Development and characterization of a seaweed snack using Ulva fasciata

Jayakody, Mayushi Malshika; Vanniarachchy, Mihiri Priyanwadha Gunathilake; Wijesekara, W. L. I.

doi:10.1007/s13197-020-04880-x

Cited by 14 publications

(3 citation statements)

References 15 publications

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“…According to the results obtained in the study, E. cava, also known as sea trumpet, presented a strong antioxidant activity. Jayakody et al (2021) [61] reported the development of a seaweed snack using Ulva fasciata. In order to enhance the flavor of the new product, ginger oleoresin was added after the drying process.…”

Section: Seaweed-based Food Productsmentioning

confidence: 99%

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

Quirós

López-Hernández

2021

Foods

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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.

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Section: Seaweed-based Food Productsmentioning

confidence: 99%

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

Quirós

López-Hernández

2021

Foods

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“…Hence, this could be the primary cause for variation in the reported levels of potassium (K). Nevertheless, the results both the study strongly suggests that Ulva fasciata is a signi cant source of minerals, such as calcium, iron, magnesium and potassium (Jayakody et al 2021a).…”

Section: Proximate Analysis (Nutritional Composition)mentioning

confidence: 97%

Functional Food Development using Ulva fasciata and Its Acute & Chronic Toxicity on Drosophila melanogaster

Jain,

et al. 2024

Preprint

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The aim of this investigation is to develop functional food recipes that combines millets and edible seaweed (Ulva fasciata), to help maintain blood sugar levels in diabetes mellitus patients. The U. fasciata sample was procured from Kanniyakumari, Tamil Nadu, and botanically authenticated at CSMCRI, Rameswaram. The U. fasciata thallus was subjected for Drosophila melanogaster toxicity studies, to assess the effect on mortality, fecundity, negative geotaxis and feeding behaviors for both acute and chronic durations. It was concluded that the procured U. fasciata sample is non-toxic and it improves the physiological functioning of the flies such as neural, muscular, digestive function and feeding potential of the flies. Further, the seaweed was infused into three unique functional food recipes i.e., Ragi Soup, Sorghum Ice Cream and Foxtail Millet Dosa (each infused with 1% dry U. fasciata). The functional foods were developed based on trial-and-error method, coupled with sensory panel analysis (semi-trained) to improve the palatability and acceptability. Proximate analysis was performed for all the three food products and fresh U. fasciata thallus, to understand their nutritional composition. The developed products contain a good balanced source of nutrients and rich source of minerals, that could help improve the metabolic process of diabetic patients. The optimized functional foods were lyophilized to convert these products into ready-to-eat commercial recipes. To the best of knowledge, this is the first report on developing functional foods that combines millets and edible seaweeds for their anti-diabetic applications.

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“…[84][85][86][87] In many Asian countries, people have consumed seaweeds since ancient times. 88 In Japan, red seaweed (Porphyra) is used to make nori, a dried sheet that is wrapped around cooked rice to make sushi, 89 or eaten on its own. Since sushi has gained worldwide popularity, nori has been used by chefs around the world.…”

Section: Reduced-oil or Oil-free Chipsmentioning

confidence: 99%

Something to chew on: technological aspects for novel snacks

2021

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Snacks have accompanied people for a long time, meeting our needs for something fast and filling between meals. Societies and technologies have changed, and so have snacks, adapting to people's daily lives, concerns, and demands. Although traditional snacks, such as potato chips, are still ubiquitous and popular worldwide, there is not unanimity around them anymore, since many people have been looking for healthier snacks. Studies have been carried out to propose healthier snack options by changing their composition and/or techniques to produce them, minimizing contents of energy‐dense components and/or maximizing the retention or bioavailability of nutrients. This mini‐review presents the main trends on development of snacks and future perspectives. © 2021 Society of Chemical Industry.

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Development and characterization of a seaweed snack using Ulva fasciata

Cited by 14 publications

References 15 publications

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

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

Functional Food Development using Ulva fasciata and Its Acute & Chronic Toxicity on Drosophila melanogaster

Something to chew on: technological aspects for novel snacks

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Development and characterization of a seaweed snack using Ulva fasciata

Cited by 14 publications

References 15 publications

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

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

Functional Food Development using Ulva fasciata and Its Acute &amp; Chronic Toxicity on Drosophila melanogaster

Something to chew on: technological aspects for novel snacks

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Product

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Functional Food Development using Ulva fasciata and Its Acute & Chronic Toxicity on Drosophila melanogaster