Effects of different drying methods on the chemical properties and antioxidant activity of edible algae Cystoseira barbata

Abstract

Thanks to its appreciated antioxidant activity and phytochemical properties, Cystoseira barbata has great potential as a functional food. Since algae slurry is perishable and can spoil within a short time, drying of algae is mandatory for storage. Since the drying method can affect chemical content of the finished product, it is critical to determine the appropriate drying method. The comparison of influences of drying techniques on chemical properties and antioxidant activity of edible algae C. barbata was investigated. The alga was dried by sun, hot air, and freeze drying. Effects of the drying technique on total phenolic, flavonoid, carotenoid, anthocyanin content and antioxidant activity of C. barbata were investigated. The drying technique affected the chemical composition and antioxidant activity of the C. barbata samples significantly (p<0.05). The results presented in this work indicated that the most appropriate drying method in terms of the flavonoid, carotenoid and anthocyanin content is freeze drying. However, hot air drying at 80°C increased the antioxidant activity and total phenolic content and of C. barbata samples.

The optimization of spray-drying process for the development of apricot powder using response surface methodology

“…, 2017) (Table 4). The phenols have great in vitro antioxidant activity, confirming their importance in the diet (Bölek, 2020). Furthermore, the presence of large number of conjugated double bonds in CT makes the structure more sensitive to higher temperatures, resulting in its oxidative degradation during the drying process (Caparino et al.…”

“…Dehydration of juice into powder is one such technique, which is considered to be the oldest method of preservation. It allows us to use the perishable fruits in off-season and may also help to remove the astringency that comes from phenolic components (Bölek, 2020). Several dehydration techniques are available; however, the spray drying technique is the most preferred technique for liquid food drying (Shishir and Chen, 2017).…”