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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...

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Autores principales: Raposo, António, Alasqah, Ibrahim, Alfheeaid, Hani A., Alsharari, Zayed D., Alturki, Hmidan A., Raheem, Dele
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
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.
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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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