Impacts of novel blanching treatments combined with commercial drying methods on the physicochemical properties of Irish brown seaweed Alaria esculenta
dc.contributor.author | Zhu, Xianglu | |
dc.contributor.author | Healy, Laura E. | |
dc.contributor.author | Sevindik, Onur | |
dc.contributor.author | Sun, Da-Wen | |
dc.contributor.author | Selli, Serkan | |
dc.contributor.author | Kelebek, Haşim | |
dc.contributor.author | Tiwari, Brijesh K. | |
dc.date.accessioned | 2025-01-06T17:30:10Z | |
dc.date.available | 2025-01-06T17:30:10Z | |
dc.date.issued | 2022 | |
dc.description.abstract | Alaria esculenta is one of the most abundant edible brown seaweeds in Irelandandisconsidered an excellent source of nutrients, sought after by the food, nutraceutical and pharmaceutical industries. Seaweed is typically blanched and dried prior to consumption to enhance the end-product quality attributes and shelf life. Three blanching techniques were examined in this work; conventional hot water blanching, novel ultrasound blanching and microwave blanching. The L* and b*colour metrics were affected significantly (P < 0.01) by the processing methods. There were 76 volatile compounds detected in blanched and dehydrated Alaria esculenta. Freeze-dried samples after treatment with microwave alone (at 1000 W) and microwave (800 W) combined with ultrasound (at 50% amplitude) had the highest retention rate of volatile compounds (up to 98.61%). Regarding mineral content, drying methods significantly affected (P < 0.05) the content of Ca, Co, Cu and Fe, while blanching treatments significantly affected (P < 0.05) the content of Na, Cu, Fe and Mn. © 2021 Elsevier Ltd | |
dc.description.sponsorship | BiOrbic SFI; UCD-CSC; Science Foundation Ireland, SFI, (16/RC/3889); Science Foundation Ireland, SFI; University College Dublin, UCD; China Scholarship Council, CSC; European Regional Development Fund, ERDF | |
dc.identifier.doi | 10.1016/j.foodchem.2021.130949 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.pmid | 34488133 | |
dc.identifier.scopus | 2-s2.0-85114123141 | |
dc.identifier.scopusquality | Q1 | |
dc.identifier.uri | https://doi.org/10.1016/j.foodchem.2021.130949 | |
dc.identifier.uri | https://hdl.handle.net/20.500.14669/1479 | |
dc.identifier.volume | 369 | |
dc.indekslendigikaynak | Scopus | |
dc.indekslendigikaynak | PubMed | |
dc.language.iso | en | |
dc.publisher | Elsevier Ltd | |
dc.relation.ispartof | Food Chemistry | |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | |
dc.rights | info:eu-repo/semantics/closedAccess | |
dc.snmz | KA_20241211 | |
dc.subject | Alaria esculenta | |
dc.subject | Blanching | |
dc.subject | Freeze-drying | |
dc.subject | GC-MS | |
dc.subject | Microwave | |
dc.subject | Mineral profile | |
dc.subject | Oven-drying | |
dc.subject | Seaweed processing | |
dc.subject | Ultrasound | |
dc.subject | Volatile compound | |
dc.title | Impacts of novel blanching treatments combined with commercial drying methods on the physicochemical properties of Irish brown seaweed Alaria esculenta | |
dc.type | Article |