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An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species.
Foods. 2021 Nov 12; 10(11)F

Abstract

Irish edible brown (Himanthalia elongata-sea spaghetti, Alaria esculenta-Irish wakame) and red seaweeds (Palmaria palmata-dulse, Porphyra umbilicalis-nori) were assessed for nutritional (proximate composition; salt; pH; amino acid; mineral and dietary fibre contents); bioactive (total phenolic content (TPC) and in vitro antioxidant activity (DPPH and FRAP)); thermal (thermogravimetric analysis (TGA)); and technological (water holding capacity (WHC), oil holding capacity (OHC) and swelling capacity (SC)) properties. Red seaweeds had higher (p < 0.05) protein levels, whereas brown seaweeds possessed higher (p < 0.05) moisture, ash, insoluble and total dietary fibre contents. Nori had the lowest (p < 0.05) salt level. Seaweed fat levels ranged from 1 to 2% DW. Aspartic and glutamic acids were the most abundant amino acids. The total amino acid (TAA) content ranged from 4.44 to 31.80%. Seaweeds contained numerous macro (e.g., Na) and trace minerals. The TPC, DPPH and FRAP activities followed the order: sea spaghetti ≥ nori > Irish wakame > dulse (p < 0.05). TGA indicated maximum weight loss at 250 °C. Dulse had the lowest (p < 0.05) WHC and SC properties. Dulse and nori had higher (p < 0.05) OHC than the brown seaweeds. Results demonstrate the potential of seaweeds as functional food product ingredients.

Authors+Show Affiliations

Food Packaging, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland. Sensory Groups, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland.Food Packaging, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland.Sensory Groups, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland.Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland.Food Quality and Sensory Science Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 P996 Cork, Ireland.Food Packaging, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34829067

Citation

Mohammed, Halimah O., et al. "An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species." Foods (Basel, Switzerland), vol. 10, no. 11, 2021.
Mohammed HO, O'Grady MN, O'Sullivan MG, et al. An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species. Foods. 2021;10(11).
Mohammed, H. O., O'Grady, M. N., O'Sullivan, M. G., Hamill, R. M., Kilcawley, K. N., & Kerry, J. P. (2021). An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species. Foods (Basel, Switzerland), 10(11). https://doi.org/10.3390/foods10112784
Mohammed HO, et al. An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species. Foods. 2021 Nov 12;10(11) PubMed PMID: 34829067.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species. AU - Mohammed,Halimah O, AU - O'Grady,Michael N, AU - O'Sullivan,Maurice G, AU - Hamill,Ruth M, AU - Kilcawley,Kieran N, AU - Kerry,Joseph P, Y1 - 2021/11/12/ PY - 2021/10/19/received PY - 2021/11/08/revised PY - 2021/11/09/accepted PY - 2021/11/27/entrez PY - 2021/11/28/pubmed PY - 2021/11/28/medline KW - antioxidant capacity KW - dietary fibre KW - functional ingredient KW - nutritional composition KW - seaweeds JF - Foods (Basel, Switzerland) JO - Foods VL - 10 IS - 11 N2 - Irish edible brown (Himanthalia elongata-sea spaghetti, Alaria esculenta-Irish wakame) and red seaweeds (Palmaria palmata-dulse, Porphyra umbilicalis-nori) were assessed for nutritional (proximate composition; salt; pH; amino acid; mineral and dietary fibre contents); bioactive (total phenolic content (TPC) and in vitro antioxidant activity (DPPH and FRAP)); thermal (thermogravimetric analysis (TGA)); and technological (water holding capacity (WHC), oil holding capacity (OHC) and swelling capacity (SC)) properties. Red seaweeds had higher (p < 0.05) protein levels, whereas brown seaweeds possessed higher (p < 0.05) moisture, ash, insoluble and total dietary fibre contents. Nori had the lowest (p < 0.05) salt level. Seaweed fat levels ranged from 1 to 2% DW. Aspartic and glutamic acids were the most abundant amino acids. The total amino acid (TAA) content ranged from 4.44 to 31.80%. Seaweeds contained numerous macro (e.g., Na) and trace minerals. The TPC, DPPH and FRAP activities followed the order: sea spaghetti ≥ nori > Irish wakame > dulse (p < 0.05). TGA indicated maximum weight loss at 250 °C. Dulse had the lowest (p < 0.05) WHC and SC properties. Dulse and nori had higher (p < 0.05) OHC than the brown seaweeds. Results demonstrate the potential of seaweeds as functional food product ingredients. SN - 2304-8158 UR - https://www.unboundmedicine.com/medline/citation/34829067/An_Assessment_of_Selected_Nutritional_Bioactive_Thermal_and_Technological_Properties_of_Brown_and_Red_Irish_Seaweed_Species_ DB - PRIME DP - Unbound Medicine ER -
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