Nielsen Cecilie Wirenfeldt, Holdt Susan Løvstad, Sloth Jens J, Marinho Gonçalo Silva, Sæther Maren, Funderud Jon, Rustad Turid
National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark.
Department of Biotechnology and Food Science, Norwegian University of Science and Technology, 7018 Trondheim, Norway.
Foods. 2020 May 4;9(5):569. doi: 10.3390/foods9050569.
contains high amounts of iodine in comparison to other seaweeds. The present study aimed to decrease the iodine content of (sugar kelp) by water blanching and freezing to avoid an excess intake of iodine by consumption of sugar kelp. Various blanching conditions were investigated (temperature; 30, 45, 60 and 80 °C, and duration; 2, 30, 120 and 300 s). Some conditions resulted in a significant decrease in iodine content (≥45 °C and ≥30 s). Non-processed contained on average 4605 mg iodine kg dw which significantly decreased following the treatments. The lowest content obtained was 293 mg iodine kg·dw by water blanching at 80 °C for 120 s. The study also investigated if other valuable compounds were affected during the processing conditions. No significant changes were observed for total lipid and protein, but significant changes were seen for ash. A significant loss of two non-essential amino acids (glutamic acid and alanine) due to the blanching process was found. This also resulted in a protein quality increase as the essential amino acid to total amino acid ratio changed from 42.01 ± 0.59% in fresh seaweed to 48.0 ± 1.2% in blanched seaweed. Moreover, the proportion of eicosapentaenoic acid, α-linolenic acid, polyunsaturated fatty acids, and omega-3 fatty acids (%FAME), and the omega-3 to omega-6 fatty acids ratio was significantly higher in the samples blanched at 60 °C for 300 s compared to the fresh and samples blanched at 45 °C for 30 s. The total phenolic content (TPC) and the radical scavenging activity were significantly higher in treated samples. The results indicate that the processing did not compromise the valuable compounds in focus in this study for ; they did, however, result in biomass with an improved profile of health beneficial compounds.
与其他海藻相比，（糖海带）含有大量的碘。本研究旨在通过水焯和冷冻来降低（糖海带）的碘含量，以避免因食用糖海带而过量摄入碘。研究了各种焯烫条件（温度：30、45、60和80°C，时间：2、30、120和300秒）。一些条件导致碘含量显著降低（≥45°C和≥30秒）。未经处理的（糖海带）平均含碘量为4605毫克/千克干重，处理后显著降低。通过在80°C下焯烫120秒获得的最低含量为293毫克碘/千克干重。该研究还调查了在加工条件下其他有价值的化合物是否受到影响。总脂质和蛋白质未观察到显著变化，但灰分有显著变化。发现由于焯烫过程，两种非必需氨基酸（谷氨酸和丙氨酸）有显著损失。这也导致蛋白质质量提高，因为必需氨基酸与总氨基酸的比例从新鲜海藻中的42.01±0.59%变为焯烫后海藻中的48.0±1.2%。此外，与新鲜样品和在45°C下焯烫30秒的样品相比，在60°C下焯烫300秒的样品中二十碳五烯酸、α-亚麻酸、多不饱和脂肪酸和ω-3脂肪酸（%FAME）的比例以及ω-3与ω-6脂肪酸的比例显著更高。处理后的样品中总酚含量（TPC）和自由基清除活性显著更高。结果表明，加工并未损害本研究中关注的糖海带中的有价值化合物；然而，它们确实产生了具有更有益健康化合物谱的生物质。
