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Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties.

Authors :
Fernández-Segovia I
Lerma-García MJ
Fuentes A
Barat JM
Source :
Food research international (Ottawa, Ont.) [Food Res Int] 2018 Sep; Vol. 111, pp. 212-219. Date of Electronic Publication: 2018 May 21.
Publication Year :
2018

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.<br /> (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Details

Language :
English
ISSN :
1873-7145
Volume :
111
Database :
MEDLINE
Journal :
Food research international (Ottawa, Ont.)
Publication Type :
Academic Journal
Accession number :
30007679
Full Text :
https://doi.org/10.1016/j.foodres.2018.05.037