Utilization of Sargassum crassifolium seaweed powder as a functional ingredient in wheat noodles

Abstract

Edible brown seaweeds of the genus Sargassum have the potential to be utilized as nutrient-rich food components yielding beneficial health effects upon consumption. This study aimed to characterise Sargassum crassifolium for its phytochemical content and antioxidant capacity followed by its utilization as a dry powder in wheat noodles as a flour replacement. Sargassum crassifolium dehydrated powder contained considerable amounts of total phenols (1.13±0.05 mg GAE g^-1 DW), flavonoids (21.07±0.79 mg RE g^-1 DW), fucoidan (2.9±0.48 mg g^-1 DW), fucoxanthin (0.963±0.00 µg g^-1 DW), carotenoids (1.88±0.002 µg g^-1 DW) and tannins (1.88±0.002 mg g^-1 DW), while displaying significant DPPH (2,2-diphenyl-picrylhydrazyl hydrate) radical scavenging activity (23.20±1.73%). The use of 2.5% S. crassifolium as a flour replacement enhanced the sensory properties, nutrient composition and phytochemical content of the noodles. The DPPH radical scavenging activity of 2.5% S. crassifolium noodles (19.88±1.56%) in the cooked form was significantly higher than that of the control noodles containing no seaweed (13.29±2.02%). The results of this study revealed that S. crassifolium can be successfully incorporated in noodles to yield acceptable products that have improved nutrient content and potential functionality.