Effects of Heat Treatment Processes: Health Benefits and Risks to the Consumer
Autor(a) principal: | |
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Data de Publicação: | 2021 |
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/10316/100797 https://doi.org/10.3390/app11188740 |
Resumo: | Macroalgae are a biological group that has mainly been used in Asian countries; however, the interest shown byWestern society is recent, its application in the industrial sector having increased in the last few decades. Seaweeds are filled with properties which are beneficial to our health. To use them as food and enhance these properties, heat has been used on them. This process alters the bioactive compounds. If we study the levels of moisture, they can vary according to the drying methods used. High values of moisture can lead to a short shelf life due to oxidation, microbial or enzyme activity, so controlling these values is highly recommended. Heat causes enzymatic activity as well as oxidation, which leads to degradation of phenolic compounds in comparison with freeze-drying, which causes fewer losses of these components. Due to the same occurrences, lipid content can also vary, modifying the bioactive compounds and their benefits. Pigments are some of the components most affected by heat, since, through this process, seaweeds or seaweed products can suffer a change in color. Iodine in macroalgae can decrease drastically; on the other hand, protein yield can be greatly enhanced. Some studies showed that the amount of arsenic in raw seaweeds was higher than when they were heat processed, and that arsenic values varied when different heat treatments were applied. Additionally, another study showed that heat can alter protein yield in specific species and have a different effect on other species. |
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Effects of Heat Treatment Processes: Health Benefits and Risks to the Consumerheat treatmentseaweedsbioactive compoundsfood safetyconsumer healthMacroalgae are a biological group that has mainly been used in Asian countries; however, the interest shown byWestern society is recent, its application in the industrial sector having increased in the last few decades. Seaweeds are filled with properties which are beneficial to our health. To use them as food and enhance these properties, heat has been used on them. This process alters the bioactive compounds. If we study the levels of moisture, they can vary according to the drying methods used. High values of moisture can lead to a short shelf life due to oxidation, microbial or enzyme activity, so controlling these values is highly recommended. Heat causes enzymatic activity as well as oxidation, which leads to degradation of phenolic compounds in comparison with freeze-drying, which causes fewer losses of these components. Due to the same occurrences, lipid content can also vary, modifying the bioactive compounds and their benefits. Pigments are some of the components most affected by heat, since, through this process, seaweeds or seaweed products can suffer a change in color. Iodine in macroalgae can decrease drastically; on the other hand, protein yield can be greatly enhanced. Some studies showed that the amount of arsenic in raw seaweeds was higher than when they were heat processed, and that arsenic values varied when different heat treatments were applied. Additionally, another study showed that heat can alter protein yield in specific species and have a different effect on other species.2021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://hdl.handle.net/10316/100797http://hdl.handle.net/10316/100797https://doi.org/10.3390/app11188740eng2076-3417Cascais, MiguelMonteiro, PedroPacheco, DianaCotas, JoãoPereira, LeonelMarques, João C.Gonçalves, Ana M. M.info: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:RCAAP2022-07-12T20:31:35Zoai:estudogeral.uc.pt:10316/100797Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T21:18:06.561906Repositório 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 |
Effects of Heat Treatment Processes: Health Benefits and Risks to the Consumer |
title |
Effects of Heat Treatment Processes: Health Benefits and Risks to the Consumer |
spellingShingle |
Effects of Heat Treatment Processes: Health Benefits and Risks to the Consumer Cascais, Miguel heat treatment seaweeds bioactive compounds food safety consumer health |
title_short |
Effects of Heat Treatment Processes: Health Benefits and Risks to the Consumer |
title_full |
Effects of Heat Treatment Processes: Health Benefits and Risks to the Consumer |
title_fullStr |
Effects of Heat Treatment Processes: Health Benefits and Risks to the Consumer |
title_full_unstemmed |
Effects of Heat Treatment Processes: Health Benefits and Risks to the Consumer |
title_sort |
Effects of Heat Treatment Processes: Health Benefits and Risks to the Consumer |
author |
Cascais, Miguel |
author_facet |
Cascais, Miguel Monteiro, Pedro Pacheco, Diana Cotas, João Pereira, Leonel Marques, João C. Gonçalves, Ana M. M. |
author_role |
author |
author2 |
Monteiro, Pedro Pacheco, Diana Cotas, João Pereira, Leonel Marques, João C. Gonçalves, Ana M. M. |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Cascais, Miguel Monteiro, Pedro Pacheco, Diana Cotas, João Pereira, Leonel Marques, João C. Gonçalves, Ana M. M. |
dc.subject.por.fl_str_mv |
heat treatment seaweeds bioactive compounds food safety consumer health |
topic |
heat treatment seaweeds bioactive compounds food safety consumer health |
description |
Macroalgae are a biological group that has mainly been used in Asian countries; however, the interest shown byWestern society is recent, its application in the industrial sector having increased in the last few decades. Seaweeds are filled with properties which are beneficial to our health. To use them as food and enhance these properties, heat has been used on them. This process alters the bioactive compounds. If we study the levels of moisture, they can vary according to the drying methods used. High values of moisture can lead to a short shelf life due to oxidation, microbial or enzyme activity, so controlling these values is highly recommended. Heat causes enzymatic activity as well as oxidation, which leads to degradation of phenolic compounds in comparison with freeze-drying, which causes fewer losses of these components. Due to the same occurrences, lipid content can also vary, modifying the bioactive compounds and their benefits. Pigments are some of the components most affected by heat, since, through this process, seaweeds or seaweed products can suffer a change in color. Iodine in macroalgae can decrease drastically; on the other hand, protein yield can be greatly enhanced. Some studies showed that the amount of arsenic in raw seaweeds was higher than when they were heat processed, and that arsenic values varied when different heat treatments were applied. Additionally, another study showed that heat can alter protein yield in specific species and have a different effect on other species. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021 |
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/10316/100797 http://hdl.handle.net/10316/100797 https://doi.org/10.3390/app11188740 |
url |
http://hdl.handle.net/10316/100797 https://doi.org/10.3390/app11188740 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2076-3417 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
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 |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799134076279455744 |