Influence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of Undaria pinnatifida

Undaria pinnatifida (UP) is a brown algae commonly consumed as food in Asian countries. The purpose of this study was to compare the effects of different domestic cooking methods (i.e., air frying (AF), microwaving, and high temperature and pressure (HTP) cookin...

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Autores principales:	Shan Jiang, Yida Wang, Haolin Song, Jiaying Ren, Baomin Zhao, Taihai Zhu, Chenxu Yu, Hang Qi
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>Undaria pinnatifida</i> domestic cooking bioactive compounds nutrients quality Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/2faabfd38d414568902c4d3b2086bef3
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id	oai:doaj.org-article:2faabfd38d414568902c4d3b2086bef3
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spelling	oai:doaj.org-article:2faabfd38d414568902c4d3b2086bef32021-11-25T17:35:37ZInfluence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of <i>Undaria pinnatifida</i>10.3390/foods101127862304-8158https://doaj.org/article/2faabfd38d414568902c4d3b2086bef32021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2786https://doaj.org/toc/2304-8158<i>Undaria pinnatifida</i> (<i>UP</i>) is a brown algae commonly consumed as food in Asian countries. The purpose of this study was to compare the effects of different domestic cooking methods (i.e., air frying (AF), microwaving, and high temperature and pressure (HTP) cooking) on the nutritional and bioactive substances in <i>UP</i>, as well as on <i>UP</i> color and texture, in order to identify methods to retain beneficial components better. In this study, microwave treatment resulted in better retention of color, polysaccharide (4.17 ± 0.07 mg glucose equivalents (GE)/g dry weight (dw) ), total phenol content (TPC) (1.50 ± 0.0062 mg gallic acid equivalents (GAE)/g dw) as well as chlorophyll a (18.18 ± 0.41 mg/g fresh weight (fw) ) and fucoxanthin (281.78 ± 17.06 μg/g dw). HTP treatment increased the TPC of <i>UP</i> (1.69 ± 0.0075 mg GAE/g dw), and AF treatment resulted in a lower loss of total amino acids (2.14 ± 0.15%). Overall, microwave cooking appeared to be the best among the three in producing cooked <i>UP</i> with high quality. This study provided a useful guideline in selection of cooking for <i>UP</i> which could retain more health-beneficial substances and yield products with better eating qualities to improve human diet.Shan JiangYida WangHaolin SongJiaying RenBaomin ZhaoTaihai ZhuChenxu YuHang QiMDPI AGarticle<i>Undaria pinnatifida</i>domestic cookingbioactive compoundsnutrientsqualityChemical technologyTP1-1185ENFoods, Vol 10, Iss 2786, p 2786 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<i>Undaria pinnatifida</i> domestic cooking bioactive compounds nutrients quality Chemical technology TP1-1185
spellingShingle	<i>Undaria pinnatifida</i> domestic cooking bioactive compounds nutrients quality Chemical technology TP1-1185 Shan Jiang Yida Wang Haolin Song Jiaying Ren Baomin Zhao Taihai Zhu Chenxu Yu Hang Qi Influence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of <i>Undaria pinnatifida</i>
description	<i>Undaria pinnatifida</i> (<i>UP</i>) is a brown algae commonly consumed as food in Asian countries. The purpose of this study was to compare the effects of different domestic cooking methods (i.e., air frying (AF), microwaving, and high temperature and pressure (HTP) cooking) on the nutritional and bioactive substances in <i>UP</i>, as well as on <i>UP</i> color and texture, in order to identify methods to retain beneficial components better. In this study, microwave treatment resulted in better retention of color, polysaccharide (4.17 ± 0.07 mg glucose equivalents (GE)/g dry weight (dw) ), total phenol content (TPC) (1.50 ± 0.0062 mg gallic acid equivalents (GAE)/g dw) as well as chlorophyll a (18.18 ± 0.41 mg/g fresh weight (fw) ) and fucoxanthin (281.78 ± 17.06 μg/g dw). HTP treatment increased the TPC of <i>UP</i> (1.69 ± 0.0075 mg GAE/g dw), and AF treatment resulted in a lower loss of total amino acids (2.14 ± 0.15%). Overall, microwave cooking appeared to be the best among the three in producing cooked <i>UP</i> with high quality. This study provided a useful guideline in selection of cooking for <i>UP</i> which could retain more health-beneficial substances and yield products with better eating qualities to improve human diet.
format	article
author	Shan Jiang Yida Wang Haolin Song Jiaying Ren Baomin Zhao Taihai Zhu Chenxu Yu Hang Qi
author_facet	Shan Jiang Yida Wang Haolin Song Jiaying Ren Baomin Zhao Taihai Zhu Chenxu Yu Hang Qi
author_sort	Shan Jiang
title	Influence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of <i>Undaria pinnatifida</i>
title_short	Influence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of <i>Undaria pinnatifida</i>
title_full	Influence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of <i>Undaria pinnatifida</i>
title_fullStr	Influence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of <i>Undaria pinnatifida</i>
title_full_unstemmed	Influence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of <i>Undaria pinnatifida</i>
title_sort	influence of domestic cooking on quality, nutrients and bioactive substances of <i>undaria pinnatifida</i>
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/2faabfd38d414568902c4d3b2086bef3
work_keys_str_mv	AT shanjiang influenceofdomesticcookingonqualitynutrientsandbioactivesubstancesofiundariapinnatifidai AT yidawang influenceofdomesticcookingonqualitynutrientsandbioactivesubstancesofiundariapinnatifidai AT haolinsong influenceofdomesticcookingonqualitynutrientsandbioactivesubstancesofiundariapinnatifidai AT jiayingren influenceofdomesticcookingonqualitynutrientsandbioactivesubstancesofiundariapinnatifidai AT baominzhao influenceofdomesticcookingonqualitynutrientsandbioactivesubstancesofiundariapinnatifidai AT taihaizhu influenceofdomesticcookingonqualitynutrientsandbioactivesubstancesofiundariapinnatifidai AT chenxuyu influenceofdomesticcookingonqualitynutrientsandbioactivesubstancesofiundariapinnatifidai AT hangqi influenceofdomesticcookingonqualitynutrientsandbioactivesubstancesofiundariapinnatifidai
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Influence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of <i>Undaria pinnatifida</i>

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