An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species

Irish edible brown (Himanthalia elongata—sea spaghetti, Alaria esculenta—Irish wakame) and red seaweeds (Palmaria palmata—dulse, Porphyra umbilicalis—nori) were assessed for nutritional (proximate composition; salt; pH; amin...

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Autores principales:	Halimah O. Mohammed, Michael N. O’Grady, Maurice G. O’Sullivan, Ruth M. Hamill, Kieran N. Kilcawley, Joseph P. Kerry
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	seaweeds functional ingredient nutritional composition dietary fibre antioxidant capacity Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/fd7833ce647f44a5953d9b49fd8ee904
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spelling	oai:doaj.org-article:fd7833ce647f44a5953d9b49fd8ee9042021-11-25T17:35:36ZAn Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species10.3390/foods101127842304-8158https://doaj.org/article/fd7833ce647f44a5953d9b49fd8ee9042021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2784https://doaj.org/toc/2304-8158Irish edible brown (<i>Himanthalia elongata</i>—sea spaghetti, <i>Alaria esculenta</i>—Irish wakame) and red seaweeds (<i>Palmaria palmata</i>—dulse, <i>Porphyra umbilicalis</i>—nori) were assessed for nutritional (proximate composition; salt; pH; amino acid; mineral and dietary fibre contents); bioactive (total phenolic content (TPC) and in vitro antioxidant activity (DPPH and FRAP)); thermal (thermogravimetric analysis (TGA)); and technological (water holding capacity (WHC), oil holding capacity (OHC) and swelling capacity (SC)) properties. Red seaweeds had higher (<i>p</i> < 0.05) protein levels, whereas brown seaweeds possessed higher (<i>p</i> < 0.05) moisture, ash, insoluble and total dietary fibre contents. Nori had the lowest (<i>p</i> < 0.05) salt level. Seaweed fat levels ranged from 1 to 2% DW. Aspartic and glutamic acids were the most abundant amino acids. The total amino acid (TAA) content ranged from 4.44 to 31.80%. Seaweeds contained numerous macro (e.g., Na) and trace minerals. The TPC, DPPH and FRAP activities followed the order: sea spaghetti ≥ nori > Irish wakame > dulse (<i>p</i> < 0.05). TGA indicated maximum weight loss at 250 °C. Dulse had the lowest (<i>p</i> < 0.05) WHC and SC properties. Dulse and nori had higher (<i>p</i> < 0.05) OHC than the brown seaweeds. Results demonstrate the potential of seaweeds as functional food product ingredients.Halimah O. MohammedMichael N. O’GradyMaurice G. O’SullivanRuth M. HamillKieran N. KilcawleyJoseph P. KerryMDPI AGarticleseaweedsfunctional ingredientnutritional compositiondietary fibreantioxidant capacityChemical technologyTP1-1185ENFoods, Vol 10, Iss 2784, p 2784 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	seaweeds functional ingredient nutritional composition dietary fibre antioxidant capacity Chemical technology TP1-1185
spellingShingle	seaweeds functional ingredient nutritional composition dietary fibre antioxidant capacity Chemical technology TP1-1185 Halimah O. Mohammed Michael N. O’Grady Maurice G. O’Sullivan Ruth M. Hamill Kieran N. Kilcawley Joseph P. Kerry An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species
description	Irish edible brown (<i>Himanthalia elongata</i>—sea spaghetti, <i>Alaria esculenta</i>—Irish wakame) and red seaweeds (<i>Palmaria palmata</i>—dulse, <i>Porphyra umbilicalis</i>—nori) were assessed for nutritional (proximate composition; salt; pH; amino acid; mineral and dietary fibre contents); bioactive (total phenolic content (TPC) and in vitro antioxidant activity (DPPH and FRAP)); thermal (thermogravimetric analysis (TGA)); and technological (water holding capacity (WHC), oil holding capacity (OHC) and swelling capacity (SC)) properties. Red seaweeds had higher (<i>p</i> < 0.05) protein levels, whereas brown seaweeds possessed higher (<i>p</i> < 0.05) moisture, ash, insoluble and total dietary fibre contents. Nori had the lowest (<i>p</i> < 0.05) salt level. Seaweed fat levels ranged from 1 to 2% DW. Aspartic and glutamic acids were the most abundant amino acids. The total amino acid (TAA) content ranged from 4.44 to 31.80%. Seaweeds contained numerous macro (e.g., Na) and trace minerals. The TPC, DPPH and FRAP activities followed the order: sea spaghetti ≥ nori > Irish wakame > dulse (<i>p</i> < 0.05). TGA indicated maximum weight loss at 250 °C. Dulse had the lowest (<i>p</i> < 0.05) WHC and SC properties. Dulse and nori had higher (<i>p</i> < 0.05) OHC than the brown seaweeds. Results demonstrate the potential of seaweeds as functional food product ingredients.
format	article
author	Halimah O. Mohammed Michael N. O’Grady Maurice G. O’Sullivan Ruth M. Hamill Kieran N. Kilcawley Joseph P. Kerry
author_facet	Halimah O. Mohammed Michael N. O’Grady Maurice G. O’Sullivan Ruth M. Hamill Kieran N. Kilcawley Joseph P. Kerry
author_sort	Halimah O. Mohammed
title	An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species
title_short	An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species
title_full	An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species
title_fullStr	An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species
title_full_unstemmed	An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species
title_sort	assessment of selected nutritional, bioactive, thermal and technological properties of brown and red irish seaweed species
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/fd7833ce647f44a5953d9b49fd8ee904
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An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species

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