Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/25178 |
Resumo: | Dehydration of the edible seaweed Chondrus crispus was performed by freeze-drying, conventional oven-drying and emerging microwave hydrodiffusion and gravity (MHG). In this work, the drying kinetics and modelling, estimating specific energy consumption and environmental impact of distinct processes were tested. Color and microstructural features of the dried macroalgae were also evaluated, as well as their nutritive characterization, chemical profile and bioactive potential (antioxidant and antimicrobial activities). Moreover, collected liquid phases from both the defrosted and MHG treated samples were also characterized. All methodologies provided solid phases with an adequate final moisture content. MHG significantly reduced the needed time, specific energy consumption and environmental impact, providing C. crispus with intermediate color and histological structure characteristics. Overall, this trend was also defined to tested chemical parameters and bioactivities. MHG provided aqueous extracts with potential bioactive compounds from this red alga, increasing the efficiency of this drying method. |
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Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methodsConventional oven-dryingIrish mossFreeze-dryingMacroalgaeMicrowave hydrodiffusion and gravity (MHG)Dehydration of the edible seaweed Chondrus crispus was performed by freeze-drying, conventional oven-drying and emerging microwave hydrodiffusion and gravity (MHG). In this work, the drying kinetics and modelling, estimating specific energy consumption and environmental impact of distinct processes were tested. Color and microstructural features of the dried macroalgae were also evaluated, as well as their nutritive characterization, chemical profile and bioactive potential (antioxidant and antimicrobial activities). Moreover, collected liquid phases from both the defrosted and MHG treated samples were also characterized. All methodologies provided solid phases with an adequate final moisture content. MHG significantly reduced the needed time, specific energy consumption and environmental impact, providing C. crispus with intermediate color and histological structure characteristics. Overall, this trend was also defined to tested chemical parameters and bioactivities. MHG provided aqueous extracts with potential bioactive compounds from this red alga, increasing the efficiency of this drying method.L.L.H., M.D.T. and H.D. thank the financial support to the Ministry of Science, Innovation and Universities of Spain (RTI2018-096376-B-I00), and to the Xunta de Galicia (Centro singular de investigaci´on de Galicia accreditation 2019-2022) and the European Union (European Regional Development Fund - ERDF) - (Ref. ED431G2019/06). L.L.H. was recipient of mobility grant from the IACOBUS Program, for cultural, scientific and pedagogical cooperation between Universities and Higher Education Institutions in the Euroregion Galicia - North of Portugal (edition 2019-2020). M.D.T. acknowledges to the Ministry of Science, Innovation and Universities of Spain for her postdoctoral grants (RYC2018- 024454-I). The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/ MCTES to CIMO (UIDB/00690/2020). L. Barros thanks the national funding by FCT, P.I., through the institutional scientific employment program-contract, and J. Pinela through the individual scientific employment program-contract (CEECIND/01011/2018). C. Caleja thanks her contract through the project Healthy- PETFOOD (POCI-01- 0247-FEDER-047073) and to the Project Mobilizador Norte-01-0247- FEDER-024479: ValorNatural® for the contract of E. Pereira. This work has been supported by the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-68/2020-14/ 200007).ElsevierBiblioteca Digital do IPBLópez-Hortas, LucíaCaleja, CristinaPinela, JoséPetrović, JovanaSoković, MarinaFerreira, Isabel C.F.R.Torres Perez, Maria DoloresDominguez, HerminiaPereira, ElianaBarros, Lillian2022-03-07T11:28:38Z20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/25178engLópez-Hortas, Lucía; Caleja, Cristina; Pinela, José; Petrović, Jovana; Soković, Marina; Ferreira, Isabel C.F.R.; Torres Perez, Maria Dolores; Dominguez, Herminia; Pereira, Eliana; Barros, Lillian (2022). Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods. Food Chemistry. ISSN 0308-8146. 383, p. 1-120308-814610.1016/j.foodchem.2022.132450info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:56:17Zoai:bibliotecadigital.ipb.pt:10198/25178Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:15:51.713957Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods |
title |
Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods |
spellingShingle |
Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods López-Hortas, Lucía Conventional oven-drying Irish moss Freeze-drying Macroalgae Microwave hydrodiffusion and gravity (MHG) |
title_short |
Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods |
title_full |
Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods |
title_fullStr |
Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods |
title_full_unstemmed |
Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods |
title_sort |
Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods |
author |
López-Hortas, Lucía |
author_facet |
López-Hortas, Lucía Caleja, Cristina Pinela, José Petrović, Jovana Soković, Marina Ferreira, Isabel C.F.R. Torres Perez, Maria Dolores Dominguez, Herminia Pereira, Eliana Barros, Lillian |
author_role |
author |
author2 |
Caleja, Cristina Pinela, José Petrović, Jovana Soković, Marina Ferreira, Isabel C.F.R. Torres Perez, Maria Dolores Dominguez, Herminia Pereira, Eliana Barros, Lillian |
author2_role |
author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
López-Hortas, Lucía Caleja, Cristina Pinela, José Petrović, Jovana Soković, Marina Ferreira, Isabel C.F.R. Torres Perez, Maria Dolores Dominguez, Herminia Pereira, Eliana Barros, Lillian |
dc.subject.por.fl_str_mv |
Conventional oven-drying Irish moss Freeze-drying Macroalgae Microwave hydrodiffusion and gravity (MHG) |
topic |
Conventional oven-drying Irish moss Freeze-drying Macroalgae Microwave hydrodiffusion and gravity (MHG) |
description |
Dehydration of the edible seaweed Chondrus crispus was performed by freeze-drying, conventional oven-drying and emerging microwave hydrodiffusion and gravity (MHG). In this work, the drying kinetics and modelling, estimating specific energy consumption and environmental impact of distinct processes were tested. Color and microstructural features of the dried macroalgae were also evaluated, as well as their nutritive characterization, chemical profile and bioactive potential (antioxidant and antimicrobial activities). Moreover, collected liquid phases from both the defrosted and MHG treated samples were also characterized. All methodologies provided solid phases with an adequate final moisture content. MHG significantly reduced the needed time, specific energy consumption and environmental impact, providing C. crispus with intermediate color and histological structure characteristics. Overall, this trend was also defined to tested chemical parameters and bioactivities. MHG provided aqueous extracts with potential bioactive compounds from this red alga, increasing the efficiency of this drying method. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-03-07T11:28:38Z 2022 2022-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/25178 |
url |
http://hdl.handle.net/10198/25178 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
López-Hortas, Lucía; Caleja, Cristina; Pinela, José; Petrović, Jovana; Soković, Marina; Ferreira, Isabel C.F.R.; Torres Perez, Maria Dolores; Dominguez, Herminia; Pereira, Eliana; Barros, Lillian (2022). Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods. Food Chemistry. ISSN 0308-8146. 383, p. 1-12 0308-8146 10.1016/j.foodchem.2022.132450 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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