New marine low trophic resources as food: nutritional and food safety aspects

Food agencies recommend increasing the consumption of aquatic food to promote healthy living and sustainability, and, particularly, to prevent Western lifestyle-related diseases and secure sustainable food systems. This requires growth in global seafood production, and the utilization of low trophic species (LTS) is suggested. LTS are already considered nutritious and important in Asian and Pacific diets. As the use of LTS is expanding in Western diets, producers and consumers need information on the food safety practices associated with them and their nutritional content. LTS are mainly immobile or slow-moving extractive species or organisms that feed on such, and their nutrient and contaminant content varies by species and location. Species-specific knowledge on nutritional contents and safe consumption limits is often missing, making the monitoring and analysis of contaminants, nutrients, and consumption data crucial to guiding the utilization and consumption of LTS. Using global and regional standards regarding nutrients, food hazards, and labeling, this review highlights the appropriate guidelines and regulations for guiding the utilization of selected novel species and also identifies knowledge gaps

New marine low trophic resources as food: nutritional and food safety aspects

Food agencies recommend increasing the consumption of aquatic food to promote healthy living and sustainability, and, particularly, to prevent Western lifestyle-related diseases and secure sustainable food systems. This requires growth in global seafood production, and the utilization of low trophic species (LTS) is suggested. LTS are already considered nutritious and important in Asian and Pacific diets. As the use of LTS is expanding in Western diets, producers and consumers need information on the food safety practices associated with them and their nutritional content. LTS are mainly immobile or slow-moving extractive species or organisms that feed on such, and their nutrient and contaminant content varies by species and location. Species-specific knowledge on nutritional contents and safe consumption limits is often missing, making the monitoring and analysis of contaminants, nutrients, and consumption data crucial to guiding the utilization and consumption of LTS. Using global and regional standards regarding nutrients, food hazards, and labeling, this review highlights the appropriate guidelines and regulations for guiding the utilization of selected novel species and also identifies knowledge gaps

Research needs and data gaps of importance for food safety and protection of biodiversity. Summary report from VKM’s scientific opinions in the period 2005 - 2015.

Related version: VKM Report 2016: 48 : https://vkm.no/download/18.7e19596115dabec04172717/1501849448865/30664700ba.pdfThe aim of the present report is to highlight research needs and data gaps that are of future importance for food safety and protection of biodiversity. The Norwegian Scientific Committee for Food Safety (VKM) produces and communicates scientific opinions, i.e. risk-and risk-benefitassessments, with the main goal of securing food safety and protection of biodiversity

Research needs and data gaps of importance for food safety and protection of biodiversity. From VKM’s scientific opinions in the period 2005 - 2015

Source at https://vkm.no/The aim of the present report is to highlight research needs and data gaps that are of future importance for food safety and protection of biodiversity. The Norwegian Scientific Committee for Food Safety (VKM) produces and communicates scientific opinions, i.e. risk-and risk-benefitassessments, with the main goal of securing food safety and protection of biodiversity.Food safety is one of the prerequisites for good health, and is on the agenda both nationally and internationally. Since food production, food products on the market and dietary habits as well as the presence of potentialhazardsare constantly changing, there is a continuous need for new knowledge to ensure safe foodMålet med denne rapporten er å synliggjøre kunnskapsbehov som er viktige for å sikre trygg mat og opprettholdelse avbiologisk mangfold i årene som kommer.Vitenskapskomiteen for mattrygghet (VKM) utarbeider og kommunisereruavhengige, vitenskapelige uttalelser, blant annet risikovurderinger og nytte-risikovurderinger. Hovedmålet til VKM er å sikre trygg mat og opprettholdelse av biologisk mangfold.Trygg mat er en av forutsetningene for god helseog vies mye oppmerksomhetbåde nasjonalt og internasjonalt. Stadige endringer i hvordan maten produseres, hvilke matvarer som er tilgjengelige, hva befolkningen spiser og hvilke potensielle farer som følger med maten skaper et kontinuerlig behov for ny kunnskap for å sikre at maten er trygg

Mindfulness Training: A Transdisciplinary Approach to Assessing Efficacy in Education

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Kunnskapsbehov av betydning for mattrygghet og biologisk mangfold. Oppsummering fra VKMs vitenskapelige uttalelser i perioden 2005 – 2015

Related version: VKM Report 2016: 48 : https://vkm.no/download/18.7e19596115dabec04172717/1501849448865/30664700ba.pdfMålet med denne rapporten er å synliggjøre kunnskapsbehov som er viktige for å sikre trygg mat og opprettholdelse avbiologisk mangfold i årene som kommer.Vitenskapskomiteen for mattrygghet (VKM) utarbeider og kommunisereruavhengige, vitenskapelige uttalelser, blant annet risikovurderinger og nytte-risikovurderinger. Hovedmålet til VKM er å sikre trygg mat og opprettholdelse av biologisk mangfold

Kunnskapsbehov av betydning for mattrygghet og beskyttelse av miljøet. Oppsummering fra VKMs vitenskapelige uttalelser i perioden 2016 - 2017

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Enzymatic Hydrolysis of Orange-Footed Sea Cucumber (Cucumaria frondosa)—Effect of Different Enzymes on Protein Yield and Bioactivity

While sea cucumber is a food delicacy in Asia, these food resources are less exploited in Europe. The aim of this study was to determine the chemical composition and potential food applications of the less exploited orange-footed sea cucumber (Cucumaria frondosa). In particular, the antioxidative capacity and free amino acids associated with the umami flavor released by enzymatic hydrolyses by either Bromelain + Papain (0.36%, 1:1) or Alcalase (0.36%) were studied. Fresh C. frondosa contained approximately 86% water, and low levels of ash (<1%) and lipids (<0.5%). The protein content was 5%, with a high proportion of essential amino acids (43%) and thus comparable to the FAO reference protein. The high concentration of free amino acids associated with umami, sour, sweet, and bitter may contribute to flavor enhancement. Hydrolysis by Bromelain + Papain resulted in the highest protein yield, and the greatest concentration of free amino acids associated with umami and sour taste. All samples showed promising antioxidant capacity measured by FRAP, ABTS, DPPH and ORAC compared to previous reports. The inorganic arsenic concentration of fresh C. frondosa ranged from 2 to 8 mg/kg wet weight and was not affected by processing. This is comparable to other seafood and may exceed regulatory limits of consumption

Omega-3 Fatty Acids and Cardiovascular Diseases: Effects, Mechanisms and Dietary Relevance

ω-3 fatty acids (n-3 FA) have, since the 1970s, been associated with beneficial health effects. They are, however, prone to lipid peroxidation due to their many double bonds. Lipid peroxidation is a process that may lead to increased oxidative stress, a condition associated with adverse health effects. Recently, conflicting evidence regarding the health benefits of intake of n-3 from seafood or n-3 supplements has emerged. The aim of this review was thus to examine recent literature regarding health aspects of n-3 FA intake from fish or n-3 supplements, and to discuss possible reasons for the conflicting findings. There is a broad consensus that fish and seafood are the optimal sources of n-3 FA and consumption of approximately 2–3 servings per week is recommended. The scientific evidence of benefits from n-3 supplementation has diminished over time, probably due to a general increase in seafood consumption and better pharmacological intervention and acute treatment of patients with cardiovascular diseases (CVD)

Heat treatment increases the protein bioaccessibility in the red seaweed dulse (Palmaria palmata), but not in the brown seaweed winged kelp (Alaria esculenta)

Bioaccessibility of plant proteins has been shown to be inferior to that of proteins of animal origin. Heat treatment has been shown to positively affect this in some plants. The aim of this study was to investigate the effect of heat treatment on bioaccessibility of seaweed proteins. An in vitro gastrointestinal digestion model was used for evaluation of potential effects on the brown seaweed Alaria esculenta and the red seaweed Palmaria palmata proteins. In P. palmata, the content of accessible amino acids increased by 86–109 % after heat treatment. Following a simulated in vitro gastrointestinal digestion, the amount of liberated amino acids was 64–96 % higher in heat-treated samples compared to their raw counterparts. The increase was largest in samples boiled for 15 and 30 min. No deterioration of single amino acids was seen, and hence, the amount of available essential amino acids was increased accordingly. In A. esculenta, no equivalent changes were observed. In conclusion, a short heat treatment may be a simple way of increasing the utilization potential of seaweed proteins in food and feed. However, there are species differences, and the effects observed in the in vitro digestion model need to be confirmed in clinical studies