Reducing the High Iodine Content of <i>Saccharina latissima</i> and Improving the Profile of Other Valuable Compounds by Water Blanching
<i>Saccharina latissima</i> contains high amounts of iodine in comparison to other seaweeds. The present study aimed to decrease the iodine content of <i>S. latissima</i> (sugar kelp) by water blanching and freezing to avoid an excess intake of iodine by consumption of sugar...
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MDPI AG
2020-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/5/569 |
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| author | Cecilie Wirenfeldt Nielsen Susan Løvstad Holdt Jens J. Sloth Gonçalo Silva Marinho Maren Sæther Jon Funderud Turid Rustad |
| author_facet | Cecilie Wirenfeldt Nielsen Susan Løvstad Holdt Jens J. Sloth Gonçalo Silva Marinho Maren Sæther Jon Funderud Turid Rustad |
| author_sort | Cecilie Wirenfeldt Nielsen |
| collection | DOAJ |
| description | <i>Saccharina latissima</i> contains high amounts of iodine in comparison to other seaweeds. The present study aimed to decrease the iodine content of <i>S. latissima</i> (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 <i>S. latissima</i> contained on average 4605 mg iodine kg<sup>−1</sup> dw<sup>−1</sup> which significantly decreased following the treatments. The lowest content obtained was 293 mg iodine kg<sup>−1</sup>·dw<sup>−1</sup> 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 <i>S. latissima</i>; they did, however, result in biomass with an improved profile of health beneficial compounds. |
| first_indexed | 2024-03-10T20:03:44Z |
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| id | doaj.art-98c68202cd104750a93e2c99ac8f72f2 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T20:03:44Z |
| publishDate | 2020-05-01 |
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| spelling | doaj.art-98c68202cd104750a93e2c99ac8f72f22023-11-19T23:26:37ZengMDPI AGFoods2304-81582020-05-019556910.3390/foods9050569Reducing the High Iodine Content of <i>Saccharina latissima</i> and Improving the Profile of Other Valuable Compounds by Water BlanchingCecilie Wirenfeldt Nielsen0Susan Løvstad Holdt1Jens J. Sloth2Gonçalo Silva Marinho3Maren Sæther4Jon Funderud5Turid Rustad6National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, DenmarkNational Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, DenmarkNational Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, DenmarkNational Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, DenmarkSeaweed Energy Solutions AS, 7491 Trondheim, NorwaySeaweed Energy Solutions AS, 7491 Trondheim, NorwayDepartment of Biotechnology and Food Science, Norwegian University of Science and Technology, 7018 Trondheim, Norway<i>Saccharina latissima</i> contains high amounts of iodine in comparison to other seaweeds. The present study aimed to decrease the iodine content of <i>S. latissima</i> (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 <i>S. latissima</i> contained on average 4605 mg iodine kg<sup>−1</sup> dw<sup>−1</sup> which significantly decreased following the treatments. The lowest content obtained was 293 mg iodine kg<sup>−1</sup>·dw<sup>−1</sup> 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 <i>S. latissima</i>; they did, however, result in biomass with an improved profile of health beneficial compounds.https://www.mdpi.com/2304-8158/9/5/569sugar kelp (<i>Saccharina latissima</i>)seaweedblanchingfreezingiodinenutrients |
| spellingShingle | Cecilie Wirenfeldt Nielsen Susan Løvstad Holdt Jens J. Sloth Gonçalo Silva Marinho Maren Sæther Jon Funderud Turid Rustad Reducing the High Iodine Content of <i>Saccharina latissima</i> and Improving the Profile of Other Valuable Compounds by Water Blanching Foods sugar kelp (<i>Saccharina latissima</i>) seaweed blanching freezing iodine nutrients |
| title | Reducing the High Iodine Content of <i>Saccharina latissima</i> and Improving the Profile of Other Valuable Compounds by Water Blanching |
| title_full | Reducing the High Iodine Content of <i>Saccharina latissima</i> and Improving the Profile of Other Valuable Compounds by Water Blanching |
| title_fullStr | Reducing the High Iodine Content of <i>Saccharina latissima</i> and Improving the Profile of Other Valuable Compounds by Water Blanching |
| title_full_unstemmed | Reducing the High Iodine Content of <i>Saccharina latissima</i> and Improving the Profile of Other Valuable Compounds by Water Blanching |
| title_short | Reducing the High Iodine Content of <i>Saccharina latissima</i> and Improving the Profile of Other Valuable Compounds by Water Blanching |
| title_sort | reducing the high iodine content of i saccharina latissima i and improving the profile of other valuable compounds by water blanching |
| topic | sugar kelp (<i>Saccharina latissima</i>) seaweed blanching freezing iodine nutrients |
| url | https://www.mdpi.com/2304-8158/9/5/569 |
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