Mediterranean jellyfish as novel food: effects of thermal processing on antioxidant, phenolic and protein contents

Fishery, market and consumption of edible jellyfish are currently limited in Western Countries by the lack of market demand for jellyfish products and the absence of processing technologies adequate to the Western market safety standards. The development of technology-driven processing protocols may be key to comply with rigorous food safety rules, overcome the lack of tradition and revert the neophobic perception of jellyfish as food. We show thermal treatment (100 °C, 10 min) can be used as a first stabilization step on three common Mediterranean jellyfish, the scyphomedusae Aurelia coerulea, Cotylorhiza tuberculata, Rhizostoma pulmo, differently affecting protein and phenolic contents of their main body parts. The antioxidant activity was assessed in thermally treated and untreated samples, as related to the functional and health value of the food. Heat-treatment had mild effect on protein and phenolic contents and on antioxidant activity. The jellyfish Rhizostoma pulmo, showed the better performance after thermal treatment.