000107341 001__ 107341
000107341 005__ 20230519145426.0
000107341 0247_ $$2doi$$a10.3390/foods10030649
000107341 0248_ $$2sideral$$a124766
000107341 037__ $$aART-2021-124766
000107341 041__ $$aeng
000107341 100__ $$aNoriega-Fernández, E.
000107341 245__ $$aInnovative ultrasound-assisted approaches towards reduction of heavy metals and Iodine in macroalgal biomass
000107341 260__ $$c2021
000107341 5060_ $$aAccess copy available to the general public$$fUnrestricted
000107341 5203_ $$aThe aim of this work was to evaluate the potential of ultrasound (US), alone or in combination with mild heating and/or EDTA towards reduction of As, Cd, I, and Hg content of Laminaria hyperborea. Concentrations of As, Cd, I, and Hg of 56.29, 0.596, 7340, and <0.01 mg kg−1 of dry weight, respectively, were found in L. hyperborea blades. Treatment with US at 50 °C increased approx. 2-fold the amount of As released, although did not affect significantly the content of Cd or I, as compared to control (no US) samples. Reducing the temperature to 8 °C significantly decreased the effect of US, but heating at 80 °C did not cause a significant effect as compared to treatments at 50 °C. On the other hand, treatment with 0.1 N EDTA at 50 °C enhanced the percentage of Cd released by approximately 7-fold, regardless of sonication. In the present work, the combination of US and EDTA at 50 °C for 5 min led to a significant reduction of the As (32%), Cd (52%) and I (31%) content in L. hyperborea, thus improving the product’s safety for consumers.
000107341 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000107341 590__ $$a5.561$$b2021
000107341 592__ $$a0.726$$b2021
000107341 594__ $$a4.1$$b2021
000107341 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b35 / 144 = 0.243$$c2021$$dQ1$$eT1
000107341 593__ $$aFood Science$$c2021$$dQ1
000107341 593__ $$aPlant Science$$c2021$$dQ1
000107341 593__ $$aMicrobiology$$c2021$$dQ1
000107341 593__ $$aHealth Professions (miscellaneous)$$c2021$$dQ1
000107341 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000107341 700__ $$aSone, I.
000107341 700__ $$0(orcid)0000-0003-1002-5458$$aAstráin-Redín, L.$$uUniversidad de Zaragoza
000107341 700__ $$aPrabhu, L.
000107341 700__ $$aSivertsvik, M.
000107341 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, I.$$uUniversidad de Zaragoza
000107341 700__ $$0(orcid)0000-0002-5049-3646$$aCebrián, G.$$uUniversidad de Zaragoza
000107341 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000107341 773__ $$g10, 3 (2021), 649 [13 pp.]$$pFoods$$tFoods$$x2304-8158
000107341 8564_ $$s801579$$uhttps://zaguan.unizar.es/record/107341/files/texto_completo.pdf$$yVersión publicada
000107341 8564_ $$s2796885$$uhttps://zaguan.unizar.es/record/107341/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000107341 909CO $$ooai:zaguan.unizar.es:107341$$particulos$$pdriver
000107341 951__ $$a2023-05-18-14:12:51
000107341 980__ $$aARTICLE