Effects of pre-freezing blanching procedures on the physicochemical properties and microbial quality of frozen sugar kelp

Akomea-Frempong, Samuel; Skonberg, Denise I.

doi:10.1007/s10811-021-02610-0

Cited by 8 publications

(13 citation statements)

References 46 publications

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“…As shown in Table 1 , and compared to crude seaweeds, blanched S. latissima contained the lowest mineral (ash) content for both harvest months (21.67 ± 0.01% DW in May and 27.53 ± 0.03% DW in June). These results agree with those of Akomea-Frempong, Perry et al [ 39 ] for whole S. latissima blades where the ash content decreased with treatment of blanching at 100 °C for 30 s and the study of Nielsen et al [ 41 ] where mineral content was measured at 44.51 ± 0.86% in fresh S. latissima thallus compared to 11.2 ± 1.4% in blanched thallus (80 °C, 120 s). The month of harvest also significantly impacted the ash content of blanched seaweed (higher in June than in May).…”

Section: Resultssupporting

confidence: 91%

“…Even if drying and freezing methods are largely used alone and are effective, blanching prior to drying or freezing could improve these methods and limit food deterioration [ 31 , 32 , 38 ]. Blanching is one of the most common treatments applied to fruits and vegetables to sanitize them by destroying microorganisms or insects and inactivating certain enzymes such as lipoxygenases [ 36 , 38 , 39 ]. Briefly, two blanching methods are wildly used: immersing food in boiling water (called blanching in this study) or exposing food to steam (steaming) [ 33 , 39 , 40 , 41 ].…”

Section: Introductionmentioning

confidence: 99%

“…Blanching is one of the most common treatments applied to fruits and vegetables to sanitize them by destroying microorganisms or insects and inactivating certain enzymes such as lipoxygenases [ 36 , 38 , 39 ]. Briefly, two blanching methods are wildly used: immersing food in boiling water (called blanching in this study) or exposing food to steam (steaming) [ 33 , 39 , 40 , 41 ]. The main issues with high heat treatments such as blanching and steaming are the loss of heat sensitive molecules such as polyphenols and carotenoids, or the loss of soluble molecules by leaching [ 39 , 42 ].…”

Section: Introductionmentioning

confidence: 99%

“…Briefly, two blanching methods are wildly used: immersing food in boiling water (called blanching in this study) or exposing food to steam (steaming) [ 33 , 39 , 40 , 41 ]. The main issues with high heat treatments such as blanching and steaming are the loss of heat sensitive molecules such as polyphenols and carotenoids, or the loss of soluble molecules by leaching [ 39 , 42 ]. In S. latissima , mineral loss reached values > 70% when fronds were blanched [ 41 ].…”

Section: Introductionmentioning

confidence: 99%

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Variation of the Nutritional Composition and Bioactive Potential in Edible Macroalga Saccharina latissima Cultivated from Atlantic Canada Subjected to Different Growth and Processing Conditions

Lafeuille

Tamigneaux

Berger³

et al. 2023

Foods

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Macroalgae are a new food source in the Western world. The purpose of this study was to evaluate the impact of harvest months and food processing on cultivated Saccharina latissima (S. latissima) from Quebec. Seaweeds were harvested in May and June 2019 and processed by blanching, steaming, and drying with a frozen control condition. The chemical (lipids, proteins, ash, carbohydrates, fibers) and mineral (I, K, Na, Ca, Mg, Fe) compositions, the potential bioactive compounds (alginates, fucoidans, laminarans, carotenoids, polyphenols) and in vitro antioxidant potential were investigated. The results showed that May specimens were significantly the richest in proteins, ash, I, Fe, and carotenoids, while June macroalgae contained more carbohydrates. The antioxidant potential of water-soluble extracts (Oxygen Radical Absorbance Capacity [ORAC] analysis–625 µg/mL) showed the highest potential in June samples. Interactions between harvested months and processing were demonstrated. The drying process applied in May specimens appeared to preserve more S. latissima quality, whereas blanching and steaming resulted in a leaching of minerals. Losses of carotenoids and polyphenols were observed with heating treatments. Water-soluble extracts of dried May samples showed the highest antioxidant potential (ORAC analysis) compared to other methods. Thus, the drying process used to treat S. latissima harvested in May seems to be the best that should be selected.

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Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Variation of the Nutritional Composition and Bioactive Potential in Edible Macroalga Saccharina latissima Cultivated from Atlantic Canada Subjected to Different Growth and Processing Conditions

Lafeuille

Tamigneaux

Berger³

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…Several studies imply the importance of extending the shelflife of sugar kelp (Sappati et al, 2017;Akomea-Frempong et al, 2021b, 2021aSkonberg et al, 2021). However, only a few studies have conducted storage trials to determine sugar kelp's shelf-life or post-harvest quality changes.…”

Section: Introductionmentioning

confidence: 99%

Post-harvest quality changes and shelf-life determination of washed and blanched sugar kelp (Saccharina latissima)

Wirenfeldt

Sørensen²,

Kreissig³

et al. 2022

Front. Food. Sci. Technol.

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Sugar kelp (Saccharina latissima) is a native European brown macroalga with the potential to become a vital part of the green transition of the food industry. Knowledge of the sugar kelp shelf-life is essential to designing the food supply chain to ensure safe and high-quality food. Establishing a single-compound quality index (SCQI) of freshness would be useful for the industry. However, information is currently lacking on how different post-harvest treatments affect the shelf-life of sugar kelp, even though it is important knowledge for manufacturers, authorities and consumers. The objective of this study was to establish the shelf-life of refrigerated sugar kelp following five post-harvest treatments and evaluate the effect of these treatments on changes in quality attributes (sensory, microbial, chemical and physical) during storage to select the SCQI. The post-harvest treatments included washing in sea water, washing in potable water, blanching for 2 min in sea water or potable water and untreated sugar kelp. Based on sensory analysis, the refrigerated (+ 2.8°C) shelf-lives for sugar kelp from all treatments were seven to 9 days. The end of the sensory shelf-life correlated with the development of >7 log (CFU g−1) aerobic viable counts, suggesting this attribute can be used as a SCQI to evaluate the shelf-life of sugar kelp. The microbiota was dominated by putative spoilage organisms from the Pseudoalteromonadaceae and Psychromonadaceae families. Untreated and washed sugar kelp continued to respire and consume carbohydrates up to 5 days post-harvest, indicating respiration rates may be used to determine freshness of non-blanched kelp. Favorable organoleptic properties, e.g., sweetness and umami, decreased during storage and coincided with a reduction in water-soluble mannitol and free glutamic acid. Both blanching treatments changed texture and color and reduced iodine and vitamin C contents while retaining components such as fucoxanthin, chlorophyll a and β-carotene. This study provides crucial documentation of quality changes during the post-harvest storage period of sugar kelp, including information about sugar kelp spoilage and nutrient changes, which would facilitate the development of best practices for manufacturers using sugar kelp in their production of food.

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Dynamic variation of fucoxanthin in Saccharina japonica during harvesting and storage processes

Yu¹,

Miao²,

Liu³

et al. 2023

J Appl Phycol

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Effects of pre-freezing blanching procedures on the physicochemical properties and microbial quality of frozen sugar kelp

Cited by 8 publications

References 46 publications

Variation of the Nutritional Composition and Bioactive Potential in Edible Macroalga Saccharina latissima Cultivated from Atlantic Canada Subjected to Different Growth and Processing Conditions

Variation of the Nutritional Composition and Bioactive Potential in Edible Macroalga Saccharina latissima Cultivated from Atlantic Canada Subjected to Different Growth and Processing Conditions

Post-harvest quality changes and shelf-life determination of washed and blanched sugar kelp (Saccharina latissima)

Dynamic variation of fucoxanthin in Saccharina japonica during harvesting and storage processes

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