Journal Article

Nutritional value, bioactive composition, physico-chemical and sensory properties of Ulva sp. and Fucus vesiculosus depending on post-harvest processing: a drying comparison study

Hermund, Ditte B., Feyissa, Aberham Hailu, Wirenfeldt, Cecilie Bay, Hyldig, Grethe, Holdt, Susan Løvstad

2024

Overview

Drying is an important post-harvest process to preserve seaweed as they are highly susceptible to spoilage due to their high moisture content. Drying can be performed in multiple ways by changing the temperature, pressure, air flow, and humidity. Therefore, the choice of drying method can affect the quality of the product in terms of sensory, chemical, and physicochemical properties. Seaweeds contain nutrients (protein, lipids, carbohydrates, vitamins, and minerals) and bioactive compounds. The compounds impact properties such as texture, taste, odor, and appearance. However, there is currently limited knowledge about how different drying methods affect the quality of seaweed products. In this paper we demonstrate, how different drying methods: i) convective drying (52 °C), ii) microwave-vacuum drying (-40 to 40 °C at 10 Pa), and iii) freeze-drying (-20 to 20 °C at 20 Pa) influence the food quality of Fucus vesiculosus and Ulva sp. by investigating physico-chemical properties such as water holding capacity, water absorption, and color, the changes in some of the chemical compounds such as macronutrients, fatty acids, amino acids, antioxidants, and pigments, as well as the taste, odor, appearance, and texture within sensory attributes. This study found that different drying methods have a species-dependent influence on the quality of seaweed, with Ulva sp. showing more similarities of using microwave-vacuum and freeze-drying methods, while the drying method for F. vesiculosus should be selected based on the desired food quality due to significant variations between the drying methods.

• Publisher: Springer Netherlands,Springer Nature B.V
• Subject: Air flow / Air temperature / Algae / Amino acids / Aroma compounds / Bioactive compounds / Biochemistry / Biological activity / Biomedical and Life Sciences / Carbohydrates / Chemical composition / Chemical compounds / Chemical properties / Chemicophysical properties / color / Convective drying / Ecology / Fatty acids / Fish spoilage / Flavour / Food / Food quality / Food selection / Foods / Freeze drying / Freshwater & Marine Ecology / Fucus vesiculosus / humidity / Information processing / Life Sciences / Lipids / macroalgae / Moisture content / Nutrients / Nutritive value / Odor / odors / Odour / Physicochemical processes / Physicochemical properties / Pigments / Plant Physiology / Plant Sciences / Seaweed products / Seaweeds / Sensory evaluation / Sensory integration / Sensory properties / Spoilage / Taste / temperature / Texture / Ulva / Vacuum drying / Vacuum packaging / Vitamins / Water absorption / Water content / water uptake