Open Access
Issue |
BIO Web Conf.
Volume 147, 2024
11th International Symposium of East Asia Fisheries and Technologist Association (EAFTA 2024)
|
|
---|---|---|
Article Number | 01020 | |
Number of page(s) | 16 | |
DOI | https://doi.org/10.1051/bioconf/202414701020 | |
Published online | 10 January 2025 |
- K.E. Elfaki, R.D. Handoyo, K.H. Ibrahim, The impact of industrialization, trade openness, financial development, and energy consumption on economic growth in Indonesia, Economies. 9, 4 (2021). DOI: 10.3390/economies9040174. [Google Scholar]
- The State of World Fisheries and Aquaculture 2024. FAO, 2024. DOI: 10.4060/cd0683en. [Google Scholar]
- Allied Market Research, Commercial seaweeds market size, share, competitive landscape and trend analysis report, by product, by form, by application : global opportunity analysis and industry forecast, 2021-2031. (2022). Accessed: Oct. 23, 2024. [Online]. Available: https://www.alliedmarketresearch.com/commercial-seaweeds-market [Google Scholar]
- R.F. Pari, Uju, A. Wijayanta, W. Ramadhan, S.D. Hardiningtyas, K. Kurnia, M. Firmansyah, A. Hana, M. Abrar, R. Wakabayashi, N. Kamiya, M. Goto, et al., Prospecting Ulva lactuca seaweed in Java Island, Indonesia, as a candidate resource for industrial applications. Fish. Sci. (2024). DOI: 10.1007/s12562-024-01799-6. [Google Scholar]
- H. Dominguez, E.P. Loret, Ulva lactuca, a source of troubles and potential riches. Mar. Drugs. 17, 6 (2019). DOI: 10.3390/md17060357. [Google Scholar]
- M. Hiraoka, Y. Kinoshita, M. Higa, S. Tsubaki, A. Monotilla, A. Onda, A. Dan, Fourfold daily growth rate in multicellular marine alga Ulva meridionalis. Sci Rep. 10, 1 (2020). DOI: 10.1038/s41598-020-69536-4. [CrossRef] [Google Scholar]
- N.S. El-Gendy, H. Nassar, A. Ismail, H. Ali, B. Ali, K. Abdelsalam, M. Mubarak, A fully integrated biorefinery process for the valorization of Ulva fasciata into different green and sustainable value-added products. Sustainability. 15, 9 (2023). DOI: 10.3390/su15097319. [Google Scholar]
- A. Kumar, M. Hanjabam, P. Kishore, D. Uchoi, S. Panda, C. Mohan, N. Chatterjee, A. Zynudheen, C. Ravishankar, Exploitation of seaweed functionality for the development of food products. Food and Bioprocess Tech. 16 (2023). DOI: 10.1007/s11947-023-03023-2. [Google Scholar]
- W. Ramadhan, Uju, S.D. Hardiningtyas, R.F. Pari, Nurhayati, D. Sevica, Ultrasonic wave assisted extraction of ulvan polysaccharide from Ulva lactuca seaweed at low temperature, J. Pengolah.Has. Perikan. Indones, 25, 1 (2022). DOI: 10.17844/jphpi.v25i1.40407. [Google Scholar]
- N.R. Putra, S. Fajriah, L. Qomariyah, A. Dewi, D. Rizkiyah, I. Irianto, D. Rusmin, M. Melati, N. Trisnawati, I. Darwati, N. Arya, Exploring the potential of Ulva lactuca : emerging extraction methods, bioactive compounds, and health applications - a perspective review. South African J. of Chem. Eng. 47 (2024). DOI: 10.1016/j.sajce.2023.11.017. [Google Scholar]
- W. Ramadhan, A. Alamsyah, Uju, S.D. Hardiningtyas, R.F. Pari, R. Wakabayashi, N. Kamiya, M. Goto, Facilitating ulvan extraction from Ulva Lactuca via deep eutectic solvent and peracetic acid treatment. ASEAN J. of Chem. Eng. 24, 1 (2024). DOI: 10.22146/ajche.12272. [Google Scholar]
- F. Sánchez-García, I. Hernández, V.M. Palacios, and A.M. Roldán, Freshness quality and shelf life evaluation of the seaweed Ulva rigida through physical, chemical, microbiological, and sensory methods. Foods. 10, 1 (2021). DOI: 10.3390/foods10010181. [Google Scholar]
- J. Jasmadi, C. Poeloengasih, H. Novianty, A. Sefrienda, S. Permadi, I. Suryaningtyas, B. Kumayanjati, D. Setyono, Characteristic of freshness Ulva lactuca under different temperatures at short-term storage. J. of Aquacult. and Fish Health. 12, 2 (2023). DOI: 10.20473/jafh.v12i2.33710. [Google Scholar]
- B. Moreira-Leite, R. Antunes, J. Cotas, N. Martins, N. Costa, J. Noronha, P. Mata, M. Diniz, Modified Atmosphere Packaging (MAP) for seaweed conservation: impact on physicochemical characteristics and microbiological activity. Foods. 12, 14 (2023). DOI: 10.3390/foods12142736. [CrossRef] [Google Scholar]
- Fortune Business Insights, Vacuum packaging market size, share & industry analysis, by material (plastic (polyethylene, polypropylene, polyamide, ethylene-vinyl alcohol, other), paperboard, and others), by product type (films, bags & pouches, trays, others), by application (food (meat, poultry & seafood, ready-to-eat meals, dairy products, bakery products, produce, others), healthcare, and others), and regional forecast, 2024–2032. (2023). Accessed: Oct. 23, 2024. [Online]. Available: https://www.fortunebusinessinsights.com/vacuum-packaging-market-109773 [Google Scholar]
- S.C. Seideman and P. R. Durland, Vacuum packaging of fresh beef: a review. J. Food Qual. 6, 1 (1983). https://doi.org/10.1111/j.1745-4557.1983.tb00755.x. [CrossRef] [Google Scholar]
- [AOAC] Association of Official Analytical Chemists, Official Methods of Analysis of AOAC International (17th Ed.), 17th ed. (AOAC International Press, Maryland, 2000) [Google Scholar]
- J. Fabrowska, B. Messyasz, J. Szyling, J. Walkowiak, B. Leska, Isolation of chlorophylls and carotenoids from freshwater algae using different extraction methods. Phycological Res, 66, 1 (2018). DOI: 10.1111/pre.12191. [Google Scholar]
- H.K. Lichtenthaler, Chlorophylls and carotenoids: pigments of photosynthetic biomembranes. Methods in Enzymology. 148 (1987). https://doi.org/10.1016/0076-6879(87)48036-1. [Google Scholar]
- M. Farasat, R.-A. Khavari-Nejad, S. Mohammad, B. Nabavi, and F. Namjooyan, Antioxidant activity, total phenolics and flavonoid contents of some edible green seaweeds from northern coasts of the persian gulf. Iran J. Pharm. Res. 13, 1 (2014). [Google Scholar]
- A. Rasyid, Evaluation of nutritional composition of the dried seaweed Ulva lactuca from Pameungpeuk waters, Indonesia. Trop. Life Sci. Res. 28, 2 (2017). DOI: 10.21315/tlsr2017.28.2.9. [Google Scholar]
- H.M. Khairy, S. M. El-Shafay, Seasonal variations in the biochemical composition of some common seaweed species from the coast of Abu Qir Bay, Alexandria, Egypt. Oceanologia. 55, 2 (2013). DOI: 10.5697/oc.55-2.435. [CrossRef] [Google Scholar]
- A. Ramu Ganesan, R. G. Abirami, S. Kowsalya, Nutrient and nutraceutical potentials of seaweed biomass Ulva lactuca and Kappaphycus alvarezii. J. of Agr. Sci. and Tech. 5, 1 (2011). [Google Scholar]
- V.F. Pinheiro, C. Marçal, H. Abreu, J.A. Lopes da Silva, A.M.S. Silva, S.M. Cardoso, Physicochemical changes of air-dried and salt-processed Ulva rigida over storage time, Molecules. 24, 16 (2019). DOI: 10.3390/molecules24162955. [Google Scholar]
- K. Östbring, I. Sjöholm, M. Rayner, C. Erlanson-Albertsson, Effects of storage conditions on degradation of chlorophyll and emulsifying capacity of thylakoid powders produced by different drying methods. Foods. 9, 5 (2020). DOI: 10.3390/foods9050669. [Google Scholar]
- A. del Olmo, A. Picon, M. Nuñez, Preservation of five edible seaweeds by high pressure processing: effect on microbiota, shelf life, colour, texture and antioxidant capacity. Algal. Res. 49 (2020). DOI: 10.1016/j.algal.2020.101938. [CrossRef] [Google Scholar]
- U.S. FDA, Water Activity (aw) in Foods. (2014). Accessed: Oct. 05, 2024. [Online]. Available: https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/inspection-technical-guides/water-activity-aw-foods [Google Scholar]
- S. Oh, M. Shin, K. Lee, and E. Choe, Effects of Water Activity on Pigments in Dried Laver (Porphyra) during Storage. Food. Sci. Biotechnol. 22 (2013). DOI: 10.1007/s10068-013-0247-x. [Google Scholar]
- M. Schmalko, G. Scipioni, D. Ferreyra, Effect of water activity and temperature in color and chlorophylls changes in yerba mate leaves. Int J. Food, Prop. 8 (2005). DOI: 10.1081/JFP-200060250. [Google Scholar]
- E. Choe and S. Oh, Effects of water activity on the lipid oxidation and antioxidants of dried laver (porphyra) during storage in the dark. J. Food. Sci. 78, C1144–51 (2013). DOI: 10.1111/1750-3841.12197. [CrossRef] [PubMed] [Google Scholar]
- C.D. Poeloengasih, M. Srianisah, T.H. Jatmiko, D.J. Prasetyo, Postharvest handling of the edible green seaweed Ulva lactuca: mineral content, microstructure, and appearance associated with rinsing water and drying methods. In Proceedings of IOP Conference Series: Earth and Environmental Science, Institute of Physics Publishing, Apr (2019). DOI: 10.1088/1755-1315/253/1/012006. [Google Scholar]
- D. Rico, A.B. Martín-Diana, J.M. Barat, C. Barry-Ryan, Extending and measuring the quality of fresh-cut fruit and vegetables: a review. Trends Food Sci. Technol, 18, 7 (2007). DOI: 10.1016/j.tifs.2007.03.011. [Google Scholar]
- V. Murphy, H. Hughes, P. McLoughlin, Comparative study of chromium biosorption by red, green and brown seaweed biomass. Chemosphere. 70, 6 (2008). DOI: 10.1016/j.chemosphere.2007.08.015. [Google Scholar]
- P. Vellano, R. Morais, C. Soares, A. Souza, A. Santos, G. Martins, C. Damiani, Extraction and stability of pigments obtained from pitaya bark flour (Hylocereus costaricensis). Food Sci. and Tech. 42 (2022). DOI: 10.1590/fst.25421. [CrossRef] [Google Scholar]
- S.K. Reshmi, K.M. Aravindhan, P. Suganya Devi, The effect of light, temperature, pH on stability of betacyanin pigments in Basella alba fruit. Asian J. of Pharm. and Clinical Res. 5, 4 (2012). [Google Scholar]
- J. Blaszczyk, Influence of harvest date and storage conditions on the content of chlorophyll pigments in pear peels. Folia Horticulturae. 24, 1 (2012). DOI: 10.2478/v10245-012-0009-x. [Google Scholar]
- G. Smolikova, E. Dolgikh, M. Vikhnina, A. Frolov, and S. Medvedev, Genetic and hormonal regulation of chlorophyll degradation during maturation of seeds with green embryos. Intl. J. of Mol. Sci. 18, 9 (2017). DOI: 10.3390/ijms18091993. [CrossRef] [Google Scholar]
- A.S. Ferreira, L. Pereira, F. Canfora, T.H. Silva, M.A. Coimbra, C. Nunes, Stabilization of natural pigments in ethanolic solutions for food applications: the case study of Chlorella vulgaris. Molecules. 28, 1 (2023). DOI: 10.3390/molecules28010408. [Google Scholar]
- Y. Rahmawati, I. Febrianti, D.F. Priadi, O. Rachmaniah, Natural colorant from suji leaves (Pleomale angustivoria) and dragon fruit peel (Hylocereus sp.). J. of Fund. and Appl. of Chem. Eng. (JFAChE). 4, 1 (2023). DOI: 10.12962/j2964710x.v4i1.17299. [Google Scholar]
- T.J. Mangos, R.G. Berger, Determination of major chlorophyll degradation products. Zeitschrift für Lebensmitteluntersuchung und -Forschung A. 204, 5 (1997). DOI: 10.1007/s002170050088. [Google Scholar]
- S. Aslam, M. Ahmad, M. Riaz, Stability of Carotenoids, in Carotenoids: Structure and Function in the Human Body, (Eds. Cham: Springer International Publishing, 2021). DOI: 10.1007/978-3-030-46459-2_8. [Google Scholar]
- P.R. Leavitt, Experimental determination of carotenoid degradation, J. Paleolimnol. 1, 3 (1988). DOI: 10.1007/BF00177767. [Google Scholar]
- P. Jayasinghe, V. Pahalawettaarachchi, K. Ranaweera, P. Jayasinghe, V. Pahalawattarachchi, K. Ranaweera, Seaweed extract as natural food colouring agents in jelly dessert on chemical microbiological and sensory quality. Academy of Agr. J. 1, 3 (2016). [Google Scholar]
- L.A. Tziveleka, M.A. Tammam, O. Tzakou, V. Roussis, and E. Ioannou, Metabolites with antioxidant activity from marine macroalgae. Antioxidants. 10, 9 (2021). DOI: 10.3390/antiox10091431. [CrossRef] [Google Scholar]
- I. Michalak, K. Chojnacka, Algae as production systems of bioactive compounds. Eng. in Life Sci. 15, 2 (2015). DOI: 10.1002/elsc.201400191. [Google Scholar]
- J.M. Kim, J. Kang, S. Park, H. Han, K. Lee, A. Kim, J. Kim, S. Choi, H. Heo, Effect of storage temperature on the antioxidant activity and catechins stability of Matcha (Camellia sinensis). Food Sci. Biotechnol, 29, 9 (2020). DOI: 10.1007/s10068-020-00772-0. [Google Scholar]
- S. Pappou, M.M. Dardavila, M.G. Savvidou, V. Louli, K. Magoulas, E. Voutsas, Extraction of Bioactive Compounds from Ulva lactuca. Applied Sci. 12, 4 (2022). DOI: 10.3390/app12042117. [CrossRef] [Google Scholar]
- Pérez-Gálvez, I. Viera, M. Roca, Carotenoids and chlorophylls as antioxidants. Antioxidants. 9, 6 (2020). DOI: 10.3390/antiox9060505. [Google Scholar]
- T. Negreanu-Pirjol, R. Sirbu, M. Mirea, B. S. Negreanu-Pirjol, Antioxidant Activity Correlated with Chlorophyll Pigments and Magnesium Content of Some Green Seaweeds. Eur. J. of Nat. Sci. and Med. 3, 1 (2020). DOI: 10.26417/393qel95l [CrossRef] [Google Scholar]
- C.Y. Hsu, P.Y. Chao, S.P. Hu, and C.M. Yang, The Antioxidant and Free Radical Scavenging Activities of Chlorophylls and Pheophytins. Food Nutr. Sci. 04, 08 (2013). DOI: 10.4236/fns.2013.48a001. [Google Scholar]
- R.C. Mordi, O.T. Ademosun, C.O. Ajanaku, I.O. Olanrewaju, J.C. Walton, Free radical mediated oxidative degradation of carotenes and xanthophylls. Molecules. 25, 5 (2020). DOI: 10.3390/molecules25051038. [CrossRef] [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.