Universidade Estadual de Campinas, School of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil.
Universidad Tecnologica del Perú, Facultad de Ingeniería, Lima, Perú.
Food Res Int. 2024 Sep;191:114728. doi: 10.1016/j.foodres.2024.114728. Epub 2024 Jul 5.
With the increasing need to promote healthy and sustainable diets, seaweeds emerge as an environmentally friendly food source, offering a promising alternative for food production. The aim of this study was to characterize the brown seaweed Sargassum filipendula from the coast of São Paulo, Brazil, regarding its nutritional and techno-functional properties using two dehydration methods, oven drying and lyophilized. A commercial dried sample was used as a control. Analyses of proximate composition, mineral determination, amino acid determination, antioxidant capacity, pH, color, scanning electron microscopy, X-ray diffraction, thermal properties, Fourier-transform infrared spectroscopy, and techno-functional properties were performed. Seaweed flours showed significant differences in physicochemical composition, with dietary fiber content of seaweed flours exceeding 70 %. Glutamic and aspartic acids were the most abundant amino acids, with contents of 88.56 and 56.88 mg/g of protein in Sargassum oven drying. Both for antioxidant potential and bioactive compounds, Sargassum lyophilized flours showed the highest levels of compounds. Sargassum lyophilized exhibited lighter color compared to Sargassum oven drying and Sargassum commercial. Emulsion formation, foam formation capacity and stability were higher in Sargassum lyophilized, as well as water and oil absorption. The results suggest that seaweeds can be used to formulate a wide variety of food products, such as sausages, bread, cakes, soups, and sauces.
随着人们对健康和可持续饮食的需求不断增加，海藻作为一种环保型食品资源逐渐崭露头角，为食品生产提供了有前途的替代方案。本研究旨在对巴西圣保罗沿海的褐藻马尾藻进行特征描述，研究其营养和技术功能特性，使用了两种脱水方法，即烤箱干燥和冷冻干燥。商业干燥样品用作对照。对其进行了常规成分分析、矿物质测定、氨基酸测定、抗氧化能力、pH 值、颜色、扫描电子显微镜、X 射线衍射、热特性、傅里叶变换红外光谱和技术功能特性分析。海藻粉的理化成分存在显著差异，海藻粉中的膳食纤维含量超过 70%。谷氨酸和天冬氨酸是最丰富的氨基酸，马尾藻烤箱干燥品中的含量分别为 88.56 和 56.88mg/g 蛋白质。在抗氧化潜力和生物活性化合物方面，冷冻干燥的马尾藻粉显示出最高水平的化合物。与马尾藻烤箱干燥品和马尾藻商业样品相比，冷冻干燥的马尾藻颜色更浅。冷冻干燥的马尾藻在乳液形成、泡沫形成能力和稳定性方面表现更好，其吸水性和吸油性也更强。结果表明，海藻可用于配制各种食品，如香肠、面包、蛋糕、汤和酱汁。
