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Effects of ocean warming and acidification, combined with nutrient enrichment, on chemical composition and functional properties of Ulva rigida

Lookup NU author(s): Guang Gao, Professor Tony Clare, Eleni Chatzidimitriou, Dr Craig Rose, Dr Gary Caldwell

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND).


Abstract

Ulva is increasingly viewed as a food source in the world. Here, Ulva rigida was cultured at two levels of temperature (14, 18 °C), pH (7.95, 7.55, corresponding to low and high pCO2), and nitrate conditions (6 μmol L−1, 150 μmol L−1), to investigate the effects of ocean warming, acidification, and eutrophication on food quality of Ulva species. High temperature increased the content of each amino acid. High nitrate increased the content of all amino acids except aspartic acid and cysteine. High temperature, pCO2, and nitrate also increased the content of most fatty acids. The combination of high temperature, pCO2, and nitrate increased the swelling capacity, water holding capacity, and oil holding capacity by 15.60%, 7.88%, and 16.32% respectively, compared to the control. It seems that the future ocean environment would enhance the production of amino acid and fatty acid as well as the functional properties of Ulva species.


Publication metadata

Author(s): Gao G, Clare AS, Chatzidimitriou E, Rose C, Caldwell GS

Publication type: Article

Publication status: Published

Journal: Food Chemistry

Year: 2018

Volume: 258

Pages: 71-78

Print publication date: 30/08/2018

Online publication date: 12/03/2018

Acceptance date: 10/03/2018

Date deposited: 22/05/2018

ISSN (print): 0308-8146

Publisher: Elsevier

URL: https://doi.org/10.1016/j.foodchem.2018.03.040

DOI: 10.1016/j.foodchem.2018.03.040


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