2024
DOI: 10.1155/2024/4717136
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The Drying Method Affects the Physicochemical Properties, Antioxidant Activity, and Volatile Flavor of Sargassum fusiforme

Jiayao Song,
Chenjing Yin,
Wenkai Liu
et al.

Abstract: In this study, five drying methods (hot air drying [HD], light wave drying [LD], far infrared drying [FID], freeze drying [FD], and heat pump drying [HPD]) were applied to dry Sargassum fusiforme. The color, rehydration rate (RR), and volatile flavor substances of dried S. fusiforme were compared and analyzed, and the content, molecular weight (Mw), monosaccharide composition, and antioxidant activity of dried S. fusiforme crude polysaccharides (SFCPs) were analyzed. The results showed that S. fusiforme dried … Show more

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