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Published on: April 22, 2016
Ultrasound-assisted sodium alginate impregnation enhances chlorophyll stability in Undaria pinnatifida
Sainan Guo1, Meiran Jin1, Xiang Li1
1National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Abstract:
Chlorophyll (Chl) degradation during thermal processing significantly compromises the color and nutritional quality of seaweed products. To improve color in Undaria pinnatifida (UP), ultrasound-assisted polysaccharide impregnation was combined with thermal processing. Kinetics at 70-120 °C showed first-order Chl degradation (Ea = 21.84 kJ/mol) and zero-order color change (ΔE). Through single-factor and response surface optimization, Sodium Alginate (SA, 0.25%) performed better than κ-carrageenan (κC), lowering ΔE from 21.73 to 1.78 and increasing Chl retention 103-fold versus the control under optimal conditions (120 min, 120 W). SA also raised antioxidant activity (DPPH scavenging: 81.2% vs. 52.3%). Electronic nose and Gas Chromatography Ion Mobility Spectrometry(GC-IMS)showed SA-ultrasound treatment suppressed off-flavors (W1W signal decreased 64.3%) and enriched pleasant volatiles. This offers a scalable method to simultaneously enhance color, nutrition, and flavor in seaweed products.
