Eating dulse is an old tradition in Maine, brought to its shores by settlers from Wales, Ireland, and Scotland. I have become a great fan of their applewood smoked dulse; I eat it as if it were candy. When dried dulse is brought to the factory, it is sorted by hand, and epiphytes, small crustaceans, and bivalves are picked off.
The bone-dry dulse is placed in a sealed room to reabsorb some moisture and then left to ripen for a couple of weeks. In tightly sealed packages, the chewy blades have a shelf life of about a year. During the night, when the light level is low, photosynthesis stops and the seaweeds begin to take in oxygen, burn glucose, and give off carbon dioxide.
Under normal conditions, photosynthesis is the dominant process, allowing the seaweeds to build up their carbohydrate content. To the extent that they have access to light in the water, seaweeds actually utilize sunlight more efficiently than terrestrial plants. Marine algae are a much better source of iron than foods such as spinach and egg yolks.
The red macroalgae normally grow at the greatest depths, typically as far as 30 meters down, the green macroalgae thrive in shallow water, and the brown algae in between.
This distribution of species according to the depth of the water is somewhat imprecise, however; a given species can be found at a location where there are optimal conditions with respect to substrate, nutritional elements, temperature, and light. In exceptionally clear water, one can find seaweeds growing as far as meters below the surface of the sea.
It is said that the record is held by a calcareous red alga that was found at a depth of meters, where only 0. Even though the waters at that depth may appear pitch-dark to human eyes, there is still sufficient light to allow the alga to photosynthesize. In turbid waters, seaweeds grow only in the top, well-lit layers of water, if at all.
Formerly it was thought that seaweed species had adapted to their habitat by having pigments that were sensitive to the different wavelengths of the light spectrum. In this way they could take advantage of precisely that part of the spectrum that penetrated to the depths at which they lived. For example, the blue and violet wavelengths reach greater depths.
The red algae that live in these waters must contain pigments that absorb blue and violet light and, as a consequence, appear to have the complementary color red. Experiments have since shown that this otherwise elegant relationship does not always hold true. Given that all the substances that seaweeds need in order to survive are dissolved in the water, macroalgae, unlike plants, have no need of roots, stems, or real leaves. Nutrients and gases are exchanged directly across the surface of the seaweed by diffusion and active transport.
In some species there is no meaningful differentiation, and each cell draws its supply of nutrients from the surrounding water. On the other hand, specialized cell types and tissues that assist in the distribution of nutrition within the organism can be found in a number of brown macroalgae. Access to nitrogen is an important limiting factor in seaweed growth, particularly for green algae.
The increasing runoff into the oceans of fertilizer-related nitrogen from fields and streams has created favorable conditions for the growth of algae, especially during the summer when it is warm and the days are long. Omelette tamago-yaki with Nori 1 sheet of nori seaweed 3 eggs mirin sweet rice wine salt and sugar 1. Crack the eggs into a bowl. Add a little salt, sugar, and mirin optional and whisk everything together lightly with a fork.
Heat a pan that has been greased with a tiny amount of fat, preferably one that has virtually no flavor of its own. Pour the egg mixture into the pan a little at a time over low heat. Place the nori sheet on the wooden surface and, using chopsticks or a wooden spatula, fold the set egg mixture together on itself several times to create a flat, layered omelette tamago. Remove the omelette from the pan and press itinto shape with a bamboo rolling mat, which will imprint a nice surface texture on it.
Different species of seaweeds avail themselves of a variety of strategies in order to grow. In sea lettuce Ulva lactuca , the cells all undergo division more or less randomly throughout the organism.
Other species, among them several types of brown algae, have a growth zone at the end of the stipe and at the bottom of the blade; this is where an existing blade grows and new blades are formed. The oldest blades are outermost, eventually wearing down and falling off as the seaweed ages. As a result, the stipe can be several years old, while the blades are annuals. This growth mechanism allows the seaweed to protect itself from becoming overgrown by smaller algae, called epiphytes, which fasten on to it.
On certain seaweed species, the epiphytes are found overwhelmingly on the stipes, which can become covered with them, while the blades retain a smooth surface as long as they are young and still growing. Finally, some types of seaweeds, such as bladder wrack Fucus vesiculosus and the majority of the red algae, grow at the extremities of the blades.
The overall effect of seaweeds on the global ecosystem is enormous. It is estimated that all algae, including the phytoplankton, are jointly responsible for producing 90 percent of the oxygen in the atmosphere and up to 80 percent of the organic matter on Earth. We can compare their output with that of plants by looking at the amount of organic carbon generated per square meter on an annual basis.
Macroalgae can produce between 2 and 14 kilograms, whereas terrestrial plants, such as trees and grasses in temperate climates, and microalgae can generate only about 1 kilogram.
The vast productive capacity of macroalgae can possibly be best illustrated by the fact that the largest brown algae can grow up to half a meter a day. That amounts to a couple of centimeters an hour! Seaweeds are made up of a special combination of substances, which are very different from the ones typically found in terrestrial plants and which allow them to play a distinctive role in human nutrition.
Most notably, the mineral content of seaweeds is 10 times as great as that found in plants grown in soil; as a consequence, people who regularly eat seaweeds seldom suffer from mineral deficiencies.
In addition, marine algae are endowed with a wide range of trace elements and vitamins. Because they contain a large volume of soluble and insoluble dietary fiber, which are either slightly, or else completely, indigestible, seaweeds also have a low calorie count. A wild strain of Chondrus crispus , or Hana-Tsunomata in Japanese, appeals to both the eye and the palate. This seaweed has a distinct crunchy texture and a milder taste than most other sea vegetables.
Its flamboyant colors—pink, green, and yellow—are completely natural. Marine algae possess a fantastic ability to take up and concentrate certain substances from seawater. For example, the iodine concentration in konbu and other types of kelp is up to , times as great in the cells of the seaweeds as in the surrounding water, and the potassium concentration is 20—30 times greater. On the other hand, the sodium content is appreciably lower than that of salt water.
Depending on the species, fresh seaweeds are 70—90 percent water by weight. The composition of the dry ingredients in the different types of seaweeds can vary a great deal, but the approximate proportions are about 45—75 percent carbohydrates and fiber, 7—35 percent proteins, less than 5 percent fats, and a large number of different minerals and vitamins.
Broadly speaking, the proteins in seaweeds contain all the important amino acids, especially the essential ones that cannot be synthesized by our bodies and that we therefore have to ingest in our food. Porphyra has the greatest protein content 35 percent and members of the order Laminariales the lowest 7 percent.
Three groups of carbohydrates are found in seaweeds: sugars, soluble dietary fiber, and insoluble dietary fiber. Many of these carbohydrates are different from those that make up terrestrial plants and, furthermore, they vary among the red, the green, and the brown species of algae.
The sugars, in which we include sugar alcohols such as mannitol in brown algae and sorbitol in red algae, can constitute up to 20 percent of the seaweeds. The seaweed cells make use of several types of starch-like carbohydrates for internal energy storage; again, these vary according to species.
For example, the brown algae contain laminarin, which is of industrial importance as it can be fermented to make alcohol. Norwegian winged kelp Alaria esculenta is appearing on the menus of top restaurants.
Soluble dietary fiber, which is situated in between the seaweed cells and binds them together, constitutes up to 50 percent of the organism.
Composed of three distinct groups of carbohydrates, namely, agar, carrageenan, and alginate, fiber can absorb water in the human stomach and intestines and form gelatinous substances that aid in the digestive process. Insoluble dietary fiber derived from the stiff cell walls of the seaweeds is present in lesser quantities, typically amounting to between 2 percent and 8 percent of the dry weight.
The outside layer is smooth, like plastics, but the inside is rough; the thickness can be controlled, depending on the sort of food or item being wrapped. He won't share other details about the formulation except to say that no chemicals are added along the way. When it comes to how the packaging is handled, Evoware treats the substance like other food substances for hygienic purposes, according to its marketing materials. As with many emerging innovations, one of the largest objections to Evoware's business proposition is price: right now, its packaging is more expensive to use than conventional plastic.
The company is prioritizing how to scale production, and is working on ways to help its customers justify the investment, Tan said. One of the company's first publicly named reference accounts is Bruxel Waffle, which sells vegan Belgian Waffles at festivals in Bali. It's busy sending samples to consumer products companies in Europe, the United States and Australia. In addition, the company is working on a multilayered version of its material that might be better suited for liquids or semi-liquids: the secondary material is dammar gum, Tan said.
Evoware is just one of several companies experimenting with using seaweed as a bioplastics source for packaging. Other organizations conducting research include AMAM, a Japanese design company working on a product called Agar Plasticity, which uses agar harvested from red marine algae; Algix, a research collaboration backed by Kimberly-Clark that is mainly focused on working with algae; and France's AlgoPack , which also has created cups using seaweed.
Another company working on edible package with seaweed at its heart is Skipping Rocks Lab, which also happens to be another of the six winners in the aforementioned Circle Design Challenge. London-based Skipping Rocks Lab's product is called Delta, and the first proposed applications as submitted for the contest involves sachets for liquids, pastes or creams. The team's first product, Ooho , is an edible water bottle — shaped like a sphere — that can be consumed on the go.
Breakthroughs This edible packaging will make you reconsider seaweed By Heather Clancy November 1, Greeks even used seaweed to feed animals as early as BC. In the Mediterranean, some red algae were used as sources of dying agents and as a medicine to treat parasitic worms since pre-Christian times. For thousands of years and in many cultures, seaweed has been used for food and fertilizer. In Ireland, people started collecting algae in AD.
Farmers have used seaweed for hundreds of years as mulch for soil, and even today there is a large seaweed industry in both Scotland and Ireland. In Ireland, Palmaria, a red algae is, known under a variety of Gaelic and English names: duileasc, Creathnach, dulse and dillisk, expressing clearly the long usage and perhaps also the great variation in habit and habitat of this species. There are very early records of the use of Palmaria not only in Ireland but also Iceland.
One of the oldest recorded writings in Iceland, dating back to BC, included detailed regulations about coastal property rights to be respected in the collection of sea vegetables. Palmaria is a well-known snack food and is an important source of fiber to the Icelandic people. The ancient Hawaiians grew kelp gardens. They used species of seaweed for food, medicine, ceremonies and even for their leis.
In Hawaii, the story is that Hawaiians believe that a shark-man was killed and the ashes turned into a reddish seaweed that was deadly.
The Hawaiians smeared it on their spears to make the spears fatal. We have done some extensive research on seaweed and we are not aware of any type that would be fatal. The Tongans have a long history of use with Limu Moui, which a brown sea plant. The Tongans believed Limu Moui would give them longevity and overall good health.
For a long time, the Tongans were the only people who knew the secret of Limu Moui. The Tongans consumed Limu Moui for 3, years and was a staple in their diet. As stated above, sea vegetables have been used for centuries in Japanese and Chinese medicine for treatment of cancer. Recent scientific research has started to verify this traditional usage.
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