Comparison of physicochemical characteristics, sensory properties and volatile composition between commercial and New Zealand made wakame from Undaria pinnatifida

Balbas, Jessica; Hamid, Nazimah; Liu, Tingting; Kantono, Kevin; Robertson, John; White, William L.; Ma, Qianli; Lu, Jun

doi:10.1016/j.foodchem.2015.03.079

Cited by 40 publications

(30 citation statements)

References 25 publications

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“…Regarding hydrocarbons, only two, tetradecane and heptadecane, were identified and quantified. Heptadecane was the most abundant hydrocarbon in brown and red seaweeds together with hexadecane in U. pinnatifida . Bravo‐Linares et al .…”

Section: Resultsmentioning

confidence: 96%

“…Surprisingly, compounds such as isobutyl acetate, dimethyl sulfoxide, acetic acid, isovaleric acid and heptadecane increased their concentrations as storage time increased. Heptadecanes are formed from fatty acids . It is believed that dimethyl sulfoxide results from the photochemical or microbial oxidation of dimethyl sulfide.…”

Section: Resultsmentioning

confidence: 99%

“…Volatile components, which are considered the most important parameters for food flavour and quality, define the aroma of macroalgae . These compounds have been studied in fresh, dried or dehydrated and cooked forms to determine the freshness of seafood during storage . López‐Pérez et al .…”

Section: Introductionmentioning

confidence: 99%

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Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures

et al. 2019

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BACKGROUND: Edible seaweeds are one of the most important resources that currently exist for their multiple uses and applications. Like other food types, during their storage there are significant changes in sensory characteristics associated with loss of freshness and with production and/or degradation of their volatile compounds. In this study, multiple headspace sorptive extraction (MHSSE) coupled with gas chromatography/mass spectrometry (GC/MS) detection has been applied to an edible green seaweed (Ulva rigida) in order to determine the evolution of volatile compounds during storage for 12 days at 4 or 16 ∘ C. RESULTS: The existing analytical methodology has been updated and validated for 18 additional compounds. At the end, 41 volatile compounds from different chemical families were quantified. Aldehydes, carboxylic acids and esters were the main classes found in U. rigida. Analytical and sensory data were submitted for statistical analysis. During storage, most volatile compounds were only affected by the number of storage days (P < 0.05), with significant decreases as storage time increased. Sensory analysis revealed significant changes in the samples stored for longer times (8, 10 and 12 days), with a clear influence of the boiled vegetable descriptor. CONCLUSION: In order to get a successful preservation of seaweeds and to maintain their marine character during storage, both temperature and time should be carefully controlled. Industry 3 Roohinejad S, Koubaa M, Barba FJ, Saljoughian S, Amid M and Greiner R, Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties. Food Res Int 99:1066-1083 (2017).J Sci Food Agric 2019; 99: 5475-5482

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Section: Resultsmentioning

confidence: 96%

Section: Resultsmentioning

confidence: 99%

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Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures

et al. 2019

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“…The projective mapping of samples in this study followed the protocol described by Balbas et al [24]. In addition to differentiating products in terms of their similarities and differences, products were also described in terms of their sensory attributes.…”

Section: Methodsmentioning

confidence: 99%

“…Analysis of projective mapping results was performed according to Balbas et al [24] using XLSTAT version 2018.1 (Addinsoft Inc, Brooklyn, NY, USA). Multiple Factor Analysis (MFA), Generalised Procrustes Analysis (GPA), and Principal Component Analysis (PCA) were carried out to 1) determine panel agreement, 2) extract product coordinates, and 3) visualise product coordinates with correlative sensory attribute (at a minimum frequency of five times).…”

Section: Methodsmentioning

confidence: 99%

Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate

Gao

Hamid

Gutierrez‐Maddox

et al. 2019

Foods

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A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, inoculum concentrations, and fermentation temperature in the formulation by utilising the D-optimal mixture design. The optimisation was carried out based on CFU counts, pH, titratable acidity, lactic acid, and sugar concentration of the different fermented breadfruit substrate formulations. Results showed that the optimised values based on the contour plots generated were: 7% breadfruit flour, 1% inoculum, and 15% sugar after fermentation at 30 °C for 48 h. Sensory projective mapping results showed that the fermented breadfruit substrate beverage was characterised by a pale-yellow appearance, fruity flavour, and sweet and sour taste. The hedonic test was not significantly different (p > 0.05) for almost all formulations except for formulation 4 (5% sugar, 3% inoculum, 7% breadfruit flour at 30 °C), which was described as bitter and had the lowest acceptance rating. This study successfully demonstrated the development of a novel fermented breadfruit-based beverage with acceptable sensory characteristics and cell viability using a mixture strain of L. acidophilus and L. plantarum DPC 206.

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Algal Essential Oils and Their Importance in the Ecosystem

Cobongela

2023

Essential Oils

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Comparison of physicochemical characteristics, sensory properties and volatile composition between commercial and New Zealand made wakame from Undaria pinnatifida

Cited by 40 publications

References 25 publications

Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures

Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures

Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate

Algal Essential Oils and Their Importance in the Ecosystem

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