Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Nutritional and toxicological characteristics of Saccharina latissima, Ulva fenestrata, Ulva intestinalis, and Ulva rigida: a review
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food. SLU Swedish University of Agricultural Sciences, Sweden.
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.ORCID iD: 0000-0002-3853-9031
Chalmers University of Technology, Sweden.
Chalmers University of Technology, Sweden.
Show others and affiliations
2023 (English)In: International journal of food properties, ISSN 1094-2912, E-ISSN 1532-2386, Vol. 26, no 1, p. 2349-2378Article in journal (Refereed) Published
Abstract [sv]

Nutrient and toxicant levels as well as their bioavailability in S. latissima and Ulva species (fenestrata, intestinalis, rigida) were reviewed. Nutritional quality was assessed by nutrient contribution to daily reference intake (DRI) per portion (5 g dry weight), nutrient density score NRF21.3, and comparisons to reference foods. Toxicological assessments comprised tolerable daily intake (TDI)-levels. Based on mean %DRI per portion, S. latissima and Ulva species were good sources (%DRI >15) of calcium, magnesium, iron, selenium, and vitamin B12. Mean %DRI was <10% for fiber, sodium, and protein. Toxicological concerns were mainly due to iodine (mean %TDI per portion: 3160% for S. latissima and 41–91% for Ulva species). Mean %TDIs for inorganic arsenic, cadmium, and lead were <20% for S. latissima and 9–97%, 6–15%, and 21–46%, for the selected Ulva species, respectively. Bioavailability data were scarce and is, together with nutritional impact of processing, an important aspect to address in future studies.

Place, publisher, year, edition, pages
2023. Vol. 26, no 1, p. 2349-2378
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-66100DOI: 10.1080/10942912.2023.2246677OAI: oai:DiVA.org:ri-66100DiVA, id: diva2:1791394
Funder
Swedish Research Council Formas, 2020-03113
Note

This work was performed with financial support by the Swedish Research Council for Environment, Agricultural Sciences and Spatial Planning (Formas) [Grants 2020-03113; 2018-01839 (CirkAlg); 2021-02340 (BlueGreen)].

Available from: 2023-08-25 Created: 2023-08-25 Last updated: 2024-03-26Bibliographically approved

Open Access in DiVA

fulltext(2542 kB)92 downloads
File information
File name FULLTEXT01.pdfFile size 2542 kBChecksum SHA-512
9be73d914fbb46c71d37107d59e68aba9c7250c48ffc9ce7fc221dd56ef36d4250f19e467b290e5ad2969c2cfec02a2d6446b9987542017971a55a03f3591864
Type fulltextMimetype application/pdf

Other links

Publisher's full text

Authority records

Bianchi, Marta AngelaHallström, ElinorBryngelsson, Susanne

Search in DiVA

By author/editor
Bianchi, Marta AngelaHallström, ElinorBryngelsson, Susanne
By organisation
Agriculture and Food
In the same journal
International journal of food properties
Food Science

Search outside of DiVA

GoogleGoogle Scholar
Total: 99 downloads
The number of downloads is the sum of all downloads of full texts. It may include eg previous versions that are now no longer available

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 164 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf