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Nutritional and techno-functional properties of the brown seaweed Sargassum filipendula.
Tagliapietra, Bruna Lago; Salvador-Reyes, Rebeca; Pinto, Camila Costa; de Souza, Sergio Michielon; Pallone, Juliana Azevedo Lima; de Araújo Bezerra, Jaqueline; Moreira Mar, Josiana; Aparecido Sanches, Edgar; Clerici, Maria Teresa Pedrosa Silva.
Afiliación
  • Tagliapietra BL; Universidade Estadual de Campinas, School of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil. Electronic address: bruna_tagliapietra@hotmail.com.
  • Salvador-Reyes R; Universidad Tecnologica del Perú, Facultad de Ingeniería, Lima, Perú. Electronic address: rsalvador@utp.edu.pe.
  • Pinto CC; Federal University of Amazonas, Manaus, Amazonas, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Presidente Figueiredo, Amazonas, Brazil. Electronic address: camila.pinto@ifam.edu.br.
  • de Souza SM; Federal University of Amazonas, Department of Materials Physics, Manaus, Amazonas, Brazil. Electronic address: michielon@ufam.edu.br.
  • Pallone JAL; Universidade Estadual de Campinas, School of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil. Electronic address: jpallone@unicamp.br.
  • de Araújo Bezerra J; Federal University of Amazonas, Manaus, Amazonas, Brazil; Analytical Center of the Federal Institute of Education, Science and Technology of Amazonas (IFAM), Manaus, Amazonas, Brazil. Electronic address: jaqueline.araujo@ifam.edu.br.
  • Moreira Mar J; Federal University of Amazonas, Manaus, Amazonas, Brazil; Analytical Center of the Federal Institute of Education, Science and Technology of Amazonas (IFAM), Manaus, Amazonas, Brazil. Electronic address: josimoreira@ufam.edu.br.
  • Aparecido Sanches E; Laboratory of Nanostructured Polymers, Materials Physics Department, Federal University of Amazonas, Manaus, Amazonas, Brazil. Electronic address: sanches.ufam@gmail.com.
  • Clerici MTPS; Universidade Estadual de Campinas, School of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil. Electronic address: mclerici@unicamp.br.
Food Res Int ; 191: 114728, 2024 Sep.
Article en En | MEDLINE | ID: mdl-39059922
ABSTRACT
With the increasing need to promote healthy and sustainable diets, seaweeds emerge as an environmentally friendly food source, offering a promising alternative for food production. The aim of this study was to characterize the brown seaweed Sargassum filipendula from the coast of São Paulo, Brazil, regarding its nutritional and techno-functional properties using two dehydration methods, oven drying and lyophilized. A commercial dried sample was used as a control. Analyses of proximate composition, mineral determination, amino acid determination, antioxidant capacity, pH, color, scanning electron microscopy, X-ray diffraction, thermal properties, Fourier-transform infrared spectroscopy, and techno-functional properties were performed. Seaweed flours showed significant differences in physicochemical composition, with dietary fiber content of seaweed flours exceeding 70 %. Glutamic and aspartic acids were the most abundant amino acids, with contents of 88.56 and 56.88 mg/g of protein in Sargassum oven drying. Both for antioxidant potential and bioactive compounds, Sargassum lyophilized flours showed the highest levels of compounds. Sargassum lyophilized exhibited lighter color compared to Sargassum oven drying and Sargassum commercial. Emulsion formation, foam formation capacity and stability were higher in Sargassum lyophilized, as well as water and oil absorption. The results suggest that seaweeds can be used to formulate a wide variety of food products, such as sausages, bread, cakes, soups, and sauces.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Algas Marinas / Sargassum / Liofilización / Antioxidantes / Valor Nutritivo País/Región como asunto: America do sul / Brasil Idioma: En Revista: Food Res Int Año: 2024 Tipo del documento: Article Pais de publicación: Canadá
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Algas Marinas / Sargassum / Liofilización / Antioxidantes / Valor Nutritivo País/Región como asunto: America do sul / Brasil Idioma: En Revista: Food Res Int Año: 2024 Tipo del documento: Article Pais de publicación: Canadá