Aquatic arsenic: Toxicity, speciation, transformations, and remediation

Background As minerals have diverse functionalities and potentials in the body's metabolism and homeostasis, deficiency of these bioactive constituents can result in an abundant incidence of common disorders and disease symptoms. Maintenance knowledge of the mineral content in terms of safe food fortification and processing techniques can significantly increase their absorption and bioavailability rate. Scope and approach This overview mainly discusses current investigations about the identification of high-available sources and remarkable functions of mineral elements, quantification methods for the bioavailability assessment, and influence of different processing practices and usual fortification strategies on mineral content and quality of staple food products. Key findings and conclusions The most dominant minerals to fortify various food preparations are iron, calcium, zinc and iodine. Utilization of isotopic approaches can sensitively determine the bioavailability values of food minerals. Modern processing techniques (e.g., high pressure and sonication) compared with the conventional processes have lower negative impacts on the content of micro- and macro-minerals. Accumulation of mineral elements in the edible tissues of crops using agrobiotechnological techniques (e.g., gene overexpression and activation control) and their direct fortification into formulation of processed foods along with nanoencapsulation could enhance the concentration and bioaccessibility of these bioactive ingredients.

The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation

Exposure to environmental pollutants is an important problem of environmental toxicology. Heavy metals are regarded as toxic to living organisms because of their tendency to accumulate in selected tissues. Moreover, their presence is a causative agent of various sorts of disorders, including neuro-, nephro-, carcino-, terato-, and immunological. Exposures of human to environmental chemicals can occur simultaneously from various sources. One exposure route is ingestion of hazardous chemicals through contaminated food and beverages. Considering the above-mentioned menace, efforts should be focused on the estimation of dietary intakes of potential toxic agents by consumers. Dietary exposure assessment to nonnutrients is usually performed by combining 2 sets of data—the concentration of elemental contaminants in various food products and the consumption data of these food items. A variety of approaches exist for evaluating exposure to food chemicals, and the method chosen is influenced, among others, by the intended goal, the availability of data, cost, and time frame. Moreover, it is also important to note how accurate and detailed the information concerning toxic elements intake needs to be. There are a number of sources of food consumption data currently used in exposure assessments, which range from 1 d to habitual intake. Frequently, the heavy metals for which dietary exposure is of interest are present in trace and ultra-trace quantities. Hence, an analytical technique with sufficient sensitivity is required for the accurate determination of these chemicals in food samples. It is important to remember that the accuracy of quantitative analysis is strongly dependent on the sampling and preparation steps.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1750-3841.2007.00648.x

Methodological evaluation of method for dietary heavy metal intake.

Heavy metals concentrations in fish and shellfish from eastern Mediterranean Sea: consumption advisories.

Shellfish is a major component of global seafood production. Specific items include shrimp, lobsters, oysters, mussels, scallops, clams, crabs, krill, crayfish, squid, cuttlefish, snails, abalone, and others. Shellfish, in general, contain appreciable quantities of digestible proteins, essential amino acids, bioactive peptides, long-chain polyunsaturated fatty acids, astaxanthin and other carotenoids, vitamin B12 and other vitamins, minerals, including copper, zinc, inorganic phosphate, sodium, potassium, selenium, iodine, and also other nutrients, which offer a variety of health benefits to the consumer. Although shellfish are generally safe for consumption, their exposure to diverse habitats, the filter feeding nature of shellfish such as oysters, clams, and mussels, and unhealthy farming and handling practices may occasionally entail health risks because of possible presence of various hazards. These hazards include pathogenic organisms, parasites, biotoxins, industrial and environmental pollutants, heavy metals, process-related additives such as antibiotics and bisulfite, and also presence of allergy-causing compounds in their bodies. Most of the hazards can be addressed by appropriate preventive measures at various stages of harvesting, farming, processing, storage, distribution, and consumption. Furthermore, consumer safety of shellfish and other seafood items is strictly monitored by international, governmental, and local public health organizations. This article highlights the nutritional value and health benefits of shellfish items and points out the various control measures to safeguard consumer safety with respect to the products.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12312

Shellfish: nutritive value, health benefits, and consumer safety.

The effect of cooking methods on mineral and vitamin contents of African catfish

Effects of four cooking methods on the heavy metal concentrations of sea bass fillets (Dicentrarchus labrax Linne, 1785)

The essential and toxic elements in tissues of six commercial demersal fish from Eastern Mediterranean Sea.

The effect of thawing methods on the quality of eels (Anguilla anguilla).

Summary The objective of this study was to determine the nutritional composition of the breast, claw meat and hepatopancreas of the blue crab (Callinectes sapidus). Samples were subjected to proximate (protein, fat, ash and moisture) and calcium, magnesium, phosphorus, potassium and sodium (Ca, Mg, P, K and Na) analyses. Protein, fat, ash and moisture of the breast, claw meat and hepatopancreas of the blue crab averaged 19.05, 0.59, 2.10 and 76.85 g/100 g, respectively. The results have revealed that this species is a rich source of protein, Ca, Mg, P and Na. Claw meat had higher protein concentrations (19.55 g/100 g) than both breast meat and hepatopancreas (18.81 g/100 g). Na was predominant element among minerals analysed. There were significant differences between Ca, Mg, P, K and Na contents of claw, breast meat and hepatopancreas of the blue crab. Information on the nutrient composition is needed to facilitate the processing, utilisation and marketing of blue crab products. Blue crab could balance human nutrition and could be used as an alternative dietary supplement of proteins and mineral matter.

Original article Proximate composition and mineral contents of the blue crab (Callinectes sapidus) breast meat, claw meat and hepatopancreas

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