Drying temperature effect on powder physical properties and aqueous extract characteristics of Fucus vesiculosus

Moisture sorption characteristics of probiotic‐fermented sea tangle powder and its thermodynamic properties

“…At all temperatures tested, the X eq increased linearly as the a w increased up to about 0.7, and then increased sharply with further increases in a w . This is typical J‐shaped type III moisture sorption behavior, which was also reported for several other brown and red algae, such as F. vesiculosus (Moreira, Chenlo, Sineiro, Arufe, et al, ), B. bifurcate (Moreira, Chenlo, Sineiro, Sánchez, et al, ), K. alvarezii (Senthil et al, ), Gracilaria (Lemus et al, ), and Gelidium sesquipedale (Mohamed et al, ). The high carbohydrate contents (42.71–65.74%) appear to primarily be responsible for the type III sorption behavior of the sea tangle powders (Brunauer, Deming, Deming, & Teller, ).…”

“…Within the linear increase region ( a w < 0.7), the X eq was less than about 0.4 g water/g dry matter, but this value dramatically increased to 1.13 g water/g dry matter at 37°C, 1.29 g water/g dry matter at 25°C, and up to 2.40 g water/g dry matter at 4°C as the a w further increased above 0.9 (Figure a). This moisture sorption capacity of the probiotic‐fermented sea tangle powder was higher than that reported for other seaweeds, in which the X eq was generally about 0.1–0.2 g water/g dry matter in the linear increase region ( a w values below about 0.6–0.7) and increased up to about 0.65–1.2 g water/g dry matter as the a w increased further to about 0.9 (Lemus et al, ; Mohamed et al, ; Moreira, Chenlo, Sineiro, Arufe, et al, ; Moreira, Chenlo, Sineiro, Sánchez, et al, ; Senthil et al, ). Due to their high moisture sorption capacity, the sea tangle powders placed at a w > 0.5 developed water bridges between the particles during the initial storage period, and were transformed to rubbery and even liquid states during storage, as shown in the pictures of Figure a.…”

“…Only K. alvarezii was prepared as a powder for the analysis of its sorption characteristics; the other algae that were studied were analyzed in their raw form or in small pieces. Most of the algae demonstrated J‐shaped type III moisture sorption isotherms between approximately 5 and 65°C; however, F. vesiculosus demonstrated either a type III isotherm or a sigmoid‐shaped type II isotherm, depending on the temperature (Moreira, Chenlo, Sineiro, Arufe, et al, ). In general, the algae were found to have an equilibrium moisture content ( X eq ) of about 0.1–0.2 g water/g dry matter at water activity ( a w ) below about 0.6–0.7, and exhibited sudden increases in X eq up to about 0.65–1.20 g water/g dry matter when the a w was increased to about 0.9.…”

“…Halsey, Guggenheim–Anderson–de Boer (GAB), and modified Brunauer–Emmett–Teller (BET) models have been successfully used to describe the moisture sorption isotherms of the algae. The net isosteric heat of sorption of water ( q st ) values measured for F. vesiculosus , B. bifurcate , and G. sesquipedale revealed a trend toward an exponential decrease as the X eq increased (Mohamed et al, ; Moreira, Chenlo, Sineiro, Arufe, et al, ; Moreira, Chenlo, Sineiro, Sánchez, et al, ). Thermodynamic analyses revealed that moisture sorption was an enthalpy‐driven process for F. vesiculosus and B. bifurcate (Moreira, Chenlo, Sineiro, Arufe, et al, ; Moreira, Chenlo, Sineiro, Sánchez, et al, ).…”

Coeliacs cannot live by gluten‐free bread alone – every once in awhile they need antioxidants

“…Another research has highlighted the application of bee pollen (around 5%) as an optimal supplement of polyphenols and antioxidant capacity for wheat biscuits (Krystyjan et al, 2015). Besides the antioxidant sources previously mentioned, seaweeds (mainly brown seaweeds) have been reported as a very interesting source of antioxidant and nutritional properties (Jim enez-Escrig et al, 2012; Moreira et al, 2016). Besides the antioxidant sources previously mentioned, seaweeds (mainly brown seaweeds) have been reported as a very interesting source of antioxidant and nutritional properties (Jim enez-Escrig et al, 2012; Moreira et al, 2016).…”