An Overview on Effects of Processing on the Nutritional Content and Bioactive Compounds in Seaweeds

Abstract

The effect of the different processing technologies and the extraction techniques on the bioactive compounds and nutritional value of seaweeds is reviewed in this study. This work presents and discusses the main seaweeds treatments such as drying, heating, and culinary treatments, and how they affect their nutritional value, the bioactive compounds, and antioxidant capacity. Some examples of traditional and green extraction technologies for extracting seaweeds bioactive components are also presented. The last trends and research on the development of seaweed-based food products is also covered in this review. The use of environmentally friendly extraction procedures, as well as the development of new healthy seaweed-based foods, is expected to grow in the near future.

Effect of processing techniques on biochemical, mineral, heavy metal and microbial load in edible seaweeds and seawater parameters of western Bay of Bengal

“…In our study, the mineral values also decreased (Exhibit 3b). Similar results were noticed by numerous researchers (Amorim‐Carrilho et al., 2014; Ho & Redan, 2022; Luning & Mortensen, 2015; Nitschke & Stengel, 2016; Quirós & López‐Hernández, 2021).…”

“…The lowest content of nutrients was measured during boiling treatment because the water influx moderately denatured the seaweed's tissue and released essential nutrients into the solution (Garcia‐Sartal et al., 2013; Krokida et al., 2000; Lewicki & Jakubczyk, 2004; Quirós & López‐Hernández, 2021). In our study, the mineral values also decreased (Exhibit 3b).…”

Characterization of Antioxidant Activity of Heated Mycosporine-like Amino Acids from Red Alga Dulse Palmaria palmata in Japan

“…Many antioxidant active compounds have been identified from algae and plants, e.g., catalase [ 22 ], phycoerythrin [ 15 ], fucoidan [ 23 ], ascorbic acid [ 24 ], insoluble antioxidants [ 25 , 26 ], phlorotannins [ 27 , 28 ], catechins [ 29 ], scytonemin [ 30 ], and phenolic compounds (e.g., gentisic acid, protocatechuic acid, and gallic acid) [ 31 ]. These compounds have been shown to be unstable following heating processes, such as sun drying, storage, boiling, and roasting [ 32 , 33 ].…”

“…The increases were also confirmed by the assays of ABTS radical scavenging and ferrous reducing power, i.e., 1.1-and 1.2-fold higher than that of the untreated sample (Figure 1b,c). Many antioxidant active compounds have been identified from algae and plants, e.g., catalase [22], phycoerythrin [15], fucoidan [23], ascorbic acid [24], insoluble antioxidants Many antioxidant active compounds have been identified from algae and plants, e.g., catalase [22], phycoerythrin [15], fucoidan [23], ascorbic acid [24], insoluble antioxidants [25,26], phlorotannins [27,28], catechins [29], scytonemin [30], and phenolic compounds (e.g., gentisic acid, protocatechuic acid, and gallic acid) [31]. These compounds have been shown to be unstable following heating processes, such as sun drying, storage, boiling, and roasting [32,33].…”

A Critical Comparison of the Advanced Extraction Techniques Applied to Obtain Health-Promoting Compounds from Seaweeds

“…The current state-of-art alginates extraction, such as microwave and ultrasound-assisted extractions, and the determination of their physicochemical properties and overall applications focusing on biomedical purposes have been presented [22]. In another review [23], different processing technologies and extraction techniques such as liquid extraction with solvents and advanced techniques like enzyme-assisted extraction, supercritical fluid extraction, and pressurised liquid extraction were discussed regarding their effect on the bioactive compounds and nutritional value of seaweeds and their compounds. Gallego et al [18] reviewed using compressed fluids, mainly under sub-and supercritical conditions, to extract bioactive compounds from natural matrices, including seaweeds.…”