Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties

Roohinejad, Shahin; Koubàa, Mohamed; Barba, Francisco J.; Saljoughian, Sania; Amid, Mehrnoush; Greiner, Ralf

doi:10.1016/j.foodres.2016.08.016

Cited by 283 publications

(194 citation statements)

References 171 publications

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“…Furthermore, products derived from algae are now becoming important . Microalgae are a good source of polyunsaturated fatty acids (PUFA), especially docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), antioxidants (phenolic acids and flavonoids), polysaccharides and proteins . For all these components of great nutritional relevance and bioactive nature, algae have been used both in the food industry (to make food supplements and nutraceuticals) and in the cosmetic industry .…”

Section: Introductionmentioning

confidence: 99%

A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers

et al. 2019

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BACKGROUND Changes in physicochemical parameters, proximate composition, amino acid and taste profiles of turkey burgers enriched by 1% with soy (control), pulses, Chlorella and Spirulina proteins were studied. RESULTS Color parameters, pH, ash content, total, essential and non‐essential amino acids were significantly different among the different types of turkey burgers prepared. In this regard, turkey burgers made with pea protein presented the highest values for pH and lightness, whereas the samples prepared with broad bean showed the highest redness. The inclusion of bean and seaweed produced a marked increase of glutamic acid, lysine and aspartic acid. However, the taste profile was similar in the different six turkey burgers studied (soy, pea, lentil, broad bean, Chlorella and Spirulina protein). Orthogonal projections to latent structures discriminant analysis (OPLS‐DA) allowed to classify turkey burgers according to protein sources, as compared to soy (control). Textural parameters, moisture and color were found to be the most discriminant parameters, able to describe the differences among burgers. Nonetheless, according to the supervised OPLS model, broad beans were found to possess a similar profile to soy (control). CONCLUSION Considering all studied parameters, the enrichment of turkey burgers with bean proteins could be used as a promising alternative to soy proteins from a technological point of view. © 2019 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers

et al. 2019

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“…Therefore, since seaweed extracts could be proposed to enrich food is a new trend in nutrition of quality to improve different parameters in our health could be used for effect about the seaweed consumption in our health was reported in different studies …”

Section: Resultsmentioning

confidence: 57%

“…2,3 Therefore, since seaweed extracts could be proposed to enrich food is a new trend in nutrition of quality to improve different parameters in our health could be used for effect about the seaweed consumption in our health was reported in different studies. 45 Antitumoral Table 1 and Table 2 summarise the growth inhibition percentage caused by the algal extracts on human tumoral cells. The aqueous extracts produced by MHG treatment were scarcely active, even at the highest tested concentration.…”

Section: Antiobesitymentioning

confidence: 99%

Microwave hydrogravity pretreatment of Sargassum muticum before solvent extraction of antioxidant and antiobesity compounds

Flórez‐Fernández

Casas

González‐Muñoz

et al. 2018

J of Chemical Tech & Biotech

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BACKGROUND Microwave hydrodiffusion and gravity (MHG) of Sargassum muticum was proposed both for obtaining an aqueous extract and as pretreatment before ethanol extraction of bioactives. RESULTS No significant differences in composition and properties between the aqueous phase drained during MHG processing at 600 W/7 min (MHG‐1) and at 600 W/5 min + 300 W/5 min (MHG‐2) were observed. The aqueous extract, accounting for less than 0.2% of the initial material, was refined by adsorption onto food grade resins to recover and concentrate the phenolic fraction, further eluted in 68% ethanol. The final product contained more than 50% phlorotannins and the antiradical capacity was higher than that of Trolox. Ethanolic extraction of the dried solids yielded 7% non‐volatile solubles, containing 5% phenolics and 1.2% fucoxanthin. After 12 months at room temperature in the dark, phenolic and fucoxanthin content, and antioxidant properties of the extracts were markedly reduced. The aqueous extracts from MHG‐2 and the ethanolic extracts from the dried solids showed inhibition of lipogenesis in 3TL1 cells when used at 100 µg mL−1. CONCLUSION MHG processing can be proposed both for the extraction of an aqueous fraction and for the conditioning of seaweed biomass before conventional solvent extraction of bioactives. © 2018 Society of Chemical Industry

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“…Ultrasound, using solvents such as food-grade ethanol, can also be coupled with technologies like supercritical carbon dioxide extraction. Food-grade ethanol and carbon dioxide are less expensive than some enzyme preparations and are suitable for extracting algal bioactives for nutritional and shelflife enhancement in food products (Roohinejad et al, 2017). However, the initial instrumental set-up costs of these techniques may be cost-prohibitive for smallscale seaweed producers, compared to enzymatic flask incubation.…”

Section: Fucoxanthin Quantification Of Enzymatic Extract By Hplcmentioning

confidence: 99%

Enzymatic extraction of fucoxanthin from brown seaweeds

Shannon¹,

Abu‐Ghannam²

2018

Int J of Food Sci Tech

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Summary Brown seaweeds contain a number of bioactive compounds. The xanthophyll, fucoxanthin, has in vivo efficacy against disorders such as type 2 diabetes, obesity and cancer. Organic solvents are traditionally employed to extract fucoxanthin, but carry a toxic chemical and environmental burden. The aim of this study was to optimise a fucoxanthin extraction method using enzymes, water, low‐temperature dehydration and mechanical blending, to produce yields comparable to those achieved with an organic solvent (acetone). Response surface methodology was applied, using Fucus vesiculosus as a model species. A fucoxanthin yield of 0.657 mg g−1 (dry mass) was obtained from F. vesiculosus blade using the enzymatic method, equivalent to 94% of the acetone‐extracted yield. Optimum extraction parameters were determined to be enzyme‐to‐water ratio 0.52%, seaweed‐to‐water ratio 5.37% and enzyme incubation time 3.05 h. These findings may be applied to the development of value‐added nutraceutical products from seaweed.

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Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties

Cited by 283 publications

References 171 publications

A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers

A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers

Microwave hydrogravity pretreatment of Sargassum muticum before solvent extraction of antioxidant and antiobesity compounds

Enzymatic extraction of fucoxanthin from brown seaweeds

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