Chemical composition and heavy metal content of Chilean seaweeds: Potential applications of seaweed meal as food and feed ingredients.

Seaweeds are a rich source of nutritional and functional compounds, but they also accumulate heavy metals. Here, the chemical composition (crude protein, total lipids, Nitrogen Free Extract and fiber) and the presence of minerals (Na, K, Ca, Mg, P, Fe, Mn, Cu, Zn, Mo, Se) and unwanted elements (As, Cd, Hg, Pb, Ni, Cr, Al) were determined in eleven seaweeds from Chile. Depending on the species, a good contribution to the Recommended Dietary Allowance for K, Ca, Mg, Fe, Mn and Se was observed, and low Na/K ratios (<1.0) as well. The health risk assessment indicated low hazard due to intake of seaweed meal. The mean values of As, Hg, and Pb were below the maximum limits set for food supplements and feed ingredients. The seaweeds studied have a suitable chemical composition for their uses as food and feed ingredients, although Cd levels should be monitoring especially in brown seaweeds.

Macrocystis pyrifera Extract Residual as Nutrient Source for the Production of Sophorolipids Compounds by Marine Yeast Rhodotorula rubra.

Seaweed processing generates liquid fraction residual that could be used as a low-cost nutrient source for microbial production of metabolites. The Rhodotorula strain is able to produce antimicrobial compounds known as sophorolipids. Our aim was to evaluate sophorolipid production, with antibacterial activity, by marine Rhodotorula rubra using liquid fraction residual (LFR) from the brown seaweed Macrocystis pyrifera as the nutrient source. LFR having a composition of 32% w/w carbohydrate, 1% w/w lipids, 15% w/w protein and 52% w/w ash. The best culture condition for sophorolipid production was LFR 40% v/v, without yeast extract, artificial seawater 80% v/v at 15 °C by 3 growth days, with the antibacterial activity of 24.4 ± 3.1 % on Escherichia coli and 21.1 ± 3.8 % on Staphylococcus aureus. It was possible to identify mono-acetylated acidic and methyl ester acidic sophorolipid. These compounds possess potential as pathogen controllers for application in the food industry.