Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods.
2022
Authors:
López-Hortas, L.Caleja, C.
Pinela, J.
Petrović, Jovana
Soković, Marina
Ferreira, I C F R
Torres, M D
Domínguez, H.
Pereira, E.
Barros, L.
Document Type:
Article (Published version)
Metadata
Show full item recordAbstract:
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.
Keywords:
Conventional oven-drying; Freeze-drying; Irish moss; Macroalgae; Microwave hydrodiffusion and gravity (MHG)Source:
Food Chemistry, 2022, 383, 132450-Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200007 (University of Belgrade, Institute for Biological Research 'Siniša Stanković') (RS-MESTD-inst-2020-200007)
DOI: 10.1016/j.foodchem.2022.132450
ISSN: 0308-8146
PubMed: 35182861
WoS: 00077830780000
Scopus: 2-s2.0-85124646237
URI
https://linkinghub.elsevier.com/retrieve/pii/S0308814622004125http://radar.ibiss.bg.ac.rs/handle/123456789/4861