catch as food. This review discusses the economic value and sustainability of jellyfish, the technologies used to prepare them for human consumption, their nutritional profile and health impacts and, finally, consumer acceptability and sensory evaluation of jellyfish food products. This discussion is critical for promoting jellyfish as an important aquatic resource to support blue and circular economies. MDPI 2022-09-08 /pmc/articles/PMC9498191/ /pubmed/36140901 http://dx.doi.org/10.3390/foods11182773 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 | Review Raposo, António Alasqah, Ibrahim Alfheeaid, Hani A. Alsharari, Zayed D. Alturki, Hmidan A. Raheem, Dele Jellyfish as Food: A Narrative Review |
title | Jellyfish as Food: A Narrative Review |
title_full | Jellyfish as Food: A Narrative Review |
title_fullStr | Jellyfish as Food: A Narrative Review |
title_full_unstemmed | Jellyfish as Food: A Narrative Review |
title_short | Jellyfish as Food: A Narrative Review |
title_sort | jellyfish as food: a narrative review |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498191/ https://www.ncbi.nlm.nih.gov/pubmed/36140901 http://dx.doi.org/10.3390/foods11182773 |
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