The effect of different drying methods on certain nutritionally important chemical constituents in edible brown seaweeds
Seaweeds are potentially a valuable resource for the food, drink and pharmaceutical sectors. The effective utilization of seaweed usually requires post-harvest dehydration in order to prevent decomposition, increase shelf life and aid the extraction of certain chemical constituents. Drying is an exp...
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Veröffentlicht in: | Journal of applied phycology 2019-12, Vol.31 (6), p.3883-3897 |
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description | Seaweeds are potentially a valuable resource for the food, drink and pharmaceutical sectors. The effective utilization of seaweed usually requires post-harvest dehydration in order to prevent decomposition, increase shelf life and aid the extraction of certain chemical constituents. Drying is an expensive, time-consuming and energy-intensive process. Here, the presence of a range of nutritionally important compounds was studied in five brown seaweeds (
Fucus spiralis
,
Laminaria digitata
,
Fucus serratus
,
Halidrys siliquosa
,
Pelvetia canaliculata
) after oven-drying at 40 and 60 °C, freeze-drying and microwave-drying at 385, 540 and 700 W. Antioxidant potential (total flavonoid content, total phenolic content, total antioxidant capacity and radical scavenging activity), soluble protein, lipid, amino acid and fatty acid profiles were determined in each case. Overall, results showed that low-temperature drying, such as freeze-drying and oven-drying at 40 °C, produced products with higher concentrations of nutritionally important chemicals, as well as stronger antioxidant activities. Results suggest that concentrations of nutritionally important chemicals and antioxidant activity are influenced by both the drying treatment and seaweed species used. Where rapid drying techniques are found to be beneficial to levels of specific chemicals, microwave-drying could be a useful alternative to oven-drying, as it helps overcome issues associated with prolonged duration drying (contamination and oxidation). No single drying procedure could be identified as consistently superior for all species or all compounds of interest—indicating that the appropriate drying technique should be selected and optimized for each seaweed species whilst also taking into account potential end-use of the final product. |
doi_str_mv | 10.1007/s10811-019-01846-1 |
format | Article |
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Fucus spiralis
,
Laminaria digitata
,
Fucus serratus
,
Halidrys siliquosa
,
Pelvetia canaliculata
) after oven-drying at 40 and 60 °C, freeze-drying and microwave-drying at 385, 540 and 700 W. Antioxidant potential (total flavonoid content, total phenolic content, total antioxidant capacity and radical scavenging activity), soluble protein, lipid, amino acid and fatty acid profiles were determined in each case. Overall, results showed that low-temperature drying, such as freeze-drying and oven-drying at 40 °C, produced products with higher concentrations of nutritionally important chemicals, as well as stronger antioxidant activities. Results suggest that concentrations of nutritionally important chemicals and antioxidant activity are influenced by both the drying treatment and seaweed species used. Where rapid drying techniques are found to be beneficial to levels of specific chemicals, microwave-drying could be a useful alternative to oven-drying, as it helps overcome issues associated with prolonged duration drying (contamination and oxidation). No single drying procedure could be identified as consistently superior for all species or all compounds of interest—indicating that the appropriate drying technique should be selected and optimized for each seaweed species whilst also taking into account potential end-use of the final product.</description><identifier>ISSN: 0921-8971</identifier><identifier>EISSN: 1573-5176</identifier><identifier>DOI: 10.1007/s10811-019-01846-1</identifier><language>eng</language><publisher>Dordrecht: Springer Netherlands</publisher><subject>Algae ; Amino acids ; Antioxidants ; Biomedical and Life Sciences ; Chemical activity ; Chemicals ; Constituents ; Dehydration ; Drying ovens ; Duration ; Ecology ; Fatty acids ; Flavonoids ; Food contamination ; Freeze drying ; Freshwater & Marine Ecology ; Life Sciences ; Lipids ; Low temperature ; Organic chemistry ; Oxidation ; Phenolic compounds ; Phenols ; Plant Physiology ; Plant Sciences ; Profiles ; Scavenging ; Seaweeds ; Shelf life ; Species ; Storage life</subject><ispartof>Journal of applied phycology, 2019-12, Vol.31 (6), p.3883-3897</ispartof><rights>The Author(s) 2019</rights><rights>Journal of Applied Phycology is a copyright of Springer, (2019). All Rights Reserved. © 2019. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c363t-24e271ee761ed894a6fecd9e00ad2704a7767f818ca5c9e0ae43472004cabbae3</citedby><cites>FETCH-LOGICAL-c363t-24e271ee761ed894a6fecd9e00ad2704a7767f818ca5c9e0ae43472004cabbae3</cites><orcidid>0000-0002-2221-6836</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s10811-019-01846-1$$EPDF$$P50$$Gspringer$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s10811-019-01846-1$$EHTML$$P50$$Gspringer$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Badmus, Uthman O.</creatorcontrib><creatorcontrib>Taggart, Mark A.</creatorcontrib><creatorcontrib>Boyd, Kenneth G.</creatorcontrib><title>The effect of different drying methods on certain nutritionally important chemical constituents in edible brown seaweeds</title><title>Journal of applied phycology</title><addtitle>J Appl Phycol</addtitle><description>Seaweeds are potentially a valuable resource for the food, drink and pharmaceutical sectors. The effective utilization of seaweed usually requires post-harvest dehydration in order to prevent decomposition, increase shelf life and aid the extraction of certain chemical constituents. Drying is an expensive, time-consuming and energy-intensive process. Here, the presence of a range of nutritionally important compounds was studied in five brown seaweeds (
Fucus spiralis
,
Laminaria digitata
,
Fucus serratus
,
Halidrys siliquosa
,
Pelvetia canaliculata
) after oven-drying at 40 and 60 °C, freeze-drying and microwave-drying at 385, 540 and 700 W. Antioxidant potential (total flavonoid content, total phenolic content, total antioxidant capacity and radical scavenging activity), soluble protein, lipid, amino acid and fatty acid profiles were determined in each case. Overall, results showed that low-temperature drying, such as freeze-drying and oven-drying at 40 °C, produced products with higher concentrations of nutritionally important chemicals, as well as stronger antioxidant activities. Results suggest that concentrations of nutritionally important chemicals and antioxidant activity are influenced by both the drying treatment and seaweed species used. Where rapid drying techniques are found to be beneficial to levels of specific chemicals, microwave-drying could be a useful alternative to oven-drying, as it helps overcome issues associated with prolonged duration drying (contamination and oxidation). No single drying procedure could be identified as consistently superior for all species or all compounds of interest—indicating that the appropriate drying technique should be selected and optimized for each seaweed species whilst also taking into account potential end-use of the final product.</description><subject>Algae</subject><subject>Amino acids</subject><subject>Antioxidants</subject><subject>Biomedical and Life Sciences</subject><subject>Chemical activity</subject><subject>Chemicals</subject><subject>Constituents</subject><subject>Dehydration</subject><subject>Drying ovens</subject><subject>Duration</subject><subject>Ecology</subject><subject>Fatty acids</subject><subject>Flavonoids</subject><subject>Food contamination</subject><subject>Freeze drying</subject><subject>Freshwater & Marine Ecology</subject><subject>Life Sciences</subject><subject>Lipids</subject><subject>Low temperature</subject><subject>Organic chemistry</subject><subject>Oxidation</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Plant Physiology</subject><subject>Plant Sciences</subject><subject>Profiles</subject><subject>Scavenging</subject><subject>Seaweeds</subject><subject>Shelf life</subject><subject>Species</subject><subject>Storage life</subject><issn>0921-8971</issn><issn>1573-5176</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>C6C</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp9kE9LAzEQxYMoWKtfwFPA82pmN91sjlL8B4KXeg7Z7Gybsk1qkqX22xtdwZuHYYbh_R4zj5BrYLfAmLiLwBqAgoHM1fC6gBMyg4WoigWI-pTMmCyhaKSAc3IR45YxJhtoZuRztUGKfY8mUd_TzuYxoEu0C0fr1nSHaeO7SL2jBkPS1lE3pmCT9U4Pw5Ha3d7nfSbMBnfW6IEa72Kyacw2kWYAO9sOSNvgD45G1AfELl6Ss14PEa9--5y8Pz6sls_F69vTy_L-tTBVXaWi5FgKQBQ1YNdIrut8aieRMd2VgnEtRC36_IrRC5PXGnnFRckYN7ptNVZzcjP57oP_GDEmtfVjyLdHVZa8EZJJEFlVTioTfIwBe7UPdqfDUQFT3wmrKWGVE1Y_CSvIUDVBMYvdGsOf9T_UFwN-gYE</recordid><startdate>20191201</startdate><enddate>20191201</enddate><creator>Badmus, Uthman O.</creator><creator>Taggart, Mark A.</creator><creator>Boyd, Kenneth G.</creator><general>Springer Netherlands</general><general>Springer Nature B.V</general><scope>C6C</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7TN</scope><scope>7X2</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>F1W</scope><scope>GNUQQ</scope><scope>H95</scope><scope>HCIFZ</scope><scope>L.G</scope><scope>LK8</scope><scope>M0K</scope><scope>M7N</scope><scope>M7P</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><orcidid>https://orcid.org/0000-0002-2221-6836</orcidid></search><sort><creationdate>20191201</creationdate><title>The effect of different drying methods on certain nutritionally important chemical constituents in edible brown seaweeds</title><author>Badmus, Uthman O. ; Taggart, Mark A. ; Boyd, Kenneth G.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c363t-24e271ee761ed894a6fecd9e00ad2704a7767f818ca5c9e0ae43472004cabbae3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Algae</topic><topic>Amino acids</topic><topic>Antioxidants</topic><topic>Biomedical and Life Sciences</topic><topic>Chemical activity</topic><topic>Chemicals</topic><topic>Constituents</topic><topic>Dehydration</topic><topic>Drying ovens</topic><topic>Duration</topic><topic>Ecology</topic><topic>Fatty acids</topic><topic>Flavonoids</topic><topic>Food contamination</topic><topic>Freeze drying</topic><topic>Freshwater & Marine Ecology</topic><topic>Life Sciences</topic><topic>Lipids</topic><topic>Low temperature</topic><topic>Organic chemistry</topic><topic>Oxidation</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Plant Physiology</topic><topic>Plant Sciences</topic><topic>Profiles</topic><topic>Scavenging</topic><topic>Seaweeds</topic><topic>Shelf life</topic><topic>Species</topic><topic>Storage life</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Badmus, Uthman O.</creatorcontrib><creatorcontrib>Taggart, Mark A.</creatorcontrib><creatorcontrib>Boyd, Kenneth G.</creatorcontrib><collection>Springer Nature OA Free Journals</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Oceanic Abstracts</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>ProQuest Central Student</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>SciTech Premium Collection</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Biological Sciences</collection><collection>Agriculture Science Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biological Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><jtitle>Journal of applied phycology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Badmus, Uthman O.</au><au>Taggart, Mark A.</au><au>Boyd, Kenneth G.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The effect of different drying methods on certain nutritionally important chemical constituents in edible brown seaweeds</atitle><jtitle>Journal of applied phycology</jtitle><stitle>J Appl Phycol</stitle><date>2019-12-01</date><risdate>2019</risdate><volume>31</volume><issue>6</issue><spage>3883</spage><epage>3897</epage><pages>3883-3897</pages><issn>0921-8971</issn><eissn>1573-5176</eissn><abstract>Seaweeds are potentially a valuable resource for the food, drink and pharmaceutical sectors. The effective utilization of seaweed usually requires post-harvest dehydration in order to prevent decomposition, increase shelf life and aid the extraction of certain chemical constituents. Drying is an expensive, time-consuming and energy-intensive process. Here, the presence of a range of nutritionally important compounds was studied in five brown seaweeds (
Fucus spiralis
,
Laminaria digitata
,
Fucus serratus
,
Halidrys siliquosa
,
Pelvetia canaliculata
) after oven-drying at 40 and 60 °C, freeze-drying and microwave-drying at 385, 540 and 700 W. Antioxidant potential (total flavonoid content, total phenolic content, total antioxidant capacity and radical scavenging activity), soluble protein, lipid, amino acid and fatty acid profiles were determined in each case. Overall, results showed that low-temperature drying, such as freeze-drying and oven-drying at 40 °C, produced products with higher concentrations of nutritionally important chemicals, as well as stronger antioxidant activities. Results suggest that concentrations of nutritionally important chemicals and antioxidant activity are influenced by both the drying treatment and seaweed species used. Where rapid drying techniques are found to be beneficial to levels of specific chemicals, microwave-drying could be a useful alternative to oven-drying, as it helps overcome issues associated with prolonged duration drying (contamination and oxidation). No single drying procedure could be identified as consistently superior for all species or all compounds of interest—indicating that the appropriate drying technique should be selected and optimized for each seaweed species whilst also taking into account potential end-use of the final product.</abstract><cop>Dordrecht</cop><pub>Springer Netherlands</pub><doi>10.1007/s10811-019-01846-1</doi><tpages>15</tpages><orcidid>https://orcid.org/0000-0002-2221-6836</orcidid><oa>free_for_read</oa></addata></record> |
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subjects | Algae Amino acids Antioxidants Biomedical and Life Sciences Chemical activity Chemicals Constituents Dehydration Drying ovens Duration Ecology Fatty acids Flavonoids Food contamination Freeze drying Freshwater & Marine Ecology Life Sciences Lipids Low temperature Organic chemistry Oxidation Phenolic compounds Phenols Plant Physiology Plant Sciences Profiles Scavenging Seaweeds Shelf life Species Storage life |
title | The effect of different drying methods on certain nutritionally important chemical constituents in edible brown seaweeds |
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