Assessment of constructed wetlands' potential for the removal of cyanobacteria and microcystins (MC-LR)

Microcystis blooms and the subsequent release of hepatotoxic microcystins (MCs) pose a serious threat to the safety of water for human and livestock consumption, agriculture irrigation, and aquaculture worldwide. Microcystin-LR (MC-LR), the most toxic variant of MCs, has been widely detected in a variety of environments such as water, sediments, plants, and many aquatic organisms. Conventional solutions of water treatment are costly, requiring specific infrastructure, as well as specialized p...

First report on cyanotoxin (Mc-lr) removal from surface water by multi-soil-layering (msl) eco-technology: Preliminary results

Cyanobacteria blooms occur frequently in freshwaters around the world. Some can produce and release toxic compounds called cyanotoxins, which represent a danger to both the environment and human health. Microcystin-LR (MC-LR) is the most toxic variant reported all over the world. Conventional water treatment methods are expensive and require specialized personnel and equipment. Recently, a multi-soil-layering (MSL) system, a natural and low-cost technology, has been introduced as an attractiv...

Semi-industrial development of nutritious and healthy seafood dishes from sustainable species

This study aimed to devise innovative, tailor-made, appealing, tasty and semi-industrialized dishes, using sustainable and under-utilized seafood species (bib, common dab, common carp, blue mussel and blue whiting), that can meet the specific nutritional and functional needs of children (8-10-years), pregnant women (20-40-years) and seniors (≥60-years). Hence, contests were organised among cooking schools from 6 European countries and the best recipes/dishes were reformulated, semi-industrial...

Strategies to reduce sodium levels in European seabass sausages

Considering the increasing demand towards “ready-to-cook” processed seafood products, recognised as being potential contributors to high sodium (Na) intake by consumers, this study aimed to assess the effect of sodium chloride (NaCl) reduction on physicochemical, microbiological and sensory properties of European seabass (Dicentrarchus labrax) sausages stored in chilling conditions during 5 weeks. Three formulations were tested in comparison with a control (100% NaCl, CTR): (i) 50% NaCl+50% M...