An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species
Irish edible brown (<i>Himanthalia elongata</i>—sea spaghetti, <i>Alaria esculenta</i>—Irish wakame) and red seaweeds (<i>Palmaria palmata</i>—dulse, <i>Porphyra umbilicalis</i>—nori) were assessed for nutritional (proximate composition; salt; pH; amin...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/11/2784 |
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| author | Halimah O. Mohammed Michael N. O’Grady Maurice G. O’Sullivan Ruth M. Hamill Kieran N. Kilcawley Joseph P. Kerry |
| author_facet | Halimah O. Mohammed Michael N. O’Grady Maurice G. O’Sullivan Ruth M. Hamill Kieran N. Kilcawley Joseph P. Kerry |
| author_sort | Halimah O. Mohammed |
| collection | DOAJ |
| description | Irish edible brown (<i>Himanthalia elongata</i>—sea spaghetti, <i>Alaria esculenta</i>—Irish wakame) and red seaweeds (<i>Palmaria palmata</i>—dulse, <i>Porphyra umbilicalis</i>—nori) were assessed for nutritional (proximate composition; salt; pH; amino acid; mineral and dietary fibre contents); bioactive (total phenolic content (TPC) and in vitro antioxidant activity (DPPH and FRAP)); thermal (thermogravimetric analysis (TGA)); and technological (water holding capacity (WHC), oil holding capacity (OHC) and swelling capacity (SC)) properties. Red seaweeds had higher (<i>p</i> < 0.05) protein levels, whereas brown seaweeds possessed higher (<i>p</i> < 0.05) moisture, ash, insoluble and total dietary fibre contents. Nori had the lowest (<i>p</i> < 0.05) salt level. Seaweed fat levels ranged from 1 to 2% DW. Aspartic and glutamic acids were the most abundant amino acids. The total amino acid (TAA) content ranged from 4.44 to 31.80%. Seaweeds contained numerous macro (e.g., Na) and trace minerals. The TPC, DPPH and FRAP activities followed the order: sea spaghetti ≥ nori > Irish wakame > dulse (<i>p</i> < 0.05). TGA indicated maximum weight loss at 250 °C. Dulse had the lowest (<i>p</i> < 0.05) WHC and SC properties. Dulse and nori had higher (<i>p</i> < 0.05) OHC than the brown seaweeds. Results demonstrate the potential of seaweeds as functional food product ingredients. |
| first_indexed | 2024-03-10T05:30:06Z |
| format | Article |
| id | doaj.art-fd7833ce647f44a5953d9b49fd8ee904 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T05:30:06Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-fd7833ce647f44a5953d9b49fd8ee9042023-11-22T23:22:01ZengMDPI AGFoods2304-81582021-11-011011278410.3390/foods10112784An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed SpeciesHalimah O. Mohammed0Michael N. O’Grady1Maurice G. O’Sullivan2Ruth M. Hamill3Kieran N. Kilcawley4Joseph P. Kerry5Food Packaging, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, IrelandFood Packaging, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, IrelandSensory Groups, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, IrelandFood Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, IrelandFood Quality and Sensory Science Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 P996 Cork, IrelandFood Packaging, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, IrelandIrish edible brown (<i>Himanthalia elongata</i>—sea spaghetti, <i>Alaria esculenta</i>—Irish wakame) and red seaweeds (<i>Palmaria palmata</i>—dulse, <i>Porphyra umbilicalis</i>—nori) were assessed for nutritional (proximate composition; salt; pH; amino acid; mineral and dietary fibre contents); bioactive (total phenolic content (TPC) and in vitro antioxidant activity (DPPH and FRAP)); thermal (thermogravimetric analysis (TGA)); and technological (water holding capacity (WHC), oil holding capacity (OHC) and swelling capacity (SC)) properties. Red seaweeds had higher (<i>p</i> < 0.05) protein levels, whereas brown seaweeds possessed higher (<i>p</i> < 0.05) moisture, ash, insoluble and total dietary fibre contents. Nori had the lowest (<i>p</i> < 0.05) salt level. Seaweed fat levels ranged from 1 to 2% DW. Aspartic and glutamic acids were the most abundant amino acids. The total amino acid (TAA) content ranged from 4.44 to 31.80%. Seaweeds contained numerous macro (e.g., Na) and trace minerals. The TPC, DPPH and FRAP activities followed the order: sea spaghetti ≥ nori > Irish wakame > dulse (<i>p</i> < 0.05). TGA indicated maximum weight loss at 250 °C. Dulse had the lowest (<i>p</i> < 0.05) WHC and SC properties. Dulse and nori had higher (<i>p</i> < 0.05) OHC than the brown seaweeds. Results demonstrate the potential of seaweeds as functional food product ingredients.https://www.mdpi.com/2304-8158/10/11/2784seaweedsfunctional ingredientnutritional compositiondietary fibreantioxidant capacity |
| spellingShingle | Halimah O. Mohammed Michael N. O’Grady Maurice G. O’Sullivan Ruth M. Hamill Kieran N. Kilcawley Joseph P. Kerry An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species Foods seaweeds functional ingredient nutritional composition dietary fibre antioxidant capacity |
| title | An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species |
| title_full | An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species |
| title_fullStr | An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species |
| title_full_unstemmed | An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species |
| title_short | An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species |
| title_sort | assessment of selected nutritional bioactive thermal and technological properties of brown and red irish seaweed species |
| topic | seaweeds functional ingredient nutritional composition dietary fibre antioxidant capacity |
| url | https://www.mdpi.com/2304-8158/10/11/2784 |
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