Impacts of novel blanching treatments combined with commercial drying methods on the physicochemical properties of Irish brown seaweed Alaria esculenta

dc.contributor.authorZhu, Xianglu
dc.contributor.authorHealy, Laura E.
dc.contributor.authorSevindik, Onur
dc.contributor.authorSun, Da-Wen
dc.contributor.authorSelli, Serkan
dc.contributor.authorKelebek, Haşim
dc.contributor.authorTiwari, Brijesh K.
dc.date.accessioned2025-01-06T17:30:10Z
dc.date.available2025-01-06T17:30:10Z
dc.date.issued2022
dc.description.abstractAlaria 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.sponsorshipBiOrbic 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.doi10.1016/j.foodchem.2021.130949
dc.identifier.issn0308-8146
dc.identifier.pmid34488133
dc.identifier.scopus2-s2.0-85114123141
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2021.130949
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1479
dc.identifier.volume369
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectAlaria esculenta
dc.subjectBlanching
dc.subjectFreeze-drying
dc.subjectGC-MS
dc.subjectMicrowave
dc.subjectMineral profile
dc.subjectOven-drying
dc.subjectSeaweed processing
dc.subjectUltrasound
dc.subjectVolatile compound
dc.titleImpacts of novel blanching treatments combined with commercial drying methods on the physicochemical properties of Irish brown seaweed Alaria esculenta
dc.typeArticle

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