Artykuły w czasopismach: „Marine foods”

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Elvevoll, E. O., N. K. Sørensen, B. Østerud, R. Ofstad i I. Martinez. "Processing of marine foods". Meat Science 43 (styczeń 1996): 265–75. http://dx.doi.org/10.1016/0309-1740(96)00071-x.

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Montgomery, Janet, Julia Beaumont, Mandy Jay, Katie Keefe, Andrew R. Gledhill, Gordon T. Cook, Stephen J. Dockrill i Nigel D. Melton. "Strategic and sporadic marine consumption at the onset of the Neolithic: increasing temporal resolution in the isotope evidence". Antiquity 87, nr 338 (22.11.2013): 1060–72. http://dx.doi.org/10.1017/s0003598x00049863.

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Stable isotope analysis has provided crucial new insights into dietary change at the Neolithic transition in north-west Europe, indicating an unexpectedly sudden and radical shift from marine to terrestrial resources in coastal and island locations. Investigations of early Neolithic skeletal material from Sumburgh on Shetland, at the far-flung margins of the Neolithic world, suggest that this general pattern may mask significant subtle detail. Analysis of juvenile dentine reveals the consumption of marine foods on an occasional basis. This suggests that marine foods may have been consumed as a crucial supplementary resource in times of famine, when the newly introduced cereal crops failed to cope with the demanding climate of Shetland. This isotopic evidence is consistent with the presence of marine food debris in contemporary middens. The occasional and contingent nature of marine food consumption underlines how, even on Shetland, the shift from marine to terrestrial diet was a key element in the Neolithic transition.

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Yasumoto, Takeshi, Masakazu Fukui, Katsunori Sasaki i Kiminori Sugiyama. "Determinations of Marine Toxins in Foods". Journal of AOAC INTERNATIONAL 78, nr 2 (1.03.1995): 574–81. http://dx.doi.org/10.1093/jaoac/78.2.574.

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Abstract Prospects of new analytical methods for determining marine toxins in foods are described. The methods discussed include fluorometric liquid chromatography, cytotoxicity assays, channel binding assays, and enzyme-immunoassays. Emphasis was laid on assay methods for ciguatoxins and diarrhetric shellfish toxins.

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Larsen, Rune, Karl-Erik Eilertsen i Edel O. Elvevoll. "Health benefits of marine foods and ingredients". Biotechnology Advances 29, nr 5 (wrzesień 2011): 508–18. http://dx.doi.org/10.1016/j.biotechadv.2011.05.017.

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Richards, M. P., R. E. M. Hedges, I. Walton, S. Stoddart i C. Malone. "Neolithic diet at the Brochtorff Circle, Malta". European Journal of Archaeology 4, nr 2 (2001): 253–62. http://dx.doi.org/10.1179/eja.2001.4.2.253.

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From Neolithic Malta, there is evidence of increasing population size accompanied by increasingly elaborate material culture, including the famous megalithic architecture. Stoddart et al. (1993) argued that social tensions and controls increased as food resources diminished. One important requirement of this argument is that the Neolithic inhabitants of Malta depended entirely on domesticated plants and animals for subsistence and therefore, with increased population sizes, the poor agricultural potential of these islands was stretched. However, it is possible that the consumption of wild foods, particularly marine resources, in the Neolithic would make up any shortfall in the agricultural foods. A direct way of measuring the amounts of marine protein in human diets is through chemical analysis of human bone. Stable isotope analyses undertaken on seven Accelerator Mass Spectrometer (AMS) radiocarbon dated humans from the Neolithic at the Brochtorff Circle indicated that there is no evidence for the significant use of marine foods by these Neolithic individuals. These new data indicate that agricultural foods were the dietary staple for this sample of the Maltese Neolithic population and therefore support the argument that increasing population during the Neolithic could have resulted in increasing resource stress.

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Elbandy, Mohamed. "Anti-Inflammatory Effects of Marine Bioactive Compounds and Their Potential as Functional Food Ingredients in the Prevention and Treatment of Neuroinflammatory Disorders". Molecules 28, nr 1 (20.12.2022): 2. http://dx.doi.org/10.3390/molecules28010002.

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Functional foods include enhanced, enriched, fortified, or whole foods that impart health benefits beyond their nutritional value, particularly when consumed as part of a varied diet on a regular basis at effective levels. Marine sources can serve as the sources of various healthy foods and numerous functional food ingredients with biological effects can be derived from these sources. Microalgae, macroalgae, crustaceans, fungi, bacteria fish, and fish by-products are the most common marine sources that can provide many potential functional food ingredients including phenolic compounds, proteins and peptides, and polysaccharides. Neuroinflammation is closely linked with the initiation and progression of various neurodegenerative diseases, including Alzheimer’s disease, Huntington’s disease, and Parkinson’s disease. Activation of astrocytes and microglia is a defense mechanism of the brain to counter damaged tissues and detrimental pathogens, wherein their chronic activation triggers neuroinflammation that can further exacerbate or induce neurodegeneration. Currently, available therapeutic agents only provide symptomatic relief from these disorders and no therapies are available to stop or slow down the advancement of neurodegeneration. Thereffore, natural compounds that can exert a protective effect against these disorders have therapeutic potential. Numerous chemical compounds, including bioactive peptides, fatty acids, pigments, alkaloids, and polysaccharides, have already been isolated from marine sources that show anti-inflammatory properties, which can be effective in the treatment and prevention of neuroinflammatory disorders. The anti-inflammatory potential of marine-derived compounds as functional food ingredients in the prevention and treatment of neurological disorders is covered in this review.

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Reid, Rachel EB, Diane Gifford-Gonzalez i Paul L. Koch. "Coyote (Canis latrans) use of marine resources in coastal California: A new behavior relative to their recent ancestors". Holocene 28, nr 11 (9.08.2018): 1781–90. http://dx.doi.org/10.1177/0959683618788714.

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Coyotes ( Canis latrans) are known to consume marine foods, but the importance and persistence of marine subsidies to coyotes is unknown. Recent access to a marine subsidy, especially if gained following apex predator loss, may facilitate coyote expansion along coastal routes and amplify the effects of mesopredator release. Our goal was to quantify and contextualize past and present marine resource use by coyotes on the central coast of California via stable isotope analysis. We measured δ13C and δ15N values in coyotes, their competitors, and their food resources at two modern sites, seven archaeological sites spanning in age from ~3000 to 750 BP, and from historical (AD 1893–1992) coyote and grizzly bear hair and bone sourced from coastal counties. We found evidence for marine resource use by modern coastal California coyotes at one site, Año Nuevo, which hosts a mainland northern elephant seal ( Mirounga angustirostris) breeding colony. Seals and sea lions account for ~20% of Año Nuevo coyote diet throughout the year and this marine subsidy likely positively impacts coyote population size. Isotopic data suggest that neither historic nor prehistoric coyotes consumed marine-derived foods, even at sites near ancient mainland seal rookeries. Marine resource use by some contemporary California coyotes is a novel behavior relative to their recent ancestors. We hypothesize that human alteration of the environment through extirpation of the California grizzly bear and the more recent protection of marine mammals likely enabled this behavioral shift.

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Bito, Tomohiro, Yuri Tanioka i Fumio Watanabe. "Characterization of vitamin B12 compounds from marine foods". Fisheries Science 84, nr 5 (25.06.2018): 747–55. http://dx.doi.org/10.1007/s12562-018-1222-5.

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O’Brien, Diane M., Kenneth E. Thummel, Lisa R. Bulkow, Zhican Wang, Brittany Corbin, Joseph Klejka, Scarlett E. Hopkins, Bert B. Boyer, Thomas W. Hennessy i Rosalyn Singleton. "Declines in traditional marine food intake and vitamin D levels from the 1960s to present in young Alaska Native women". Public Health Nutrition 20, nr 10 (28.07.2016): 1738–45. http://dx.doi.org/10.1017/s1368980016001853.

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AbstractObjectiveTo measure the trends in traditional marine food intake and serum vitamin D levels in Alaska Native women of childbearing age (20–29 years old) from the 1960s to the present.DesignWe measured a biomarker of traditional food intake, the δ15N value, and vitamin D level, as 25-hydroxycholecalciferol (25(OH)D3) concentration, in 100 serum samples from 20–29-year-old women archived in the Alaska Area Specimen Bank, selecting twenty-five per decade from the 1960s to the 1990s. We compared these with measurements of red-blood-cell δ15N values and serum 25(OH)D3concentrations from 20–29-year-old women from the same region collected during the 2000s and 2010s in a Center for Alaska Native Health Research study.SettingThe Yukon Kuskokwim Delta region of south-west Alaska.SubjectsAlaska Native women (n319) aged 20–29 years at the time of specimen collection.ResultsIntake of traditional marine foods, as measured by serum δ15N values, decreased significantly each decade from the 1960s through the 1990s, then remained constant from the 1990s through the present (F5,306=77·4,P<0·0001). Serum vitamin D concentrations also decreased from the 1960s to the present (F4,162=26·1,P<0·0001).ConclusionsConsumption of traditional marine foods by young Alaska Native women dropped significantly between the 1960s and the 1990s and was associated with a significant decline in serum vitamin D concentrations. Studies are needed to evaluate the promotion of traditional marine foods and routine vitamin D supplementation during pregnancy for this population.

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Mahmud, Niaz, Joinul Islam i Reza Tahergorabi. "Marine Biopolymers: Applications in Food Packaging". Processes 9, nr 12 (13.12.2021): 2245. http://dx.doi.org/10.3390/pr9122245.

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Marine sources are gaining popularity and attention as novel materials for manufacturing biopolymers such as proteins and polysaccharides. Due to their biocompatibility, biodegradability, and non-toxicity features, these biopolymers have been claimed to be beneficial in the development of food packaging materials. Several studies have thoroughly researched the extraction, isolation, and latent use of marine biopolymers in the fabrication of environmentally acceptable packaging. Thus, a review was designed to provide an overview of (a) the chemical composition, unique properties, and extraction methods of marine biopolymers; (b) the application of marine biopolymers in film and coating development for improved shelf-life of packaged foods; (c) production flaws and proposed solutions for better isolation of marine biopolymers; (d) methods of preparation of edible films and coatings from marine biopolymers; and (e) safety aspects. According to our review, these biopolymers would make a significant component of a biodegradable food packaging system, reducing the amount of plastic packaging used and resulting in considerable environmental and economic benefits.

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Richards, M. P., i R. E. M. Hedges. "A Neolithic revolution? New evidence of diet in the British Neolithic". Antiquity 73, nr 282 (grudzień 1999): 891–97. http://dx.doi.org/10.1017/s0003598x00065649.

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Were marine foods still a significant part of the diet in the Early and Middle Neolithic in Britain? This paper presents new evidence, from δ13C measurements of 78 radiocarbon-dated humans from 27 coastal and inland sites in England and Wales, for an apparent abandonment of the use of marine foods in the British Early and Middle Neolithic.

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Chukmasov, Pavel, Andrey Aksenov, Tatiana Sorokina, Yulia Varakina, Nikita Sobolev i Evert Nieboer. "North Pacific Baleen Whales as a Potential Source of Persistent Organic Pollutants (POPs) in the Diet of the Indigenous Peoples of the Eastern Arctic Coasts". Toxics 7, nr 4 (17.12.2019): 65. http://dx.doi.org/10.3390/toxics7040065.

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Among marine mammals, gray and bowhead whales contain large amounts of fat and thereby constitute crucial dietary components of the traditional diet of indigenous peoples of the Eastern Arctic. Despite the high nutritional and cultural value of gray and bowhead whales, there is a risk of persistent organic pollutant (POP) intake by indigenous individuals who use marine mammals as their main source of fat. POPs are lipophilic pollutants and are known to accumulate and magnify along the marine food web. Consumption of foods contaminated by POPs can perturb the endocrine, reproductive, and immune systems, and can potentially cause cancer. Moderate to relatively high concentrations of POPs have indeed been reported in the edible tissues of gray and bowhead whales consumed by indigenous peoples of the North Pacific Ocean. Even though their consumption is potentially harmful, there is no regular monitoring of eco-toxicants in the foods consumed by the indigenous peoples of the Eastern Arctic. In our view, the routine analyses of consumable parts of whales and of comparable nutritional items need to be included in the Russian Arctic Biomonitoring Programme.

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Lee, Min-Kyeong, Bonggi Lee i Choon Young Kim. "Natural Extracts That Stimulate Adipocyte Browning and Their Underlying Mechanisms". Antioxidants 10, nr 2 (17.02.2021): 308. http://dx.doi.org/10.3390/antiox10020308.

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Despite progress in understanding the developmental lineage and transcriptional factors regulating brown and beige adipocytes, the role of environmental modifiers, such as food components and natural extracts, remains to be elucidated. Furthermore, the undesirable pleiotropic effects produced by synthetic drugs targeting adipose tissue browning and thermogenesis necessitate research into alternative natural sources to combat obesity and related metabolic disorders. The current review, therefore, focused on the effects of various extracts from foods, plants, and marine products on adipose tissue browning and obesity. In particular, the recent findings of food components and marine products on adipose tissue browning will be discussed here.

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Tae-Hwan Yoon, Yongbum Cho i BONG-GYU PARK. "Developing the Jagalchi Marine Tour Complexes - Focusing on Foods -". Culinary Science & Hospitality Research 14, nr 2 (czerwiec 2008): 293–302. http://dx.doi.org/10.20878/cshr.2008.14.2.023.

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Tae-Hwan Yoon, Yongbum Cho i BONG-GYU PARK. "Developing the Jagalchi Marine Tour Complexes - Focusing on Foods -". Culinary Science & Hospitality Research 14, nr 2 (czerwiec 2008): 293–302. http://dx.doi.org/10.20878/cshr.2008.14.2.023023023.

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Freitas, Ana C., Dina Rodrigues, Teresa A. P. Rocha-Santos, Ana M. P. Gomes i Armando C. Duarte. "Marine biotechnology advances towards applications in new functional foods". Biotechnology Advances 30, nr 6 (listopad 2012): 1506–15. http://dx.doi.org/10.1016/j.biotechadv.2012.03.006.

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Zhang, Chen, Xifeng Li i Se-kwon Kim. "Application of marine biomaterials for nutraceuticals and functional foods". Food Science and Biotechnology 21, nr 3 (czerwiec 2012): 625–31. http://dx.doi.org/10.1007/s10068-012-0081-6.

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Loizzo, Monica Rosa, i Ana Sanches Silva. "Natural Antioxidants: Innovative Extraction and Application in Foods". Foods 10, nr 5 (25.04.2021): 937. http://dx.doi.org/10.3390/foods10050937.

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Research has devoted great attention to the study of the biological properties of plants, animal products, microorganisms, marine species, and fungi, among others, often driven by the need to discover new medicines [...]

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Ellis, Derek V. "Wetlands or Aquatic Ape? Availability of Food Resources". Nutrition and Health 9, nr 3 (lipiec 1993): 205–17. http://dx.doi.org/10.1177/026010609300900306.

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A human evolutionary scenario including an ape inhabiting marine wetlands is rational in a number of contexts. The concept is viable ecologically due to the availability of abundant animal foods in a variety of habitats ranging from mangrove forests to coral reefs. The food resources include mollusks, crustacea and fish abundant in wet zones and pools between high and low tide levels. There is seasonal abundance of swarming marsh insects, turtles, eggs and chicks of colonial birds, and occasional beached and dying marine mammals. Some of these foods would provide an enriched source of polyunsaturated essential fatty acids needed for brain development, and thus allow a spiral of increasing brain development, tool utilisation for better food gathering, and vocal communication for group action. The concept is viable also in terms of availability of the ape-human stock in the African Rift Valley, isolated from montane forests during the late Pliocene, and as an adaptive explanation for many of the species-specific human characters not found in other ground living primates.

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Peighambardoust, Seyed Hadi, Zohreh Karami, Mirian Pateiro i José M. Lorenzo. "A Review on Health-Promoting, Biological, and Functional Aspects of Bioactive Peptides in Food Applications". Biomolecules 11, nr 5 (23.04.2021): 631. http://dx.doi.org/10.3390/biom11050631.

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Food-derived bioactive peptides are being used as important functional ingredients for health-promoting foods and nutraceuticals in recent times in order to prevent and manage several diseases thanks to their biological activities. Bioactive peptides are specific protein fractions, which show broad applications in cosmetics, food additives, nutraceuticals, and pharmaceuticals as antimicrobial, antioxidant, antithrombotic, and angiotensin-I-converting enzyme (ACE)-inhibitory ingredients. These peptides can preserve consumer health by retarding chronic diseases owing to modulation or improvement of the physiological functions of human body. They can also affect functional characteristics of different foods such as dairy products, fermented beverages, and plant and marine proteins. This manuscript reviews different aspects of bioactive peptides concerning their biological (antihypertensive, antioxidative, antiobesity, and hypocholesterolemic) and functional (water holding capacity, solubility, emulsifying, and foaming) properties. Moreover, the properties of several bioactive peptides extracted from different foods as potential ingredients to formulate health promoting foods are described. Thus, multifunctional properties of bioactive peptides provide the possibility to formulate or develop novel healthy food products.

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Pateiro, Mirian, Rubén Domínguez, Theodoros Varzakas, Paulo E. S. Munekata, Elena Movilla Fierro i José M. Lorenzo. "Omega-3-Rich Oils from Marine Side Streams and Their Potential Application in Food". Marine Drugs 19, nr 5 (21.04.2021): 233. http://dx.doi.org/10.3390/md19050233.

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Rapid population growth and increasing food demand have impacts on the environment due to the generation of residues, which could be managed using sustainable solutions such as the circular economy strategy (waste generated during food processing must be kept within the food chain). Reusing discarded fish remains is part of this management strategy, since they contain high-value ingredients and bioactive compounds that can be used for the development of nutraceuticals and functional foods. Fish side streams such as the head, liver, or skin or the cephalothorax, carapace, and tail from shellfish are important sources of oils rich in omega-3. In order to resolve the disadvantages associated with conventional methods, novel extraction techniques are being optimized to improve the quality and the oxidative stability of these high-value oils. Positive effects on cardiovascular and vision health, diabetes, cancer, anti-inflammatory and neuroprotective properties, and immune system improvement are among their recognized properties. Their incorporation into different model systems could contribute to the development of functional foods, with market benefits for consumers. These products improve the nutritional needs of specific population groups in a scenario where noncommunicable diseases and pandemic crises are responsible for several deaths worldwide.

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Thiruneelakandan, G., VJ Sesuraj, V. Babu, V. Senthilkumar, K. Kathiresan, R. Sivakami i SA Anthoni. "Efficacy of Preserving Sea Foods Using Marine Lactobacillus". Science, Technology and Arts Research Journal 2, nr 4 (13.01.2014): 10. http://dx.doi.org/10.4314/star.v2i4.3.

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Osada, Kyoichi, Takehiro Kodama, Li Cui, Koji Yamada i Michihiro Sugano. "Levels and formation of oxidized cholesterols in processed marine foods". Journal of Agricultural and Food Chemistry 41, nr 11 (listopad 1993): 1893–98. http://dx.doi.org/10.1021/jf00035a016.

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Kadam, S. U., i P. Prabhasankar. "Marine foods as functional ingredients in bakery and pasta products". Food Research International 43, nr 8 (październik 2010): 1975–80. http://dx.doi.org/10.1016/j.foodres.2010.06.007.

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Gotoh, Naohiro, Daisuke Mashimo, Tomiko Oka, Kaori Sekiguchi, Mikiko Tange, Hiroyuki Watanabe, Noriko Noguchi i Shun Wada. "Analyses of marine-derived tocopherol in processed foods containing fish". Food Chemistry 129, nr 2 (listopad 2011): 279–83. http://dx.doi.org/10.1016/j.foodchem.2011.04.041.

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Keegan, William F., i Michael J. DeNiro. "Stable Carbon- and Nitrogen-Isotope Ratios of Bone Collagen Used to Study Coral-Reef and Terrestrial Components of Prehistoric Bahamian Diet". American Antiquity 53, nr 2 (kwiecień 1988): 320–36. http://dx.doi.org/10.2307/281022.

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Previous studies have demonstrated that stable carbon- and nitrogen-isotope ratios of bone collagen can be used to distinguish marine and terrestrial components of prehistoric human diet. However, when this method was first applied to prehistoric Bahamians, their bone-collagen nitrogen-isotope ratios were found to be outside the ranges observed for other coastal populations that ate substantial quantities of marine foods. This study examines in detail the distributions of stable carbon and nitrogen isotopes in Bahamian food chains. Our results indicate that the unique isotopic signature in bone collagen of prehistoric Bahamians reflects the enrichment of 13C and the depletion of 15N in seagrass and coral-reef communities relative to other oceanic environments. The results also demonstrate that bone-collagen 13C/12C ratios can be used to distinguish marine from terrestrial contributions in the prehistoric Lucayan Taino diet, and that 15N/14N ratios serve to identify the use of certain marine food groups. This approach should prove useful for the study of consumption practices in other tropical coral-reef environments and as a method for evaluating theoretically predicted optimal diets.

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Dudarev, Alexey, Valery Chupakhin, Sergey Vlasov i Sveta Yamin-Pasternak. "Traditional Diet and Environmental Contaminants in Coastal Chukotka III: Metals". International Journal of Environmental Research and Public Health 16, nr 5 (27.02.2019): 699. http://dx.doi.org/10.3390/ijerph16050699.

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The article is the third in the series of four that present the results of a study on environmental contaminants in coastal Chukotka, which was conducted in the context of a multi-disciplinary investigation of indigenous foodways in the region. The article presents the results of the analysis of metals found in the samples of locally harvested terrestrial, freshwater, and marine biota collected in 2016 in coastal Chukotka. For some species of local fauna and flora, the metals content was demonstrated for the first time. Lead and Hg were low in all foods, while As concentrations were up to four mg/kg ww in fish and marine mammals blubber. Wild plants showed accumulations of Mn (up to 190 mg/kg ww), Al (up to 75 mg/kg ww), Ni, Ba, and Sr. Seaweed contained high levels of As (14 mg/kg) and Sr (310 mg/kg); ascidians (sea squirts) contained Al (up to 560 mg/kg), Cr, and Sr; and blue mussels contained Cd (2.9 mg/kg) and Al (140 mg/kg). Exceedances over the Russian allowable levels were revealed for As, Cd, and Al in different food items. Absence of the established limits for Al and Sr in seafood, and Mn in wild plants and berries, impedes the determination of excess levels. Temporal trends and geographic comparisons of metals in foods have been carried out. The estimated daily intakes (EDIs) of metals by local food consumption were calculated based on the food intake frequencies. Follow-up (15 years after the first study) analyses of Hg, Pb, and Cd concentrations in local foods has not revealed any increase, while a slight decrease tendency was noted for some of the metals in several foods.

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Cabral, Eduarda M., Márcia Oliveira, Julie R. M. Mondala, James Curtin, Brijesh K. Tiwari i Marco Garcia-Vaquero. "Antimicrobials from Seaweeds for Food Applications". Marine Drugs 19, nr 4 (11.04.2021): 211. http://dx.doi.org/10.3390/md19040211.

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The exponential growth of emerging multidrug-resistant microorganisms, including foodborne pathogens affecting the shelf-life and quality of foods, has recently increased the needs of the food industry to search for novel, natural and eco-friendly antimicrobial agents. Macroalgae are a bio-diverse group distributed worldwide, known to produce multiple compounds of diverse chemical nature, different to those produced by terrestrial plants. These novel compounds have shown promising health benefits when incorporated into foods, including antimicrobial properties. This review aims to provide an overview of the general methods and novel compounds with antimicrobial properties recently isolated and characterized from macroalgae, emphasizing the molecular pathways of their antimicrobial mechanisms of action. The current scientific evidence on the use of macroalgae or macroalgal extracts to increase the shelf-life of foods and prevent the development of foodborne pathogens in real food products and their influence on the sensory attributes of multiple foods (i.e., meat, dairy, beverages, fish and bakery products) will also be discussed, together with the main challenges and future trends of the use of marine natural products as antimicrobials.

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Willer, David F., James P. W. Robinson, Grace T. Patterson i Karen Luyckx. "Maximising sustainable nutrient production from coupled fisheries-aquaculture systems". PLOS Sustainability and Transformation 1, nr 3 (1.03.2022): e0000005. http://dx.doi.org/10.1371/journal.pstr.0000005.

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Aquaculture expansion is expected to meet growing demand for sustainable animal-source foods. Yet marine-fed species already require millions of tonnes of wild-caught fish for feed, over 90% of which are nutritious food-grade species. Allocating feed fish for human consumption could reduce pressure on marine resources while increasing seafood production. We examine micronutrient flows (the transfer of micronutrients from feed to fish) in Scotland’s farmed salmon industry, which is particularly reliant on marine feeds, to show that 1–49% of essential dietary minerals and fatty acids available in wild fish are retained in farmed salmon. Using three alternative production scenarios we show that reducing marine feeds in salmon production and allocating wild-caught feed fish for human consumption could produce more nutritious seafood and leave 66–82% of feed fish in the sea. Using global data on marine-fed aquaculture production, we show that removing wild-caught fish from salmonid production could leave 3.7 Mt fish in the sea while increasing global seafood production by 6.1 Mt.

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Kunikita, Dai, Igor Shevkomud, Kunio Yoshida, Shizuo Onuki, Toshiro Yamahara i Hiroyuki Matsuzaki. "Dating Charred Remains on Pottery and Analyzing Food Habits in the Early Neolithic Period in Northeast Asia". Radiocarbon 55, nr 3 (2013): 1334–40. http://dx.doi.org/10.1017/s0033822200048244.

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This study reconstructs food habits through carbon and nitrogen isotope analysis, and C/N analysis of charred residues inside pottery from Amur River sites in Russia (Goncharka 1 site, Novotroitskoe 10 site, Kondon 1 site) and in Hokkaido, Japan (Taisho 3 site, Yachiyo A site). We obtained dates from 12,330 to 7920 BP for these sites. There are major differences in the carbon and nitrogen isotope ratios between the Taisho 3 site (δ13C: -21.7 to -24.1; δ15N: 11.9–14.7%) and the other sites (δ13C:-22.0 to -27.1%; δ15N: 7.1–13.1%), suggesting that the people of the Taisho 3 site made use of anadromous fish such as salmonids and some species of trout, as well as marine resources. The dates from the other sites except Taisho 3 were assumed to be from a mixture of marine foods, C3 plants and terrestrial animals, and freshwater fish. The food boiled in the pots also indicated a high dependence on marine resources during the initial stages of the emergence of pottery.

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Marín-García, Pablo-Jesús, Nuria Planas i Lola Llobat. "Toxoplasma gondii in Foods: Prevalence, Control, and Safety". Foods 11, nr 16 (22.08.2022): 2542. http://dx.doi.org/10.3390/foods11162542.

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Toxoplasma gondii is an obligate intracellular parasite that causes toxoplasmosis, with approximately one third of the population around the world seropositive. The consumption of contaminated food is the main source of infection. These include meat products with T. gondii tissue cysts, and dairy products with tachyzoites. Recently, contamination has been detected in fresh products with oocysts and marine products. Despite the great health problems that are caused by T. gondii, currently there are no standardized methods for its detection in the food industry. In this review, we analyze the current detection methods, the prevalence of T. gondii in different food products, and the control measures. The main detection methods are bioassays, cell culture, molecular and microscopic techniques, and serological methods, but some of these do not have applicability in the food industry. As a result, emerging techniques are being developed that are aimed at the detection of multiple parasites simultaneously that would make their application more efficient in the industry. Since the prevalence of this parasite is high in many products (meat and milk, marine products, and vegetables), it is necessary to standardize detection methods, as well as implement control measures.

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Lehnherr, Igor. "Methylmercury biogeochemistry: a review with special reference to Arctic aquatic ecosystems". Environmental Reviews 22, nr 3 (wrzesień 2014): 229–43. http://dx.doi.org/10.1139/er-2013-0059.

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There has been increasing concern about mercury (Hg) levels in marine and freshwater organisms in the Arctic, due to the importance of traditional country foods such as fish and marine mammals to the diet of Northern Peoples. Due to its toxicity and ability to bioaccumulate and biomagnify in food webs, methylmercury (MeHg) is the form of Hg that is of greatest concern. The main sources of MeHg to Arctic aquatic ecosystems, the processes responsible for MeHg formation and degradation in the environment, MeHg bioaccumulation in Arctic biota and the human health implications for Northern Peoples are reviewed here. In Arctic marine ecosystems, Hg(II) methylation in the water column, rather than bottom sediments, is the primary source of MeHg, although a more quantitative understanding of the role of dimethylmercury (DMHg) as a MeHg source is needed. Because MeHg production in marine waters is limited by the availability of Hg(II), predicted increases in Hg(II) concentrations in oceans are likely to result in higher MeHg concentrations and increased exposure to Hg in humans and wildlife. In Arctic freshwaters, MeHg concentrations are a function of two antagonistic processes, net Hg(II) methylation in bottom sediments of ponds and lakes and MeHg photodemethylation in the water column. Hg(II) methylation is controlled by microbial activity and Hg(II) bioavailability, which in turn depend on interacting environmental factors (temperature, redox conditions, organic carbon, and sulfate) that induce nonlinear responses in MeHg production. Methylmercury bioaccumulation–biomagnification in Arctic aquatic food webs is a function of the MeHg reservoir in abiotic compartments, as well as ecological considerations such as food-chain length, growth rates, life-history characteristics, feeding behavior, and trophic interactions. Methylmercury concentrations in Arctic biota have increased significantly since the onset of the industrial age, and in some populations of fish, seabirds, and marine mammals toxicological thresholds are being exceeded. Due to the complex connection between Hg exposure and human health in Northern Peoples—arising from the dual role of country foods as both a potential Hg source and a nutritious, affordable food source with many physical and social health benefits—-reductions in anthropogenic Hg emissions are seen as the only viable long-term solution.

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Chakniramol, Sukwasa, Andreas Wierschem, Man-Gi Cho i Khawaja Muhammad Imran Bashir. "Physiological and Clinical Aspects of Bioactive Peptides from Marine Animals". Antioxidants 11, nr 5 (22.05.2022): 1021. http://dx.doi.org/10.3390/antiox11051021.

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Biological molecules in nutraceuticals and functional foods have proven physiological properties to treat human chronic diseases. These molecules contribute to applications in the food and pharmaceutical industries by preventing food spoilage and cellular injury. Technological advancement in the screening and characterization of bioactive peptides has enabled scientists to understand the associated molecules. Consistent collaboration among nutritionists, pharmacists, food scientists, and bioengineers to find new bioactive compounds with higher therapeutic potential against nutrition-related diseases highlights the potential of the bioactive peptides for food and pharmaceutic industries. Among the popular dietary supplements, marine animals have always been considered imperative due to their rich nutritional values and byproduct use in the food and pharmaceutical industries. The bioactive peptides isolated from marine animals are well-known for their higher bioactivities against human diseases. The physiological properties of fish-based hydrolyzed proteins and peptides have been claimed through in vitro, in vivo, and clinical trials. However, systematic study on the physiological and clinical significance of these bioactive peptides is scarce. In this review, we not only discuss the physiological and clinical significance of antioxidant and anticancer peptides derived from marine animals, but we also compare their biological activities through existing in vitro and in vivo studies.

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Balkir, Pinar, Kemal Kemahlıoğlu i Ufuk Yücel. "Bilgisayarlı Görüntüleme Sistemi: Gıda Endüstrisinde Kullanımı ve Uygulamaları". Turkish Journal of Agriculture - Food Science and Technology 7, nr 7 (18.07.2019): 989. http://dx.doi.org/10.24925/turjaf.v7i7.989-999.2474.

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Machine vision system is a combination of camera, image capture card, computer hardware and image processing technology. Safe foods are highly preferred by consumers today and accordingly, machine vision system has the edge on food sector for ensuring qualitative data and accelerating some certain processes. Machine vision system, which is more accurate, reliable and faster than conventional methods, has been used in wide range of applications in the inspection of cereals, fruits and vegetables, meats and marine products and some other processed foods in combination with convenient image processing and analysing algorithms. Considering the objectivity, promptness, economy and effectiveness as the chief advantages, the system makes progress as an alternative method in the sector.

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Pruteanu, Lavinia Lorena, David Stanley Bailey, Andrei Cristian Grădinaru i Lorentz Jäntschi. "The Biochemistry and Effectiveness of Antioxidants in Food, Fruits, and Marine Algae". Antioxidants 12, nr 4 (2.04.2023): 860. http://dx.doi.org/10.3390/antiox12040860.

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It is more effective to maintain good health than to regain it after losing it. This work focuses on the biochemical defense mechanisms against free radicals and their role in building and maintaining antioxidant shields, aiming to show how to balance, as much as possible, the situations in which we are exposed to free radicals. To achieve this aim, foods, fruits, and marine algae with a high antioxidant content should constitute the basis of nutritional elements, since natural products are known to have significantly greater assimilation efficiency. This review also gives the perspective in which the use of antioxidants can extend the life of food products, by protecting them from damage caused by oxidation as well as their use as food additives.

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Dewapriya, Pradeep, i Se-kwon Kim. "Marine microorganisms: An emerging avenue in modern nutraceuticals and functional foods". Food Research International 56 (luty 2014): 115–25. http://dx.doi.org/10.1016/j.foodres.2013.12.022.

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Saito, Hiroaki. "Useful fatty acids in marine lipids as ingredient of functional foods". Journal of Lipid Nutrition 22, nr 1 (2013): 45–52. http://dx.doi.org/10.4010/jln.22.45.

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Wang, Teng, Changhu Xue, Tiantian Zhang i Yuming Wang. "The improvements of functional ingredients from marine foods in lipid metabolism". Trends in Food Science & Technology 81 (listopad 2018): 74–89. http://dx.doi.org/10.1016/j.tifs.2018.09.004.

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Park, Eun-Jin, Kyoung-Ho Kim, Guy C. J. Abell, Min-Soo Kim, Seong Woon Roh i Jin-Woo Bae. "Metagenomic Analysis of the Viral Communities in Fermented Foods". Applied and Environmental Microbiology 77, nr 4 (23.12.2010): 1284–91. http://dx.doi.org/10.1128/aem.01859-10.

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ABSTRACTViruses are recognized as the most abundant biological components on Earth, and they regulate the structure of microbial communities in many environments. In soil and marine environments, microorganism-infecting phages are the most common type of virus. Although several types of bacteriophage have been isolated from fermented foods, little is known about the overall viral assemblages (viromes) of these environments. In this study, metagenomic analyses were performed on the uncultivated viral communities from three fermented foods, fermented shrimp, kimchi, and sauerkraut. Using a high-throughput pyrosequencing technique, a total of 81,831, 70,591 and 69,464 viral sequences were obtained from fermented shrimp, kimchi and sauerkraut, respectively. Moreover, 37 to 50% of these sequences showed no significant hit against sequences in public databases. There were some discrepancies between the prediction of bacteriophages hosts via homology comparison and bacterial distribution, as determined from 16S rRNA gene sequencing. These discrepancies likely reflect the fact that the viral genomes of fermented foods are poorly represented in public databases. Double-stranded DNA viral communities were amplified from fermented foods by using a linker-amplified shotgun library. These communities were dominated by bacteriophages belonging to the viral orderCaudovirales(i.e.,Myoviridae,Podoviridae, andSiphoviridae). This study indicates that fermented foods contain less complex viral communities than many other environmental habitats, such as seawater, human feces, marine sediment, and soil.

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Choi, Hyuck. "Analysis of Functional Foods Research Derived from Marine Resources: Focusing on Raw Materials for Pet food". Journal of Chitin and Chitosan 27, nr 1 (30.03.2022): 10–15. http://dx.doi.org/10.17642/jcc.27.1.2.

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Pereira, Leonel, i João Cotas. "Therapeutic Potential of Polyphenols and Other Micronutrients of Marine Origin". Marine Drugs 21, nr 6 (26.05.2023): 323. http://dx.doi.org/10.3390/md21060323.

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Polyphenols are compounds found in various plants and foods, known for their antioxidant and anti-inflammatory properties. Recently, researchers have been exploring the therapeutic potential of marine polyphenols and other minor nutrients that are found in algae, fish and crustaceans. These compounds have unique chemical structures and exhibit diverse biological properties, including anti-inflammatory, antioxidant, antimicrobial and antitumor action. Due to these properties, marine polyphenols are being investigated as possible therapeutic agents for the treatment of a wide variety of conditions, such as cardiovascular disease, diabetes, neurodegenerative diseases and cancer. This review focuses on the therapeutic potential of marine polyphenols and their applications in human health, and also, in marine phenolic classes, the extraction methods, purification techniques and future applications of marine phenolic compounds.

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Ucak, Ilknur, Maliha Afreen, Domenico Montesano, Celia Carrillo, Igor Tomasevic, Jesus Simal-Gandara i Francisco J. Barba. "Functional and Bioactive Properties of Peptides Derived from Marine Side Streams". Marine Drugs 19, nr 2 (29.01.2021): 71. http://dx.doi.org/10.3390/md19020071.

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In fish processing, a great amount of side streams, including skin, bones, heads and viscera, is wasted or downgraded as feed on a daily basis. These side streams are rich sources of bioactive nitrogenous compounds and protein, which can be converted into peptides through enzymatic hydrolysis as well as bacterial fermentation. Peptides are short or long chains of amino acids differing in structure and molecular weight. They can be considered as biologically active as they can contribute to physiological functions in organisms with applications in the food and pharmaceutical industries. In the food industry, such bioactive peptides can be used as preservatives or antioxidants to prevent food spoilage. Furthermore, peptides contain several functional qualities that can be exploited as tools in modifying food ingredient solubility, water-holding and fat-binding capacity and gel formation. In the pharmaceutical industry, peptides can be used as antioxidants, but also as antihypertensive, anticoagulant and immunomodulatory compounds, amongst other functions. On the basis of their properties, peptides can thus be used in the development of functional foods and nutraceuticals. This review focuses on the bioactive peptides derived from seafood side streams and discusses their technological properties, biological activities and applications.

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Botella-Martínez, Carmen, José Ángel Pérez-Álvarez, Estrella Sayas-Barberá, Casilda Navarro Rodríguez de Vera, Juana Fernández-López i Manuel Viuda-Martos. "Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review". Biomolecules 13, nr 5 (30.04.2023): 778. http://dx.doi.org/10.3390/biom13050778.

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In the present day, it has been widely established that a high intake of animal fat that contains a high content of saturated fatty acids may cause several life-threatening diseases, including obesity, diabetes-type 2, cardiovascular diseases, as well as several types of cancer. In this context, a great number of health organizations and government agencies have launched campaigns to reduce the saturated fat content in foods, which has prompted the food industry, which is no stranger to this problem, to start working to develop foods with a lower fat content or with a different fatty acid profile. Nevertheless, this is not an easy task due to the fact that saturated fat plays a very important role in food processing and in the sensorial perception of foods. Actually, the best way to replace saturated fat is with the use of structured vegetable or marine oils. The main strategies for structuring oils include pre-emulsification, microencapsulation, the development of gelled emulsions, and the development of oleogels. This review will examine the current literature on the different (i) healthier oils and (ii) strategies that will be potentially used by the food industry to reduce or replace the fat content in several food products.

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Pickard, Catriona, i Clive Bonsall. "Reassessing Neolithic Diets in Western Scotland". Humans 2, nr 4 (20.11.2022): 226–50. http://dx.doi.org/10.3390/humans2040015.

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Although marine resources are known to have been exploited by both foragers and early farmers in Scotland, the importance of seafood to the diets of Neolithic groups has been widely debated. Here we present paired stable isotope (δ13C and δ15N) and radiocarbon measurements on Early Neolithic human remains from Raschoille Cave in Oban. These are compared with published data for other sites in western Scotland and used to re-evaluate the use of marine resources by the first farmers. The diets of Late Mesolithic foragers and Early Neolithic farmers were modelled from stable isotope data using both Linear and Bayesian (FRUITS) mixing models. Our FRUITS dietary models indicate that Mesolithic foragers obtained much of their dietary protein and calories from marine resources, consistent with the predominance of shellfish, fish and sea mammal remains in their shell middens. Of note is the large proportion of dietary calories obtained from plant foods, which is like that of the early farming groups. The diets of Early Neolithic farmers appear relatively homogeneous across Scotland. Plant foods were the primary source of calories. Meat and/or dairy from terrestrial mammals were the most important source of dietary protein. Marine resources were, at most, a minor component of the ‘lifetime’ diet.

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Ryman, Tove K., Melissa A. Austin, Scarlett Hopkins, Jacques Philip, Diane O'Brien, Kenneth Thummel i Bert B. Boyer. "Using exploratory factor analysis of FFQ data to identify dietary patterns among Yup'ik people". Public Health Nutrition 17, nr 3 (4.01.2013): 510–18. http://dx.doi.org/10.1017/s1368980012005411.

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AbstractObjectiveAn FFQ developed by the Center for Alaska Native Health Research for studies in Yup'ik people includes market foods and subsistence foods such as moose, seal, waterfowl and salmon that may be related to disease risk. Because the FFQ contains >100 food items, we sought to characterize dietary patterns more simply for use in ongoing pharmacogenomics studies.DesignExploratory factor analysis was used to derive a small number of ‘factors’ that explain a substantial amount of the variation in the Yup'ik diet. We estimated factor scores and measured associations with demographic characteristics and biomarkers.SettingSouth-west Alaska, USA.SubjectsYup'ik people (n 358) aged ≥18 years.ResultsWe identified three factors that each accounted for ≥10 % of the common variance: the first characterized by ‘processed foods’ (e.g. salty snacks, sweetened cereals); the second by ‘fruits and vegetables’ (e.g. fresh citrus, potato salad); and the third by ‘subsistence foods’ (seal or walrus soup, non-oily fish). Participants from coastal communities had higher values for the ‘subsistence’ factor, whereas participants from inland communities had higher values for the ‘fruits and vegetables’ factor. A biomarker of marine intake, δ15N, was correlated with the ‘subsistence’ factor, whereas a biomarker of corn- and sugarcane-based market food intake, δ13C, was correlated with ‘processed foods’.ConclusionsThe exploratory factor analysis identified three factors that appeared to reflect dietary patterns among Yup'ik based on associations with participant characteristics and biomarkers. These factors will be useful for chronic disease studies in this population.

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Qin, Man, Yanyan Guo i Kexiang Wang. "Strategic Flexibility, Institutional Pressure, and Proenvironmental Behavior among Sea Food Enterprises: Mediating Effect Based on Paradoxical Cognition". Mathematical Problems in Engineering 2022 (7.09.2022): 1–11. http://dx.doi.org/10.1155/2022/3919546.

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The proenvironmental behavior of Sea Foods Enterprises is the microfoundation for the transformation and upgrading of the traditional marine aquatic industry. Integrating institutional theory and strategic cognitive theory, we use 221 marine aquaculture companies as research samples to explore the driving effect of strategic flexibility (resource flexibility and coordination flexibility) and institutional pressure (regulatory pressure and normative pressure) on proenvironmental behavior, and the mediating role of paradoxical cognition. The conclusion is as follows: (1) strategic flexibility and institutional pressure jointly drive Sea Food Enterprises to adopt proenvironmental behaviors, of which regulatory pressure has the most significant impact. (2) Paradox cognition plays a partial mediating role in the interaction between resource flexibility, coordination flexibility, regulatory pressure, and proenvironmental behavior. There is no mediating effect in the interaction between normative pressure and proenvironmental behavior.

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Quitério, Eva, Cristina Soares, Ricardo Ferraz, Cristina Delerue-Matos i Clara Grosso. "Marine Health-Promoting Compounds: Recent Trends for Their Characterization and Human Applications". Foods 10, nr 12 (14.12.2021): 3100. http://dx.doi.org/10.3390/foods10123100.

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Seaweeds represent a rich source of biologically active compounds with several applications, especially in the food, cosmetics, and medical fields. The beneficial effects of marine compounds on health have been increasingly explored, making them an excellent choice for the design of functional foods. When studying marine compounds, several aspects must be considered: extraction, identification and quantification methods, purification steps, and processes to increase their stability. Advanced green techniques have been used to extract these valuable compounds, and chromatographic methods have been developed to identify and quantify them. However, apart from the beneficial effects of seaweeds for human health, these natural sources of bioactive compounds can also accumulate undesirable toxic elements with potential health risks. Applying purification techniques of extracts from seaweeds may mitigate the amount of excessive toxic components, ensuring healthy and safer products for commercialization. Furthermore, limitations such as stability and bioavailability problems, chemical degradation reactions during storage, and sensitivity to oxidation and photo-oxidation, need to be overcome using, for example, nanoencapsulation techniques. Here we summarize recent advances in all steps of marine products identification and purification and highlight selected human applications, including food and feed applications, cosmetic, human health, and fertilizers, among others.

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Galasso, Christian, Antonio Gentile, Ida Orefice, Adrianna Ianora, Antonino Bruno, Douglas M. Noonan, Clementina Sansone, Adriana Albini i Christophe Brunet. "Microalgal Derivatives as Potential Nutraceutical and Food Supplements for Human Health: A Focus on Cancer Prevention and Interception". Nutrients 11, nr 6 (29.05.2019): 1226. http://dx.doi.org/10.3390/nu11061226.

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Epidemiological studies are providing strong evidence on beneficial health effects from dietary measures, leading scientists to actively investigate which foods and which specific agents in the diet can prevent diseases. Public health officers and medical experts should collaborate toward the design of disease prevention diets for nutritional intervention. Functional foods are emerging as an instrument for dietary intervention in disease prevention. Functional food products are technologically developed ingredients with specific health benefits. Among promising sources of functional foods and chemopreventive diets of interest, microalgae are gaining worldwide attention, based on their richness in high-value products, including carotenoids, proteins, vitamins, essential amino acids, omega-rich oils and, in general, anti-inflammatory and antioxidant compounds. Beneficial effects of microalgae on human health and/or wellness could in the future be useful in preventing or delaying the onset of cancer and cardiovascular diseases. During the past decades, microalgal biomass was predominately used in the health food market, with more than 75% of the annual microalgal biomass production being employed for the manufacture of powders, tablets, capsules or pastilles. In this review, we report and discuss the present and future role of microalgae as marine sources of functional foods/beverages for human wellbeing, focusing on perspectives in chemoprevention. We dissected this topic by analyzing the different classes of microalgal compounds with health outputs (based on their potential chemoprevention activities), the biodiversity of microalgal species and how to improve their cultivation, exploring the perspective of sustainable food from the sea.

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Tuarita, Mirna, i Selfia Martha Nara. "FORTIFIKASI ENBAL DENGAN TEPUNG IKAN LAYANG SEBAGAI PANGAN FUNGSIONAL KHAS KEPULAUAN KEI, MALUKU TENGGARA". Marinade 5, nr 01 (30.04.2022): 1–9. http://dx.doi.org/10.31629/marinade.v5i01.4271.

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Southeast Molucca, a regency in Kei Island, is rich in natural resource including nutritious marine foods. These resources are potential for further development as functional ingredient. Enbal, a traditional food in the region, is made from cassava; it contains a large amount of carbohydrate, but limited amount of other nutrients. To enhance nutritional value, fortification using mackerel scad (Decapterus sp) flour into enbal can be a promising option.Naturally, cassava contains active compound skopoletin, while the fish flour is a source of iron (Fe) as a functional ingredient. Functional food represents a type of food containing bioactive compounds enabling to provide beneficial physiological effects on health.

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Choy, Kyungcheol, Sarah H. Nash, Courtney Hill, Andrea Bersamin, Scarlett E. Hopkins, Bert B. Boyer i Diane M. O'Brien. "The Nitrogen Isotope Ratio Is a Biomarker of Yup'ik Traditional Food Intake and Reflects Dietary Seasonality in Segmental Hair Analyses". Journal of Nutrition 149, nr 11 (3.07.2019): 1960–66. http://dx.doi.org/10.1093/jn/nxz144.

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ABSTRACT Background The nitrogen isotope ratio (NIR) is a promising index of traditional food intake for an Alaska Native (Yup'ik) population, which can be measured in blood and hair. However, the NIR has not been calibrated to high-quality measures of Yup'ik traditional food intake. Objectives Our primary objective was to examine associations between intakes of Yup'ik traditional food groups, including fish, marine mammals, birds, land mammals, berries, greens, and total traditional foods, and the NIR. In an exploratory analysis, we also examined whether NIR analyzed sequentially along hair could reflect dietary seasonality. Methods We recruited 68 participants from 2 Yup'ik communities in the Yukon Kuskokwim region of Southwest Alaska (49% female, aged 14–79 y). Participants completed 4 unscheduled 24-h food recalls over the period peak of RBC and hair synthesis preceding a specimen collection visit. The NIR was measured in RBCs ( n = 68), a proximal hair section (n = 58), and sequential segments of hair from individuals in the upper 2 quartiles of traditional food intake having hair >6 cm in length, plus 2 low subsistence participants for reference (n = 18). Diet–biomarker associations were assessed using Pearson's correlation and linear regression. Results Intakes of fish, marine mammals, berries, and greens were significantly associated with the NIR. The strongest dietary association was with total traditional food intake (R2 = 0.62), which indicated that each 1‰ increase in the RBC NIR corresponded to 8% of energy from traditional foods. Hair NIR appeared to fluctuate seasonally in some individuals, peaking in the summertime. Conclusions Findings support the use of the RBC and hair NIR to assess total traditional food intake in a Yup'ik population. Analyses of sequential hair NIR provided evidence of seasonality in traditional food intake, although seasonal variations were modest relative to interindividual variation.

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