Nutritional and Sensory Benefits of Seaweed Based on Different Drying Methods

Jenn Hoskins
23rd May, 2024

Nutritional and Sensory Benefits of Seaweed Based on Different Drying Methods

Image Source: Natural Science News, 2024

Key Findings

  • The study by the Technical University of Denmark examined how different drying methods affect the quality of two seaweed species, Fucus vesiculosus and Ulva sp
  • For Ulva sp., microwave-vacuum and freeze-drying methods preserved most of the sensory and nutritional qualities
  • The quality of Fucus vesiculosus varied significantly depending on the drying method, indicating the need to tailor the drying method to the desired food quality
Seaweed, known for its nutritional and therapeutic benefits, has been gaining popularity worldwide. However, preserving its quality post-harvest is a significant challenge due to its high moisture content. A recent study conducted by the Technical University of Denmark investigates how different drying methods influence the food quality of two seaweed species, Fucus vesiculosus and Ulva sp.[1]. This study is critical as it addresses the gap in understanding how drying methods affect the sensory, chemical, and physicochemical properties of seaweed. Seaweeds are rich in nutrients such as carbohydrates, proteins, minerals, and polyunsaturated lipids, and contain bioactive compounds with multiple health benefits[2]. Despite their benefits, the sensory attributes of seaweeds, such as taste, texture, and aroma, are not well-characterized[3]. Moreover, the amino acid composition of seaweed proteins varies significantly and can impact their nutritional quality[4]. This new study aims to fill these gaps by exploring how different drying methods affect the quality of seaweed products. The researchers evaluated three drying methods: convective drying at 52 °C, microwave-vacuum drying ranging from -40 to 40 °C at 10 Pa, and freeze-drying from -20 to 20 °C at 20 Pa. They analyzed the physico-chemical properties, including water holding capacity, water absorption, and color. Additionally, they assessed changes in macronutrients, fatty acids, amino acids, antioxidants, and pigments, as well as sensory attributes such as taste, odor, appearance, and texture. The study found that the impact of drying methods is species-dependent. For Ulva sp., microwave-vacuum and freeze-drying methods produced similar results, preserving most of the sensory and nutritional qualities. In contrast, the quality of Fucus vesiculosus varied significantly depending on the drying method used, suggesting that the choice of drying method should be tailored to the desired food quality. The findings of this study align with previous research highlighting the nutritional and therapeutic benefits of seaweeds. For instance, Fucus spp. are known for their high nutritional value and bioactive compounds, which have multiple therapeutic applications[2]. The study also complements earlier work on the sensory attributes of seaweeds. For example, Pyropia spp. was found to have a high umami taste due to its glutamate content, while D. antarctica exhibited desirable caramel and umami notes[3]. Understanding how drying methods affect these sensory attributes can help in developing better seaweed products. Moreover, the study's focus on amino acids is particularly relevant given previous findings on the differences in amino acid composition between plant-based and animal-based proteins[4]. Seaweeds, being plant-based, often have lower essential amino acid (EAA) contents compared to animal-based proteins. The drying method could potentially influence the amino acid profile, impacting the nutritional quality of the seaweed. In conclusion, this study by the Technical University of Denmark provides valuable insights into how different drying methods affect the quality of seaweed. By understanding the species-dependent effects of drying, food scientists and manufacturers can optimize the preservation process to maintain the nutritional and sensory qualities of seaweed products. This research not only bridges the gap in current knowledge but also opens up new avenues for the development of high-quality seaweed-based foods.

NutritionBiochemMarine Biology

References

Main Study

1) Nutritional value, bioactive composition, physico-chemical and sensory properties of Ulva sp. and Fucus vesiculosus depending on post-harvest processing: a drying comparison study

Published 22nd May, 2024

https://doi.org/10.1007/s10811-024-03210-4

Related Studies

2) Phycochemical Constituents and Biological Activities of Fucus spp.

https://doi.org/10.3390/md16080249

3) Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture.

https://doi.org/10.1007/s10811-022-02848-2

4) Protein content and amino acid composition of commercially available plant-based protein isolates.

https://doi.org/10.1007/s00726-018-2640-5


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