An edible red seaweed (Pyropia orbicularis): influence of vacuum drying on physicochemical composition, bioactive compounds, antioxidant capacity, and pigments
| Autor: | Valentina Heredia, Alexis Pastén, Antonio Vega-Gálvez, Elsa Uribe, Karina Di Scala |
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| Rok vydání: | 2017 |
| Předmět: |
Otras Ingenierías y Tecnologías
Oxygen radical absorbance capacity DPPH DRYING KINETICS INGENIERÍAS Y TECNOLOGÍAS Plant Science Aquatic Science 01 natural sciences RHODOPHYTA Alimentos y Bebidas chemistry.chemical_compound 0404 agricultural biotechnology Nutraceutical Phycocyanin Carotenoid chemistry.chemical_classification Chromatography 010401 analytical chemistry 04 agricultural and veterinary sciences 040401 food science 0104 chemical sciences Edible seaweed chemistry VACUUM DRYING Chlorophyll PHYCOBILIPROTEINS BIOACTIVE COMPOUNDS Composition (visual arts) PYROPIA ORBICULARIS |
| Zdroj: | Journal of Applied Phycology. 30:673-683 |
| ISSN: | 1573-5176 0921-8971 |
| DOI: | 10.1007/s10811-017-1240-1 |
| Popis: | Drying kinetics, proximate composition, dietary fiber, total phenolic compounds, pigments, amino acid profile, and antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity) of a red edible seaweed (Pyropia orbicularis) subjected to vacuum drying at five temperatures (40–80 °C) were evaluated. The experimental drying curves were satisfactorily fitted to the Weibull model. The total dietary fiber (TDF) of this seaweed presented a value of 64.37 g (100 g)−1 d.m. The ratio IDF:TDF was 81.1%. The values for protein ranged between 22.34 and 24.92 g (100 g)−1 d.m. in dried seaweed, and His, Thr, and Pro were the most abundant amino acids. The chlorophyll a content was higher than that for chlorophyll b. Total phenolic content (TPC), phycoerythrin and phycocyanin contents, and carotenoid content as well as antioxidant capacity showed an increase at 70 °C. Moreover, at 70 °C, ΔE presented a value of 15.66. Correlations between the TPC and DPPH values (r2 = 0.899) as well as lightness and hue angle (r2 = 0.776) were found during food drying. This work provides important information about the chemical composition and nutraceutical properties of the Chilean edible red seaweed, P. orbicularis. Fil: Uribe, Elsa. Universidad de La Serena; Chile Fil: Vega Gálvez, Antonio. Universidad de La Serena; Chile Fil: Heredia,Valentina. Universidad de La Serena; Chile Fil: Pasten, Alex. Universidad de La Serena; Chile Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina |
| Databáze: | OpenAIRE |
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