<i>Calliblepharis jubata</i> Cultivation Potential—A Comparative Study between Controlled and Semi-Controlled Aquaculture
<i>Calliblepharis jubata</i> is an edible red seaweed and a carrageenan primary producer, considered native in Figueira da Foz (Portugal). <i>C. jubata</i> has the particularity of producing only one kind of carrageenan, the iota fraction. However, this seaweed is not yet val...
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MDPI AG
2020-10-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/10/21/7553 |
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| author | Glacio Souza Araujo João Cotas Tiago Morais Adriana Leandro Sara García-Poza Ana M. M. Gonçalves Leonel Pereira |
| author_facet | Glacio Souza Araujo João Cotas Tiago Morais Adriana Leandro Sara García-Poza Ana M. M. Gonçalves Leonel Pereira |
| author_sort | Glacio Souza Araujo |
| collection | DOAJ |
| description | <i>Calliblepharis jubata</i> is an edible red seaweed and a carrageenan primary producer, considered native in Figueira da Foz (Portugal). <i>C. jubata</i> has the particularity of producing only one kind of carrageenan, the iota fraction. However, this seaweed is not yet valuable for the food industry or even for human consumption. In this work, we characterize important biochemical compounds of <i>C. jubata</i> growing up within different cultivation techniques and wild specimens. The aim of this work is to know if there are differences between the biological compounds of interest and identify the advantages for human consumption and the food industry. The results supported the nutritional value of the seaweed, where the ones from inshore cultivation (T) were more identical to the wild specimens (F), than the indoor <i>C. jubata</i> (A, B, C). The parameters analyzed were fatty acids, carbohydrates and carrageenan content. |
| first_indexed | 2024-03-10T15:18:43Z |
| format | Article |
| id | doaj.art-63f235bdda104cc18376d8d0a6f6c381 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T15:18:43Z |
| publishDate | 2020-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-63f235bdda104cc18376d8d0a6f6c3812023-11-20T18:41:11ZengMDPI AGApplied Sciences2076-34172020-10-011021755310.3390/app10217553<i>Calliblepharis jubata</i> Cultivation Potential—A Comparative Study between Controlled and Semi-Controlled AquacultureGlacio Souza Araujo0João Cotas1Tiago Morais2Adriana Leandro3Sara García-Poza4Ana M. M. Gonçalves5Leonel Pereira6Ceará Federal Institute/IFCE-Campus Aracati, Aracati 62800-000, BrazilDepartment of Life Sciences, MARE-Marine and Environmental Sciences Centre, University of Coimbra, 3001-456 Coimbra, PortugalLusalgae, Lda., Incubadora de Empresas da Figueira da Foz, Rua das Acácias N° 40-A, 3090-380 Figueira da Foz, PortugalDepartment of Life Sciences, MARE-Marine and Environmental Sciences Centre, University of Coimbra, 3001-456 Coimbra, PortugalDepartment of Life Sciences, MARE-Marine and Environmental Sciences Centre, University of Coimbra, 3001-456 Coimbra, PortugalDepartment of Life Sciences, MARE-Marine and Environmental Sciences Centre, University of Coimbra, 3001-456 Coimbra, PortugalDepartment of Life Sciences, MARE-Marine and Environmental Sciences Centre, University of Coimbra, 3001-456 Coimbra, Portugal<i>Calliblepharis jubata</i> is an edible red seaweed and a carrageenan primary producer, considered native in Figueira da Foz (Portugal). <i>C. jubata</i> has the particularity of producing only one kind of carrageenan, the iota fraction. However, this seaweed is not yet valuable for the food industry or even for human consumption. In this work, we characterize important biochemical compounds of <i>C. jubata</i> growing up within different cultivation techniques and wild specimens. The aim of this work is to know if there are differences between the biological compounds of interest and identify the advantages for human consumption and the food industry. The results supported the nutritional value of the seaweed, where the ones from inshore cultivation (T) were more identical to the wild specimens (F), than the indoor <i>C. jubata</i> (A, B, C). The parameters analyzed were fatty acids, carbohydrates and carrageenan content.https://www.mdpi.com/2076-3417/10/21/7553<i>Calliblepharis jubata</i>aquaculturefatty acidscarbohydratescarrageenan |
| spellingShingle | Glacio Souza Araujo João Cotas Tiago Morais Adriana Leandro Sara García-Poza Ana M. M. Gonçalves Leonel Pereira <i>Calliblepharis jubata</i> Cultivation Potential—A Comparative Study between Controlled and Semi-Controlled Aquaculture Applied Sciences <i>Calliblepharis jubata</i> aquaculture fatty acids carbohydrates carrageenan |
| title | <i>Calliblepharis jubata</i> Cultivation Potential—A Comparative Study between Controlled and Semi-Controlled Aquaculture |
| title_full | <i>Calliblepharis jubata</i> Cultivation Potential—A Comparative Study between Controlled and Semi-Controlled Aquaculture |
| title_fullStr | <i>Calliblepharis jubata</i> Cultivation Potential—A Comparative Study between Controlled and Semi-Controlled Aquaculture |
| title_full_unstemmed | <i>Calliblepharis jubata</i> Cultivation Potential—A Comparative Study between Controlled and Semi-Controlled Aquaculture |
| title_short | <i>Calliblepharis jubata</i> Cultivation Potential—A Comparative Study between Controlled and Semi-Controlled Aquaculture |
| title_sort | i calliblepharis jubata i cultivation potential a comparative study between controlled and semi controlled aquaculture |
| topic | <i>Calliblepharis jubata</i> aquaculture fatty acids carbohydrates carrageenan |
| url | https://www.mdpi.com/2076-3417/10/21/7553 |
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