, S., et al., Effect of different drying temperatures on the moisture and phytochemical constituents of edible Irish brown seaweed, LWT -Food Science and Technology (2011), doi:10.1016/j.lwt.2010 Effect of different drying temperatures on the moisture and phytochemical constituents of edible Irish brown seaweed Shilpi Gupta, Sabrina Cox, Nissreen Abu-Ghannam * The effect of different temperatures on the drying kinetics and the phytochemical constituents of edible Irish brown seaweed, Himanthalia elongata were studied. This kinetic study involved the modelling of the terms of Fick's diffusion equation, for estimation of the diffusion coefficients. The diffusivity coefficient increased from 5.6 Â 10 À07 to 12.2 Â 10 À07 m 2 /s as the drying temperatures increased with an estimated activation energy of 37.2 kJ/mol. The experimental data was also fitted to different empirical kinetic models, Newton, Logarithmic and HendersonePabis, and the goodness of fit for the different models was evaluated. The effect of drying temperatures on the phytochemical constituents in seaweed was also evaluated. Drying at 25 C resulted in 49% and 51% reduction in the total phenol and total flavonoid content, respectively, as compared to fresh seaweed. However, the reduction declined as the drying temperatures were increased. The scavenging effect on DPPH radical was also greater for the fresh seaweed as compared to the dried form. An increase in the phytochemical content was seen for higher temperatures (35 C and 40 C) when the moisture content reduced by 50% indicating that this semi-dry state is even more nutritious than the fresh form and could be an interesting starting point for seaweed processing.

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The effect of adding Himanthalia elongata seaweed (10-40% w/w) as a source of antioxidants and dietary fibre on physical, chemical, microbial and sensory traits of cooked beef patties was studied throughout chilled storage. Patties with seaweed showed reduced cooking losses and were nearly 50% more tender as compared to patties without seaweed. Microbiological counts and lipid oxidation were significantly lower in patties containing seaweed (P < 0.05), and by day 30 of storage, there was no bacterial growth in samples with ≥20% seaweed and lipid oxidation levels were low (0.61 mg malondialdehyde kg À1 of sample). Seaweed incorporation significantly increased the dietary fibre (1.64 g per 100 g fw in 40% seaweed patties), total phenolic content (up to 28.11 mg GAE per 100 g fw) and DPPH radical scavenging activity (up to 52.32%) of patties compared to the control. Sensory analysis indicated that the seaweed patties were accepted by consumers in terms of aroma, appearance, texture and taste. Patties containing 40% seaweed were rated highest in terms of overall acceptability, most likely due to improvement in texture and mouthfeel. Addition of seaweed in the formulation of beef patties leads to the enhancement of the nutritional and technological quality together with an acceptable sensory quality.Each value is presented as mean AE SD (n = 6, bacterial enumeration; n = 3, pH). Means within each column with different letters (ae) differ significantly (P < 0.05). Means within each row with different letters (vz) differ significantly (P < 0.05).Each value is presented as mean AE SD (n = 6). Means within each column with different letters (ae) differ significantly (P < 0.05).

Maximum specific growth rate (per hour)