ArticleCritical reviews in food science and nutrition2022
Impact of thermal processing on the nutrients, phytochemicals, and metal contaminants in edible algae.
Article in Critical reviews in food science and nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
13 citing papers in PubMed, 53 citations in OpenAlex.
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- Bioactive constituents from the edible seaweedPharmaceutical biology · 2025Article
- Determination of the Nutrient and Toxic Element Content of Wild-Collected and Cultivated Seaweeds from Hawai'i.ACS food science & technology · 2024Article
- A Blend Consisting of Agaran from SeaweedMarine drugs · 2023Article
- Dietary exposure to heavy metals and iodine intake via consumption of seaweeds and halophytes in the European population.EFSA journal. European Food Safety Authority · 2023Article
- Recent Advances in Natural Polyphenol Research.Molecules (Basel, Switzerland) · 2022Review
- Algal biorefinery culminating multiple value-added products: recent advances, emerging trends, opportunities, and challenges.3 Biotech · 2022Review
- Association of Mushrooms and Algae Consumption with Mortality among Chinese Older Adults: A Prospective Cohort Study.Nutrients · 2022Article
- Seaweed Value Chain Stakeholder Perspectives for Food and Environmental Safety Hazards.Foods (Basel, Switzerland) · 2022Article
- Microbiological Food Safety of Seaweeds.Foods (Basel, Switzerland) · 2021Review
- Innovative Ultrasound-Assisted Approaches towards Reduction of Heavy Metals and Iodine in Macroalgal Biomass.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
2 authors at 2 institutions in 1 country.
Funding
Abstract
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.
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