Nitrogen content, dietary fiber, and digestibility in algal food products
The basic nutritional aspects and parameters of freshwater and marine algal food products are described. Blue-green algae (Spirulina pacifica, S. platensis), green algae (Chlorella pyrenoidosa), red algae (Palmaria palmata, Porphyra tenera), and brown algae (Eisenia bicyclis, Hizikia fusiformis, Lam...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2010-02-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201001-0004_nitrogen-content-dietary-fiber-and-digestibility-in-algal-food-products.php |
| _version_ | 1797899763001065472 |
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| author | Ladislava Mišurcová Stanislav Kráčmar Bořivoj Klejdus Jan Vacek |
| author_facet | Ladislava Mišurcová Stanislav Kráčmar Bořivoj Klejdus Jan Vacek |
| author_sort | Ladislava Mišurcová |
| collection | DOAJ |
| description | The basic nutritional aspects and parameters of freshwater and marine algal food products are described. Blue-green algae (Spirulina pacifica, S. platensis), green algae (Chlorella pyrenoidosa), red algae (Palmaria palmata, Porphyra tenera), and brown algae (Eisenia bicyclis, Hizikia fusiformis, Laminaria japonica, Undaria pinnatifida) were used for this purpose. The ash content, total nitrogen, dietary fibers, and in vitro digestibility of the above-mentioned algal species were studied. The ash contents amounted to 8-11% (for freshwater) and 9-33% (for marine) of the weights of the algal samples. The total nitrogen contents were analysed using a modified Winkler's method; in the process, higher nitrogen contents were observed in freshwater algae than in marine ones. For the analysis of dietary fiber contents, the instrument Ankom220 Fibre Analyser was used. The marine brown algae species were generally assigned higher contents of dietary fiber than the freshwater algal products. The results of the dietary fiber analysis differed with the methodologies used. Pepsin, pancreatin, and a combination of both were applied for the study of in vitro digestibility. Generally, brown algae showed the worst digestibility in comparison with other algal food products. |
| first_indexed | 2024-04-10T08:34:05Z |
| format | Article |
| id | doaj.art-b3574030fd8c46d88323fa1e7e611877 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:34:05Z |
| publishDate | 2010-02-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-b3574030fd8c46d88323fa1e7e6118772023-02-23T03:27:45ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172010-02-01281273510.17221/111/2009-CJFScjf-201001-0004Nitrogen content, dietary fiber, and digestibility in algal food productsLadislava Mišurcová0Stanislav Kráčmar1Bořivoj Klejdus2Jan Vacek3Department of Food Engineering, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech RepublicDepartment of Food Engineering, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech RepublicDepartment of Chemistry and Biochemistry, Mendel University in Brno, Brno, Czech RepublicDepartment of Medical Chemistry and Biochemistry, Faculty of Medicine and Dentistry, Palacký University Olomouc, Olomouc, Czech RepublicThe basic nutritional aspects and parameters of freshwater and marine algal food products are described. Blue-green algae (Spirulina pacifica, S. platensis), green algae (Chlorella pyrenoidosa), red algae (Palmaria palmata, Porphyra tenera), and brown algae (Eisenia bicyclis, Hizikia fusiformis, Laminaria japonica, Undaria pinnatifida) were used for this purpose. The ash content, total nitrogen, dietary fibers, and in vitro digestibility of the above-mentioned algal species were studied. The ash contents amounted to 8-11% (for freshwater) and 9-33% (for marine) of the weights of the algal samples. The total nitrogen contents were analysed using a modified Winkler's method; in the process, higher nitrogen contents were observed in freshwater algae than in marine ones. For the analysis of dietary fiber contents, the instrument Ankom220 Fibre Analyser was used. The marine brown algae species were generally assigned higher contents of dietary fiber than the freshwater algal products. The results of the dietary fiber analysis differed with the methodologies used. Pepsin, pancreatin, and a combination of both were applied for the study of in vitro digestibility. Generally, brown algae showed the worst digestibility in comparison with other algal food products.https://cjfs.agriculturejournals.cz/artkey/cjf-201001-0004_nitrogen-content-dietary-fiber-and-digestibility-in-algal-food-products.phpalgaecyanobacterianitrogendigestibilitydietary fiber |
| spellingShingle | Ladislava Mišurcová Stanislav Kráčmar Bořivoj Klejdus Jan Vacek Nitrogen content, dietary fiber, and digestibility in algal food products Czech Journal of Food Sciences algae cyanobacteria nitrogen digestibility dietary fiber |
| title | Nitrogen content, dietary fiber, and digestibility in algal food products |
| title_full | Nitrogen content, dietary fiber, and digestibility in algal food products |
| title_fullStr | Nitrogen content, dietary fiber, and digestibility in algal food products |
| title_full_unstemmed | Nitrogen content, dietary fiber, and digestibility in algal food products |
| title_short | Nitrogen content, dietary fiber, and digestibility in algal food products |
| title_sort | nitrogen content dietary fiber and digestibility in algal food products |
| topic | algae cyanobacteria nitrogen digestibility dietary fiber |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201001-0004_nitrogen-content-dietary-fiber-and-digestibility-in-algal-food-products.php |
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