随着促进健康和可持续饮食的需求日益增加,海藻成为一种环保的食物来源,为食品生产提供了一个有希望的替代方案。这项研究的目的是表征来自圣保罗海岸的棕色海藻Sargassumfilipendula,巴西,关于它的营养和技术功能特性,使用两种脱水方法,烘箱干燥和冻干。商业干燥样品用作对照。近似成分分析,矿物测定,氨基酸测定,抗氧化能力,pH值,颜色,扫描电子显微镜,X射线衍射,热性能,傅里叶变换红外光谱,并进行了技术功能特性。海藻粉的理化成分存在显著差异,海藻粉的膳食纤维含量超过70%。谷氨酸和天冬氨酸是最丰富的氨基酸,以88.56和56.88mg/g蛋白质的含量在马尾藻烘箱中干燥。对于抗氧化潜力和生物活性化合物,Sargessum冻干面粉显示出最高水平的化合物。与Sargassum烘箱干燥和Sargassum市售产品相比,冻干的Sargassum显示出较浅的颜色。乳液形成,冻干马尾藻的泡沫形成能力和稳定性较高,以及水和油的吸收。结果表明,海藻可用于配制各种各样的食品,比如香肠,面包,蛋糕,汤,和酱汁。
With the increasing need to promote healthy and sustainable diets, seaweeds emerge as an environmentally friendly food source, offering a promising alternative for food production. The aim of this study was to characterize the brown seaweed Sargassum filipendula from the coast of São Paulo, Brazil, regarding its nutritional and techno-functional properties using two dehydration methods, oven drying and lyophilized. A commercial dried sample was used as a control. Analyses of proximate composition, mineral determination, amino acid determination, antioxidant capacity, pH, color, scanning electron microscopy, X-ray diffraction, thermal properties, Fourier-transform infrared spectroscopy, and techno-functional properties were performed. Seaweed flours showed significant differences in physicochemical composition, with dietary fiber content of seaweed flours exceeding 70 %. Glutamic and aspartic acids were the most abundant amino acids, with contents of 88.56 and 56.88 mg/g of protein in Sargassum oven drying. Both for antioxidant potential and bioactive compounds, Sargassum lyophilized flours showed the highest levels of compounds. Sargassum lyophilized exhibited lighter color compared to Sargassum oven drying and Sargassum commercial. Emulsion formation, foam formation capacity and stability were higher in Sargassum lyophilized, as well as water and oil absorption. The results suggest that seaweeds can be used to formulate a wide variety of food products, such as sausages, bread, cakes, soups, and sauces.