An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species
2021
Halimah O. Mohammed | Michael N. O’Grady | Maurice G. O’Sullivan | Ruth M. Hamill | Kieran N. Kilcawley | Joseph P. Kerry
Irish edible brown (Himanthalia elongata—sea spaghetti, Alaria esculenta—Irish wakame) and red seaweeds (Palmaria palmata—dulse, Porphyra umbilicalis—nori) were assessed for nutritional (proximate composition: salt: pH: amino acid: mineral and dietary fibre contents): bioactive (total phenolic content (TPC) and in vitro antioxidant activity (DPPH and FRAP)): thermal (thermogravimetric analysis (TGA)): and technological (water holding capacity (WHC), oil holding capacity (OHC) and swelling capacity (SC)) properties. Red seaweeds had higher (p <: 0.05) protein levels, whereas brown seaweeds possessed higher (p <: 0.05) moisture, ash, insoluble and total dietary fibre contents. Nori had the lowest (p <: 0.05) salt level. Seaweed fat levels ranged from 1 to 2% DW. Aspartic and glutamic acids were the most abundant amino acids. The total amino acid (TAA) content ranged from 4.44 to 31.80%. Seaweeds contained numerous macro (e.g., Na) and trace minerals. The TPC, DPPH and FRAP activities followed the order: sea spaghetti ≥ nori >: Irish wakame >: dulse (p <: 0.05). TGA indicated maximum weight loss at 250 °C. Dulse had the lowest (p <: 0.05) WHC and SC properties. Dulse and nori had higher (p <: 0.05) OHC than the brown seaweeds. Results demonstrate the potential of seaweeds as functional food product ingredients.
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