Influence of preservation methods on biochemical composition and downstream processing of cultivated Saccharina latissima biomass

Albers, Eva; Malmhäll-Bah, Eric; Olsson, Joakim; Sterner, Martin; Mayers, Joshua J.; Nylund, Göran M.; Rupar-Gadd, Katarina; Abdollahi, Mehdi; Cvijetinovic, Suzana; Welander, Ulrika; Edlund, Ulrica; Pavia, Henrik; Undeland, Ingrid

doi:10.1016/j.algal.2021.102261

Cited by 15 publications

(17 citation statements)

References 44 publications

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“…Brown seaweeds' carbohydrates (or polysaccharides) are present in the algal cell wall, with the purpose of water and ion retention, in order to help them to cope with desiccation and osmotic stress during the low tide [108,109]. For this reason, the carbohydrate yield can highly differ according to the seaweed species and the variations of the biotic and abiotic factors [9,110,111].…”

Section: Discussionmentioning

confidence: 99%

Portuguese Kelps: Feedstock Assessment for the Food Industry

et al. 2021

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Seaweeds have been incorporated in the daily diet of several human cultures since ancient times, due to their nutritional characteristics and healthy properties. The brown seaweeds Undaria pinnatifida, Saccharina latissima, Sacchoriza polyschides, and Laminaria ochroleuca were collected in the Viana do Castelo (Portugal) bay to assess their proximate composition analysis. As a result, the algal biomass was dried, and its moisture and ash content were determined. The dried biomass was then analyzed for total nitrogen/total protein (using the Kjeldahl method), total fiber content (through fiber analyzer digestion), total lipids (in a Soxhlet apparatus), and fatty acid characterization (by gas chromatography-mass spectrometry). Apart from phosphorus, which was analyzed by spectrophotometry, the ashes were employed for mineral and trace element characterization via dry mineralization and quantified using flame atomic absorption spectrometry. Moreover, the total phenolic content was assessed spectrophotometrically by the Folin-Ciocalteu method in the algal aqueous extracts. Analyses showed that their protein concentrations ranged from 12 to 24% dry weight (DW), while lipid concentrations varied between 0.51% and 1.52% DW. Regarding the carbohydrate concentration in these seaweeds, a concentration between 48% and 60% DW was observed. The S. polyschides had the highest overall total phenolic content (6.19 × 10−3 g GAE/100 g of dried algae), while L. ochroleuca had the lowest amount (3.72 × 10−3 g GAE/100 g of dried algae). U. pinnatifida had the highest total fatty acid content (35.13 mg/g DW), whereas S. latissima presented the lowest value (22.59 mg/g DW). Significant concentrations of highly unsaturated fatty acids (HUFA) were observed in both seaweeds, with U. pinnatifida having the highest value (10.20 mg/g DW) and S. latissima the lowest content (4.81 mg/g DW). It is also highlighted that these seaweeds have a nutritional relevance as a source of essential nutrients, including nitrogen, potassium, sodium, calcium, magnesium, and iron.

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Section: Discussionmentioning

confidence: 99%

Portuguese Kelps: Feedstock Assessment for the Food Industry

et al. 2021

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“…In the case of F1 from S. latissima, the high amounts of soluble glucans and free glucose makes it an interesting candidate for fermentation into biofuels or other platform chemicals. Indeed, these brown algae have been explored as a carbon source for the fermentation process into bioethanol (Albers et al, 2021;Sharma et al, 2018) or to produce terpenes, or methyl ethyl ketones (Peralta-Yahya et al, 2012;Scullin et al, 2015). Current exploitation of A. nodosum in Europe would allow a constant feedstock of thousands of tons/year of this up-cycled residual.…”

Section: Potential Valorization Strategies For the Waste Streamsmentioning

confidence: 99%

Alginate industrial waste streams as a promising source of value-added compounds valorization

Bojorges

Fabra

López‐Rubio

et al. 2022

Science of The Total Environment

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“…Two factors make macroalgae attractive for processing: (1) seaweeds have a high moisture content (>75%) and thus are quite perishable when sold fresh [ 10 , 30 ], and (2) macroalgae are more likely to be consumed as processed food [ 3 ]. Drying is one of the earliest and most common methods used for food preservation [ 10 , 30 , 31 , 32 ]. In order to stabilize freshly harvested seaweed for long-term storage, different drying methods such as sun-drying, oven-drying (hot-air-drying), or freeze-drying have been investigated [ 10 , 30 , 32 ].…”

Section: Introductionmentioning

confidence: 99%

“…Drying is one of the earliest and most common methods used for food preservation [ 10 , 30 , 31 , 32 ]. In order to stabilize freshly harvested seaweed for long-term storage, different drying methods such as sun-drying, oven-drying (hot-air-drying), or freeze-drying have been investigated [ 10 , 30 , 32 ]. Of these, oven-drying does not require hot, sunny weather, it allows better control of drying parameters compared to sun-drying, and it is less expensive than freeze-drying [ 10 , 32 ].…”

Section: Introductionmentioning

confidence: 99%

“…In order to stabilize freshly harvested seaweed for long-term storage, different drying methods such as sun-drying, oven-drying (hot-air-drying), or freeze-drying have been investigated [ 10 , 30 , 32 ]. Of these, oven-drying does not require hot, sunny weather, it allows better control of drying parameters compared to sun-drying, and it is less expensive than freeze-drying [ 10 , 32 ]. Heat-aided drying results in faster drying but could negatively affect food texture, color, nutritional value, or bioactive potential [ 10 , 33 ].…”

Section: Introductionmentioning

confidence: 99%

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Variation of the Nutritional Composition and Bioactive Potential in Edible Macroalga Saccharina latissima Cultivated from Atlantic Canada Subjected to Different Growth and Processing Conditions

Lafeuille

Tamigneaux

Berger³

et al. 2023

Foods

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Macroalgae are a new food source in the Western world. The purpose of this study was to evaluate the impact of harvest months and food processing on cultivated Saccharina latissima (S. latissima) from Quebec. Seaweeds were harvested in May and June 2019 and processed by blanching, steaming, and drying with a frozen control condition. The chemical (lipids, proteins, ash, carbohydrates, fibers) and mineral (I, K, Na, Ca, Mg, Fe) compositions, the potential bioactive compounds (alginates, fucoidans, laminarans, carotenoids, polyphenols) and in vitro antioxidant potential were investigated. The results showed that May specimens were significantly the richest in proteins, ash, I, Fe, and carotenoids, while June macroalgae contained more carbohydrates. The antioxidant potential of water-soluble extracts (Oxygen Radical Absorbance Capacity [ORAC] analysis–625 µg/mL) showed the highest potential in June samples. Interactions between harvested months and processing were demonstrated. The drying process applied in May specimens appeared to preserve more S. latissima quality, whereas blanching and steaming resulted in a leaching of minerals. Losses of carotenoids and polyphenols were observed with heating treatments. Water-soluble extracts of dried May samples showed the highest antioxidant potential (ORAC analysis) compared to other methods. Thus, the drying process used to treat S. latissima harvested in May seems to be the best that should be selected.

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Influence of preservation methods on biochemical composition and downstream processing of cultivated Saccharina latissima biomass

Cited by 15 publications

References 44 publications

Portuguese Kelps: Feedstock Assessment for the Food Industry

Portuguese Kelps: Feedstock Assessment for the Food Industry

Alginate industrial waste streams as a promising source of value-added compounds valorization

Variation of the Nutritional Composition and Bioactive Potential in Edible Macroalga Saccharina latissima Cultivated from Atlantic Canada Subjected to Different Growth and Processing Conditions

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