Saccharina japonica - its technochemical characteristics for use in the technology of food, therapeutic and prophylactic products

Abstract

Data are presented that determine the directions of processing and use of brown algae, including the hydration coefficient (HC) of dried thalli or crushed into pieces of various sizes, which is an important indicator used in setting the parameters of technological processes, as well as the yield of finished products. The results are presented demonstrating the ability of the dried algae Saccharina japonica to limit hydration. It has been shown that during deep treatment of S. japonica in order to increase the HC, about 80% of biologically active substances are lost, with the exception of fiber, some part of the protein, the organic form of iodine, as well as alginates associated with polyvalent metal cations in water-insoluble complexes with alginic acids. It was determined that when soaking dried S. japonica in water, the relative content of alginic acid increases, while the HC of kelp also increases. It has been established that HC equal to 20-26 corresponds to a significant removal of extractive biologically active substances (BAS) from S. japonica. At HC 14-16, up to 50% of biologically active substances remain in the tissues of algae, giving taste to kelp algae and their biological value. It has been shown that with the content of biologically active substances in algae up to 50% of the initial value, a real opportunity is created to obtain food, therapeutic and prophylactic products from dried S. japonica.