No abstract

In the present study, nutritional composition of the edible seaweeds, Gracilaria edulis (red seaweed), Ulva lactuca (green seaweed) and Sargassum sp. (brown seaweed) were evaluated. ). Palmitic acid (C16:0), oleic acid (C18:1) and linoleic acid (C18:2, ω-6) were the most abundant saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), respectively. Fatty acid profile also revealed that small quantity of docosahexaenoic acid (DHA) (C22:6, ω-3) ranging from 0.064 to 0.494% was present in all the three seaweed species but eicosapentaenoic acid (EPA) (C20:5, ω-3) was present only in Sargassum sp. at a concentration of 0.583%. G. edulis had higher vitamin D2 (2.590 mg 100 g -1 ), vitamin E (1.017 mg 100 g -1 ) and vitamin K1 (0.714 mg 100 g -1 ) than Sargassum sp. and U. lactuca. The results clearly indicates that these three seaweeds can be considered as a good source of dietary fibre, protein, minerals and vitamins and can be used for fortifying foods or as components of functional foods.

No abstract

BACKGROUND: Protein hydrolysate powder was prepared from non-penaeid shrimp (Acetes indicus) by enzymatic hydrolysis using Alcalase enzyme. Extraction conditions such as pH (6.5, 7.5 and 8.5), enzyme to substrate ratio (1.0, 1.5 and 2.0) and temperature (40, 50 and 60 ∘ C) were optimized against the degree of hydrolysis using response surface methodology. RESULTS: Protein hydrolysate comprised of 740 g kg −1 protein, 150 g kg −1 ash and 90 g kg −1 fat contents. The amino acid score showed superior attributes with 56% essential amino acids. Furthermore, the functional properties of spray-dried protein hydrolysates were evaluated. Protein solubility was found to be the 90.20% at pH 2 and 96.92% at pH 12. Emulsifying properties were found to vary with the concentration of protein hydrolysates and the highest emulsifying capacity (26.67%) and emulsion stability (23.33%) were found at a concentration of 20 mg mL −1 . The highest and the lowest foaming capacity were observed at pH 6 and pH 10 with a concentration of 20 mg mL −1 . The water holding capacity of protein hydrolysate was found to increase with concentration, with a value of 5.4 mL g −1 at a concentration of 20 mg mL −1 . CONCLUSION:The results of the present study indicate that the use of A. indicus for the production of protein hydrolysate has good functional properties and nutritional value, rendering it suitable for broad industrial food applications.DH (%) = amino nitrogen Total protein nitrogen × 100 J Sci Food Agric 2020; 100: 50-58

No abstract