Effect of processing on texture and microstructure of the seaweed Durvillaea antarctica
The algaeDurvillaea antarctica(cochayuyo) is the most popular edible seaweed in Chile and shows extensive variability at the marketplace. The objective of this study was to characterize the sample ofD. antarcticaand modify its original structure and texture by processing: hydrothermal (HT; 40, 60, a...
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ftunivchile:oai:repositorio.uchile.cl:2250/178691 2023-05-15T13:34:34+02:00 Effect of processing on texture and microstructure of the seaweed Durvillaea antarctica Mateluna Candia, Cinthya Figueroa, V. Ortiz Viedma, Jaime Aguilera Radic, José 2020 application/pdf https://doi.org/10.1007/s10811-020-02259-1 https://repositorio.uchile.cl/handle/2250/178691 en eng Springer Journal of Applied Phycology vol. 32(6), pages 4211–4219 (2020) doi:10.1007/s10811-020-02259-1 https://repositorio.uchile.cl/handle/2250/178691 Attribution-NonCommercial-NoDerivs 3.0 Chile http://creativecommons.org/licenses/by-nc-nd/3.0/cl/ CC-BY-NC-ND Journal of Applied Phycology Durvillaea antarctica Phaeophyta Texture Microstructure Processing Hydrothermal Freezing/thawing Ultrasound HPP Artículo de revista 2020 ftunivchile https://doi.org/10.1007/s10811-020-02259-1 2022-12-25T00:51:25Z The algaeDurvillaea antarctica(cochayuyo) is the most popular edible seaweed in Chile and shows extensive variability at the marketplace. The objective of this study was to characterize the sample ofD. antarcticaand modify its original structure and texture by processing: hydrothermal (HT; 40, 60, and 80 degrees C, for 30, 60, and 90 min), freezing and thawing cycles (F/T; 1 to 3), ultrasound (US; 10, 50, and 100% power for 5, 10, and 15 min), and high pressures (HPP; 200, 400, and 600 MPa for 1, 2, and 3 min). Seaweed mainly contained (g per 100 g) 9.7 protein, 51.5 carbohydrates, and 0.1 lipids. Main free amino acids found were (mg per 100 g) alanine (347.52), glutamic acid (182.14), and aspartic acid (120.14). A 60% softening effect on the texture ofD. antarcticaoccurred when the hydrothermal method was applied at 80 degrees C for 90 min. HPP at a pressure of 600 MPa in 1 to 3 min produced a 50% reduction in texture. US and F/T cycles had minor or no effect at all. Softening correlated well with microstructural changes revealing damage at the cellular level. HT processing is a simple method to soften this seaweed at home, while HPP may become an interesting alternative to pre-process the algae before commercialization as a ready-to-cook product. Further studies should involve changes induced by processing on nutritional value and sensorial perception. Comisión Nacional de Investigación Científica y Tecnológica (CONICYT) CONICYT FONDECYT 1180082 Korea Food Research Institute PUC Article in Journal/Newspaper Antarc* Antarctica Universidad de Chile: Repositorio académico Journal of Applied Phycology 32 6 4211 4219 |
institution |
Open Polar |
collection |
Universidad de Chile: Repositorio académico |
op_collection_id |
ftunivchile |
language |
English |
topic |
Durvillaea antarctica Phaeophyta Texture Microstructure Processing Hydrothermal Freezing/thawing Ultrasound HPP |
spellingShingle |
Durvillaea antarctica Phaeophyta Texture Microstructure Processing Hydrothermal Freezing/thawing Ultrasound HPP Mateluna Candia, Cinthya Figueroa, V. Ortiz Viedma, Jaime Aguilera Radic, José Effect of processing on texture and microstructure of the seaweed Durvillaea antarctica |
topic_facet |
Durvillaea antarctica Phaeophyta Texture Microstructure Processing Hydrothermal Freezing/thawing Ultrasound HPP |
description |
The algaeDurvillaea antarctica(cochayuyo) is the most popular edible seaweed in Chile and shows extensive variability at the marketplace. The objective of this study was to characterize the sample ofD. antarcticaand modify its original structure and texture by processing: hydrothermal (HT; 40, 60, and 80 degrees C, for 30, 60, and 90 min), freezing and thawing cycles (F/T; 1 to 3), ultrasound (US; 10, 50, and 100% power for 5, 10, and 15 min), and high pressures (HPP; 200, 400, and 600 MPa for 1, 2, and 3 min). Seaweed mainly contained (g per 100 g) 9.7 protein, 51.5 carbohydrates, and 0.1 lipids. Main free amino acids found were (mg per 100 g) alanine (347.52), glutamic acid (182.14), and aspartic acid (120.14). A 60% softening effect on the texture ofD. antarcticaoccurred when the hydrothermal method was applied at 80 degrees C for 90 min. HPP at a pressure of 600 MPa in 1 to 3 min produced a 50% reduction in texture. US and F/T cycles had minor or no effect at all. Softening correlated well with microstructural changes revealing damage at the cellular level. HT processing is a simple method to soften this seaweed at home, while HPP may become an interesting alternative to pre-process the algae before commercialization as a ready-to-cook product. Further studies should involve changes induced by processing on nutritional value and sensorial perception. Comisión Nacional de Investigación Científica y Tecnológica (CONICYT) CONICYT FONDECYT 1180082 Korea Food Research Institute PUC |
format |
Article in Journal/Newspaper |
author |
Mateluna Candia, Cinthya Figueroa, V. Ortiz Viedma, Jaime Aguilera Radic, José |
author_facet |
Mateluna Candia, Cinthya Figueroa, V. Ortiz Viedma, Jaime Aguilera Radic, José |
author_sort |
Mateluna Candia, Cinthya |
title |
Effect of processing on texture and microstructure of the seaweed Durvillaea antarctica |
title_short |
Effect of processing on texture and microstructure of the seaweed Durvillaea antarctica |
title_full |
Effect of processing on texture and microstructure of the seaweed Durvillaea antarctica |
title_fullStr |
Effect of processing on texture and microstructure of the seaweed Durvillaea antarctica |
title_full_unstemmed |
Effect of processing on texture and microstructure of the seaweed Durvillaea antarctica |
title_sort |
effect of processing on texture and microstructure of the seaweed durvillaea antarctica |
publisher |
Springer |
publishDate |
2020 |
url |
https://doi.org/10.1007/s10811-020-02259-1 https://repositorio.uchile.cl/handle/2250/178691 |
genre |
Antarc* Antarctica |
genre_facet |
Antarc* Antarctica |
op_source |
Journal of Applied Phycology |
op_relation |
Journal of Applied Phycology vol. 32(6), pages 4211–4219 (2020) doi:10.1007/s10811-020-02259-1 https://repositorio.uchile.cl/handle/2250/178691 |
op_rights |
Attribution-NonCommercial-NoDerivs 3.0 Chile http://creativecommons.org/licenses/by-nc-nd/3.0/cl/ |
op_rightsnorm |
CC-BY-NC-ND |
op_doi |
https://doi.org/10.1007/s10811-020-02259-1 |
container_title |
Journal of Applied Phycology |
container_volume |
32 |
container_issue |
6 |
container_start_page |
4211 |
op_container_end_page |
4219 |
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1766054407856717824 |