Impacts of novel blanching treatments combined with commercial drying methods on the physicochemical properties of Irish brown seaweed Alaria esculenta


Zhu X., Healy L. E. , SEVİNDİK O. , Sun D., SELLİ S. , Kelebek H., ...More

FOOD CHEMISTRY, vol.369, 2022 (Journal Indexed in SCI) identifier

  • Publication Type: Article / Article
  • Volume: 369
  • Publication Date: 2022
  • Doi Number: 10.1016/j.foodchem.2021.130949
  • Title of Journal : FOOD CHEMISTRY
  • Keywords: Alaria esculenta, Blanching, Ultrasound, Microwave, Freeze-drying, Oven-drying, GC-MS, Volatile compound, Mineral profile, Seaweed processing, VOLATILE COMPOUNDS, CHEMICAL-COMPOSITION, BLOOD-PRESSURE, RED ALGAE, IDENTIFICATION, EXTRACTION, ULTRASOUND, PREDICTION, SLICES, WATER

Abstract

Alaria esculenta is one of the most abundant edible brown seaweeds in Irelandandisconsidered an excellent source of nutrients, sought after by the food, nutraceutical and pharmaceutical industries. Seaweed is typically blanched and dried prior to consumption to enhance the end-product quality attributes and shelf life. Three blanching techniques were examined in this work; conventional hot water blanching, novel ultrasound blanching and microwave blanching. The L* and b*colour metrics were affected significantly (P < 0.01) by the processing methods. There were 76 volatile compounds detected in blanched and dehydrated Alaria esculenta. Freeze-dried samples after treatment with microwave alone (at 1000 W) and microwave (800 W) combined with ultrasound (at 50% amplitude) had the highest retention rate of volatile compounds (up to 98.61%). Regarding mineral content, drying methods significantly affected (P < 0.05) the content of Ca, Co, Cu and Fe, while blanching treatments significantly affected (P < 0.05) the content of Na, Cu, Fe and Mn.