TY  - JOUR
AU  - López-Hortas, L.
AU  - Caleja, C.
AU  - Pinela, J.
AU  - Petrović, Jovana
AU  - Soković, Marina
AU  - Ferreira, I C F R
AU  - Torres, M D
AU  - Domínguez, H.
AU  - Pereira, E.
AU  - Barros, L.
PY  - 2022
UR  - https://linkinghub.elsevier.com/retrieve/pii/S0308814622004125
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/4861
AB  - 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.
PB  - Elsevier Ltd
T2  - Food Chemistry
T1  - Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods.
VL  - 383
DO  - 10.1016/j.foodchem.2022.132450
SP  - 132450
ER  - 

@article{
author = "López-Hortas, L. and Caleja, C. and Pinela, J. and Petrović, Jovana and Soković, Marina and Ferreira, I C F R and Torres, M D and Domínguez, H. and Pereira, E. and Barros, L.",
year = "2022",
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.",
publisher = "Elsevier Ltd",
journal = "Food Chemistry",
title = "Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods.",
volume = "383",
doi = "10.1016/j.foodchem.2022.132450",
pages = "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.. in Food Chemistry
Elsevier Ltd., 383, 132450.
https://doi.org/10.1016/j.foodchem.2022.132450

López-Hortas L, Caleja C, Pinela J, Petrović J, Soković M, Ferreira ICFR, Torres MD, Domínguez H, Pereira E, Barros L. Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods.. in Food Chemistry. 2022;383:132450.
doi:10.1016/j.foodchem.2022.132450 .

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., "Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods." in Food Chemistry, 383 (2022):132450,
https://doi.org/10.1016/j.foodchem.2022.132450 . .