Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, Honolulu, Hawaii, USA.
U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Bedford Park, Illinois, USA.
Crit Rev Food Sci Nutr. 2022;62(2):508-526. doi: 10.1080/10408398.2020.1821598. Epub 2020 Sep 23.
Edible algae products have increasingly become a larger component of diets worldwide. Algae can be a source of essential micronutrients and bioactive phytochemicals, although select varieties also often contain elevated concentrations of heavy metal contaminants. Due to the effects thermal processing of foodstuffs can have on levels of nutrients, phytochemicals, and contaminants, it is important to consider the role processing has on the levels of these components in algae food products. Here, we evaluate the literature covering how different types of processing, including commercial thermal application and in-home preparation, affect constituents such as vitamins, minerals, carotenoids, pigment compounds, and metal contaminants. Overall, the literature suggests that there are optimum processing conditions and specific cooking techniques that can be used to increase retention of important nutritional components while also reducing concentrations of metal contaminants. Although further research is needed on how thermal processing affects individual compounds in algae and their ultimate bioavailability, these data should be taken into consideration in order to inform design of product processing to both increase retention of nutritional components and limit metal contaminants.
可食用藻类产品在全球范围内的饮食中所占比例越来越大。藻类可以作为必需微量营养素和生物活性植物化学物质的来源，尽管某些品种通常也含有较高浓度的重金属污染物。由于食品热加工会影响营养物质、植物化学物质和污染物的水平，因此需要考虑加工对藻类食品中这些成分水平的影响。在这里，我们评估了涵盖不同类型加工（包括商业热应用和家庭准备）如何影响维生素、矿物质、类胡萝卜素、色素化合物和金属污染物等成分的文献。总的来说，文献表明，存在最佳的加工条件和特定的烹饪技术，可以用来提高重要营养成分的保留率，同时降低金属污染物的浓度。尽管需要进一步研究热加工如何影响藻类中的单个化合物及其最终生物利用度，但应该考虑这些数据，以便为产品加工的设计提供信息，既要提高营养成分的保留率，又要限制金属污染物。
