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Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties.
Food Res Int. 2018 09; 111:212-219.FR

Abstract

This work aimed to characterise four seaweed species: nori (Phorphyra), kombu (Laminaria), wakame (Undaria) and sea spaghetti (Himanthalia elongata). Their nutritional composition, total phenolic compounds (TPC), antioxidant capacity, oil and water holding capacity (OHC and WHC), and swelling capacity (SC) were determined. Wakame and nori exhibited the highest proteins contents, rich in essential amino acids and in those related to umami flavour. All the samples had a low lipid content and high ash content values. High fibre levels were observed, especially in kombu. The TPC content and antioxidant capacity of sea spaghetti was significantly higher than in the other samples. The OHC, WHC and SC of the seaweeds demonstrated their potential influence on texture of food products. The incorporation of these seaweeds into different foodstuffs could entail an improvement of the nutritional quality and texture properties, and could also reduce the use of Na and synthetic additives.

Authors+Show Affiliations

Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, Valencia 46022, Spain. Electronic address: isferse1@tal.upv.es.Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, Valencia 46022, Spain.Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, Valencia 46022, Spain.Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, Valencia 46022, Spain.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

30007679

Citation

Fernández-Segovia, Isabel, et al. "Characterization of Spanish Powdered Seaweeds: Composition, Antioxidant Capacity and Technological Properties." Food Research International (Ottawa, Ont.), vol. 111, 2018, pp. 212-219.
Fernández-Segovia I, Lerma-García MJ, Fuentes A, et al. Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties. Food Res Int. 2018;111:212-219.
Fernández-Segovia, I., Lerma-García, M. J., Fuentes, A., & Barat, J. M. (2018). Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties. Food Research International (Ottawa, Ont.), 111, 212-219. https://doi.org/10.1016/j.foodres.2018.05.037
Fernández-Segovia I, et al. Characterization of Spanish Powdered Seaweeds: Composition, Antioxidant Capacity and Technological Properties. Food Res Int. 2018;111:212-219. PubMed PMID: 30007679.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties. AU - Fernández-Segovia,Isabel, AU - Lerma-García,María Jesús, AU - Fuentes,Ana, AU - Barat,Jose M, Y1 - 2018/05/21/ PY - 2018/01/12/received PY - 2018/05/10/revised PY - 2018/05/18/accepted PY - 2018/7/16/entrez PY - 2018/7/17/pubmed PY - 2019/10/15/medline KW - Antioxidant capacity KW - Nutritional composition KW - Physico-chemical properties KW - Seaweeds KW - Total phenolic compounds SP - 212 EP - 219 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 111 N2 - This work aimed to characterise four seaweed species: nori (Phorphyra), kombu (Laminaria), wakame (Undaria) and sea spaghetti (Himanthalia elongata). Their nutritional composition, total phenolic compounds (TPC), antioxidant capacity, oil and water holding capacity (OHC and WHC), and swelling capacity (SC) were determined. Wakame and nori exhibited the highest proteins contents, rich in essential amino acids and in those related to umami flavour. All the samples had a low lipid content and high ash content values. High fibre levels were observed, especially in kombu. The TPC content and antioxidant capacity of sea spaghetti was significantly higher than in the other samples. The OHC, WHC and SC of the seaweeds demonstrated their potential influence on texture of food products. The incorporation of these seaweeds into different foodstuffs could entail an improvement of the nutritional quality and texture properties, and could also reduce the use of Na and synthetic additives. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/30007679/Characterization_of_Spanish_powdered_seaweeds:_Composition_antioxidant_capacity_and_technological_properties_ DB - PRIME DP - Unbound Medicine ER -