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

Abstract

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) cooking) on the nutritional and bioactive substances in UP, as well as on UP 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 UP (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 UP with high quality. This study provided a useful guideline in selection of cooking for UP which could retain more health-beneficial substances and yield products with better eating qualities to improve human diet.

UVB irradiation improved the gel properties of phycocyanin‐undaria pinnatifida hydrogel

“…It is commonly recognised that UP is a great source of numerous common nutrients, including vitamins, minerals, and dietary fibre. A range of bioactive substances with anti‐inflammatory, anti‐tumour, anti‐thrombotic, and immunomodulatory qualities are also present in UP (Jiang et al ., 2021). In addition, UP is an important source of carbohydrate‐based hydrocolloids, such as alginates, carrageenan, and agar.…”

Characterization of flavor substances in cooking and seasoned cooking brown seaweeds by GC-IMS and E-nose

“…They are also attracting attention as a valuable source of functional ingredients in the nutritional, medical and cosmetic industries ( Park & Lee, 2021 ). Based on their chemical makeup, seaweeds are divided into green, brown, and red seaweed, with brown seaweed being the most popular for human consumption ( Jiang et al, 2021 ).…”

Effects of Different Processing Methods on the Quality and Physicochemical Characteristics of Laminaria japonica

“…Jiang Shan et al [ 18 ] studied the effects of traditional cooking methods (blanching, steaming, boiling, and baking) on the color, texture, and bioactive nutrient content of Undaria pinnatifida ( U. pinnatifida ), and the results showed that blanching and boiling were more beneficial than other cooking methods in maintaining the quality of U. pinnatifida . In addition, Jiang Shan et al [ 19 ] further investigated the effects of domestic cooking methods (air frying (AF), microwave, and high-temperature and -pressure (HTP) cooking) on the quality, nutrient content, and bioactive substances of U. pinnatifida , and the results showed that of the three processing methods, microwave cooking had a more favorable effect in maintaining the quality of U. pinnatifida . Akomea-Frempong et al [ 20 ] reported on the effects of blanching, freezing, and fermentation on the physicochemical, microbiological, and organoleptic quality of sugar kelp ( Saccharina latissima ).…”