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Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods.
Food Chem. 2022 Jul 30; 383:132450.FC

Abstract

Dehydration of the edible seaweed Chondrus crispus was performed by freeze-drying, conventional oven-drying and emerging microwave hydrodiffusion and gravity (MHG). In this work, the drying kinetics and modelling, estimating specific energy consumption and environmental impact of distinct processes were tested. Color and microstructural features of the dried macroalgae were also evaluated, as well as their nutritive characterization, chemical profile and bioactive potential (antioxidant and antimicrobial activities). Moreover, collected liquid phases from both the defrosted and MHG treated samples were also characterized. All methodologies provided solid phases with an adequate final moisture content. MHG significantly reduced the needed time, specific energy consumption and environmental impact, providing C. crispus with intermediate color and histological structure characteristics. Overall, this trend was also defined to tested chemical parameters and bioactivities. MHG provided aqueous extracts with potential bioactive compounds from this red alga, increasing the efficiency of this drying method.

Authors+Show Affiliations

CINBIO, Chemical Engineering Department, University of Vigo (Campus Ourense), Polytechnic Building As Lagoas, 32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança 5300-253, Portugal. Electronic address: luclopez@uvigo.es.Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança 5300-253, Portugal.Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança 5300-253, Portugal.Institute for Biological Research "Siniša Stanković" - National Institute of Republic of Serbia, University of Belgrade, Bulevar despota Stefana 142, 11000 Belgrade, Serbia.Institute for Biological Research "Siniša Stanković" - National Institute of Republic of Serbia, University of Belgrade, Bulevar despota Stefana 142, 11000 Belgrade, Serbia.Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança 5300-253, Portugal.CINBIO, Chemical Engineering Department, University of Vigo (Campus Ourense), Polytechnic Building As Lagoas, 32004 Ourense, Spain. Electronic address: matorres@uvigo.es.CINBIO, Chemical Engineering Department, University of Vigo (Campus Ourense), Polytechnic Building As Lagoas, 32004 Ourense, Spain.Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança 5300-253, Portugal. Electronic address: eliana@ipb.pt.Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança 5300-253, Portugal. Electronic address: lillian@ipb.pt.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35182861

Citation

López-Hortas, L, et al. "Comparative Evaluation of Physicochemical Profile and Bioactive Properties of Red Edible Seaweed Chondrus Crispus Subjected to Different Drying Methods." Food Chemistry, vol. 383, 2022, p. 132450.
López-Hortas L, Caleja C, Pinela J, et al. Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods. Food Chem. 2022;383:132450.
López-Hortas, L., Caleja, C., Pinela, J., Petrović, J., Soković, M., Ferreira, I. C. F. R., Torres, M. D., Domínguez, H., Pereira, E., & Barros, L. (2022). Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods. Food Chemistry, 383, 132450. https://doi.org/10.1016/j.foodchem.2022.132450
López-Hortas L, et al. Comparative Evaluation of Physicochemical Profile and Bioactive Properties of Red Edible Seaweed Chondrus Crispus Subjected to Different Drying Methods. Food Chem. 2022 Jul 30;383:132450. PubMed PMID: 35182861.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods. AU - López-Hortas,L, AU - Caleja,C, AU - Pinela,J, AU - Petrović,J, AU - Soković,M, AU - Ferreira,I C F R, AU - Torres,M D, AU - Domínguez,H, AU - Pereira,E, AU - Barros,L, Y1 - 2022/02/12/ PY - 2021/12/01/received PY - 2022/02/09/revised PY - 2022/02/10/accepted PY - 2022/2/20/pubmed PY - 2022/4/13/medline PY - 2022/2/19/entrez KW - Conventional oven-drying KW - Freeze-drying KW - Irish moss KW - Macroalgae KW - Microwave hydrodiffusion and gravity (MHG) SP - 132450 EP - 132450 JF - Food chemistry JO - Food Chem VL - 383 N2 - Dehydration of the edible seaweed Chondrus crispus was performed by freeze-drying, conventional oven-drying and emerging microwave hydrodiffusion and gravity (MHG). In this work, the drying kinetics and modelling, estimating specific energy consumption and environmental impact of distinct processes were tested. Color and microstructural features of the dried macroalgae were also evaluated, as well as their nutritive characterization, chemical profile and bioactive potential (antioxidant and antimicrobial activities). Moreover, collected liquid phases from both the defrosted and MHG treated samples were also characterized. All methodologies provided solid phases with an adequate final moisture content. MHG significantly reduced the needed time, specific energy consumption and environmental impact, providing C. crispus with intermediate color and histological structure characteristics. Overall, this trend was also defined to tested chemical parameters and bioactivities. MHG provided aqueous extracts with potential bioactive compounds from this red alga, increasing the efficiency of this drying method. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/35182861/Comparative_evaluation_of_physicochemical_profile_and_bioactive_properties_of_red_edible_seaweed_Chondrus_crispus_subjected_to_different_drying_methods_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(22)00412-5 DB - PRIME DP - Unbound Medicine ER -