Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future

Francesca Anna Ramires, Stefania De Domenico, Danilo Migoni, Francesco Paolo Fanizzi, Dror L. Angel, Rasa Slizyte, Katja Klun, Gianluca Bleve, Antonella Leone

Research output: Contribution to journalArticlepeer-review

Abstract

Edible jellyfish are a traditional Southeast Asian food, usually prepared as a rehydrated product using a salt and alum mixture, whereas they are uncommon in Western Countries and considered as a novel food in Europe. Here, a recently developed, new approach for jellyfish processing and stabilization with calcium salt brining was upgraded by modifying the pre-treatment step of freshly caught jellyfish and successfully applied to several edible species. Treated jellyfish obtained by the application of the optimized version of this method respected both quality and safety parameters set by EU law, including no pathogenic microorganisms, absence or negligible levels of histamine and of total volatile basic nitrogen, no heavy metals; and the total bacterial, yeast, and mold counts were either negligible or undetectable. Jellyfish treated by the presented method exhibited unique protein content, amino acid and fatty acid profiles, antioxidant activity, and texture. The optimized method, initially set up on Rhiszostoma pulmo, was also successfully applied to other edible jellyfish species (such as Cotylorhiza tuberculata, Phyllorhiza punctata, and Rhopilema nomadica) present in the Mediterranean Sea. This study discloses an innovative process for the preparation of jellyfish-based food products for potential future distribution in Europe.

Original languageEnglish
Article number2697
JournalFoods
Volume11
Issue number17
DOIs
StatePublished - Sep 2022

Bibliographical note

Funding Information:
This research was funded by the European Commission, H2020 program, Research and Innovation Action Project “GoJelly—A gelatinous solution to plastic pollution”, grant number 774499. S.D.D. was supported in her research partially by the GoJelly project and partially by the Apulian Regional program “Research for Innovation—REFIN” (practice code number AFD9B120, project idea UNISAL119).

Funding Information:
The authors thank Leone D’Amico for his valuable technical assistance in JF treatment, and Mariella Quarto and Salvatore Lisi for administrative assistance. The authors also deeply thank Mauro Bleve for the manuscript’s English revision. The elemental analyses were supported by the Consorzio Interuniversitario di Ricerca in Chimica dei Metalli nei Sistemi Biologici (C.I.R.C.M.S.B.).

Publisher Copyright:
© 2022 by the authors.

Keywords

  • jellyfish
  • novel food
  • nutritional traits
  • organic calcium salts
  • quality
  • safety

ASJC Scopus subject areas

  • Food Science
  • Microbiology
  • Health(social science)
  • Health Professions (miscellaneous)
  • Plant Science

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