Effect of different drying temperatures on the moisture, content of phytochemical constituents and technological properties of Peniche coast seaweed
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1
MARE – Marine and Environmental Sciences Centre, ESTM, Instituto Politécnico de Leiria, Portugal
Seaweeds have increasingly been used as food due to their rich chemical and nutritional composition, particularly as high supply of essential nutrients to the human body such as protein, minerals, vitamins and dietary fiber and non-nutrient components such as polyphenols.
However, the availability of fresh seaweeds is scarce and drying methods have been used to stabilize and preserve these products. As such, it is of crucial importance to understand how the drying conditions may affect the properties of seaweeds.
Therefore, the aim of this study was to understand the effect of different drying conditions, dry-bulb temperature of 40°C and 60°C, on several seaweeds species from the coast of Peniche: Fucus spiralis, Codium tomentosum and Corallina officinalis.
The different species of algae were processed using a tray-dryer. The moisture content and instrumental color using CIELAB color space for fresh and processed algae were determined. The rehydration and swelling capacity, water and oil retention capacity were also studied for dried algae.
The shortest drying times were obtained using a dry-bulb temperature of 60 °C. In this work, it was concluded that higher drying temperature conditions have higher impact on the studied parameters, possibly due to a higher physical and chemical damage in the algae tissues.
The dried seaweed instrumental color showed lower values of L*compared to fresh samples. Moreover, the drying of Corallina officinalis at 60°C causes the highest color changes. The ability of dried seaweeds to re-hydrate and swell up were influenced by drying temperature. Also, oil and water retention capacity were influenced by temperature, but with different effects depending on the seaweed.
The effect of drying temperatures on the phytochemical compounds of seaweed was also evaluated. There were no differences between the algae dried at 40°C or 60°C in the total polyphenol and DPPH radical-scavenging activity.
The drying of seaweeds at 60°C, thus, could be an interesting starting point for seaweed processing.
Acknowledgements
This study had the support of Fundação para a Ciência e Tecnologia (FCT), through the strategic project UID/MAR/04292/2013 granted to MARE.
Keywords:
seaweeds,
Drying conditions,
Color,
Technological properties,
phytochemical compounds.
Conference:
IMMR | International Meeting on Marine Research 2016, Peniche, Portugal, 14 Jul - 15 Jul, 2016.
Presentation Type:
Poster presentation
Topic:
SeaFood Technology
Citation:
Augusto
AL,
Nunes
PM,
Mendes
SL,
Afonso
CN and
Mouga
TM
(2016). Effect of different drying temperatures on the moisture, content of phytochemical constituents and technological properties of Peniche coast seaweed.
Front. Mar. Sci.
Conference Abstract:
IMMR | International Meeting on Marine Research 2016.
doi: 10.3389/conf.FMARS.2016.04.00011
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Received:
29 Apr 2016;
Published Online:
12 Jul 2016.
*
Correspondence:
Prof. Teresa M Mouga, MARE – Marine and Environmental Sciences Centre, ESTM, Instituto Politécnico de Leiria, Peniche, 2520-208, Portugal, mougat@ipleiria.pt