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Assessing the volatile composition of seaweed (Laminaria digitata) suspensions as function of thermal and mechanical treatments
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.ORCID iD: 0000-0001-5129-9338
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
RISE Research Institutes of Sweden.
Örebro University, Sweden.ORCID iD: 0000-0003-2606-9455
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2022 (English)In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 162, article id 113483Article in journal (Refereed) Published
Abstract [en]

Macroalgae are a rich source of dietary fibre, protein, lipids and bioactives. However, more research is needed to understand how processing methods impact macroalgae techno-functional properties. In this work, aqueous suspensions of the fibre-rich brown algae Laminaria digitata were prepared by conventional food processing methods. The impact of sequence of processing steps (thermal and mechanical treatments), and heating time (15, 30 and 45 min), on volatile aroma composition were investigated. Changes in volatile composition were monitored with headspace GC-FID/MS analysis. Our results showed that both parameters impacted the volatiles profile of the suspensions. From an overall volatile perspective, short heating times (90 °C for 15 min) led to similar profiles, independently of the sequence of thermal and mechanical treatments. However, longer heating times induced a larger release of several aldehydes, specific for each processing method. Our results bring new insights on the volatile composition of suspensions of Laminaria digitata, which are related to flavour properties, and aid design of food products containing seaweed. © 2022 The Authors

Place, publisher, year, edition, pages
Academic Press , 2022. Vol. 162, article id 113483
Keywords [en]
Algae, Flavour, Laminaria digitata, Seaweed, Volatile composition, Chemical analysis, Food processing, Processing, Product design, Bioactives, Dietary fibre, Fiber protein, Heating time, Macro-algae, Mechanical treatments, Processing method, Thermal, Suspensions (fluids)
National Category
Microbiology
Identifiers
URN: urn:nbn:se:ri:diva-59218DOI: 10.1016/j.lwt.2022.113483Scopus ID: 2-s2.0-85129395047OAI: oai:DiVA.org:ri-59218DiVA, id: diva2:1667368
Note

Funding details: Svenska Forskningsrådet Formas, 2018–01346; Funding text 1: The work was supported by the Swedish Research Council Formas (2018–01346).

Available from: 2022-06-10 Created: 2022-06-10 Last updated: 2022-06-10Bibliographically approved

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Garrido Banuelos, GonzaloMihnea, Mihaela

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