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Healy L, Zhu X, Dong G, Selli S, Kelebek H, Sullivan C, Tiwari U, Tiwari BK. Investigation into the use of novel pretreatments in the fermentation of Alaria esculenta by Lactiplantibacillus plantarum and kombucha SCOBY. Food Chem 2024; 442:138335. [PMID: 38237300 DOI: 10.1016/j.foodchem.2023.138335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 12/22/2023] [Accepted: 12/28/2023] [Indexed: 02/15/2024]
Abstract
High pressure processing (HPP), ultrasound probe (USP) and ultrasound bath (USB) were applied to Alaria esculenta as a fermentation pre-treatment. Seaweed was then fermented by Lactiplantibacillus plantarum (LAB) or symbiotic culture of bacteria and yeast (SCOBY). Physiochemical properties of fermented seaweed were measured. pH was significantly different (p < 0.05) across SCOBY-fermented samples with different pre-treatments but not LAB-fermented samples (p > 0.05). There was a significant difference (p < 0.05) in total viable count (TVC) with the highest count in HPP-treated samples, and lowest in control samples. Organic acids differed significantly (p < 0.05) across pre-treatments for both fermentation groups. 27 volatile compounds were detected in the samples, with alcohols and ketones the most prominent groups. The quantity of volatile compounds was not significantly lower (p > 0.05) from seaweed powder. The control sample had the highest levels of tropomyosin (15.92 mg/kg) followed by HPP samples.
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Affiliation(s)
- Laura Healy
- Teagasc Food Research Centre, Ashtown, Dublin, Ireland; Department of Food Science and Environmental Health, Technological University Dublin, Dublin, Ireland
| | - Xianglu Zhu
- Teagasc Food Research Centre, Ashtown, Dublin, Ireland; State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
| | - Gaoya Dong
- Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Serkan Selli
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey; Department of Nutrition and Dietetics, Faculty of Health Sciences, Cukurova University, 01330 Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana AlparslanTurkes Science and Technology University, Adana, Turkey
| | - Carl Sullivan
- Faculty of Computing, Digital and Data, School of Mathematics and Statistics, Technological University Dublin, Dublin, Ireland
| | - Uma Tiwari
- Department of Food Science and Environmental Health, Technological University Dublin, Dublin, Ireland.
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2
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Zhang AA, Ha BE, Chen C, Xu MQ, Wang QH, Xie L, Zheng ZA, Zhang JS, Lv WQ, Xiao HW. Vacuum-steam pulsed blanching: An emerging method to enhance texture softening, drying behavior and physicochemical properties of Cornus officinalis. J Food Sci 2024; 89:202-216. [PMID: 38078765 DOI: 10.1111/1750-3841.16868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 11/12/2023] [Accepted: 11/19/2023] [Indexed: 01/15/2024]
Abstract
Vacuum steam pulsed blanching (VSPB) was employed as a novel blanching technology on Cornus officinalis to soften the tissue for subsequent coring and dehydration. The current work aims to explore its effect on mass transfer behavior, PPO inactivation, drying characteristics, physicochemical properties, antioxidant capacity, and microstructure of C. officinalis. Results showed that VSPB increased water loss, decreased solid gain, and increased weight reduction with increased blanching cycles. Besides, VSPB significantly changed physical properties and extensively reduced drying time which was attributed to the cell wall components dissolving and cell turgor pressure decreasing, also verified by observing microstructure alteration. PPO was completely denatured after blanching in 6 cycles, but phenolic compounds were still diffused or degraded. Notably, the content of flavonoids and antioxidant capacity significantly increased compared to fresh samples probably due to increased extractability caused by the disrupting cell structure. Besides, the carotenoids and ascorbic acid could be well preserved.
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Affiliation(s)
- An-An Zhang
- College of Engineering, China Agricultural University, Beijing, China
| | - Bu-Er Ha
- College of Engineering, China Agricultural University, Beijing, China
| | - Chang Chen
- Department of Food Science, Cornell University, Geneva, New York, USA
| | - Ming-Qiang Xu
- Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang, China
| | - Qing-Hui Wang
- Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, China
| | - Long Xie
- Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Zhi-An Zheng
- College of Engineering, China Agricultural University, Beijing, China
| | - Jing-Shou Zhang
- College of Engineering, China Agricultural University, Beijing, China
| | - Wei-Qiao Lv
- College of Engineering, China Agricultural University, Beijing, China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Beijing, China
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Yaman DM, Koçak Yanık D, Elik Demir A, Uzun Karka H, Güçlü G, Selli S, Kelebek H, Göğüş F. Effect of Encapsulation Techniques on Aroma Retention of Pistacia terebinthus L. Fruit Oil: Spray Drying, Spray Freeze Drying, and Freeze Drying. Foods 2023; 12:3244. [PMID: 37685177 PMCID: PMC10486558 DOI: 10.3390/foods12173244] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 08/18/2023] [Accepted: 08/26/2023] [Indexed: 09/10/2023] Open
Abstract
The primary aim of this investigation was to assess the impact of varying the ratio of gum arabic to maltodextrin and employing diverse encapsulation techniques on the properties of the powdered substance and the capacity to retain the aromatic attributes of terebinth fruit oil. Distinct ratios of gum arabic to maltodextrin (75:25, 50:50, and 25:75) were employed to fabricate oil-in-water emulsions. The utmost stability of the emulsion was realized at a gum arabic to maltodextrin ratio of 75:25, characterized by a minimal creaming index and an even and small-scale dispersion. The encapsulation techniques employed included spray drying (SD), spray freeze-drying (SFD), and freeze-drying (FD). These methodologies were compared based on encapsulation efficiency, desiccation yield, powder attributes, and the capacity to retain aroma. The encapsulation efficiencies were notably higher (>90%) in SD, particularly with the application of an ultrasonic nozzle and a two-fluidized nozzle (2FN), in contrast to those obtained through SFD and FD. Notably, SD employing an ultrasonic nozzle exhibited superior preservation of volatiles (73.19%) compared to FD (24.45%), SD-2FN (62.34%), and SFD (14.23%). Among the various components, α-pinene and linalool stood out with near-perfect retention rates, close to 100%.
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Affiliation(s)
- Delal Meryem Yaman
- Engineering Faculty, Food Engineering Department, Gaziantep University, 27310 Gaziantep, Turkey; (D.M.Y.); (D.K.Y.); (A.E.D.)
| | - Derya Koçak Yanık
- Engineering Faculty, Food Engineering Department, Gaziantep University, 27310 Gaziantep, Turkey; (D.M.Y.); (D.K.Y.); (A.E.D.)
- Department of Food Engineering, Faculty of Agriculture, Eskişehir Osmangazi University, Eskişehir 26040, Turkey
| | - Aysel Elik Demir
- Engineering Faculty, Food Engineering Department, Gaziantep University, 27310 Gaziantep, Turkey; (D.M.Y.); (D.K.Y.); (A.E.D.)
- Department of Food Technology, Vocational School of Technical Sciences Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin 33000, Turkey
| | - Hicran Uzun Karka
- Department of Food Processing, Vocational School of Technical Sciences of Gaziantep University, 27310 Gaziantep, Turkey;
| | - Gamze Güçlü
- Department of Food Engineering, Faculty of Agriculture, Çukurova University, Adana 01380, Turkey; (G.G.); (S.S.)
| | - Serkan Selli
- Department of Food Engineering, Faculty of Agriculture, Çukurova University, Adana 01380, Turkey; (G.G.); (S.S.)
| | - Haşim Kelebek
- Faculty of Engineering, Department of Food Engineering, Adana Alparslan Türkeş Science and Technology, Adana 01250, Turkey;
| | - Fahrettin Göğüş
- Engineering Faculty, Food Engineering Department, Gaziantep University, 27310 Gaziantep, Turkey; (D.M.Y.); (D.K.Y.); (A.E.D.)
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Moreira-Leite B, Antunes R, Cotas J, Martins N, Costa N, Noronha JP, Mata P, Diniz M. Modified Atmosphere Packaging (MAP) for Seaweed Conservation: Impact on Physicochemical Characteristics and Microbiological Activity. Foods 2023; 12:2736. [PMID: 37509828 PMCID: PMC10379051 DOI: 10.3390/foods12142736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Revised: 07/12/2023] [Accepted: 07/14/2023] [Indexed: 07/30/2023] Open
Abstract
Conventional conservation techniques such as drying, salting or freezing do not allow for preserving the original characteristics of seaweeds. The present work aims to study the impact of minimal processing, in particular "Modified Atmosphere Packaging" (MAP), on the physicochemical characteristics and food safety of two seaweed species, "laver" (Porphyra umbilicalis) and "sea-lettuce" (Ulva lactuca), stored at 6 °C for 15 days. Different parameters were evaluated using analytical methods, namely the composition of headspace gases, color, texture, microorganisms, and volatile organic compounds (VOCs). The main findings of this study were that the MAP treatment was able to inhibit the respiration rate of minimally processed seaweeds, also preserving their color and texture. There was a remarkable reduction in the microbial load for P. umbilicalis treated under modified and vacuum atmospheres, and U. lactuca exhibited relatively steady values with no notable differences between the treatments and the control. Therefore, during the 15-day study period, both seaweeds met the requirements for food safety. GC-TOF-MS allowed to conclude that both MAP and vacuum treatments were more efficient in maintaining the odor characteristics of U. lactuca compared to P. umbilicalis with no significant differences throughout the storage days. Metabolic responses to diverse sources of abiotic stress seemed to account for most of the changes observed.
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Affiliation(s)
- Bruno Moreira-Leite
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal
| | - Rafael Antunes
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal
| | - João Cotas
- Department of Life Sciences, Faculty of Science and Technology (FCTUC), Universidade de Coimbra, 3030-790 Coimbra, Portugal
| | - Nuno Martins
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE, Universidade de Évora, Pólo da Mitra, Apartado 94, 7006-554 Évora, Portugal
| | - Nuno Costa
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal
| | - João P Noronha
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal
| | - Paulina Mata
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal
| | - Mário Diniz
- UCIBIO-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal
- Associate Laboratory i4HB, Institute for Health and Bioeconomy, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2819-516 Caparica, Portugal
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Goksen G. Elucidation and quantification health-promoting phenolic compounds, antioxidant properties and sugar levels of ultrasound assisted extraction, aroma compositions and amino acids profiles of macroalgae, Laurencia papillosa. ULTRASONICS SONOCHEMISTRY 2023; 98:106527. [PMID: 37478642 PMCID: PMC10387607 DOI: 10.1016/j.ultsonch.2023.106527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 07/13/2023] [Accepted: 07/14/2023] [Indexed: 07/23/2023]
Abstract
Currently, sustainability is one of the most critical issues confronting society today. The growing of macroalgae in ocean farms appears more sustainable than agriculture on land due to it does not require any fresh water, chemical fertiliser, or soil. Macroalgae have been shown to be a sustainable marine source of amino acids, novel bioactive phenolic and aroma compounds that can be exploitation in food, cosmetic, nutraceuticals, pharmacological applications. Despite starting the huge cultivation of macroalgae in world, bioactive compounds in the edible macroalgae have not been well characterized. Ultrasound assisted extraction (UAE) and conventional extraction (CE) techniques were compared and red macroalgae, L. papillosa extracts were characterized. The highest amount of amino acid was glutamic acid (GLU) and composed of 35% was essential amino acids. UAE at 10% amplitude for 15 min showed significantly highest (p < 0.05) phenolic (212.03±3.03 mg gallic acid equivalent/100 g) as well as antioxidant activity determined by DPPH (105.69±3.02 µmol Trolox/100 g), ABTS (238.69±2.23 µmol Trolox/100 g) radical assay and FRAP value (72.47±3.13 µmol Trolox/100 g) when in comparison with CE. Furthermore, bioactive compounds in extracts were indicated as phlorotannins, flavonoids, phenolic acids and other polyphenols using liquid chromatography coupled to diode array detection and electrospray ionisation tandem mass spectrometry (LC-DAD-ESI-MS/MS). This result confirmed higher antioxidant capacity detected with the UAE. A total of 46 volatile organic compounds were identified and quantified by GC-FID/MS with HS-SPME system. This study emerges as first report to novel extraction method used and deeply characterization of L papillosa. The results seem that significant potential application in the functional food, active packaging and nutraceuticals industry.
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Affiliation(s)
- Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin 33100, Turkey.
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6
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Yuan T, Zhao X, Zhang C, Xu P, Li X, Zhang Z, Yang J, Liu Y, He Y. Effect of blanching and ultrasound pretreatment on moisture migration, uniformity, and quality attributes of dried cantaloupe. Food Sci Nutr 2023; 11:4073-4083. [PMID: 37457189 PMCID: PMC10345736 DOI: 10.1002/fsn3.3396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 04/10/2023] [Accepted: 04/17/2023] [Indexed: 07/18/2023] Open
Abstract
To overcome problems of browning and crusting during the pretreatment process and provide theoretical guidance for cantaloupe convection drying at 80°C, the effects of blanching (BL) and ultrasonic (US) treatments were examined. The effects of various BL (5, 10, and 15 s) and US (10, 20, 30, and 40 min) durations on convection drying were tested. The moisture ratio, drying rate, moisture effective diffusivity, color, browning, nuclear magnetic resonance characteristics, and texture were assessed. Compared with the control group, the maximal decreases in the drying time of BL and US pretreatment groups were 40% and 33.3%, respectively. BL and US pretreatments significantly increased the effective diffusion coefficient and shortened the drying time because of the destruction of the cell structure. Low-field nuclear magnetic resonance analysis showed that free water is mainly lost during the initial drying stage, while solidified water is mainly lost during middle and late stages. According to the results of magnetic resonance imaging, the moisture distribution shows that cavitation from US acts on internal tissue, while BL disrupts the structure of external tissue. Texture data define the area enclosed by SC-D as uniform. After BL and US pretreatment, the hardness of dried cantaloupe decreased and the uniformity increased significantly. The best pretreatment process for cantaloupe at 80°C was 10 min of US. These findings provide a reference for testing in the industrial production of dried cantaloupe and are deeply relevant for practice.
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Affiliation(s)
- Tiejian Yuan
- College of Electromechanical EngineeringQingdao University of Science and TechnologyQingdaoChina
- Technical Institute of Physics and ChemistryChinese Academy of SciencesBeijingChina
| | - Xiaoyan Zhao
- Key Laboratory of Vegetable Postharvest ProcessingMinistry of Agriculture and rural affairsBeijingChina
| | - Chao Zhang
- Key Laboratory of Vegetable Postharvest ProcessingMinistry of Agriculture and rural affairsBeijingChina
| | - Peng Xu
- Technical Institute of Physics and ChemistryChinese Academy of SciencesBeijingChina
- Xi'an Jiaotong UniversityXi'anChina
| | - Xiaoqiong Li
- Technical Institute of Physics and ChemistryChinese Academy of SciencesBeijingChina
| | - Zhentao Zhang
- Technical Institute of Physics and ChemistryChinese Academy of SciencesBeijingChina
| | - Junling Yang
- Technical Institute of Physics and ChemistryChinese Academy of SciencesBeijingChina
| | - Yaoyang Liu
- Jiangxi CAS Pharmaceutical Engineering Technology Co., Ltd.NanchangChina
| | - Yan He
- College of Electromechanical EngineeringQingdao University of Science and TechnologyQingdaoChina
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Lafeuille B, Tamigneaux É, Berger K, Provencher V, Beaulieu L. Variation of the Nutritional Composition and Bioactive Potential in Edible Macroalga Saccharina latissima Cultivated from Atlantic Canada Subjected to Different Growth and Processing Conditions. Foods 2023; 12:foods12081736. [PMID: 37107531 PMCID: PMC10137355 DOI: 10.3390/foods12081736] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 04/12/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
Macroalgae are a new food source in the Western world. The purpose of this study was to evaluate the impact of harvest months and food processing on cultivated Saccharina latissima (S. latissima) from Quebec. Seaweeds were harvested in May and June 2019 and processed by blanching, steaming, and drying with a frozen control condition. The chemical (lipids, proteins, ash, carbohydrates, fibers) and mineral (I, K, Na, Ca, Mg, Fe) compositions, the potential bioactive compounds (alginates, fucoidans, laminarans, carotenoids, polyphenols) and in vitro antioxidant potential were investigated. The results showed that May specimens were significantly the richest in proteins, ash, I, Fe, and carotenoids, while June macroalgae contained more carbohydrates. The antioxidant potential of water-soluble extracts (Oxygen Radical Absorbance Capacity [ORAC] analysis-625 µg/mL) showed the highest potential in June samples. Interactions between harvested months and processing were demonstrated. The drying process applied in May specimens appeared to preserve more S. latissima quality, whereas blanching and steaming resulted in a leaching of minerals. Losses of carotenoids and polyphenols were observed with heating treatments. Water-soluble extracts of dried May samples showed the highest antioxidant potential (ORAC analysis) compared to other methods. Thus, the drying process used to treat S. latissima harvested in May seems to be the best that should be selected.
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Affiliation(s)
- Bétina Lafeuille
- Département de Science des Aliments, Faculté des Sciences de l'Agriculture et de l'Alimentation (FSAA), Université Laval, Québec, QC G1V 0A6, Canada
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Québec, QC G1V 0A6, Canada
- Centre Nutrition, Santé et Société (NUTRISS), Université Laval, Québec, QC G1V 0A6, Canada
| | - Éric Tamigneaux
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Québec, QC G1V 0A6, Canada
- École des Pêches et de L'aquaculture du Québec, Cégep de la Gaspésie et des Îles, Québec, QC G0C 1V0, Canada
- Merinov, Grande-Rivière, QC G0C 1V0, Canada
| | | | - Véronique Provencher
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Québec, QC G1V 0A6, Canada
- Centre Nutrition, Santé et Société (NUTRISS), Université Laval, Québec, QC G1V 0A6, Canada
- École de Nutrition, Faculté des Sciences de l'Agriculture et de l'Alimentation (FSAA), Université Laval, Québec, QC G1V 0A6, Canada
| | - Lucie Beaulieu
- Département de Science des Aliments, Faculté des Sciences de l'Agriculture et de l'Alimentation (FSAA), Université Laval, Québec, QC G1V 0A6, Canada
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Québec, QC G1V 0A6, Canada
- Québec-Océan, Université Laval, Québec, QC G1V 0A6, Canada
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Biomolecules from Macroalgae-Nutritional Profile and Bioactives for Novel Food Product Development. Biomolecules 2023; 13:biom13020386. [PMID: 36830755 PMCID: PMC9953460 DOI: 10.3390/biom13020386] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/15/2022] [Accepted: 02/15/2023] [Indexed: 02/22/2023] Open
Abstract
Seaweed is in the spotlight as a promising source of nutrition for humans as the search for sustainable food production systems continues. Seaweed has a well-documented rich nutritional profile containing compounds such as polyphenols, carotenoids and polysaccharides as well as proteins, fatty acids and minerals. Seaweed processing for the extraction of functional ingredients such as alginate, agar, and carrageenan is well-established. Novel pretreatments such as ultrasound assisted extraction or high-pressure processing can be incorporated to more efficiently extract these targeted ingredients. The scope of products that can be created using seaweed are wide ranging: from bread and noodles to yoghurt and milk and even as an ingredient to enhance the nutritional profile and stability of meat products. There are opportunities for food producers in this area to develop novel food products using seaweed. This review paper discusses the unique properties of seaweed as a food, the processes involved in seaweed aquaculture, and the products that can be developed from this marine biomass. Challenges facing the industry such as consumer hesitation around seaweed products, the safety of seaweed, and processing hurdles will also be discussed.
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9
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Luo SZ, Sun Y, Yuan X, Pan LH, Zheng Z, Zhao YY, Zhong XY. Infrared radiation blanching-inhibited browning and extended shelf life of pecan kernels. J Food Sci 2023; 88:1566-1579. [PMID: 36798018 DOI: 10.1111/1750-3841.16505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 01/12/2023] [Accepted: 01/31/2023] [Indexed: 02/18/2023]
Abstract
To evaluate infrared radiation (IR) blanching in comparison to conventional hot water (HW) blanching in inhibiting the browning and extending the shelf life of pecan kernels, the technology of IR blanching at 500-700 W for 90-45 s or HW blanching at 90°C for 60 s, and subsequently drying with hot air at 60, 70, and 80°C, respectively, was used, and then the activities of lipoxidase (LOX) and polyphenol oxidase (PPO), antioxidant capacities, color change, microscopic structure, and the shelf life of kernels were analyzed. Results showed that IR blanching not only significantly decreased the subsequent drying time but also effectively inactivated the activities of LOX and PPO, showing a lower residual activity of 15.74%-40.41% and 16.75%-56.25%, respectively. A higher retention of total phenolics was observed in kernels subjected to IR blanching, from 25.03 ± 0.04 to 29.50 ± 0.96 mg GAE/g compared with HW blanching (14.43 ± 0.07 mg GAE/g). Meanwhile, IR-blanched samples showed lower peroxide values, p-anisidine values, total color difference values, browning index, quinones contents, and lipofuscin-like pigments levels but had higher 2,2-diphenyl-1-picrylhydrazyl inhibition rate and better storage stabilities than HW-blanched samples. The technology of IR blanching at 600 W for 60 s followed by drying with hot air at 70°C for 40 min is suitable for producing pecan kernels with better qualities and a longer shelf life, through inactivating the endogenous enzymatic reactions and inhibiting the formation of lipofuscin-like pigments. PRACTICAL APPLICATION: Blanching is an essential pretreatment of food processing. Conventional blanching is achieved by hot water, which has some disadvantages of low-intensity enzyme inactivation, loss of water-soluble substances, etc. In this study, the potential of using infrared blanching, prior to drying, was studied to find solutions to improve the nutritional value, and the shelf life of pecan kernels. The results showed that infrared blanching at 600 W for 60 s followed by drying with hot air at 70°C for 40 min could inhibit the color degradation, improve the oxidation resistance, and prolong the shelf life of kernels.
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Affiliation(s)
- Shui-Zhong Luo
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Ye Sun
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Xue Yuan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Li-Hua Pan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Zhi Zheng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Yan-Yan Zhao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Xi-Yang Zhong
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
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10
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Zhang C, Lyu X, Aadil RM, Tong Y, Zhao W, Yang R. Microwave heating instead of blanching to produce low-fat French fries. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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11
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Relevance of drying treatment on the extraction of high valuable compounds from invasive brown seaweed Rugulopteryx okamurae. ALGAL RES 2023. [DOI: 10.1016/j.algal.2022.102917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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12
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Figueroa V, Bunger A, Ortiz J, Aguilera JM. Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture. JOURNAL OF APPLIED PHYCOLOGY 2022; 34:3141-3156. [PMID: 36249348 PMCID: PMC9542477 DOI: 10.1007/s10811-022-02848-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 09/21/2022] [Accepted: 09/21/2022] [Indexed: 06/16/2023]
Abstract
Although seaweeds exhibit many benefits as a food source, few studies have characterized their sensory attributes. An expert nine-member panel developed a vocabulary with 25 descriptors to describe the appearance, aroma, flavor, texture, and aftertaste of raw and cooked seaweeds consumed in Chile: Durvillaea antarctica, Pyropia spp., and Ulva lactuca. Subsequently, the vocabulary was used in a ranking descriptive analysis (RDA) to evaluate the sensory properties and relate them with physicochemical and physical data. Sensory attributes of the three seaweeds were very different from each other but similar between treatments (raw and cooked). Pyropia spp., both cooked and hydrated, had the highest glutamate content (310 and 324 mg (100 g) -1 d.w., respectively), and was perceived by the sensory panel as having the most umami taste. Cooked D. antarctica was perceived as sweeter, had more caramel notes than the hydrated seaweed and was sensed as cartilaginous and hard in accordance with its mechanical properties. Generalized Procrustes analysis revealed that D. antarctica exhibited most of the desirable descriptors, such as caramel, umami and marine aromas while U. lactuca was described as bitter and moldy. This primary vocabulary can assist food scientists and chefs in the development of seaweed products and dishes for the consumer market.
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Affiliation(s)
- Valentina Figueroa
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago, Chile
| | - Andrea Bunger
- Department of Food Science and Chemical Technology, Universidad de Chile, Santos Dumont 964, Santiago, Chile
| | - Jaime Ortiz
- Department of Food Science and Chemical Technology, Universidad de Chile, Santos Dumont 964, Santiago, Chile
| | - José Miguel Aguilera
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago, Chile
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13
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Impact of high pressure treatment on shelf life and microbial profile of wild harvested Ascophyllum nodosum and aquacultured Alaria esculenta during storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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14
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Suriya M, Haripriya S, Meera K, Reddy CK. Influence of blanching treatment and drying methods on the nutritional composition, functional, and antioxidant properties of elephant foot yam (
Amorphophallus paeoniifolius)
flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16920] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- M. Suriya
- Department of Food Science and Technology Pondicherry University 605014 Puducherry India
- Centre for Food Technology Anna University 600025 Chennai India
| | | | - K. Meera
- Department of Food Science and Technology Pondicherry University 605014 Puducherry India
| | - Chagam Koteswara Reddy
- Department of Biochemistry and Bioinformatics Institute of Science GITAM (Deemed to be University), Visakhapatnam 530045 India
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15
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In Silico Virtual Screening of Marine Aldehyde Derivatives from Seaweeds against SARS-CoV-2. Mar Drugs 2022; 20:md20060399. [PMID: 35736202 PMCID: PMC9227357 DOI: 10.3390/md20060399] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/12/2022] [Accepted: 06/14/2022] [Indexed: 01/29/2023] Open
Abstract
Coronavirus disease 2019, caused by the outbreak of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), is an ongoing global pandemic that poses an unprecedented threat to the global economy and human health. Several potent inhibitors targeting SARS-CoV-2 have been published; however, most of them have failed in clinical trials. This study aimed to assess the therapeutic compounds among aldehyde derivatives from seaweeds as potential SARS-CoV-2 inhibitors using a computer simulation protocol. The absorption, distribution, metabolism, excretion, and toxicity (ADME/Tox) properties of the compounds were analyzed using a machine learning algorithm, and the docking simulation of these compounds to the 3C-like protease (Protein Data Bank (PDB) ID: 6LU7) was analyzed using a molecular docking protocol based on the CHARMm algorithm. These compounds exhibited good drug-like properties following the Lipinski and Veber rules. Among the marine aldehyde derivatives, 4-hydroxybenzaldehyde, 3-hydroxybenzaldehyde, 3,4-dihydroxybenzaldehyde, and 5-bromoprotocatechualdehyde were predicted to have good absorption and solubility levels and non-hepatotoxicity in the ADME/Tox prediction. 3-hydroxybenzaldehyde and 3,4-dihydroxybenzaldehyde were predicted to be non-toxic in TOPKAT prediction. In addition, 3,4-dihydroxybenzaldehyde was predicted to exhibit interactions with the 3C-like protease, with binding energies of −71.9725 kcal/mol. The computational analyses indicated that 3,4-dihydroxybenzaldehyde could be regarded as potential a SARS-CoV-2 inhibitor.
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