Volatile compounds and odour characteristics of five edible seaweeds preserved by high pressure processing: Changes during refrigerated storage

López-Pérez, Olga; Olmo, Ana del; Picón, Antonia; Núñez, Manuel

doi:10.1016/j.algal.2020.102137

Cited by 9 publications

(6 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…All the aroma compounds detected with their amounts (average of three replicates ± standard deviation) were reported in Table 2. Among these we found many typical class aroma compounds of microalgae such as furans, sulfides, alkanes, aldehydes, alcohols, ketones, esters and pyrazine, in agreement with many authors [29][30][31]. Overall, the signal detected at m/z 61.028 and identified as acetic acid which is a typical sour and pungent odor with low thresholds and high concentrations in many microalgae species was the most emitted compound [32].…”

Section: Ptr-tof-ms: Determination Of Volatile Compounds From Spirulinasupporting

confidence: 88%

Detection of Secondary Metabolites, Proximate Composition and Bioactivity of Organic Dried Spirulina (Arthrospira platensis)

Taiti,

Di Vito,

Di Mercurio

et al. 2023

Applied Sciences

View full text Add to dashboard Cite

In this work, Arthrospira platensis grown in Tuscany, Italy, was investigated using different analytical approaches to characterize its volatile and non-volatile chemical composition. The results showed the presence of a high number of volatile organic compounds (VOCs) such as hydrocarbons, furans, sulfides, alkanes, aldehydes, alcohols, ketones, esters and compounds belonging to other chemical classes such as fatty acids, alcohols and sugars. Furthermore, a proximal composition analysis was also performed to determine the protein, fat, carbohydrate and ash content. Total antioxidant capacity (TAC) determined by FRAP and ABTS•+ methods (5.96 mmol TE/g DW; 5.28 mmol Fe2+E/g DW, respectively), showed good reducing power and comparable free radical scavenging activity. The antibacterial power of spirulina-based alcoholic macerate (AM) was also evaluated against Staphylococcus aureus (ATCC 29213), Escherichia coli (ATCC 25922), Pseudomonas aeruginosa (ATCC 060127853), Enterococcus faecalis (ATCC 29211), Klebsiella pneumoniae (ATCC 700603) and Candida albicans (ATCC 24433) and the obtained data have shown that it had no effect against pathogenic bacterial strains. On the contrary, at low concentrations, AM exerted a prebiotic effect on some probiotic strains such as L. casei if treated with AM concentrations ranging from 1.56% v/v and 3.12% v/v and L. rhamnosus if treated with AM concentrations lower than 0.78% v/v. In conclusion, this study highlighted how spirulina, based on the rich composition and its antioxidant and prebiotic effect, can represent a source of beneficial substances for human health.

show abstract

Section: Ptr-tof-ms: Determination Of Volatile Compounds From Spirulinasupporting

confidence: 88%

Detection of Secondary Metabolites, Proximate Composition and Bioactivity of Organic Dried Spirulina (Arthrospira platensis)

Taiti,

Di Vito,

Di Mercurio

et al. 2023

Applied Sciences

View full text Add to dashboard Cite

show abstract

“…The formation of sulfur compounds has been previously related with catabolism of free, peptide and protein sulfur-containing amino acids 28 , while in marine algae the presence of dimethyl sulfide was related to the degradation of sulfonio propionate, dimethyl- 18 . On the other hand, nitrogen compounds are commonly described as derived from Maillard reactions due to high temperatures applied to food or biological matrices 27 , 28 , and pyrazines and pyridines have been reported as abundant in dried seaweeds 29 . In the present work, the microalgal strains were dehydrated by freeze-drying and the temperature used for volatile extraction was low (30 ºC).…”

Section: Resultsmentioning

confidence: 99%

Characterisation of the volatile profile of microalgae and cyanobacteria using solid-phase microextraction followed by gas chromatography coupled to mass spectrometry

Morán

Bou

Aldai

et al. 2022

Sci Rep

View full text Add to dashboard Cite

Microalgae and microalgae-derived ingredients are one of the top trends in the food industry. However, consumers’ acceptance and purchase intention of a product will be largely affected by odour and flavour. Surprisingly, the scientific literature present a very limited number of studies on the volatile composition of microalgae and cyanobacteria. In order to fill the gap, the main objective of the present study was to elucidate the volatile composition of seven microalgal and cyanobacterial strains from marine and freshwaters, with interest for the food industry while establishing its potential impact in odour. Among the seven selected strains, Arthrospira platensis showed the highest abundance and chemical diversity of volatile organic compounds (VOCs). Aldehydes, ketones, and alcohols were the families with the highest diversity of individual compounds, except in Arthrospira platensis and Scenedesmus almeriensis that showed a profile dominated by branched hydrocarbons. Marine strains presented a higher abundance of sulfur compounds than freshwater strains, while the ketones individual profile seemed to be more related to the taxonomical domain. The results of this study indicate that the VOCs composition is mainly driven by the individual strain although some volatile profile characteristics could be influenced by both environmental and taxonomical factors.

show abstract

“…Nonanal was also only detected in dried laver, with an initial ratio 0.46, increasing by 2.1 times after 60 days in light conditions and by 0.7 times after 60 days in dark conditions. Hexanal and nonanal are products of fat degradation, produced primarily at low temperatures (López‐Pérez et al., 2021). Therefore, we may have detected hexanal and nonanal in dried but not in baked laver because of the high temperatures used to prepare baked laver.…”

Section: Resultsmentioning

confidence: 99%

Profile change of the volatile and non‐volatile compounds in dried or baked laver by photooxidation

Hwang,

Lee,

Park

2023

Journal of Food Science

View full text Add to dashboard Cite

Effects of light or dark storage condition on the profile changes of volatile and non‐volatile compounds were evaluated in dried and baked laver for 60 days. Volatile and non‐volatile compounds were analyzed using gas chromatography–mass selective detection and high‐performance liquid chromatography–quadrupole‐time of flight–mass spectrometry, respectively. Baked laver stored in light conditions for 60 days produced the most volatile compounds, whereas dried laver stored in the dark produced the least volatile compounds. Total 11 classes of volatile compounds were detected, including alkanes, alkenes, and ketones, with aldehydes being most abundant in dried laver stored under light. Metabolite analysis of non‐volatile compounds led to the selection of 12 compounds with a higher variable importance projection (VIP) value of >1.0: 6 fatty acids (VIP 1.2–2.0), 2 flavanols (VIP 1.3–1.8), hydroxybenzoic acid (VIP 1.5), hydroxycinnamic acid (VIP 2.3), a phenolic acid ester (VIP 1.9), and phloroglucinol (VIP 1.2). Generally, levels of these compounds decreased more following storage in the light than under dark, irrespective of laver preparation. The content of linolenic acid was particularly affected by storage conditions, with light conditions causing a fourfold reduction in linolenic acid level compared with dark conditions, which could result in an increased formation of aldehydes. Gallic acid and sinapinic acid were detected in dried but not baked laver, as they are destroyed by heat treatment. Therefore, laver should be baked and stored in dark conditions to prevent the development of rancidity.Practical ApplicationLaver is one of the representative seaweeds, and the popularity among consumers increases. Although commercially available laver is prepared in dried or baked condition, scientific studies on the changes of metabolites, including volatile and non‐volatile compounds during storage, are scarce. The results of this study can be applied to improve proper storage methods to maintain the quality of laver, which can be beneficial for consumers and food industry.

show abstract

Volatile compounds and odour characteristics of five edible seaweeds preserved by high pressure processing: Changes during refrigerated storage

Cited by 9 publications

References 40 publications

Detection of Secondary Metabolites, Proximate Composition and Bioactivity of Organic Dried Spirulina (Arthrospira platensis)

Detection of Secondary Metabolites, Proximate Composition and Bioactivity of Organic Dried Spirulina (Arthrospira platensis)

Characterisation of the volatile profile of microalgae and cyanobacteria using solid-phase microextraction followed by gas chromatography coupled to mass spectrometry

Profile change of the volatile and non‐volatile compounds in dried or baked laver by photooxidation

Contact Info

Product

Resources

About