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Two types of edible jellyfish, namely ‘ball-type’ and ‘white-type’, were reported to be commercially harvested respectively from the southeast and northwest coasts of Sri Lanka, but their taxonomic identity was unknown. Therefore, medusae collected in the ‘Waya-jel-Survey’, together with specimens from museums, were examined, comparing their morphomeristic data with information from the literature. As per results, the ‘ball-type’ and ‘white-type’ jellyfish species were recognized respectively as Crambionella orsini (Vanhöffen 1888) and Lobonemoides gracilis Light 1914 for the first time from Sri Lanka, with a detailed account of morphological features. Among the four valid species of the genus Crambionella, C. orsini is distinguished by the presence of 16 velar lappets per octant, without tubercles. The two congeners of L. gracilis, namely L. robustus Stiasny 1920 and L. sewelli Rao 1931, were synonymized to L. gracilis, making Lobonemoides monospecific, thus L. gracilis is recognized by the presence of papillae on the exumbrella; 1–6 elongated velar lappets between two successive rhopalia; and the window-like openings and long, spindle-shaped appendages on the oral arms. Likewise, the present study re-describes C. orsini and L. gracilis providing a basic component for efficient management of jellyfish fishery resources in Sri Lanka as well as in other Asian countries. [ABSTRACT FROM AUTHOR]

The global biomass of edible jellyfish is expected to increase due to changing climate conditions; thus, developing novel jellyfish collagen-based products is a potential solution for increasing jellyfish demand in Western societies. Collagen is an abundant structural protein found in numerous tissues of mammalian and marine species. Jellyfish are an excellent source of high-quality collagen, which can be enzymatically or chemically hydrolyzed to produce hydrolyzed jellyfish collagen-based products. Consumption of hydrolyzed collagen products has become increasingly popular due to clinically proven health benefits, including anti-aging properties. Although most collagen-based products are derived from vertebrate species, edible jellyfish is an invertebrate collagen source with potential food, supplement, cosmetic, medicinal, and material applications. As the number of collagen-based products in the market grows, researchers are constantly searching for innovative collagen sources. A novel option to generate jellyfish collagen products is emerging. Thus, this timely review aims to educate, summarize, and discuss current research demonstrating the broad versatility and potential of this alternative collagen source. Hydrolyzed jellyfish collagen exhibits unique physicochemical/functional properties and attributes not observed in vertebrate collagens. Recent research has highlighted numerous advances in processing, applications, and health benefits utilizing this collagen source. Although more research is necessary to better comprehend and unlock the full potential of jellyfish collagen, this emerging trend for jellyfish collagen will not only open the door for growing the global jellyfish industry by developing innovative products and applications but also change the makeup of the global collagen industry. [Display omitted] • Edible jellyfish are only commercially sold as salted, dried jellyfish. • The predominant protein in jellyfish is collagen. • Hydrolyzed jellyfish collagen has unique physicochemical/functional properties. • Jellyfish collagen has successful food, cosmetic, biomedical, and biomaterial uses. • North America possesses an untapped and rich abundance of edible jellyfish. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

The study aimed to evaluate nutraceutical potential of three commercially significant edible jellyfish species ( Acromitus hardenbergi , Rhopilema hispidum and Rhopilema esculentum ). The bell and oral arms of these jellyfishes were analyzed for their proximate composition, calorific value, collagen content, amino acid profile, chemical score and elemental constituent. In general, all jellyfish possessed low calorific values (1.0–4.9 kcal/g D.W.) and negligible fat contents (0.4–1.8 g/100 g D.W.), while protein (20.0–53.9 g/100 g D.W.) and minerals (15.9–57.2 g/100 g D.W.) were found to be the richest components. Total collagen content of edible jellyfish varied from 122.64 to 693.92 mg/g D.W., accounting for approximately half its total protein content. The dominant amino acids in both bell and oral arms of all jellyfish studied includes glycine, glutamate, threonine, proline, aspartate and arginine, while the major elements were sodium, potassium, chlorine, magnesium, sulfur, zinc and silicon. Among the jellyfish, A. hardenbergi exhibited significantly higher total amino acids, chemical scores and collagen content ( p < 0.05) compared to R. hispidum and R. esculentum . Having good protein quality and low calories, edible jellyfish is an appealing source of nutritive ingredients for the development of oral formulations, nutricosmetics and functional food. [ABSTRACT FROM AUTHOR]

A species of edible Scyphomedusae jellyfish has been used as food by the local people in Ganghwado, Korea since the 1990s. In order to identify this jellyfish, we collected specimens in Ganghwado during September 2013, and compared these specimens with original descriptions made by Kishinouye (1890). Mitochondrial cytochrome oxidase subunit 1 (CO1) sequences of these specimens were compared with those of Rhopilema esculentum retrieved from GenBank. Our specimens were also compared with jellyfish collected in China, previously confirmed as R. esculentum, based on morphological characters and DNA sequences. Using these two methods, the jellyfish specimens caught in Ganghwado were correctly identified as R. esculentum, a species new to Korean waters. This edible jellyfish has been named 'Gisusik-Yonghaepari' as Korean name. [ABSTRACT FROM AUTHOR]

The jellyfish Catostylus tagi was studied as a food source. C. tagi is an abundant and unexplored resource of the Southwest Portuguese coast. The umbrella and the oral arms were separately assayed. Inorganics, nitrogen, and lipid content were estimated, being identified the major mineral, amino acid and fatty acid (FA) components. The scavenging capacity of C. tagi aqueous extracts for hydroxyl (HO•), superoxide anion (O2•-) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals were investigated, as well as their ferric ion reducing antioxidant power (FRAP). Both tissues presented acceptable levels of heavy metals for seafood with mercury and lead not being detected. The contents of boron, taurine, and polyunsaturated fatty acids (PUFA), together with the in vitro capacity to quench HO•, have shown that C. tagi is potentially interesting for human consumption as well as for the production of specialty ingredients for the manufacturing of aquaculture feeds. [ABSTRACT FROM AUTHOR]

Abstract: Three edible jellyfish Rhopilema hispidum, R. esculentum and Nemopilema nomurai are virulent to humans. We monitored one patient that was stung sequentially by these three species of jellyfish. The first species caused a persistent eruption, the second produced significant pruritus and the last induced only cutaneous symptoms rather than severe systemic disorders reported for its Chinese counterpart. The lesions of these jellyfish species are characteristic and common in workers harvesting medusae. There is no significant incidence of symptoms by ingesting these animals. [Copyright &y& Elsevier]

Exploitation of the cannonball jellyfish (Stomolophus sp. 2) is increasing in Mexico and USA due to successful fisheries associated with seasonal blooms in coastal areas. Previously, it was proposed that such blooms could be identified by recognizing the presence of young stages in the water. In our work, we aim to describe the young stages (ephyra and metaephyra) found in the Las Guásimas lagoon, Sonora, Mexico. The description of specimens is based on photographs, drawings, and morphological measurements aimed at helping in the early detection of blooming events. [ABSTRACT FROM AUTHOR]

Jellyfish as food represent a millennial tradition in Asia. Recently, jellyfish have also been proposed as a valuable source of protein in Western countries. To identify health risks associated with the potential human consumption of jellyfish as food, trace element accumulation was assessed in the gonads and umbrella tissues of the Mediterranean Rhizostoma pulmo (Macri, 1778), sampled over a period of 16 months along the shallow coastal waters a short distance from the city of Taranto, an area affected by metallurgic and oil refinery sources of pollution. Higher tissue concentrations of trace elements were usually detected in gonads than in umbrella tissue. In particular, significant differences in the toxic metalloid As, and in the metals Mn, Mo, and Zn, were observed among different tissues. The concentrations of vanadium were slightly higher in umbrella tissues than in gonads. No positive correlation was observed between element concentration and jellyfish size, suggesting the lack of bioaccumulation processes. Moreover, toxic element concentrations in R. pulmo were found below the threshold levels for human consumption allowed by Australian, USA, and EU Food Regulations. These results corroborate the hypothesis that R. pulmo is a safe, potentially novel food source, even when jellyfish are harvested from coastal areas affected by anthropogenic impacts. [ABSTRACT FROM AUTHOR]

Edible jellyfish are mainly consumed and marketed in Southeastern Countries, generally produced by a multi-phase drying process, using mixtures of salt and alum. Recently, jellyfish have become very attractive also for Western food markets. They are novel food in Europe and no recognized handling/processing steps have been set up yet. Moreover, no specific food safety and quality parameters are available. In this study, we identified a set of safety and quality parameters for jellyfish, based on standards and process hygiene criteria used in Europe for other products. These assays were tested on three different jellyfish preparations that can be used as raw materials for subsequent food processing. All jellyfish samples revealed the absence of pathogens (Salmonella spp. and Listeria monocytogenes), Enterobacteriaceae and Pseudomonas spp., even if a limited presence of Staphylococci was observed. No biogenic amine histamine was detected and negligible levels of total volatile basic nitrogen (TVB-N) were revealed. Total bacterium, yeast and mold counts were negligible or undetectable by conventional accredited methods, and conversely the results were higher when optimized saline conditions were used. This study, for the first time, established a set of quality and safety parameters necessary for first-operations and subsequent processing of jellyfish as novel food. Highlights: Jellyfish can represent a novel food in Europe. Identification of safety and quality parameters for jellyfish food products. Saline conditions are essential for improving safety and quality assessment of jellyfish as food. [ABSTRACT FROM AUTHOR]