棕色海藻Sargassum filipendula的营养和技术功能性质
Bruna Lago Tagliapietra1, Rebeca Salvador-Reyes2, Camila Costa Pinto3
1Universidade Estadual de Campinas, School of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil.
Food research international (Ottawa, Ont.)
|July 26, 2024
概括
棕色海藻 (Sargassum filipendula) 提供了一个可持续的食物来源. 淋化海藻面粉显示出优越的营养和技术功能性质,非常适合各种食品应用.
科学领域:
- 海洋生物学 海洋生物学
- 食品科学 食品科学 食品科学
- 可持续农业 可持续农业
背景情况:
- 海藻是健康和可持续饮食的新兴,环保的食物来源.
- 一种棕色海藻Sargassum filipendula具有粮食生产的潜力.
研究的目的:
- 为了描述Sargassum filipendula的营养和技术功能性质.
- 为了比较烤箱干燥和冷化方法用于海藻面粉生产.
主要方法:
- 进行了近似成分,矿物质,氨基酸和抗氧化能力分析.
- 评估了物理化学性质 (pH,颜色,SEM,XRD,FTIR,热) 和技术功能性质.
- 分析了烤箱干燥,冷化和商业样品.
主要成果:
- 海藻面粉含有超过70%的食纤维.
- 软化粉呈现出更高的抗氧化能力和生物活性化合物.
- 软化海藻显示出改善的乳液,泡和吸收能力,颜色更浅.
结论:
- Sargassum filipendula是食品配方中的一个有价值的成分.
- 解热化是一种优质的脱水方法,用于增强海藻的食物特性.
- 海藻面粉可以纳入各种食品,如香肠,面包和汁.
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