Studies on development and storage stability of instant spice adjunct mix from seaweed (Eucheuma)

Senthil, A.; Mamatha, Bangera Sheshappa; Vishwanath, Prema; Bhat, K.K.; Ravishankar, G. A.

doi:10.1007/s13197-010-0165-3

Cited by 32 publications

(18 citation statements)

References 13 publications

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“…Since ancient time, seaweed had been introduced to people as food source. On top of that, K. alvarezii are reported as the largest group of seaweed consumed by people from all around the world 4 . Unfortunately, systemic studies on sub-chronic toxicity of K. alvarezii are not available in Malaysia.…”

Section: Introductionmentioning

confidence: 99%

Untitled

2016

IJPSR

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Seaweed consumption is becoming more popular in Asian population especially the red seaweed, Kappaphycus alvarezii (K. alvarezii). However, there are few reported studies on the safety of K. alvarezii for consumption in Malaysia. This study focuses on the in vivo evaluation of toxicity and heavy metals of K. alvarezii performed in albino rats. K. alvarezii were sent for heavy metal analysis while methanolic extracts of K. alvarezii were administered orally to albino rats (2000mg/kg) daily for a total of 28 days according to Organization for Economic Co-operation and Development (OECD) guidelines. The water level and feed consumption of both groups were observed daily. At day 28th the control and experimental group of rats were sacrificed, blood and organs such as kidney and liver were collected and sent for haematology and biochemical analysis. There was low to no detectable concentration of heavy metals such as arsenic, iron and zinc in K. alvarezii. In addition, the low levels of heavy metals in the K. alvarezii samples did not cause toxicity in rats due to the results obtained from haematological test and biochemical parameters showed no significant different between experimental and control groups of rats under statistical analysis. It is therefore concluded that K. alvarezii which was proven to be rich in nutrients and antioxidants is safe for human consumption.

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Section: Introductionmentioning

confidence: 99%

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2016

IJPSR

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“…The products included vegetable cutlet mix based on soy proteins (ISIRI 2003), instant vegetable soup mix (Abeysinghe and Illeperuma 2006), chicken kebab mix (Modi et al 2007), Basundi mix; an Indian dessert (Ruhil et al 2010) and instant spice mix from seaweed (Senthil et al 2010). However there are still opportunities to increase the value of FPP by adding them to dry mix products.…”

Section: Introductionmentioning

confidence: 99%

Studies on processing, consumer survey and storage stability of a ready-to-reconstitute fish cutlet mix

Shaviklo¹,

Þorkelsson²,

Sveinsdóttir³

et al. 2011

J Food Sci Technol

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A convenience ready-to-reconstitute cutlet mix containing 30% fish protein powder was developed to improve the nutritional quality of the product. Consumer survey was based on the home use test (HUT) method. The acceptance of the fish cutlet mix (FCM) was studied using a 9-point hedonic scale ranging from 1 (extremely dislike) to 9 (extremely like). Product's characteristics and stability were studied during 6 months of storage at 27±2°C. The FCM packed in a polyethylene bag and cardboard box was stable during the storage period. There were no changes in colour, moisture gain and water activity, and TBARS values remained low. The FCM was accepted by the consumers in the study (n=85). The average liking was high (7.5±1.3) and it was influenced by frequency of fish and chicken consumption, educational level and household size. People who ate fish once a week liked the product more than other consumers. Also those with higher educational level and bigger household size. The results in this paper are important information for companies planning to develop ready-to-eat products fortified with fish proteins. The products could be means of increasing fish consumption in countries/areas where there is no tradition of consuming fresh or frozen fish.

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“…In India, where the use of spice is common, K. alvarezii powder has been indicated as an ingredient for the preparation of spice to enhance the nutritional quality because of the ash, the protein and crude fiber content, the high amount of Vitamin E and the small amounts of niacin and Vitamin B2 (Senthil et al, 2011).…”

Section: Carrageenan As a Dietary Fiber And Its Antiviral And Anti-camentioning

confidence: 99%

“…Seaweeds are known to be a healthy food with low calorie content and high fi ber and mineral content, with signifi cant amounts of protein, vitamins, and trace elements and a wide range of secondary metabolites not found in other organisms. Because of this additional uses as a natural source of functional ingredients, this resource is particularly attractive (Ferraces-Casais et al, 2011;Senthil et al, 2011). In this context, a brief review is presented of the potential uses of K. alvarezii and its carrageenan as a dietary fi ber, cholesterol reducer, and a source of antioxidant, anti-viral and anti-cancer compounds, as well as its effects on hemagglutination activity.…”

Section: Introductionmentioning

confidence: 99%

Cultivation of the red algae Kappaphycus alvarezii in Brazil and its pharmacological potential

Hayashi¹,

Reis²

2012

Rev. bras. farmacogn.

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Kappaphycus alvarezii (Rhodophyta, Gigartinales) is a red algae widely cultivated as the main source of raw material for the carrageenan industry. This hydrocolloid is normally used in the food industry as a gelling and stabilizing agent. The facility of its commercial farming based on vegetative propagation promoted the success of the aquaculture of this macroalgae that consequently stimulated studies focusing on new potential uses of this resource. This work presents a brief review of the studies related to K. alvarezii cultivation in southern and southeastern Brazil, the latest discoveries in the world concerning pharmacological studies with this species and the advantages of the use of carrageenan as a source of dietary fiber, cholesterol reducer, and antioxidant, anti-viral and anti-cancer compounds, as well as the effects in hemagglutination activity.

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Studies on development and storage stability of instant spice adjunct mix from seaweed (Eucheuma)

Cited by 32 publications

References 13 publications

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Studies on processing, consumer survey and storage stability of a ready-to-reconstitute fish cutlet mix

Cultivation of the red algae Kappaphycus alvarezii in Brazil and its pharmacological potential

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