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Sea lettuce (Ulva fenestrata) as a rich source of cobalamin (vitamin B12) – both as processed whole biomass and as an extracted protein ingredient

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Název: Sea lettuce (Ulva fenestrata) as a rich source of cobalamin (vitamin B12) – both as processed whole biomass and as an extracted protein ingredient
Autoři: Trigo, João Pedro, 1995, Chamlagain, Bhawani, Thorén, Jonatan, Strand, Rebecca, 1999, Vall-Llosera Juanola, Mar, 1992, Steinhagen, Sophie, Kinnby, Alexandra, Toth, Gunilla B., Kariluoto, Susanna, Undeland, Ingrid, 1968
Zdroj: Makroalger som bärare av näringsämnen i en cirkulär livsmedelskedja - innovativa steg mot ett proteinskifte (CirkAlg) Blå åkrar för en grön framtid -tång som en källa till hållbara livsmedel SensAlg - En sensorisk kunskapsgrund för ökad konsumtion av svenska makroalger Food Chemistry. 483
Témata: Heat treatment, Biological active vitamin B12, Micronutrient, Macroalgae, Protein isolation, Post-harvest processing
Popis: The seaweeds Ulva fenestrata and Palmaria palmata are promising food items; however, it remains unclear whether both contain true vitamin B12 and how post-harvest processing, storage, and protein extraction affect this vitamin. UHPLC-UV-MS/MS analysis revealed that untreated Ulva contained 681 ± 37 ng B12/g dry weight (dw) - 22 times more than Palmaria. Biomass soaking (16 °C, 3 min) in freshwater did not affect B12 content, but blanching (60 °C, 3 min) reduced its content in Ulva by 45 % (dw basis) and 61 % (protein content basis). Oven-drying and freeze-drying equally preserved B12; both techniques maintained B12 content during room-temperature dark storage for 4.8 months. Protein extraction via a new method (Trigo et al., 2025) resulted in a dried ingredient containing 60 % more B12 than untreated Ulva, and 29 times more than red meat on a moisture-equivalent basis. All Ulva samples – including the protein ingredient – qualified for the EU nutritional claim “High in Vitamin B12”.
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Přístupová URL adresa: https://research.chalmers.se/publication/546018
https://research.chalmers.se/publication/546018/file/546018_Fulltext.pdf
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  Data: Sea lettuce (Ulva fenestrata) as a rich source of cobalamin (vitamin B12) – both as processed whole biomass and as an extracted protein ingredient
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  Data: <searchLink fieldCode="AR" term="%22Trigo%2C+João+Pedro%22">Trigo, João Pedro</searchLink>, 1995<br /><searchLink fieldCode="AR" term="%22Chamlagain%2C+Bhawani%22">Chamlagain, Bhawani</searchLink><br /><searchLink fieldCode="AR" term="%22Thorén%2C+Jonatan%22">Thorén, Jonatan</searchLink><br /><searchLink fieldCode="AR" term="%22Strand%2C+Rebecca%22">Strand, Rebecca</searchLink>, 1999<br /><searchLink fieldCode="AR" term="%22Vall-Llosera+Juanola%2C+Mar%22">Vall-Llosera Juanola, Mar</searchLink>, 1992<br /><searchLink fieldCode="AR" term="%22Steinhagen%2C+Sophie%22">Steinhagen, Sophie</searchLink><br /><searchLink fieldCode="AR" term="%22Kinnby%2C+Alexandra%22">Kinnby, Alexandra</searchLink><br /><searchLink fieldCode="AR" term="%22Toth%2C+Gunilla+B%2E%22">Toth, Gunilla B.</searchLink><br /><searchLink fieldCode="AR" term="%22Kariluoto%2C+Susanna%22">Kariluoto, Susanna</searchLink><br /><searchLink fieldCode="AR" term="%22Undeland%2C+Ingrid%22">Undeland, Ingrid</searchLink>, 1968
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  Data: <i>Makroalger som bärare av näringsämnen i en cirkulär livsmedelskedja - innovativa steg mot ett proteinskifte (CirkAlg) Blå åkrar för en grön framtid -tång som en källa till hållbara livsmedel SensAlg - En sensorisk kunskapsgrund för ökad konsumtion av svenska makroalger Food Chemistry</i>. 483
– Name: Subject
  Label: Subject Terms
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Heat+treatment%22">Heat treatment</searchLink><br /><searchLink fieldCode="DE" term="%22Biological+active+vitamin+B12%22">Biological active vitamin B12</searchLink><br /><searchLink fieldCode="DE" term="%22Micronutrient%22">Micronutrient</searchLink><br /><searchLink fieldCode="DE" term="%22Macroalgae%22">Macroalgae</searchLink><br /><searchLink fieldCode="DE" term="%22Protein+isolation%22">Protein isolation</searchLink><br /><searchLink fieldCode="DE" term="%22Post-harvest+processing%22">Post-harvest processing</searchLink>
– Name: Abstract
  Label: Description
  Group: Ab
  Data: The seaweeds Ulva fenestrata and Palmaria palmata are promising food items; however, it remains unclear whether both contain true vitamin B12 and how post-harvest processing, storage, and protein extraction affect this vitamin. UHPLC-UV-MS/MS analysis revealed that untreated Ulva contained 681 ± 37 ng B12/g dry weight (dw) - 22 times more than Palmaria. Biomass soaking (16 °C, 3 min) in freshwater did not affect B12 content, but blanching (60 °C, 3 min) reduced its content in Ulva by 45 % (dw basis) and 61 % (protein content basis). Oven-drying and freeze-drying equally preserved B12; both techniques maintained B12 content during room-temperature dark storage for 4.8 months. Protein extraction via a new method (Trigo et al., 2025) resulted in a dried ingredient containing 60 % more B12 than untreated Ulva, and 29 times more than red meat on a moisture-equivalent basis. All Ulva samples – including the protein ingredient – qualified for the EU nutritional claim “High in Vitamin B12”.
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        Value: 10.1016/j.foodchem.2025.144302
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      – Text: English
    Subjects:
      – SubjectFull: Heat treatment
        Type: general
      – SubjectFull: Biological active vitamin B12
        Type: general
      – SubjectFull: Micronutrient
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      – SubjectFull: Macroalgae
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      – SubjectFull: Protein isolation
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      – SubjectFull: Post-harvest processing
        Type: general
    Titles:
      – TitleFull: Sea lettuce (Ulva fenestrata) as a rich source of cobalamin (vitamin B12) – both as processed whole biomass and as an extracted protein ingredient
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              Y: 2025
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            – TitleFull: Makroalger som bärare av näringsämnen i en cirkulär livsmedelskedja - innovativa steg mot ett proteinskifte (CirkAlg) Blå åkrar för en grön framtid -tång som en källa till hållbara livsmedel SensAlg - En sensorisk kunskapsgrund för ökad konsumtion av svenska makroalger Food Chemistry
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